169 chiffon oil Recipes

chiffon cake, tangerines or 3 navel oranges, cake flour, baking powder, salt, sugar, vegetable oil, eggs separated, egg whites, cream of tartar, tangerine glaze, tangerines or 1 navel orange, confectioners sugar, vanilla extract

cake flour, white sugar, baking powder, salt, vegetable oil, egg yolks, cold water, vanilla extract, lemon extract, egg whites, cream of tartar, recipe williamsburg butter frosting

cake flour, baking powder, kosher salt, eggs, separated, sugar, divided, water, vegetable oil, vanilla extract, cream of tartar

eggs, separated, king arthur unbleached all-purpose flour , sifted, sugar, baking powder, salt, vegetable oil, water, vanilla extract, cream of tartar, chopped hickory nuts or pecans, sugar, butter, softened, vanilla extract, milk, chopped hickory nuts or pecan halves

eggs, sugar, oil, honey, flour, baking powder, baking soda, cinnamon, coffee (cold )

eggs, soyabean oil or olive oil or grape seed oil, fresh grated ginger, water, sugar , 1 1/3 cup flour , 1 tsp baking pwd , 1/2 tsp salt - sifted, cream of tartar, sugar, lime filling, whisk 6 egg yolks , 1 tbsp corstarch , 6 tbsp keylime juice and sugar mixed . bring to boil while whisking and den cool ., strain it and add 2 tbsp butter and whisk until the butter is melted ., chill for an hour ., lime cream frosting, heat 1 cup sugar and 1/3 cup lime juice . bring to boil and without stirring wait until it reaches softball stage ., keep 4 eggs whites ready to whip ., on medium speed slowly add the syrup into it and beat until it cools ., slowly add 12 oz butter and continue to beat until buttery frosting forms ., punnet wild blueberries , 1/4 cup sugar , 1 tbsp cornstarch - boiled and some lemon/olive oil added or slices of key lime and some fresh kaffir lime leaves

cake flour 2 1/4 cups, sugar 1 1/2 cups, baking soda 1/2 tsp, salt 1/2 tsp, safflower oil 1/2 liquid cup ...very light oil, eggs, separated, + 3 additional whites, water 2/3 cup, lemon juice, freshly squeezed 2 tbsp, grated lemon zest 1 tbsp, cream of tartar 1 1/4 tsp., preheat the oven to 325 degrees f

egg white, sliced almonds, sugar, cake, semisweet chocolate chips (1-1/2 cups), cake flour (2-1/4 cups), sugar, baking powder, salt, canola oil or 1/2 cup corn oil, eggs, separated, water, vanilla extract, almond extract, almond flavored liqueur , such as amaretto (optional), cream of tartar, sugar, milk, almond extract (optional)

eggs, separated, king arthur unbleached all-purpose flour, sugar, baking powder, salt, water, canola oil, lime juice, grated lime peel, vanilla extract, cream of tartar, eggs, sugar, lime juice, grated lime peel, salt, butter, cubed, heavy whipping cream, lime peel strips

cake flour, baking powder, salt, white sugar, vegetable oil, egg yolks, water, lemon zest, egg whites, cream of tartar, white sugar, heavy whipping cream, lemon pie filling, lemon

all-purpose flour, white sugar, baking powder, salt, vegetable oil, water, guava nectar, egg yolks, vanilla extract, grated lemon zest, egg whites, cream of tartar, white sugar

milk, poppy seeds, cake flour, white sugar, baking powder, salt, vegetable oil, eggs, vanilla extract, lemon extract, cream of tartar

egg whites, cream of tartar, white sugar, cake flour, baking powder, salt, ground cinnamon, brown sugar, vegetable oil, egg yolks, applesauce

cake flour, baking powder, kosher salt, eggs, separated, sugar, divided, water, vegetable oil, vanilla extract, cream of tartar

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

cake flour or 1 cup all-purpose flour, granulated sugar, baking powder, salt, safflower oil or 1/4 cup canola oil, eggs, separated, cold water, vanilla, orange , rind of, grated, egg white, cream of tartar, semi-sweet chocolate baking squares, grated

poppy seed, boiling water, flour, sugar (can use less if desired), baking powder, salt, oil (not olive ), vanilla, eggs , seperated, baking soda, cream of tartar, whipping cream, sugar, vanilla, unsweetened cocoa , sifted

cake flour, sugar, divided, cocoa, baking soda, salt, vegetable oil, eggs, separated, water, vanilla extract, whipping cream, powdered sugar, chopped walnuts (optional)