lumicero/recipes-ing2inst huggingface dataset:
Title: Madeira Cake
Ingredients:
- 3/4 butter
- 3/4 caster sugar
- 1 lemon rind
- 1/4 ground cinnamon
- 3 eggs
- 3/4 self-raising flour
- 1/2 lemon juice
- 1/4 caster sugar
- 1/2 water
- 1/4 lemon
- 1/2 lemon juice
- 1 1/2
- 1
Instructions:
1. Method.
2. Preheat oven to 160°C Grease and line the base and sides of an 8 x 20cm loaf pan.
3. Use an electric mixer to beat butter, sugar, lemon rind and cinnamon in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, almond meal and lemon juice and stir with a wooden spoon until just combined.
4. Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
5. To make the candied lemon, combine sugar and water in a frying pan over low heat, stirring, for 2-3 minutes or until sugar dissolves. Add lemon. Simmer, turning occasionally, for 5-7 minutes or until syrup thickens and lemon is translucent. Gently transfer lemon to a lined oven tray to cool.
6. To make icing, combine icing sugar and juice in a small bowl to form a runny paste. Pour over top of cake, allowing it to drizzle down the sides. Allow icing to set for 1 hour.
7. Top with lemon slices and serve, or store in an airtight container for up to three days.
Title: Butterscotch Frosting
Ingredients:
- 6 water
- 2 cream cheese
- 8 half-and-half
- 1 salt
- 1/4 vanilla
- 1
Instructions:
1. Melt butterscotch pieces.
2. Stir in water until blended.
3. Cool until lukewarm.
4. Combine cream cheese, half and half, and salt.
5. Beat until light and fluffy.
6. Blend in butterscotch and vanilla.
7. Fold in whipped cream.
Title: Squiggly Pasta and Chicken Salad/Dessert
Ingredients:
- 1 rotini pasta
- 4 chicken breasts
- 4 celery ribs
- 4 green onions
- 2 mandarin oranges
- 3 seedless grapes
- 1 sour cream
- 1 mayonnaise
- 1/2 sugar
- 3/4
- 1
Instructions:
1. Cook the pasta aldente. DO NOT OVERCOOK. Yuck! Drain and set aside to cool; DO NOT RINSE. This will ensure the sauce sticks to the pasta.
2. Cook chicken breasts just until done so they're not dry. Debone if using bone-in; dice up meat. Set aside.
3. Chop the celery and onions and add the grapes to these; set aside.
4. Drain the mandarine oranges; set aside.
5. Make dressing or you can make the dressing the day before and store in the refrigerator until ready to use.
6. Dressing:.
7. In a medium mixing bowl blend together the sour cream, mayonnaise, rice wine vinegar, sugar and garlic salt.
8. When the pasta and chicken are cooled, place them in a large mixing or serving bowl and stir together; carefully stir in the celery, onion, grape mixture; now even more carefully stir in the mandarine oranges trying not to break them up too much. When mixed thoroughly add the dressing and mix through. Serve immediatley.
9. If you are taking this to a potluck, you may want to wait and add the dressing once you're there so it doesn't break down overly much before serving. Either way this is a terrific salad.
Title: Lemon Mousse
Ingredients:
- 4 eggs
- 2/3 sugar
- 2/3 lemon juice
- 1 heavy cream
Instructions:
1. Stir together eggs, sugar and lemon juice in a medium saucepan.
2. Cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes.
3. Raise heat, continue to cook, continue stirring, about 5 more minutes.
4. Strain through a sieve.
5. Cover and refrigerate, 45 minutes.
6. Whisk heavy cream until soft peaks form.
7. Fold cream into lemon mixture.
8. Cover and refrigerate (30 minutes, up to 2 days).
Title: Easy Double Lemon Cake
Ingredients:
- 1 sweetened condensed milk
- 1 lemon juice
- 2 lemon rind
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Prepare and bake cake mix as package directs for 13x9-inch cake.
2. In medium bowl, beat sweetened condensed milk and egg yolks. Stir in lemon juice, lemon rind (optional) and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
Title: Grilled Watermelon
Ingredients:
- 8 seedless watermelon
- 2 olive oil
- sea salt
- fresh ground pepper
Instructions:
1. How to get your watermelon wedges: Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you.
2. Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour.
3. Preheat the grill to high.
4. After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.
5. Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes.
6. Remove from grill and sprinkle with sea salt and a little fresh ground pepper.
Title: Hershey's Chocolate Cake With Frosting
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 butter
- 1 margarine
- 1/2 powdered sugar
- 2/3 milk
- 3 vanilla extract
- 1/3
- 1
Instructions:
1. CAKE DIRECTIONS: Heat oven to 350 degrees F.
2. Combine dry ingredients in large bowl.
3. Add eggs, milk, oil and vanilla.
4. Beat on medium speed 2 minutes.
5. Stir in boiling water (batter will be thin).
6. Pour into 2 greased and floured 9" round pans.
7. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes, then remove to wire racks and cool completely.
9. Frost with "Perfectly Chocolate" Chocolate Frosting.
10. This also makes about 30 cupcakes.
11. FROSTING DIRECTIONS: Melt butter.
12. Stir in cocoa.
13. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
14. Add more milk, if needed.
Title: Gluten-Free Lemon Cookies
Ingredients:
- 3/4 potato starch
- 1/2 baking powder
- 1/2 salt
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 1 egg
- 1 vanilla
- 1 lemon
- 3 lemons
- 1/8 potato starch
- 1/2
Instructions:
1. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
2. In the bowl of a stand mixer, cream sugar and butter.
3. Beat in the egg, vanilla, and zest (flavouring if using).
4. Add the dry ingredients, mixing enough to combine.
5. With your hands, knead in enough of the potato starch to make the dough easy to handle.
6. Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent.
7. Bake in on a parchment-paper lined sheet in a preheated 350°F oven for about 10-13 minutes until very lightly browned.
8. Reinforce the dents with your finger before they cool.
9. Fill the dents with lemon curd once cool.
10. Enjoy!
Title: Bibingka
Ingredients:
- 3 cassava
- 2 eggs
- 1 1/2 Equal sugar substitute
- 3/4 iodized salt
- 1 1/2 butter
- 1 1/2 coconut milk
- 439 pineapple
- 1/3 coconut milk
Instructions:
1. Squeeze liquid from grated cassava. Set aside. Beat eggs. Add sugar, salt and butter. Mix well. Stir in coconut milk, grated cassava and Pineapple. Pour into a greased 8" X 8" square pan.
2. Bake in a preheated oven at 350oF for 55 minutes, or until light brown in color. Pour pure coconut milk on top. Bake for another 5 minutes, or until top becomes golden brown.
Title: Disappearing Yogurt
Ingredients:
- 1 plain yogurt
- 1 cinnamon
- 1 molasses
- 1/2 seedless grapes
Instructions:
1. Mix everything together gently.
2. If feeding to a baby either leave out the grapes, or for an older infant cut the grapes into quarters and peel them.
Title: Blender Chocolate Chip Cupcakes
Ingredients:
- 1 egg
- 1/3 shortening
- 3/4 milk
- 1 vanilla
- 1 1/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Prepare cupcake tins; lightly grease or insert paper liners.
2. Place all ingredients in blender container in order listed. Cover and blend on high speed, stopping blender occasionally to scrape sides, for 45 seconds. Batter will be slightly lumpy.
3. Fill each muffin cup 2/3 full. Bake at 350 degrees for 25 to 30 minutes until toothpick tests done. Immediately remove from pan; cool completely. Frost as desired.
Title: Lemon Chocolate Pudding
Ingredients:
- 80 butter
- 1/2 caster sugar
- 2 eggs
- 1 self raising flour
- 1/2 milk
- 2 lemons, juice and zest of
- 100 white chocolate chips
- 1/4 sugar
- 2/3 boiling water
Instructions:
1. Preheat oven to a moderate temperature.
2. Cream butter and sugar until pale in colour and fluffy in appearance. Add the eggs and beat well. Sift in the flour and fold in with the milk. Fold in the lemon zest and the chocolate. Spoon into a oven proof dish and sprinkle with the extra sugar. Combine water and lemon juice and pour over the top of the pudding. Bake 30 -40 minutes until pudding is brown and firm on top.
Title: No Sugar Added Sunflower-Butter Cookies
Ingredients:
- 1/2 butter
- 1 vanilla
- 1 1/4 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 Splenda sugar substitute
- 1/2 egg
- 1
- 1/16
Instructions:
1. In mixing bowl beat butter & sunflower-butter on med to high for 30 seconds.
2. Add 1/2 cup of flower, egg, splenda, baking powder & soda and vanilla.
3. Beat until thoroughly combined.
4. Beat in remaining flour.
5. Cover & chill dough so it is easier to handle. (About 20 minutes)
6. Shape into 1 inch balls & place on ungreased cookie sheet at least 2 inches apart from each other.
7. flatten by crisscrosing with the tines of a fork.
8. Sprinkle the coco over each flattened cookie.
9. Bake in a 375 degree oven for 10 to 15 minutes. (NOTE: splenda does not allow cookies to brown. Test to see if they are done by lightly feeling the middle of a cookie. If it still feels like raw cookie dough they are not done.)
10. Cool on a wire rack.
11. The great thing about these cookies is that once they cool, they turn a bright mossy green inside! This is great for your spooky Halloween party! (I call them swamp cookies for the party).
Title: Light No-Bake Cherry Cheesecake
Ingredients:
- 3 sponge cake fingers
- 2 cream cheese
- 8 sugar
- 1/2 cherry pie filling
- 1
Instructions:
1. In a large bowl, beat the cream cheese and sugar together using an electric beater until creamy. Gradually pour in the whipping cream, beating until the mixture is thick and stiff peaks form. Do not overbeat.
2. Line the sides then the bottom of a 10 inch spring form pan with the row of lady fingers (do not separate the fingers). Fill in any gaps on the bottom with pieces of the lady fingers.
3. Spread half of the cheese mixture over the lady fingers. Cover the cheese with another layer of lady fingers, then pour the remaining cheese mixture on top.
4. Carefully spoon the pie filling on top of the cheese mixture, covering it completely and being careful not to touch the sides.
5. Refrigerate the cake for several hours or overnight before serving.
6. Remove the cake from the spring form when ready to serve.
Title: Better-Than-Sponge Almond Cupcakes
Ingredients:
- 75 plain white flour
- 50 salt
- 1 baking powder
- 5 butter
- 125 caster sugar
- 125 egg
- 1 vanilla extract
- 5 milk
- 2
- 125
Instructions:
1. Cream together the butter and sugar until white and fluffy.
2. Add egg and beat well.
3. Sift together flours, baking powder and salt.
4. Mix milk with vanilla extract and almond essence.
5. Mix in the flour and milk alternatively into the egg, starting and ending with the flour.
6. Fill 12 paper cupcake cases.
7. Bake at 180°C until golden and the cakes are springy.
8. Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).
Title: S'mores Trifle
Ingredients:
- 1 graham cracker
- 1 marshmallow cream
- 1 mini marshmallows
- 1 instant chocolate pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Prepare instant pudding according to package directions, using milk.
2. Break the graham crackers into 1/4's and spread each piece with a layer of marshmallow fluff.
3. Arrange pieces in the bottom of a large bowl or trifle dish.
4. Sprinkle a layer of mini marshmallows on top of graham crackers.
5. Spoon half the pudding over marshmallows and spread out.
6. Top pudding layer with half of Cool Whip.
7. Repeat layers.
8. Garnish top layer of Cool Whip with crushed graham crackers, mini marshmallows, and pieces of Hershey bar.
9. Serve chilled.
Title: Cocoa Pebble Cookies
Ingredients:
- 1 water
- 1/2 egg
- 1/4
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the cake mix, vegetable oil, water and egg until blended.
3. Add the cereal.
4. Drop the dough 2 inches apart on the cookie sheet.
5. Bake for 11 minutes until the top starts to slightly brown.
6. Cool cookies on a wire rack.
7. When you store the cookies place a piece of bread in the container or bag, this will keep the cookies fresh.
Title: Ginger Crinkles
Ingredients:
- 1/2 butter
- 1 3/4 granulated sugar
- 1 egg
- 1/3 molasses
- 2 3/4 unbleached white flour
- 1 1/4 baking soda
- 1 3/4 cinnamon
- 1 3/4 powdered ginger
- 1/2 salt
- 1/3 sugar
Instructions:
1. Preheat oven to 350 degrees and arrange racks so they are evenly spaced.
2. In a large mixing bowl, cream together butter and 1 3/4 cups sugar.
3. Beat in egg and molasses.
4. Stir together flour, baking soda, spices and salt.
5. Carefully stir flour mixture into butter mixture.
6. Form dough into walnut-size balls, dip in 1/3 cup sugar, and place on an ungreased cookie sheet, sugar side up.
7. Bake for 10 to 13 minutes. If you like your cookies soft in the center, remove from oven when cookie is puffed, very light golden brown. If you prefer crispy ginger cookies, bake 2 to 3 minutes more, until puffed cookie has fallen and is a golden brown.
8. Remove from oven and allow cookies to rest for 2 minutes before removing from cookie sheet.
9. Cool on racks and store tightly wrapped at room temperature for several days.
Title: Fresh Berry Cheesecake Cream Parfait
Ingredients:
- 5 cream cheese
- 1 3/4 sugar
- 2 all-purpose flour
- 1 1/2 vanilla
- 1/3 lemon
- 1 berries
- 3
Instructions:
1. Whip first 6 ingredients together in a large mixing bowl until smoothly blended. Spoon 1/3 of mixture into 9" clear glass bowl, top with 1 cup of berries spread evenly. Repeat two more times.
2. Chill for minimum 30 minutes in refrigerator (optional) before serving.
Title: Banana Poe
Ingredients:
- 2 2/3 bananas
- 1/2 vanilla bean
- 6 water
- 3/4 manioc starch
- 1 coconut milk
- 2/3 sugar
Instructions:
1. Peel the bananas, cut into large slices, and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside.
2. When the bananas have cooked, puree in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes.
3. Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.
Title: Fruit Filled Quesadillas
Ingredients:
- 5 fresh apricots
- 1/4 sugar
- 2 fresh strawberries
- 1/2 ground cinnamon
- 1/2 flour tortillas
- 2 reduced-fat vanilla ice cream
- 2 fresh raspberry
- 1/4
Instructions:
1. In a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar; set aside.
2. In another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. Spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. Repeat with remaining tortilla.
3. Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up; cut into four wedges. Serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.
Title: Orangen-Schokoplatzchen (Orange-Chocolate Cookies)
Ingredients:
- 100 butter
- 125 margarine
- 125 sugar
- 1 egg
- 1 flour
- 200 baking powder
- 1 icing sugar
- 100
- 2
Instructions:
1. Grate chocolate.
2. Cream butter or margarine and sugar. Add egg and shredded orange peel.
3. Sift flour and baking powder, and add to creamed mixture along with the grated chocolate.
4. You may knead the dough together by hand.
5. Form into a ball, wrap in plastic wrap, and refrigerate 2 hours.
6. Preheat oven to 400 degrees.
7. Roll out dough to 5mm thickness, and cut with cookie cutters of desired shape.
8. Transfer cookies to cookie sheets and bake 8 to 10 minutes.
9. Remove from sheets to a rack to cool.
10. Sift icing sugar. Stir in enough orange juice to make a glaze.
11. Glaze the bottom of each cooled cookie.
Title: The Tao Pumpkin Spice Cake
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 3 eggs
- 1/2 vanilla
- 1 1/2 pumpkin puree
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 ground cloves
- 1 pecans
- walnuts
Instructions:
1. Cream the butter and brown sugar.
2. Beat in the eggs and vanilla.
3. Add the pumpkin puree.
4. Sift the dry ingredients and stir into the wet ingredients and mix well.
5. Fold in the nuts.
6. Pour the batter into a greased and floured tube tin.
7. Bake at 375 deg F for 50-55 minutes, until a toothpick inserted in the middle comes out clean.
Title: Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 flour
- 1
Instructions:
1. Cream butter & add sugar gradually.
2. Mix in almond flavoring.
3. Cream thoroughly.
4. Add flour 1/4 cup at a time.
5. Mix well.
6. Divide dough into several portions.
7. Flatten one portion at a time on lightly floured surface with hands.
8. Roll out smooth with lightly floured rolling pin.
9. Cut into desired shapes & place on ungreased cookie sheets.
10. Bake at 325°F for 10-15 minutes until golden brown around edges.
Title: Five-Spice Tea Cake
Ingredients:
- 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 all-purpose flour
- 1 1/2 Chinese five spice powder
- 1/4 ground ginger
- 1/2 applesauce
- 1 eggs
- 2 granulated sugar
- 1 1/2
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
3. Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger.
4. In a medium bowl, mix together the tea and applesauce.
5. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy.
6. With the mixer running at medium speed, drizzle in the oil and mix.
7. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix.
8. Repeat twice more, using up all of the ingredients.
9. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes.
10. Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.
Title: Delicious Coconut Bread Pudding
Ingredients:
- 4 butter
- 2 eggs
- 2 unsweetened coconut milk
- 13 1/2 cream of coconut
- 1/4 salt
- 1/4 nutmeg
- 1 mace
- 1 1/2 sweetened flaked coconut
- 1/2 sweetened flaked coconut
Instructions:
1. Lightly butter the bottom of a 9" flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs,coconut milk, cream of coconut, salt, nutmeg and mace.
2. Stir in one cup of flaked coconut.
3. Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
4. Preheat oven to 325.
5. Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
6. Again, cover the baking dish with foil, poking a few holes in the top to release the steam.
7. Put the baking dish into a roasting pan on the oven rack, pour hot water to come up halfway up the sides of the baking dish.
8. Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
9. Remove the foil and bake of 15 minutes more.
10. Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
11. Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
12. Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.
Title: Cowboy Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 1/4 vanilla extract
- 1 old fashioned oats
- 3/4 pecans
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream butter & sugar until light and fluffy. Beat in egg gradually, then stir in vanilla & almond extracts and coconut. Gradually stir in the already-mixed dry ingredients. Stir in rolled oats, chocolate chips, and pecans. Drop by rounded teaspoonfuls onto the greased baking sheets.
3. Bake for 10-12 minutes. Allow cookies to cool 5 minutes before removing from baking sheets.
Title: Classic Sugar Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 cream of tartar
- 1 baking soda
- 1
Instructions:
1. Cream sugar and butter with a mixer until fluffy; add egg and flavorings.
2. Mix well.
3. Combine dry ingredients together and stir into creamed mixture.
4. Cover and chill for 2 to 3 hours.
5. Divide dough in half.
6. Roll out on surface lightly dusted with confectioner's sugar.
7. Cut with cookie cutters and place on ungreased cookie sheets.
8. Decorate with sprinkles if desired.
9. Bake at 375 degrees for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
10. Cool, then decorate with egg yolk paint or as you wish.
Title: Peppermint Angel Food Cake
Ingredients:
- 12 confectioners' sugar
- 1 cake flour
- 1 all-purpose flour
- 1 1/2 cream of tartar
- 1 vanilla extract
- 1 granulated sugar
- 1/4 granulated sugar
- 6 corn syrup
- 2 water
- 2/3
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
3. Sift confectioners' sugar and flour together 3 times.
4. Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
5. Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
6. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
7. Divide batter in half.
8. Fold extract and food coloring into one half.
9. Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
10. Gently cut through batter with a knife, swirling gently.
11. Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
12. Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
13. Remove cake from pan.
14. Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
15. Serve at room temperature.
16. Store any leftover cake in refrigerator.
17. For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
18. Let stand 30 minutes.
19. In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
20. Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
21. Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
22. Continue beating until stiff glossy peaks form (tips stand straight).
23. Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.