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
Orange Chiffon Cake, Light and fluffy cake full of orange flavor.
Orange Chiffon Cake
Ingredients
6 eggs, separated
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
3/4 cup fresh orange juice
2 tbsp orange zest
1/2 cup canola oil
Glaze
1/2 cup butter
2 cups powdered sugar
2 to 4 tbsp orange juice
1/2 tbsp orange zest
Instructions
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a separate bowl, whisk the egg yolks, orange juice, oil and orange zest. Add wet mixture to dry ingredients. Mix well.
2.In another large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange cake batter.
3. Gently spoon batter into a n ungreased 10 in., tube pan. Bake in middle rack at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
4. For glaze, melt butter in microwave, add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
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Website
Lisa Peters Interviews Sweet Ambrosia Bakeshoppe
Watch Lisa Peters interview Kim and Ashlee's Sweet Ambrosia Bakeshoppe. Sweet Ambrosia has Regina's best cupcakes. Everything is made fresh, in-store, from scratch.
Chocolate Custard Cake
Whether you consider this a giant chocolate tart or chocolate custard cake, we will agree it's one of the most delicious desserts you will ever make. A cross between a chocolate mousse cake and a chocolate Flan Patissiere (French custard tart), it's deeply chocolatey, ultra creamy, yet not overly rich, and shockingly straightforward to make. The perfect finale for any occasion!
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Graham Fruit Cocktail Cake | 3 Ingredients Only | No Bake Cake | Sobrang Sarap na Dessert
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Ingredients
1 pack graham crackers 200g
1 can kremdensada 410ml
1 can fruit cocktail 836g
Milk is optional
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No Bake Fudgee Barr Cake | 2 Ingredients Only | Sobrang Daling Gawin | Masarap na Dessert
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I BLEND JUST 3 INGREDIENTS & MAKE THIS DELICIOUS DESSERT RECIPE | FLUFFY & CREAMY DESSERT RECIPE
#Easy_Dessert_Recipe
I BLEND JUST 3 INGREDIENTS & MAKE THIS DELICIOUS DESSERT RECIPE | FLUFFY & CREAMY DESSERT RECIPE
INGREDIENTS & PROCESS:
1 CUP HOT WATER
1 PACKET STRAWBERRY JELLO POWDER
MIX WELL
COOL DOWN FOR 10 MIN.
1 CUP HEAVY CREAM / WHIPPING CREAM
POUR IN BLENDER
JELLO
BLEND FOR 1 MIN.
6 INCH MOULD
GREASE OIL IN THE MOULD
REMOVE EXTRA OIL WITH A TISSUE PAPER
POUR THE MIXTURE
KEEP IN FRIDGE FOR 2 HOURS
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Salted Caramel Cake with Baked Ambrosia | Domino® Golden Sugar
Check out this scrumptious cake that has three layers of fluffy yellow butter cake and is piled high with creamy caramel buttercream and salted caramel topped with dripping caramel.
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