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Receta Lemon Chiffon Loaf
by Global Cookbook

Lemon Chiffon Loaf
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Ingredientes

  • 24 x ladyfinger halves
  • 1 x (14 oz) can Eagle Brand Sweetened Condensed Lowfat milk (NOT evaporated lowfat milk)
  • 1/3 c. lemon juice Yellow food coloring, optional
  • 3 x egg whites
  • 1/4 tsp cream of tartar
  • 1 c. (1/2 pint) whipping cream, stiffly whipped Line bottom and sides of 9X5 inch loaf pan with aluminum foil, extending foil
  • 1 x inch beyond edges of pan. Line sides of pan with 18 ladyfinger halves. In

Direcciones

  1. Large bowl, combine sweetened condensed lowfat milk, lemon juice and food coloring, if you like; mix well. In small mixer bowl, beat egg whites with cream of tartar till stiff but not dry; fold intosweetened condensed lowfat milk mix. Mix in whipped cream. Pour into prepared pan. Cover filling with remaining 6 ladyfinger halves. Cover; refrigerateor possibly freeze 4 hrs or possibly till set. Invert onto serving plate; peel off foil. Garnish as desired. Chill leftovers.
  2. Makes 8 to 10 servings.