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Receta Butterscotch Chiffon Cake
by CookEatShare Cookbook

Butterscotch Chiffon Cake
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  Raciónes: 12

Ingredientes

  • 2 1/4 c. sifted cake flour
  • 3 teaspoon baking pwdr
  • 1 teaspoon salt
  • 2 c. brown sugar, packed
  • 1/2 c. salad oil
  • 5 unbeaten egg yolks
  • 3/4 c. cool water
  • 2 teaspoon vanilla
  • 1 c. egg whites (7-8)
  • 1/2 teaspoon cream of tartar

Direcciones

  1. Heat oven to 325 degrees. Sift flour, baking pwdr and salt into bowl. Add in sugar. Make a well and add in oil, egg yolks, water and flavoring. Beat with spoon till smooth.Beat egg whites and cream of tartar in large bowl till whites form stiff peaks. Pour egg-yolk mix gradually over beaten whites, folding just till blended. Don't stir. Pour into ungreased 10 inch tube pan. Bake 65-70 min.