46771 forevermama chiffon cake coffee Recipes

water, boiling, cocoa , good quality important, cake flour (sifted before measuring), sugar, baking powder, salt, vegetable oil, egg yolks, pure vanilla extract, egg whites, cream of tartar

eggs, separated, cake flour, sugar, baking powder, salt, vegetable oil, water, vanilla extract, mashed ripe banana (about 2 medium), chocolate frosting or frosting of your choice

baking powder, salt, granulated sugar (about 1 cup), divided, cake flour (about 1 3/4 cups), grated orange rind, fresh orange juice (about 1 orange), grated lemon rind, canola oil, vanilla extract, egg yolks, egg whites, cream of tartar, powdered sugar

sugar, cake flour, baking cocoa, baking soda, salt, eggs, separated, water, canola oil, vanilla extract, cream of tartar, sugar

egg whites, cake flour, sugar, baking powder, salt, egg yolks, unsweetened pineapple juice, canola oil, grated lemon peel, cream of tartar, sugar, butter, melted, unsweetened pineapple juice

eggs, separated, baking cocoa, boiling water, cake flour, sugar, baking soda, salt, canola oil, vanilla extract, cream of tartar, butter, sugar, unsweetened chocolate, melted and cooled, vanilla extract, water, chopped nuts , optional

egg whites, cake flour, sugar, baking powder, salt, egg yolks, water, canola oil, cherry extract, cream of tartar, sugar, egg whites, light corn syrup, water, cream of tartar, vanilla extract, cherry extract, crushed cherry hard candies , optional

eggs, separated, crystallized ginger, sugar, divided, cake flour, baking powder, salt, eggs, canola oil, water, coconut extract, cream of tartar, butter, softened, sugar, evaporated milk, coconut extract, salt, flaked coconut, toasted, candied orange and lime peel

fat-free evaporated milk, reduced-fat sour cream, lemon juice, canola oil, vanilla extract, grated lemon peel, lemon extract, cake flour, sugar, baking powder, salt, egg whites (about 7), cream of tartar, sugar, lemon juice

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

coffee (strong brewed ), sugar, cooking oil, honey, vinegar, vanilla, eggs, slightly beaten, flour, unsweetened cocoa powder, baking powder, baking soda, salt, ground nutmeg, hazelnuts, finely chopped and toasted, hazelnuts, chopped and toasted (optional), light brown sugar, powdered sugar, butter, coffee (strong brewed ), hazelnut-flavored liqueur

egg whites, egg yolks, cubed cantaloupe, sparkling white wine or 3/4 cup sparkling white grape juice, cantaloupe , honeydew, and or watermelon balls, cake flour, granulated sugar, baking powder, salt, ground allspice, canola oil, cream of tartar, powdered sugar (optional), fresh sage leaf (optional), frozen light whipped dessert topping, thawed (optional)

pumpkin (1 large can), evaporated milk, eggs, sugar, salt, cinnamon, ginger, yellow cake mix (dry ), vegetable oil, milk, vanilla instant pudding mix, eggs, melted butter or 1/2 cup margarine

milk, poppy seed, cake flour, sugar, baking powder, salt, cooking oil, egg yolks, room temperature, vanilla, lemon flavoring, egg whites, room temperature, cream of tartar

granulated sugar, matzo cake meal, potato starch, vanilla beans chopped, coarse salt, eggs separated, vegetable oil, brandy, chocolate sorbet

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 .

coffee ice cream, softened, frozen lb cake, egg whites, cream of tartar, coffee liqueur, sugar, freshly brewed strong coffee, semisweet chocolate, chopped, coffee liqueur

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