How To make Ambrosia Chiffon Cake
2 1/4 Cups Sifted Swans Down Cake Flour
3 Teaspoons Baking Powder
1 1/2 Cups Sugar
1/2 Cup Salad Oil
6 Eggs, At Room Temperature -- Separated
3/4 Cup Water
2 Tablespoons Grated Orange Rind
1 1/3 Cups Baker's Angel Flake Coconut
1 Teaspoon Vanilla
1 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar
Measure sifted flour, baking powder and sugar into sifter.
Combine oil, egg yolks, water, orange rind, coconut, and vanilla, in mixing bowl.
Sift in flour mixture.
Mix until blended - about 1 minute.
Beat egg whites, salt and cream of tarter with egg beater or at high speed of electric mixer until mixture will stand in very stiff peaks - about five minutes. DO NOT UNDERBEAT. (eggs should be beaten stiffer than for meringue or angel food cake).
Gradually fold the batter into the egg whites.
Pour batter into ungreased 10-inch 6tube pan.
Bake in slow over (325) about 1 hour and 5 minutes.
Invert pan at once and thoroughly cool cake - 1 to 2 hours.
Then loosen cake from sides and center tube with knife or spatula and gently remove cake.
How To make Ambrosia Chiffon Cake's Videos
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Fruit Fluff Cake | how to make a Fruit Fluff Cake | Under 30 Mins Preparation | Fluffy Cake Recipe
Fruit Fluff Cake | how to make a Fruit Fluff Cake | Under 30 Mins Preparation | fluffy cake recipe
CAKE MUST BE CHILLED FOR 12 HOURS
A recipe for a fluffy cake filled with creaminess and the vitamins of the fruits tingle your taste buds. In only a few simple steps you can make a delicious desert at the standard of a chef. Don’t hesitate!
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Ingredients:
- 550g of sponge fingers
- 1.1l of creme fraiche
- 18 tbsp of white sugar
- 400 g of fruit
- 200ml of double cream, for whipped cream
Serving Tips: Leave it in the fridge for 12 HOURS to cool down so preferably prepare the cake the day before it is needed. Different fruits can used depending on your taste. Frozen fruits can be used inside the cake. Serve chilled from the fridge
#FruitFluffCake #fluffycakerecipe
Fruit Fluff Cake | how to make a Fruit Fluff Cake | Under 30 Mins Preparation | fluffy cake recipe
Tangerine Cake w/Hazelnuts & Chocolate Chunks | Κέικ Μανταρίνι με Φουντούκια & Κομματάκια Σοκολάτας
This is a delicious, tangerine flavoured cake, enriched with ground hazelnuts and chocolate chunks.
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Κέικ μανταρίνι με φουντούκια και κομματάκια σοκολάτας
Υλικά (για 10 μερίδες)
50 ml ελαιόλαδο
50 ml λιωμένο βούτυρο
4 μεγάλα αυγά
250 γρ. ζάχαρη
5 μανταρίνια, χυμό & ξύσμα
50 ml κονιάκ
250 γρ. αλεύρι για όλες τις χρήσεις
50 γρ. κορν φλάουρ
2 κ.γ. μπέικιν πάουντερ
80 γρ. τριμμένα φουντούκια, καβουρντισμένα ή μη
110 γρ. κουβερτούρα χοντροκομμένη
άχνη ζάχαρη & φέτες μανταρινιού για το σερβίρισμα
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Εκτέλεση
Στον κάδο του μίξερ βάζουμε ελαιόλαδο, βούτυρο και ζάχαρη και χτυπάμε καλά να αφρατέψουν.
Προσθέτουμε ένα ένα τα αυγά και συνεχίζουμε το χτύπημα.
Προσθέτουμε τον χυμό, το ξύσμα και το κονιάκ.
Κοσκινίζουμε το αλεύρι, το κορν φλάουρ και το μπέικιν πάουντερ και τα προσθέτουμε σταδιακά στο μείγμα.
Με μια σπάτουλα ενσωματώνουμε στη ζύμη τα φουντούκια και τη σοκολάτα.
Βουτυρώνουμε και αλευρώνουμε μια φόρμα και αδειάζουμε μέσα το μείγμα.
Ψήνουμε σε προθερμασμένο φούρνο, στους 180°C για 45 λεπτά.
Αφήνουμε να κρυώσει εντελώς, ξεφορμάρουμε και σερβίρουμε το κέικ μας πασπαλισμένο με ζάχαρη άχνη και φετούλες μανταρινιού.
How to make a basic chiffon cake #chiffoncake #basicchiffoncake #spongecake #soft #moistchiffoncake
Chiffon Cake
Ingredients:
1 Cup of Cake flour
1/3 Cup of sugar (add more if needed)
1/2 Tsp salt
Mix well all the dry ingredients
6 egg yolks
1/3 Cup of milk (room temp.)
1/4 cup of lite olive oil ( any cooking oil will do)
1 Tsp of Vanilla
Mix well the dry and wet ingredients
Meringue:
6 egg white
1 Tsp of vinegar
1/3 cup of sugar
Pre-heart your oven to 335F and first, bake your chiffon for 15 minutes then, after
change the setting of your oven to 305F and bake your chiffon cake for 40 minute
Moist & Buttery Tangerine Pie
A delicious fluffy pie with rich tangerine and buttery flavor. The amount of syrup is just enough to give a juicy, moist texture. It matches perfectly with the shredded coconut but you could also decorate & serve it with ground almonds or a fine tangerine glaze. Enjoy!!!
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Moist & Buttery Tangerine Pie
Ingredients (for 12 servings)
250 g butter
300 g sugar
4 large eggs
60 g tangerine juice
50 g brandy
zest of 5 tangerines
360 g all-purpose flour
50 g almond powder
1 tbsp baking powder
250 g tangerine juice (for the syrup)
70 g sugar (for the syrup)
1 tbsp lemon juice (for the syrup)
peel of a tangerine (for the syrup)
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Inspiring Energetic Summer party
Missive - Andrew Langdon
Searching for You - White Hex
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Martha Stewart’s Easy Angel Food Cake Tips | Martha Bakes | #Shorts
Want a light and fluffy angel food cake with very little fuss? Martha Stewart shares her tips for this easy, naturally low fat cake recipe made mostly from egg whites, cake flour, and sugar. Make sure to flip your angel food cake upside down as it cools so the delicate, spongy structure doesn’t collapse. Don’t have feet on your angel food cake pan? Martha’s got a trick for that, too!
#MarthaStewart #food #baking #cake #hack #Shorts
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This originally aired as part of Martha Bakes Season 1 Episode 3, on PBS.
Full Recipe:
Classic Angel Food Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.