Yellowangelcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANGEL FOOD CAKE



Angel Food Cake image

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 7

1 and 3/4 cups (350g) granulated sugar*
1 cup + 2 Tablespoons (133g) cake flour (spoon & leveled)
1/4 teaspoon salt
12 large egg whites, at room temperature*
1 and 1/2 teaspoons cream of tartar
1 and 1/2 teaspoons pure vanilla extract
optional: confectioners' sugar for dusting, whipped cream, and berries

Steps:

  • Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  • In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
  • In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  • Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  • If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
  • Store leftovers in the refrigerator for up to 5 days.

YELLOW ANGEL FOOD CAKE



Yellow Angel Food Cake image

My Grandmother made wonderful Angel Food Cakes and sold them. Here is her recipe.

Provided by Theresa

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 12

Number Of Ingredients 5

1 ½ cups white sugar
½ cup water
6 eggs, separated
1 cup all-purpose flour
1 teaspoon cream of tartar

Steps:

  • Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured.
  • Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 33.3 g, Cholesterol 93 mg, Fat 2.6 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 35.3 mg, Sugar 25.2 g

YELLOW CAKE



Yellow Cake image

For yellow cake success, follow this recipe closely and don't make any ingredient substitutions.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 18

2 and 1/2 cups (285g) cake flour (spoon & leveled)*
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
1 and 3/4 cups (350g) granulated sugar
4 large egg yolks, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature*
2 large egg whites, room temperature
1/8 teaspoon cream of tartar*
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: sprinkles

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
  • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
  • Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
  • Pour/spoon batter evenly into cake pans.
  • Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
  • Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
  • For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

YELLOW CAKE WITH CHOCOLATE FROSTING



Yellow Cake with chocolate frosting image

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!

Provided by Lauren Allen

Categories     Dessert

Time 55m

Number Of Ingredients 15

3/4 cup unsalted butter (, at room temperature*)
1/4 cup oil (**)
2 cups granulated sugar
3 large eggs (, at room temperature)
2 large egg yolks (, at room temperature)
1 Tablespoon vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 cups all-purpose flour
1 cup buttermilk (, at room temperature)
1/2 cup butter (melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
  • In a large bowl, cream sugar and butter until smooth. Add oil and mix
  • Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
  • Stir together baking powder, salt, and flour in a medium bowl.
  • Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
  • Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
  • Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
  • Stir together the butter and cocoa powder.
  • Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
  • Once the cake has cooled completely, frost with chocolate frosting.
  • Tips for making ahead and freezing the cake are above in the post.

Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 233 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving

CLASSIC YELLOW CAKE RECIPE BY TASTY



Classic Yellow Cake Recipe by Tasty image

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

Provided by Betsy Carter

Categories     Desserts

Time 55m

Yield 16 servings

Number Of Ingredients 17

1 stick unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 ½ sticks unsalted butter, room temperature
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
3 ½ cups powdered sugar
⅓ cup whole milk, plus 1 tablespoon
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

  • Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
  • Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
  • Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
  • Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
  • Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
  • Decorate the top with rainbow sprinkles, if desired.
  • Remove the parchment paper. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams

YELLOW ANGEL FOOD CAKE



Yellow Angel Food Cake image

Very old recipe from Darlene Kossmma. Made when they made angel food cakes I'm sure. This looks to be a very light cake.

Provided by Dienia B.

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

12 egg yolks
1/2 cup cold water
salt
1 cup sugar
1 teaspoon lemon extract
1 1/2 cups cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder

Steps:

  • Beat water and egg yolks and salt for 15 minutes
  • Fold in sugar and lemon extract
  • Sift dry ingredients together 5 times
  • Fold into egg mixture
  • Bake as for angel food cake (I'm guessing 325°F for 30 minutes).

YELLOW ANGEL CAKE



Yellow Angel Cake image

This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook

Provided by Iron Bloomers

Categories     Dessert

Time 1h25m

Yield 1 ten inch cake, 12 serving(s)

Number Of Ingredients 9

6 eggs, separated (you need 1/2 cup yolks and 3/4 cup whites)
1/2 cup cold water
1 1/3 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1 1/2 cups sifted flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar

Steps:

  • Beat egg yolks till thick and lemon colored; add water and beat again till thick.
  • Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
  • Fold in flavorings.
  • Fold in flour that was sifted with salt.
  • Beat egg whites till foamy.
  • Add cream of tartar.
  • Beat till stiff and glossy--not dry.
  • Fold into batter.
  • Pour into ungreased 10-inch tube pan.
  • Bake in preheated 350° oven about 1 hour.
  • To test doneness, gently press top (it should spring back).
  • Invert pan and cool completely.
  • To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
  • Serve plain, frosted or glazed.

More about "yellowangelcake recipes"

YELLOW CAKE RECIPE - PREPPY KITCHEN
yellow-cake-recipe-preppy-kitchen image
2020-05-13 Pro Tips for this Recipe. I specified all purpose flour and cornstarch for this recipe but you can use 2 1/2 cups of cake flour if preferred. If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. Measure your flour correctly! Adding too much flour to the recipe …
From preppykitchen.com
Ratings 430
Calories 674 per serving
Category Dessert
  • Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.
  • Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use a spatula to swirl the buttercream around for a rustic effect.


HOMEMADE YELLOW CAKE RECIPE | LIFE MADE SIMPLE
homemade-yellow-cake-recipe-life-made-simple image
2020-09-15 Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with baking spray, or line with parchment paper. Set aside. In the bowl of a stand mixer fitted with …
From lifemadesimplebakes.com
5/5 (6)
Total Time 1 hr 7 mins
Category Dessert
Calories 424 per serving
  • Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with baking spray, or line with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld mixer, add the butter. Beat on medium-low speed for 3 minutes or until light. Add sugar and beat on medium speed for 1 minute.
  • Add eggs one at a time, mixing well after each addition. Add vanilla(and food coloring), mix just until combined.
  • In a medium mixing bowl whisk together the flour, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix on medium for 15 seconds.


GOLDEN YELLOW CAKE RECIPE - MUNATY COOKING
golden-yellow-cake-recipe-munaty-cooking image
2021-06-17 This recipe makes 12 cupcakes, which will bake within 20 minutes in an electric oven but 16 to 17 minutes in a gas oven. Yellow Cake Recipe. This is the best yellow cake recipe …
From munatycooking.com
Reviews 2
Category Cake
Cuisine American
Total Time 1 hr 5 mins
  • Preheat the oven to 180C/350F. Line a 9x5 inch loaf pan with parchment paper. Or grease the pan with butter and dust with flour and keep aside.
  • In a mixing bowl of a standing mixer (you can use a hand mixer too). Use the whisk attachment. Add the egg yolks, and the whole egg beat for 2 minutes.
  • While still beating the eggs, add the sugar and keep on beating for 5 to 7 minutes until the eggs are lighter in color and double in size.


YELLOW CAKE RECIPE (CLASSIC) + VIDEO TUTORIAL | SUGAR GEEK ...
yellow-cake-recipe-classic-video-tutorial-sugar-geek image
2018-04-23 Mix on low to combine. Add in your softened butter, salt and vanilla and whisk on high until light and fluffy. Add in your sifted cocoa powder and whisk until combined. Optional: switch to paddle attachment and mix on low for 10-15 minutes for a smoother/bubble-free frosting. Frost cake …
From sugargeekshow.com
Ratings 28
Calories 566 per serving
Category Dessert
  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
  • Heat heavy cream to a simmer and pour over chocolate and add in vanilla. Let sit 5 minutes and whisk until creamy. Let firm up to a soft peanut butter consistency before using to fill the cake.
  • Place egg whites and powdered sugar in the stand of your mixer with whisk attachment. Mix on low to combine. Add in your softened butter, salt and vanilla and whisk on high until light and fluffy. Add in your sifted cocoa powder and whisk until combined. Optional: switch to paddle attachment and mix on low for 10-15 minutes for a smoother/bubble-free frosting. Frost cake as desired.


FLUFFY, MOIST HOMEMADE YELLOW CAKE RECIPE
fluffy-moist-homemade-yellow-cake image
2014-03-21 Preheat oven to 325. F. Grease and flour two 9-inch cake pans. Set aside. In a large bowl, cream together butter and sugar. Add in egg yolks and vanilla, mixing …
From divascancook.com
4.3/5 (363)
Total Time 30 mins
Estimated Reading Time 5 mins


ANGEL LAYER CAKE RECIPE A TRADITIONAL ENGLISH CAKE WITH 3 ...
angel-layer-cake-recipe-a-traditional-english-cake-with-3 image
2013-05-20 This is a recipe I have worked hard to perfect and it is consistently one of the most popular recipes on The Thrifty Squirrels Blog. I’m so glad that so many of …
From thethriftysquirrels.co.uk
Estimated Reading Time 4 mins


BASIC YELLOW CAKE RECIPE (CAKES AND CUPCAKES) - CRAZY FOR ...
basic-yellow-cake-recipe-cakes-and-cupcakes-crazy-for image
2020-09-14 Make Cupcakes with This Cake Recipe. Vanilla cupcakes are perfect for every occasion, because you can dress them up with pretty sprinkles, or chocolate frosting, or any kind of frosting you like.Yellow cake is a blank slate for sprinkles (like funfetti cake), for peanut butter filling, or to make into Twix Cupcakes or anything like that.. I love that this recipe …
From crazyforcrust.com
4.5/5 (27)
Calories 334 per serving
Category Dessert


CLASSIC YELLOW CAKE - DINNER, THEN DESSERT
classic-yellow-cake-dinner-then-dessert image
2019-01-24 Classic Yellow Cake is the perfect old-fashioned recipe, and a go-to for holidays and special occasions. We also love classic cakes like Red Velvet Cake and …
From dinnerthendessert.com
Ratings 5
Calories 429 per serving
Category Dessert


BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
basic-yellow-cake-recipe-pillsburycom image
2021-03-09 1. Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended. 2. In large bowl, beat …
From pillsbury.com
3.5/5 (74)
Category Dessert
Servings 15
Total Time 1 hr 55 mins


YELLOW CAKE RECIPES | ALLRECIPES
yellow-cake-recipes-allrecipes image
20 Recipes That Prove Pumpkin and Cream Cheese Are Meant to Be Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while …
From allrecipes.com


YELLOW CAKE RECIPES | MARTHA STEWART
yellow-cake-recipes-martha-stewart image
To make the skirt for a doll's dress cake like this one: Make half the recipe, and bake in a buttered and floured 3-quart, 9 1/2-inch-diameter stainless-steel bowl at 350 degrees for 40 minutes, or until cake tester inserted in center comes out clean. Cool on wire rack. …
From marthastewart.com


ANGEL FOOD CAKE RECIPES | ALLRECIPES
angel-food-cake-recipes-allrecipes image
20 Recipes That Prove Pumpkin and Cream Cheese Are Meant to Be Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while …
From allrecipes.com


10 BEST EASY DESSERTS WITH YELLOW CAKE MIX RECIPES | …
10-best-easy-desserts-with-yellow-cake-mix image
2021-11-01 183,901 Recipes. Last updated Nov 01, 2021. This search takes into account your taste preferences. 183,901 suggested recipes. Yellow Cake Mix Gooey Bars These Old Cookbooks. eggs, cream cheese, yellow cake mix, butter, eggs, …
From yummly.com


YELLOW ANGEL CAKE - RECIPE | COOKS.COM
Add sugar gradually, then extracts. Fold in flour sifted with salt a little at a time. Beat egg whites until foamy. Add cream of tartar and beat until they hold a point. Fold into egg yolk mixture. Bake in ungreased tube pan at 325°F for 20 minutes, then lower temperature to 300°F and bake for 1 hour more. Invert to cool and frost with Butter ...
From cooks.com


YELLOW ANGEL CAKE RECIPES
Yellow Angel Cake Recipes YELLOW ANGEL CAKE. This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook. Provided by Iron Bloomers. Categories Dessert. Time 1h25m. Yield 1 ten inch cake, 12 serving(s) ...
From tfrecipes.com


YELLOW ANGEL FOOD CAKE RECIPE - ALL INFORMATION ABOUT ...
Yellow Angel Food Cake Recipe | Allrecipes best www.allrecipes.com. Original recipe yields 12 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 ½ cups white sugar. ½ cup water. 6 eggs, separated. 1 cup all-purpose flour. 1 teaspoon cream of …
From therecipes.info


BONELESS PORK SIRLOIN STEAK RECIPES
2021-11-03 · Pork Sirloin Recipe / World's Best Steak Marinade : Pork is a meat that can always benefit from a good marinade to help keep it moist, tender, and delicious.. Hundreds of trusted recipes, plus photos, reviews and videos to help you cook pork right. The slow melding of flavors is what makes this pork sirloin recipe so amazing. This ...
From tfrecipes.com


KUGELHOPF RECIPE MARY BERRY
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be ...
From tfrecipes.com


YELLOW ANGEL FOOD CAKE RECIPES
YELLOW ANGEL CAKE. This is a "heavenly" cake with a unique flavor combo. Well worth the effort, though it is not difficult to make. From an old Farm Journal cookbook . Provided by Iron Bloomers. Categories Dessert. Time 1h25m. Yield 1 ten inch cake, 12 serving(s) Number Of Ingredients 9. Ingredients; 6 eggs, separated (you need 1/2 cup yolks and 3/4 cup whites) 1/2 cup cold water: 1 1/3 …
From tfrecipes.com


YELLOWANGELCAKE RECIPES
Steps: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times.
From tfrecipes.com


34 DELECTABLE DESSERTS MADE WITH YELLOW CAKE MIX ...
2021-09-30 Tips for Baking a Perfect Cake. When baking yellow cake use shiny pans, which reflect heat. Dark pans and pans with nonstick coating absorb heat faster than shiny pans and can cause cakes to brown too quickly. Fill cake pans half full of batter. This is important for a novelty or shaped pan, such as a heart or star, which can be an odd size.
From bettycrocker.com


Related Search