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Results 81 - 90 of 90 for lemon chiffon cake
Heat oven to 325 degrees. ... yolk, water, vanilla, lemon rind. Beat with spoon until ... until blended. Pour into 10" tube pan. Bake 55 minutes.
Beat the egg whites until they will not fall out of the bowl when turned upside down. Pour oil mixture over egg whites gently folding. Bake ...
Heat oven to 325 degrees. ... water, vanilla, and lemon rind. Beat with spoon until ... confectioners' sugar 1/2 c. cocoa Dash of salt Beat until stiff.
Sift together into bowl; make well in center. Add in order next 5 ingredients: Beat until satin smooth. Add cream of tartar to egg whites; ...
Beat with a wooden spoon until smooth. Beat 1 cup egg whites with 1/2 teaspoon cream of tartar until quite stiff. Do Not underbeat! Fold ...
Dissolve Jello in boiling water and set aside. Cream lemon juice, sugar and cheese until ... of pie or cake pan. Add filling, then remaining crumbs on top. Chill over night.
87. CHIFFON CAKE
Set oven at 325 degrees. ... water, vanilla and lemon rind. Beat until smooth. In ... for angel food cakes or meringues. Fold into first ... or funnel until cool.
Blend flour, sugar, baking powder ... water, vanilla and lemon rind. Beat with a spoon ... greased tube pan. Bake at 350 degrees for 55 minutes.
Bake cake mix as directed on package. ... amount of Clear Lemon Filling; fill layers with remaining ... some to run down side. Serve immediately.
Add 3 ounce package lemon Jello to 1 cup boiling ... cup sugar. Fold into Jello mixture. Pour into prepared graham cracker crust. Chill 4 hours.
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