lumicero/recipes-ing2inst huggingface dataset:
Title: Spun Fruits
Ingredients:
- 1 flour
- 1 salt
- 1 egg
- 1/4 milk
- 1/4 water
- 1 sugar
- 3 water
- 1 apple
- 1 banana
- 1
Instructions:
1. Combine flour, salt,egg, milk and 1/4 cup water in blender until smooth.
2. In a heavy bottomed saucepan combine sugar, Tb water and 1 Tb oil.
3. Cook over low heat until sugar dissolves.
4. Bring to boiling and cook rapidly without stirring until a pale caramel color.
5. While sugar is dissolving, heat oil for frying.
6. Dip a few pieces of fruit in the batter, and drop into the hot oil.
7. Fry until crispy and golden.
8. While fruit is still hot and crisp, use tongs to quickly dip fruit into hot caramel syrup. Stir to coat evenly.
9. Dip immediately into ice water to harden the syrup.cool completely before serving. fruit inside remains hot for awhile.
Title: Brown-Sugar Pound Cake
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 6 heavy cream
- 1 1/2 vanilla extract
- 1 unsalted butter
- 2 unsalted butter
- 1 3/4 light brown sugar
- 4 eggs
- 1/2 pecans
Instructions:
1. Heat oven to 350°F.
2. Butter and flour 9x5x3-inch loaf pan.
3. Sift flour, baking powder, and salt onto waxed paper. Combine cream and vanilla in measuring cup.
4. Beat butter in mixer bowl on medium speed until creamy. Reduce speed and gradually crumble in brown sugar. Beat on medium speed until light and fluffy, about 3 minutes.
5. Beat in eggs, one at a time, then beat until light and fluffy.
6. Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth. Fold in pecans. Pour batter into prepared pan and smooth top.
7. Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours. Let cool in pan 10 minutes. Turn out onto rack to cool completely.
Title: Coconut Rice (Mochi-Bibinka) Philippines
Ingredients:
- 5 1/2 rice
- 1 coconut milk
- 1 dark brown sugar
Instructions:
1. Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened, about 20 minutes. Preheat oven to 350 degrees F.
2. Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into pans that are prepared by greasing them. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes the broil for 5 minutes to set topping. Cut into small pieces.
Title: Mini Morsels Shortbread Squares
Ingredients:
- 1 butter
- 3/4 margarine
- 1 granulated sugar
- 1 egg
- 2 1/4 vanilla
- 2 all-purpose flour
Instructions:
1. Preheat oven to 350°F.
2. Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13x9-inch baking pan.
3. Bake for 30-33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels, Let stand for 5 minutes, or until morsels are shiny; spread evenly. Cool completely in pan on wire rack.
Title: Chocolate Madeleines
Ingredients:
- 3/4 unbleached all-purpose flour
- 1/4 baking soda
- 3/4 salt
- 1/2 brewed coffee
- 1/3 egg
- 2 granulated sugar
- 1/4 pure vanilla extract
- 2
- 1
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350°F Spray 10 madeleine molds with vegetable oil spray.
2. Sift together the flour, cocoa, baking soda, and salt, the sift again into a large bowl. In a small bowl, combine the fudge sauce, orange juice concentrate, coffee and liqueur. Mix well and set aside.
3. In the bowl of an electric mixer, combine the egg, egg white, sugar, vanilla, and chocolate extracts and beat on high speed until the mixture doubles in volume. Reduce the speed to low and gradually add the Fudge Sweet mixture, beating just until incorporated. With the mixer at low speed, gradually add the dry ingredients. Stop the mixer and scrape the sides of the bowl often during the process. Do not overmix,.
4. Spoon the batter into the madeleine molds, filling each one-third full. Set the molds on a baking sheet and bake for 15-20 minutes, until firm. Invert onto a wire rack and cool.
Title: Honey Sage Panna Cotta With Toasted Pignoli
Ingredients:
- 1 unflavored gelatin
- 2 heavy cream
- 2 sage leaf
- 1/3 honey
- 1/4 lemon zest
- 1 sugar
- 1 salt
- 1 pine nuts
- 1/4
Instructions:
1. Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta molds. Refrigerate, uncovered, at least 5 to 6 hours.
2. To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
3. Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.
Title: Lemon Semolina Cake
Ingredients:
- 100 sugar
- 3 lemons
- 2 eggs
- 4 semolina
- 225 baking powder
- 2 milk
- 100 caster sugar
- 7 water
- 100 lemons
- 200
- 2
Instructions:
1. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
2. Fold in the semolina, baking powder, ground almond and milk, mixing well.
3. Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
4. Let cake cool in pan.
5. While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
6. Add lemon juice and return to a rapid simmer, cooking for another few minutes.
7. Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.
Title: Blue Mountain Coffee Rum Poached Pears
Ingredients:
- 300 filter coffee
- 40 dark brown sugar
- 1 cinnamon stick
- 4 dessert pears
- 4 dark rum
Instructions:
1. Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
2. Carefully peel the pears, leaving the stalks intact.
3. Poach in the sweetened coffee for 20 minutes, turning occasionally.
4. Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
5. Transfer to a bowl and chill until ready to serve.
6. Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.
Title: Strawberry Shortcake Kabobs
Ingredients:
- 12 fresh strawberries
- 12 margarine
- 6 margarine
- 1/4
- 2
- 1/4
- 2
Instructions:
1. Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.
2. Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted.
3. In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
4. In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate.
5. Refrigerate 10 minutes or until set.
Title: Vegan Chocolate Cake
Ingredients:
- 1 whole wheat flour
- 1 unbleached all-purpose flour
- 1/4 cocoa powder
- 1 baking soda
- 1 salt
- 1 soymilk
- 3/4 pure maple syrup
- 1/2 long grain brown rice
- 1/4 canola oil
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Oil two 8" round cake pans or 12 cupcake tins; set aside.
3. Whisk together dry ingredients in a large mixing bowl; set aside.
4. Combine wet ingredients in a blender container, and blend until very smooth.
5. Add wet ingredients to dry ingredients, and stir to combine.
6. Pour batter into prepared pans.
7. Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean.
8. Cool slightly before turning onto a wire rack.
9. Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.
Title: Strawberry Hazelnut Cake
Ingredients:
- 4 eggs
- 1/4 caster sugar
- 1/3 self raising flour
- 1/3 ground hazelnuts
- 200 low-fat ricotta cheese
- 1 strawberries
- 250
Instructions:
1. Preheat oven to 180 degrees.
2. Grease a deep 20cm round cake tin, line bse with baking paper.
3. Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
4. Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
5. Turn onto wire rack to cool.
6. Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
7. Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
8. Dust top of cake with icing sugar on completion.
Title: Greek Cognac Cookies
Ingredients:
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 cognac
- 2 brandy
- flour
Instructions:
1. Place butter in mixer bowl and mix until smooth.
2. Scrape down sides and gradually add the sugar, and blend until well incorporated.
3. Scrape down sides and add the egg yolk and cognac, and mix well.
4. Gradually add the flour and mix until well combined.
5. Cover with waxed paper or plastic wrap and refrigerate at least 3-4 hours, or freeze up to 2 weeks.
6. Preheat oven to 325º.
7. To form the cookies, break off small pieces and roll into 1-inch balls.
8. Place on ungreased cookie sheet.
9. Bake until very lightly browned, about 20-25 minutes.
10. Cool for 2 minutes and remove to a rack.
11. When cooled, sprinkle with additional confectioners' sugar.
Title: Pineapple Sheet Cake
Ingredients:
- 2 sugar
- 2 eggs
- 20 flour
- 2 baking soda
- 2 vanilla
- 1 walnuts
- 1 cream cheese
- 8 butter
- 1/2 powdered sugar
- 3 vanilla
- 1
Instructions:
1. Mix cake by hand in order given.
2. Bake at 350 degrees in a greased 11" x 15" pan for 25 minutes. Note: You can use a 13" x 9" pan.
3. Spread topping on cake while still warm.
Title: Pecan Biscotti
Ingredients:
- 3 pecans
- 1/2 sweet butter
- 1 1/2 sugar
- 6 eggs
- 6 all-purpose flour
- 2 vanilla extract
- 2 baking powder
- 2 salt
Instructions:
1. Preheat the oven to 350 degrees.
2. Place the pecans in the oven and toast lightly for 15 minutes.
3. Cream the butter and sugar until fluffy.
4. Add the eggs, one at a time.
5. Stir in the vanilla.
6. Sift the flour, baking powder, and salt together and add to the butter.
7. Now stir in the toasted pecans.
8. Divide the dough into three equal pieces.
9. Shape each piece into two 1/2 inch diamete logs.
10. Place logs on a parchment baking sheet and press down to form the classic biscotti shape.
11. Bake for 15 minutes.
12. Remove from the oven with a thin spatula, cut into 3/4 inch slices.
13. Lay slices on their sides and return biscotti to the oven to dry for 15 more minutes.
14. Cool on rack.
Title: Chocolate Chip Brownie Pillows
Ingredients:
- 1 unsalted butter
- 1/2 butter flavor shortening
- 1/2 brown sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 flour
- 1 baking powder
- 2 1/2 baking soda
- 2 salt
- 1/2
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. Prepare and bake brownie mix according to package directions in an 8" square pan. Let cool completely in pan on a wire rack. Cut brownies into 3 dozen squares.
3. Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.
4. Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.
5. Increase oven temperature to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3" apart. Using your fingers, make an indentation in mound of dough; place 1 brownie square in center. Press chocolate chip dough around brownie, reshaping dough to form a ball. Repeat procedure with remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill 15 minutes.
6. Bake at 350 degrees F for 18 to 20 minutes or until lightly browned and cookies look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.
7. Yield: 11 jumbo cookies. Note: This recipe uses only a portion of the baked brownies. Enjoy remaining brownies, or freeze for later use.
Title: Krinkletop Cookies
Ingredients:
- 2/3 margarine
- 1/8 salt
- 1 granulated sugar
- 1 egg
- 1/4 molasses
- 2 baking soda
- 2 flour
- 1 cinnamon
- 1 clove
- 1 ginger
Instructions:
1. Cream margarine, sugar, egg and molasses together.
2. Add dry ingredients and mix well.
3. Refrigerate for several hours.
4. Preheat oven to 375°.
5. Scoop chilled dough by rounded teaspoon and roll into ball.
6. Dip one side of cookie dough ball into small bowl of granulated sugar.
7. Place dough balls, sugar side up on ungreased cookie sheets about 1 1/2-inches apart, as they will spread.
8. Cook until cookies melt and tops begin to look "crinkled" -- about 8-10 minutes.
9. Cool on wire racks.
Title: Amazing Chocolate Sauce
Ingredients:
- 3/4 half-and-half
- 1 salted butter
- 1/2 chocolate chips
- 1/4 vanilla
- 1 Amaretto
Instructions:
1. Bring half and half, booze, vanilla & butter to a slight simmer.
2. Take off heat.
3. Pour over the chocolate chips and let sit for 1 minute.
4. Whisk until smooth.
5. If necessary put back on a very gentle heat to melt the chocolate.
6. Serve warm.
Title: Far East Fruit Salad
Ingredients:
- 2 star fruit
- 2 fresh lime juice
- 8 lychees
- 2 caster sugar
- 8 kumquats
- 1 Pernod
- 2 kiwi fruits
- 1 mango
Instructions:
1. Trim along the lengths of all the points on the star fruit, slice thinly and remove any pips with the point of a knife. Peel and stone the lychees. Slice the kumquats. Peel and slice the kiwi fruit. Peel, stone and chop the mango.
2. Mix together all the fruits in a bowl. Sprinkle over the lime juice, sugar and Pernod and stir well. Chill for at least 1 hour before serving.
Title: Orange Bundt Cake
Ingredients:
- 4 eggs
- 1 sour cream
- 2 oranges
- 1/2 canola oil
- 1 instant vanilla pudding
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat eggs, sour cream, orange juice, and oil together in a large bowl until thoroughly mixed.
3. Add cake mix, pudding mix, food coloring and orange zest.
4. Beat until smooth.
5. Spray Bundt pan with vegetalbe oil spray (PAM).
6. Pour into Bundt or tube pan and bake for 1 hour.
7. When cool, cover pan with a dinner plate. Invert to remove cake from pan.
8. Sift powdered sugar on top of cake.
Title: Mocha Bars
Ingredients:
- 2 eggs
- 1/4 unsweetened applesauce
- 3/4 coffee
- 1 vanilla extract
- 1 all-purpose flour
- 3 brown sugar
- 2 1/2 salt
- 1 baking soda
- 1 walnuts
- 1
- 3/4
Instructions:
1. In a mixing bowl, beat eggs, oil, coffee and vanilla.
2. Combine flour, brown sugar, salt and baking soda; add to coffee mixture.
3. Beat until smooth.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 375 for 30-35 minutes or until the top springs back when lightly touched.
6. Sprinkle with chocolate chips and nuts. Cool before cutting.
7. Yield: about 3 dozen.
Title: Plum Cake With Brandy Cream Filling
Ingredients:
- 1 1/2 sugar
- 1 salt
- 1 ground nutmeg
- 1 ground cinnamon
- 1 ground ginger
- 1 baking soda
- 2 unbleached white flour
- 3 eggs
- 1 buttermilk
- 1 dried plum
- 1 walnuts
- 1/2 hazelnuts
- 1 1/2 heavy cream
- 1 sugar
- 2 vanilla extract
- 1 1/2 gelatin
- 3 brandy
- 3/4 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 300*F. In a medium bowl, combine the sugar, salt, nutmeg, cinnamon, ginger, baking soda and flour and set aside.
2. In another larger bowl, beat the eggs until pale coloured, then add the peanut oil and buttermilk. Mix in the dried plums and nuts.
3. Gradually add the flour mixture to the egg mixture, mixing well.
4. Pour the batter into a buttered 8 by 8 inch square baking pan and bake for 1 hour, or until a tester inserted in the middle of the cake comes out clean.
5. Let the cake cool for an hour before filling.
6. To make the brandy cream filling combine the cream, sugar, vanilla and gelatin in a medium saucepan. Heat over medium heat until the mixture is steamy and hot, but not boiling.
7. In a large bowl whisk the egg yolks; pour the hot cream mixture over the yolks while whisking. Strain back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens.
8. Remove from the heat and add the brandy. Let cool for 10 minutes.
9. Whisk in the softened butter and chill. Refrigerate until ready to use.
10. Split the cake by cutting horizontally and fill with the chilled brandy cream. Return the cake to the fridge for at least an hour before serving. You can dust the top with icing sugar before serving if you wish.
11. Note: to oven dry Italian plums, split them in half lengthwise and remove the pit. Place skin side down on a sheet of baking parchment or foil on a baking pan and place in a 200*F oven for 10 to 12 hours or overnight.
Title: Crispy Oatmeal Cookies
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 1/4 water
- 1 all-purpose flour
- 1 cinnamon
- 1 baking soda
- 1/2
Instructions:
1. Cream butter and sugar to gether until light and fluffy.
2. Beat in water.
3. Combine flour, oats, cinnamon and baking soda.
4. STir into creamed mixture.
5. Roll out 1/8 inch thick on a lightly floured surfaace.
6. Cut into 2 1/2 inch circles.
7. Place on lightly greased baking sheet.
8. Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
9. Remove from pan.
10. Do not under cook these cookies, they should be crisp.
11. Cool and store in covered container.
12. They freeze well in a covered container.
Title: Apple Cake With Icing
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 flour
- 3 baking soda
- 1 salt
- 1 vanilla
- 2 pecans
- 1 apples
- 3 margarine
- 4 brown sugar
- 1 milk
- 1/4
Instructions:
1. Preheat oven to 350F and lightly grease a 9 x 13-inch oblong pan.
2. Sift dry ingredients together into a large bowl.
3. Add remaining cake ingredients and mix well.
4. Pour into prepared pan and bake for 45 minutes or until cake tester comes out clean when inserted in center of cake.
5. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.
Title: Mother's Cherry Cobbler
Ingredients:
- 2 sour cream
- 1/2 honey
- 1 honey
- 2 flour
- 1/2 tapioca
- 1 flour
- 1 baking powder
- 1/4 salt
- 2 butter
- 6 milk
Instructions:
1. Mix cherries, honey, flour or tapioca, and fruit juice together and let stand 5 minutes. Pour into deep 10x16 baking dish.
2. Mix flour, baking powder, salt, and honey. Cut in the butter with pastry blender or fork. Add milk and mix until a soft dough is formed. Shape dough with hands (dust mixture and hands with flour first) until it fits over the cherries. Make slits in the dough to permit steam to escape.
3. Bake at 375 degrees for 30 minutes. Serve plain, or with whipped cream, whipped topping, or ice cream.
Title: " Mars Bar" Bars
Ingredients:
- 3 butter
- 1/3 chocolate chips
- 3
- 2
Instructions:
1. In large saucepan, cut up Mars bars and melt with butter.
2. Stir in Rice Krispies and press mixture into a buttered 8 inch square pan.
3. Melt chocolate chips and spread over Rice Krispies mixture.
4. After chocolate sets, cut into squares.
Title: Honey Butter Cake
Ingredients:
- 3/4 butter
- 1/4 brown sugar
- 3/4 honey
- 1 vanilla bean paste
- 2 eggs
- 1 1/2 self raising flour
- 1/3 reduced-fat milk
Instructions:
1. Preheat the oven to 170 degrees Celsius. Grease and flour a 23 cm round pan.
2. Cream the butter and sugar. Add the honey and beat until light and fluffy.
3. Add the vanilla and eggs and beat well to combine.
4. Add half the flour and mix well.
5. Add the milk, mixing thoroughly, followed by the remaining flour. Mix until smooth.
6. Place in the prepared pan and bake 15 minutes. Reduce the temperature to 160 degrees and bake until golden brown. The sides of the cake will pull away from the pan when ready. If the cake browns too much before the sides pull away, reduce the temperature to 150 and continue baking.
7. Serve with honey frosting or whipped cream.
Title: Chocolate Leaf Cups
Ingredients:
- 12 cabbage leaves
- 4
Instructions:
1. *tip, warm chocolate in batches so its always warm enough to spread. spread the chocolate on the outside of the leaves to get the imprint of the ribs.
2. Line a cookie sheet with wax paper and place cabbage leaves on it.
3. arrange 3 ounces of chocolate peices in the outter rim of a microwavable cereal bowl, leaving the center free.
4. heat on medium for 2-5 minutes or until chocolate is just soft enough to spread (stir after 2 minutes, then check for ever 30 seconds after).
5. take a small spoon or rubber spatula and spread chocolate as evely as you can on the outside of the cabbage leaf (be careful not to leave holes or spread too thinly).
6. repete untill all leaves are covered.
7. place leaves in freezer on sheet for 15-30 minutes until completly set.
8. after chocolate is completly frozen and set, carefully pull off the cabbage leaves and return chocolate to a closed tontainer for storeage in the fridge.
9. *tip, if you cant remove cabbage, allow to sit for 1 mintes to soften after removing from freezer before trying again.
Title: German Quark Fruit Creme from German Born Chef
Ingredients:
- 1 Quark
- 1/4 German Quark
- 1/4 mandarin orange
- artificial sweetener
Instructions:
1. Make German Quark according to recipe #153126. Add whipping cream and blend very well.
2. Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
3. Put into fridge for 2 hours before serving.
Title: Chocolate Brownies
Ingredients:
- 1/4 shortening
- 1 sugar
- 2 eggs
- 1/4 salt
- 1/2 flour
- 1/2 baking powder
- 1/2 vanilla
- 2 baker's unsweetened chocolate squares
Instructions:
1. Mix shortening and sugar together; add eggs.
2. Separately mix salt, flour and baking powder.
3. Mix the shortening and flour mixtures together.
4. Add vanilla; add packets of premelted chocolate.
5. Spread batter into greased pan.
6. Bake at 350 degrees Fahrenheit for 20 minutes.
Title: Egg White Cake
Ingredients:
- 6 caster sugar
- 250 all-purpose flour
- 160 potato starch
- 1 cornflour
- 1 baking powder
- 100 butter
Instructions:
1. Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
2. Finally fold in cool melted butter.
3. Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
4. Cool slightly before turning out of the cake tin.