lumicero/recipes-ing2inst huggingface dataset:
Title: Haystacks
Ingredients:
- 1 sugar
- 3 margarine
- 1/4 milk
- 1/4 oatmeal
- 1 1/2 coconut
- 1/2 vanilla
- 1/2
Instructions:
1. Combine sugar, margarine, cocoa and milk.
2. Bring to a boil and remove from stove.
3. Add oatmeal, coconut and vanilla.
4. Mix well.
5. Drop by tsp on wax paper and leave in a cool place to set.
Title: Queen Elizabeth's Own Cake
Ingredients:
- 1 boiling water
- 1 dates
- 1 baking soda
- 1 sugar
- 4 butter
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 coconut
- 5 pecans
- 5 light brown sugar
- 2 butter
- 1/2 coconut
- pecans
Instructions:
1. Preheat the oven to 350°F; grease a 9-inch square cake pan.
2. In a bowl, pour the boiling water over the dates; add the soda and let stand while the remaining ingredients are prepared.
3. Cream together the sugar and butter in a large bowl; add the eggs and vanilla; stir in the coconut, flour, baking powder and salt.
4. Pour in the date mixture and blend well.
5. Pour the batter into the cake pan; bake for 35 minutes or until toothpick inserted in center comes out clean; cool before icing.
6. Combine all the ingredients for the icing; bring to a boil and cook, stirring constantly, for 3 minutes. While the icing is still warm, pour over the cooled cake; sprinkle with coconut.
Title: Winnie's Cookies (Shortbread-Like)
Ingredients:
- 1/2 cornstarch
- 1 butter
- 1 icing sugar
- 3 1/2
Instructions:
1. Thaw butter to room temperature.
2. Cream butter and all dry ingredients.
3. Use your hands and work dough kneading it together into a smooth consistency.
4. Roll out dough on well-floured surface to about 1/4 inch thick.
5. The more you work the dough the easier it will be to work with.
6. Using floured cookie cutters, cut out your desired shapes.
7. Use a floured spatula to pick them up and place on parchment paper lined cookie sheet.
8. Using the parchment paper allows for easy clean up of sugar sprinkles.
9. Add desired colored sugar sprinkles to each cookie and press lightly.
10. Bake in oven at 325°F for approximately 15 minutes.
11. They cook faster if they are more spaced out and ensure room for some expansion.
Title: Blackberries With Lemon Cream and Toasted Brioche
Ingredients:
- 1/2 water
- 1 1/2 sugar
- 1 sugar
- 1/4 rosemary sprig
- 1/4 vanilla bean
- 4 lemon zest
- 3/4 eggs
- 8 fresh lemon juice
- 2 unsalted butter
- 8 butter
- 1 heavy cream
- 3 blackberries
Instructions:
1. In a saucepan, simmer the water with 1/2 cup of the sugar, until the sugar is dissolved; add the rosemary and the vanilla bean and seeds and let stand 2 hours.
2. Meanwhile, in a heatproof bowl, rub the lemon zaest into 1 cup of the sugar; whisk in the eggs and lemon juice.
3. Set the bowl over a saucepan with simmering water and cook over moderate heat, whisking until thickened, about 6 minutes.
4. Strain the custard into a food processor; let cool slightly.
5. With the processor on, add the butter 1 piece at a time, until fully incorporated before adding more.
6. Process the cream until doubled in volume, about 3 minuutes.
7. Scrape the cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.
8. Discard the rosemary and vanilla bean from the syrup; simmer the syrup over moderately low heat until slightly thickened, about 15 minutes; let cool.
9. Preheat the broiler; arrange the brioche slices on baking sheet and broil for 1 minute, turning once, until golden.
10. In a bowl, beat the heavy cream with the remaining 1 T of sugar until softly whipped.
11. Add the blackberries to the sugar syrup and toss gently.
12. Spoon the lemon cream onto 8 plates, top with the brioche and dollop of the whipped cream.
13. Scatter the blackberries on top, serve at once.
Title: Date & Walnut Rolls - Gluten Free
Ingredients:
- 1 dates
- 1 brown sugar
- 1 1/4 water
- 80 butter
- 1/2 bicarbonate of soda
- 1 egg
- 1/2 walnuts
- 2 pecans
- 1/2 xanthan gum
Instructions:
1. Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
2. Preheat oven to 180°C (350°F ).
3. Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
4. Allow the mixture to cool.
5. Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
6. Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
7. Stand rolls ten minutes before turning out onto wire racks to cool.
8. Serve sliced with butter.
9. Suitable to slice and freeze.
10. As a variation you can use pecan nuts or macadamias in place of the walnuts.
Title: Vanilla-Roasted Peaches
Ingredients:
- 1 sugar
- 1/3 water
- 1 vanilla bean
- 1/2 cinnamon stick
- 1 salt
- 8 vanilla ice cream
Instructions:
1. Preheat the oven to 400°.
2. In a small saucepan, combine the sugar with the water, vanilla bean and scrapings, cinnamon stick and salt.
3. Cook over moderate heat, stirring frequently, until the sugar dissolves.
4. Pour the syrup into a large baking dish.
5. Arrange the peaches in the syrup, cut side up, and bake for 30 minutes, basting frequently.
6. Spoon the peaches and syrup into bowls and serve warm with ice cream.
Title: Cranberry Oat Breakfast Bars
Ingredients:
- 2 cranberries
- 3/4 sugar
- 2 orange zest
- 1 1/2 flour
- 1 1/2 oats
- 1 light brown sugar
- 1 baking powder
- 1/2 salt
- 3/4 butter
Instructions:
1. Step 1.
2. In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup. Add 2 tablespoons orange juice or water to make a slight syrup.
3. Step 2.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
5. Step 3.
6. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
7. Step 4.
8. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.
Title: Rich Dark Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 coffee
- 1/2 milk
- 1
Instructions:
1. Sift Dry ingred seperate bowl.
2. Mix wet ingreds sperate bowl.
3. Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
4. Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
5. Cake needs to be cooled in fridge before eating to blend flavours.
Title: Healty Chocolate and Peanut Butter Pudding
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 2 1% low-fat milk
- 1 1/2 creamy peanut butter
- 1/2 peanuts
- 2
- 1/4
- 1
Instructions:
1. Whisk together first three ingredients in a saucepan to combine. Whisk in milk and cream. Bring to a boil over medium-high heat.
2. Cook 1 minute or until thick and bubbly.
3. Remove from heat. Add peanut butter and milk chocolate. Stir until smooth.
4. Top with peanuts.
Title: One-Handed Fried Pies
Ingredients:
- 1 1/2 apple cider
- 1 1/4 all-purpose flour
- 2 baking powder
- 2 granulated sugar
- 2 salt
- 1/4 baking soda
- 1/4 shortening
- 1/2 buttermilk
- 2/3 water
- 4 shortening
- powdered sugar
Instructions:
1. For the Filling:
2. In a saucepan, combine dried fruit and the apple cider. Bring to boiling, reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (Cider should be cooked down). Mash slightly. Cool.
3. For the Pastry:
4. Combine flour, baking powder, sugar, salt,and baking soda in a mixing bowl. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-sized.
5. Sprinkle 1 Tbsp of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 Tbsp of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 Tbsp at a time. (Do not overhandle). Form dough into a ball.
6. Pat or lightly roll dough into a 15 inch circle. Using a 4 inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 Tbsp fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shapes. seal edges with tines of a fork.
7. In a 12 inch nonstick skillet, heat 2 Tbsp of the shortening over medium low heat. fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on papaer towels. (Add remaining shortening; fry remaining pies) serve warm.
8. MAKE AHEAD TIP: Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. freeze pies for up to 3 weeks. reheat frozen pies, wrapped in foil, in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with powdered sugar before serving.
9. CHOCOLATE FRIED PIES: Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 Tbsp melted butter. Spread a scant 2 tsp of mixture onto each pastry circle. Fry pies as directed.
Title: Carrot Cake
Ingredients:
- 1 1/2 fresh carrots
- 2 1/2 cake flour
- 3/4 buttermilk
- 2 milk
- 2/3 eggs
- 2 sugar
- 1 1/2 cinnamon
- 1 1/2 vanilla extract
- 1 butter
- 1 cream cheese
- 1 confectioners' sugar
- 4 1/4 vanilla extract
- 2
Instructions:
1. grease and flour two (2) 9 inch pans.
2. sift all dry ingredients.
3. add wet ingredients.
4. mix on medium speed.
5. add carrots.
6. mix on high speed until all ingredients are incorporated.
7. pour into greased and floured pans.
8. bake at 300 for 45 mins.
9. place butter, cream cheese and vanilla into bowl.
10. slowly add sugar.
11. mix on medium speed.
12. frost cake and enjoy.
Title: Best Ever Carrot Cake
Ingredients:
- 1 1/2 white sugar
- 1/2 brown sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 3/4 ginger
- 1/2 carrot
- 1 raisins
- 1/2 flour
- 1/2 cream cheese
- 4 butter
- 8 vanilla
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. Grease Bundt pan.
3. Beat oil, sugar and eggs.
4. Sift Flour, Baking Soda, Baking Powder, Salt , Cinnamon,Nutmeg and Ginger into the sugar and oil mixture.
5. Beat until just mixed -- Do not over mix.
6. Stir in Grated Carrots, Raisins and Pecans.
7. Bake for approx 45 mins, or until cake tester comes out clean,usually takes mine longer than 45 minutes.
8. To make frosting, Beat softened Cream cheese and Butter until well mixed and smooth and creamy, add the confectioners sugar in 1 cup increments and then add the vanilla, mix well and frost cake.
Title: Polvoron With Cashews (Filipino Shortbread)
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 butter
- 1 salt
- 1 cashews
- 1
- 30
Instructions:
1. If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
2. Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
3. Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
4. In another large mixing bowl, sift together the powdered milk and the sugar.
5. Add the flour mixture into the powdered milk/sugar mixture and stir well.
6. Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
7. Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
8. If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
9. If you don't have a molder (like me), use a mini cupcake pan:
10. Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
11. Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
12. If you want to, wrap each Polvoron individually with the cellophane paper.
Title: Soy Custard - Gluten and Dairy Free
Ingredients:
- 5 maple syrup
- 1/3 soymilk
- 2
Instructions:
1. Whisk the egg yolks with the maple syrup in a bowl.
2. Warm the soy milk in a saucepan.
3. Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.
Title: Sassy Gingerbread Men
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 egg
- 4 orange zest
- 2 dark corn syrup
- 3 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 2 ground ginger
- 1/2 ground cloves
- 1/2 salt
- raisins
Instructions:
1. Thoroughly cream together butter and sugar.
2. Add egg, beat until light and fluffy.
3. Add orange zest and corn syrup, mix well.
4. Sift together remaining ingredients, stir into creamed mixture.
5. Chill dough thoroughly.
6. Pre-heat oven to 375 degrees.
7. On lightly floured surface, roll to 1/4 inch thickness.
8. Cut with Gingerbread men (and women) cookie cutters.
9. Place 1 inch apart on ungreased cookie sheet.
10. Bake 8-10 minutes
11. Cool on rack.
12. Decorate sassy little men with royal icing and raisins if desired.
Title: Tropical Fruit Cup
Ingredients:
- 2 Jello gelatin
- 1 mandarin oranges
- 1 apples
- 1 bananas
- 2
- 3
- 4
Instructions:
1. Mix all the ingredients together.
2. The receipe calls for 4 packs of splenda, but you can add to taste.
3. Chill prior to serving.
Title: Caramel Pecan Cake and Icing
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 3 self-rising flour
- 1 milk
- 1 pure vanilla extract
- 3 3/4 sugar
- 3/4 margarine
- 1 1/3 milk
- 3 pecan halves
Instructions:
1. For the cake:
2. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
3. Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
4. For the Icing:.
5. Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
6. Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
7. Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
8. To Decorate:.
9. Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.
Title: Cherry and Almond Clafouti ( Baked Custard )
Ingredients:
- 400 cherries
- 1/3 caster sugar
- 1/3 milk
- 3/4 soymilk
- 2 eggs
- 1 icing sugar
Instructions:
1. Preheat oven to 180°C.
2. Grease a 20cm round pie dish with butter or margarine.
3. Spread the fruit in the dish.
4. In a mixing bowl combine the almond meal and the sugar.
5. Separately, whisk together the milk and the eggs.
6. Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
7. Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
8. Dust with icing sugar (use pure icing sugar if following a gluten free diet).
9. Serve with cream or ice-cream if desired.
10. The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Title: Strawberry Meringue Cake
Ingredients:
- 1 eggs
- 1 1/3 orange zest
- 4 cream of tartar
- 1 1/2 sugar
- 1/4 sugar
- 1 fresh strawberries
- 1/4
- 2
Instructions:
1. In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
2. Beat on medium speed for 4 minutes.
3. Pour into two greased and floured 9-inch round baking pans; set aside.
4. In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
5. Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
6. Spread the meringue even over both pans of cake batter.
7. Bake at 350°F for 35 minutes or until meringue is lightly browned.
8. Cool in pans on wire racks (meringue will crack).
9. Beat the cream until stiff peaks form.
10. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.
11. Loosen edges of cakes from pans with a knife.
12. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up.
13. Carefully spread with about two-thirds of the cream mixture.
14. Slice the remaining berries; arrange half over cream mixture.
15. Repeat layers.
16. Store in the refrigerator.
Title: Doce De Banana (Sweet Banana)
Ingredients:
- 5 bananas
- 1 bananas
- 2 sugar
- 6 cinnamon sticks
- 2 whole cloves
- water
Instructions:
1. Combine all ingredients in a saucepan.
2. Cook slowly over low heat for 2 hours. If the syrup becomes too thick, thin with a little water.
3. Cool for 10 minutes before serving.
Title: Vanilla Rice Pudding
Ingredients:
- 1 milk
- 1/3 caster sugar
- 2 vanilla bean
- 1 arborio rice
- 180 rhubarb
- 3
Instructions:
1. Place milk, sugar, rind, vanilla bean and seeds (or extract) in a saucepan and bring to a simmer over medium-low heat.
2. Add rice and stir occasionally.
3. Cook for 30 minutes or until rice is tender.
4. Add yolks one at a time, mixing well.
5. Remove from the heat and leave to stand for 5 minutes.
6. Remove rind and vanilla bean.
7. Spoon into bowls and top with rhubarb and cream.
Title: Creamy Vanilla Frosting
Ingredients:
- 2 butter
- 2 powdered sugar
- 1 vanilla extract
- 1 -3 milk
Instructions:
1. In a large bowl cream the butter. Add in the powdered sugar and vanilla and mix well. Now add in the milk 1 TBSP at a time until it turns into frosting into desired consistency.
2. SPECIAL NOTE: Acually I triple this recipe. You can do like I said above and make different color and flavor frosting. its up to you.
3. Now for the fun part -- Have plenty of candy for decorating. mini M&M's, crushed up candy canes, sprinkles ect. ect and ect. HAVE FUN! =).
Title: Surprise Package Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 65
Instructions:
1. In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
2. Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
3. With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
4. Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
5. In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.
Title: Best Wacky Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 butter
- 5 white vinegar
- 1 vanilla
- 1 cold water
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Sift flour, sugar, cocoa, baking soda, and salt into 10x7 inch or 8 to 9 inch square pan.
3. With index finger, make 3 holes in flour mixture.
4. Pour butter into first hole, vinegar in second, and vanilla in third.
5. Pour water over all. With a fork, stir mixture well until combined.
6. Bake cake 30 minutes or until cake tests done.
7. Immediately top cake with chocolate morsels and bake 3 minutes longer--just until morsels soften. Spread the chocolate evenly over the cake.
8. Cool to room temperature and serve with ice cream.
9. YUMMY!
Title: English Toffee Crescents
Ingredients:
- 3/4 butter
- 1/3 sugar
- 2 vanilla
- 1 3/4 flour
- 1/2 shortening
- 1
- 1/2
Instructions:
1. Beat sugar, butter, and vanilla on medium speed until creamy. Reduce speed to low, add flour and 1/2 cup of toffee bits and beat until well mixed.
2. Shape dough into 1 inch balls, Roll each ball into 2 1/2 inch rope with tapered ends; curve slightly into crescent shape. Place 1 inch apart onto ungreased cookie sheets. Bake at 325 for 11-16 minutes or until set and very light brown.
3. Cool completely.
4. Place chocolate chips and shortening in small microwave safe bowl. Melt on high for 1 minute; stir. Continue melting in 30 second intervals until almost melted. Stir until smooth.
5. Dip one end of the cooled crescent in the chocolate. Sprinkle with additional toffee bits.
6. Place on wax paper until chocolate is set. (About 1 hour). Sprinkle with powdered sugar if desired.
Title: Glazed Pecans
Ingredients:
- 2 brown sugar
- 2 butter
- 2 light corn syrup
- 1/8 salt
- 1 pecan halves
Instructions:
1. Combine brown sugar, butter, corn syrup and salt in a large skillet.
2. Stir over medium heat until butter is melted.
3. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
4. Spread pecans in single layer on parchment paper and cool completely.
Title: Coffee and Cream Chiffon Cake
Ingredients:
- 1 cream of tartar
- 1/2 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 3 salt
- 1 coffee
- 3/4 vanilla
- 1/2 sugar
- 1 cornstarch
- 5 salt
- 1/3 heavy whipping cream
- 2
- 1
- 1 1/4
- 2
Instructions:
1. Move oven rack to lowest position,heat oven to 325.
2. Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
3. Mix flour,sugar,baking powder and salt in a medium bowl.
4. Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
5. Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
6. Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
7. Cut gently through batter with metal spatula or a knife to break air pockets.
8. Bake 50-60 minutes or until top springs back when touched lightly.
9. Immediately turn pan upside down onto heatproof funnel or bottle,.
10. Let hand about 2 hours until cake is cool.
11. Loosen sides of cake with a knife,remove from pan.
12. Cut cake horizontally,fill layers with coffee cream filling.
13. Store covered in the refrigerator.
14. COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
15. Heat over medium heat,stirring constantly until thickened,remove from heat.
16. Stir in liqueur or coffee.
17. Refrigerate at least 1 hour until chilled.