284435 sponge cake oil not Recipes
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cake flour (not self-rising; sift before measuring) and11 Morecake flour (not self-rising; sift before measuring), baking powder, salt, granulated sugar, grated orange zest, grated lemon zest, unsalted butter, softened, eggs , at room temperature 30 minutes, fresh orange juice, fresh lemon juice, pure vanilla extract, garnish: confectioners sugar for dusting3 hour 20 min, 12 ingredients
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cake flour (not self-rising; sift before measuring) and14 Morecake flour (not self-rising; sift before measuring), baking powder, baking soda, salt, unsalted butter, softened, sugar, pure vanilla extract, eggs , at room temperature 30 minutes, well-shaken buttermilk, heavy cream, light brown sugar, light corn syrup, pure vanilla extract, equipment : a candy thermometer35 min, 15 ingredients
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cake flour (not self-rising; sift before measuring) and25 Morecake flour (not self-rising; sift before measuring), baking powder, salt, unsalted butter, softened, sugar, whole eggs, at room temperature for 30 minutes, grated fresh orange zest, vanilla, whole milk, whole eggs, sugar, cornstarch, water, fresh orange juice, fresh lemon juice, unsalted butter, grated fresh orange zest, sweetened flaked coconut (2 2/3 cups), egg whites, sugar, water, light corn syrup, vanilla, fresh lemon juice27 ingredients
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butter, icing sugar, eggs (separated ), vanilla and4 Morebutter, icing sugar, eggs (separated ), vanilla, pineapple slices (diced ), brazil nut (chopped ), sponge cake , already baked (i use a store bought, lemon sponge, box cake. i think the lemon gives a better flavour than a plain), cream24 hour 20 min, 8 ingredients
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egg whites, egg yolks, splenda sugar substitute and15 Moreegg whites, egg yolks, splenda sugar substitute, lemon juice, lemon peel, grated, almond extract, potato starch (not potato flour), baking powder, light cream cheese, softened, splenda sugar substitute, vanilla, milk, sugar-free strawberry jam, cherries, chopped, blueberries, water, cornstarch, sugar-free chocolate syrup (optional)20 min, 18 ingredients
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eggs, self raising flour, sugar, vanillas and11 Moreeggs, self raising flour, sugar, vanillas, a few drops of lemon juice, lemon zest, if we want a black cake reduce flour and add cocoa)., ingredients, extra frosting sugar, baked and ground almonds, sour cherries jam, ingredients for chantilly cream or whipped cream, whipping creams (not light ), spoonfuls of frosting sugar, vanilla45 min, 16 ingredients
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water, eggs, vegetable oil, yellow cake mix and11 Morewater, eggs, vegetable oil, yellow cake mix, instant vanilla pudding mix, butter at room temperature, shortening, vanilla extract, salt, sugar, marshmallow creme, boiling water (optional), raspberry-flavored jell-o mix (optional), flaked coconut (optional), cornstarch , or as needed (optional)1 hour 15 min, 16 ingredients
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Mango Mousse Cakecake flour (not self-rising), double acting baking powder and19 Morecake flour (not self-rising), double acting baking powder, salt, eggs, separated (at room temperature ), vanilla extract, granulated sugar , used in two separate measurements, unflavored powdered gelatin, water, ripe mangos (about 1 lb each), sugar, divided, vanilla extract, heavy (whipping ) cream, sour cream, seedless raspberry jam, toasted sliced almonds (see note ), heavy (whipping ) cream, granulated sugar, mango slices, for garnish, fresh raspberries, for garnish30 min, 22 ingredients
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Japanese Fruit Cakecake flour (not self-rising), baking powder, baking soda and18 Morecake flour (not self-rising), baking powder, baking soda, salt, unsalted butter, softened, granulated sugar, eggs, pure vanilla extract, buttermilk, chopped walnuts, dried currants, cinnamon, ground allspice, shredded unsweetened coconut, egg whites, lightly beaten, sugar, water, cream of tartar, pure vanilla extract, grated lemon zest21 ingredients
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Mandarin Orange Cakecake .., duncan heinz butter yellow cake m ix, oil and6 Morecake .., duncan heinz butter yellow cake m ix, oil, egg whites , beat untill foamy, mandarin oranges with juice, instant vanilla pudding mix, sweetened crushed pinapple, cool whip30 min, 9 ingredients
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Algonquin Golf Clubs Lemon Cakeprep : 1 hour, bake: at 350 degrees for 12 minutes and25 Moreprep : 1 hour, bake: at 350 degrees for 12 minutes, cook: 12 minutes, lemon curd, sugar, fresh lemon juice, salt, cornstarch, egg yolks, pastry cream, sugar, cornstarch, heavy cream, half-and-half, egg yolks, vanilla extract, salt, sponge cake, eggs, separated, sugar, vanilla extract, juice and zest of 3 lemons, cake flour (not self-rising), baking powder, assemble, heavy cream, sugar24 min, 28 ingredients
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Beat and Bake Sponge Cakemargarine (soft not melted , i use stork), sugar, flour and4 Moremargarine (soft not melted , i use stork), sugar, flour, baking powder (level spoons), milk, eggs, vanilla essence35 min, 7 ingredients
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Vintage Cake Icing Recipes 1889 - 1929these vintage cake icing recipes are taken from mom s old... and31 Morethese vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.15 min, 32 ingredients
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Ice Cream and Berry Spongeice cream, softened , any flavour and3 Moreice cream, softened , any flavour, sponge cake , double layer, unfilled, berries , for decoration, milk chocolate, grated , for decoration20 min, 4 ingredients
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Zuccotto (Cream and Sponge Dessertdouble cream , stiffly beaten, sugar, sugar , for dusting and7 Moredouble cream , stiffly beaten, sugar, sugar , for dusting, hazelnuts, toasted, fresh cherries, halved and stoned, semisweet dark chocolate squares, chopped or grated, brandy, orange-flavored liqueur, chocolate sponge cake , halved horizontally, cocoa powder , for dusting5 hour , 10 ingredients
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Citrus Sponge Cake with Strawberriespotato starch (for dusting cake pan), vegetable oil and14 Morepotato starch (for dusting cake pan), vegetable oil, matzoh cake meal, potato starch, extra-large eggs, separated, at room temperature, sugar, orange juice, juice of 1 large lemon, freshly grated orange zest, freshly grated lemon zest, pure vanilla extract, almond extract, salt, strawberries, stemmed, washed, and thinly sliced, orange juice, sugar16 ingredients
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