lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Gelatin Salad
Ingredients:
- 1 apricot gelatin
- 2 boiling water
- 1 crushed pineapple
- 1 cream cheese
- 1 walnuts
- 1/2
- 1
Instructions:
1. In a bowl, dissolve gelatin in water.
2. Add the drained pineapple and set mixture aside.
3. In a mixing bowl, beat cream cheese and pineapple juice until smooth.
4. Stir into gelatin mixture; chill until partially set, stirring occasionally.
5. Stir in apricots and walnuts.
6. Fold in whipped topping.
7. Pour into a 13x9x2 dish (or other appropriate serving container).
8. Chill until firm.
Title: Layered Mocha Cheesecake
Ingredients:
- 1 1/2 butter
- 1/4 instant coffee granules
- 2 instant coffee granules
- 1 1/2 boiling water
- 1 ground cinnamon
- 1/4 cream cheese
- 4 sugar
- 1 1/2 all-purpose flour
- 1/4 vanilla extract
- 2 eggs
- 4 butter
- 2 chocolate-covered coffee beans
- 1/2
- 3
Instructions:
1. Place pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
2. Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.
Title: Easy Strawberry Icecream Shortcake
Ingredients:
- 2 ladyfingers
- 2 strawberry ice cream
- 1 fresh strawberries
- 1 powdered sugar
- 2 heavy whipping cream
- 2 cream cheese
- 4 granulated sugar
- 1/3
Instructions:
1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. Spread strawberry sorbet over ladyfingers, and freeze 30 minutes. Spread softened strawberry ice cream over sorbet. Freeze 30 minutes.
2. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixer running, until stiff peaks are formed. Spread over ice cream.
3. Process strawberries and powdered sugar in a food processor 1 minute. Drizzle strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours.
Title: Sparkling Snickerdoodles
Ingredients:
- 1 shortening
- 2 eggs
- 1 cream of tartar
- 1/2 salt
- 1 1/2 sugar
- 2 3/4 flour
- 1 baking soda
Instructions:
1. Mix together thoroughly the shortening, sugar and eggs.
2. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
3. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
4. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.
Title: Yummy Carrot Cake
Ingredients:
- 4 eggs
- 1 carrots
- 1 1/2 baking powder
- 1 salt
- 2 1/2 cinnamon
- 1 1/2 baking soda
- 2 sugar
- 2 flour
- 2 cream cheese
- 3 milk
- 1 powdered sugar
- 2 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 350F and grease and flour tube pan.
2. Beat eggs, then add carrots, oil, nuts (or raisins and nuts). Beat 3 minutes.
3. Then add dry items. Beat 3 minutes.
4. Bake at 350 degrees for 55 to 60 minutes in a greased floured tube pan. Cool thoroughly and remove from pan.
5. ICING:.
6. Combine softened cream cheese and milk.
7. Then add sugar, blend well with vanilla until lumps are all gone.
8. This icing is between a drizzle type and a spread type. Great compliment to this cake!
Title: Mom's Peanut Butter Crunch Cookies
Ingredients:
- 20 all-purpose flour
- 2 baking soda
- 2 salt
- 1/4 butter
- 1/2 peanut butter
- 1 white sugar
- 3/4 brown sugar
- 3/4 eggs
- 2 vanilla
- 1
Instructions:
1. Oven@ 350 Crush cereal into shreds.
2. Set aside.
3. Mix flour, soda and salt; set aside.
4. Mix rest of ingredients.
5. Beat until light and fluffy.
6. Fold in dry ingredients; mix well.
7. Drop by tablespoons full onto ungreased cookie sheat.
8. Criss-cross flatten with a fork.
9. Bake for 14 minutes.
Title: Morello Cherry Sauce
Ingredients:
- 500 water
- 1/2 sugar
- 90 cherries
- 1 lemon, zest of
- 1 cinnamon
- 2 lemon juice
- 1 brandy
Instructions:
1. Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
2. Remove cherry mix from the heat when syrupy and thick enough.
3. Add lemon juice and brandy.
4. Allow mix to cool, and keep until ready to serve.
5. Serve over your favourite icecream.
Title: Tennessee Persimmon Cake
Ingredients:
- 3 butter
- 3/4 sugar
- 1 egg
- 1 3/4 flour
- 3 baking powder
- 1/2 salt
- 1/2 milk
- 3/4 confectioners' sugar
Instructions:
1. Preheat oven to 350F and line an 8" pan with waxed paper.
2. Cream butter and sugar together; add egg.
3. Sift flour, baking powder and salt together; add alternately with milk to creamed mixture.
4. Beat well, add persimmon pulp.
5. Pour into prepared pan and bake for 45 minutes or until cake tests done.
6. Cool slightly, turn out of pan and peel waxed paper off of cake.
7. Sift confectioners sugar lightly over the top.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 1/3 butter
- 1 1/2 eggs
- 4 vanilla extract
- 1 flour
- 1 1/2 flaked coconut
- 1 1/3 pecans
- 1 1/2 marshmallow creme
- 1 confectioners' sugar
- 1 butter
- 1/3 evaporated milk
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 350F and grease/flour a 13 x 9 cake pan.
2. In a mixing bowl, cream sugar, cocoa, and butter, until light and fluffy.
3. Add eggs, one at a time.
4. Add vanilla extract.
5. Mix well.
6. Stir in flour, coconut, and pecans.
7. Pour into prepared pan.
8. Bake 40 minutes.
9. When done, spread marshmallow creme over top.
10. Cool before frosting.
11. Make frosting: Sift together confectioners' sugar and cocoa.
12. Set aside.
13. Cream butter in a mixing bowl.
14. Add sugar-cocoa mixture.
15. Fold in evaporated milk and vanilla extract.
Title: Strawberry Swirl Cheesecake
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 2 frozen sweetened strawberries
- 1 cornstarch
- 3 cream cheese
- 1 sweetened condensed milk
- 1/4 lemon juice
- 3 eggs
- 2 flour
Instructions:
1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, one at a time, beat on low just until combined. Scraping down bowl after each. Blend in each tablesoon of flour until just mixed, on LOW speed.
4. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
5. With a knife, cut through top layer only to swirl strawberry sauce.
6. Wrap springform pan in aluminum foil so that the foil comes up all the way to the top edge of the pan. Set cheesecake inside of larger pan that allows for water bath to come up 1 inch on sides of cheesecake pan. Add VERY hot water to come up 1 nch on spring form pan.
7. Bake at 350 degrees F for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Title: Quick Foolproof Chocolate Mousse
Ingredients:
- 1 chocolate chips
- 2 eggs
- 3 very strong coffee
- 1 -2 rum
- 3/4 milk
Instructions:
1. Combine all ingredients in a blender at high speed for 2 solid minutes.
2. Pour the mousse into dessert cups and chill until firm.
Title: Paper-Lined Sponge Cake
Ingredients:
- 5 sugar
- 30 salt
- 1/4 vanilla
- 1/2 - 1 butter
- 55 milk
- 60 cake flour
- 80 cornstarch
- 20 baking powder
- 1/2 caster sugar
- 5
- 50
Instructions:
1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.
9. note:
10. Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo's Deli).
11. Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.
12. The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.
Title: Springtime Bunny Bark Dessert
Ingredients:
- 24
- 8 -10
- 1
- 2
Instructions:
1. Line a 13" x 9" baking pan with parchment paper.
2. In a medium saucepan, melt the 24 ounces of chocolate morsels over low heat.
3. Spread evenly in the parchment-lined baking pan. Using an offset spatula really helps with spreading.
4. Taking a handful of Easter candy at a time, embed and sprinkle over the chocolate. Try 1-3 different kinds for variety.
5. In a small saucepan over low heat, melt the white chocolate melting wafers. Using a wooden spoon, drizzle the melted white chocolate over the candy layer.
6. Sprinkle Easter-themed sprinkles over the white chocolate drizzled layer.
7. Cool uncovered in the refrigerator for 10-20 minutes to allow the Bunny Bark time to firm up before slicing.
8. When the Bunny Bark is cooled completely, remove from the refrigerator.
9. Transfer to a cutting board by lifting the edges of the parchment paper. Cut into 24 triangular pieces.
Title: Cherry Upside Down Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 water
- 1 1/3 sugar
- 2 cornstarch
- 1 butter
- 3/4 vanilla ice cream
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9x13 baking pan and set aside.
3. Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
4. Mix remaining ingredients until sugar and cornstarch are dissolved.
5. Pour or gently spoon cherry mixture over batter.
6. Bake for 50-60 minutes.
7. Serve topped with whipped cream or vanilla ice cream.
Title: Pear Gingerbread
Ingredients:
- 1 unsalted butter
- 1/2 unsalted butter
- 1 pear
- 1 1/2 all-purpose flour
- 3/4 whole wheat flour
- 1 1/2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground nutmeg
- 3/4 brown sugar
- 3/4 unsulphured molasses
- 2 eggs
- 2 fresh ginger
- 1 buttermilk
Instructions:
1. Preheat oven to 350 degrees F. (180 degrees C) Grease a 7 X 11, or 5 small loaf pans, with butter. Dust with flour and tap out excess.
2. In a large frying pan over med-high heat, melt the 1 tablespoons butter. Add the pear and cook, stirring often, until softened, 3-4 minute Transfer to bowl and let cool.
3. In another bowl, sift together the all-purpose and whole-wheat flours, baking soda, ground ginger, cinnamon, salt, and nutmeg and set aside.
4. In a separate bowl, using tan electric mixer on med. speed, beat together 1/2 cup butter and 3/4 cup brown sugar, until light and fluffy, 2-3 minutes. Gradually beat in the molasses. Add the eggs one at a time, beating well after each addition. Beat in fresh ginger.
5. With the mixer on low speed, beat the flour mixture into the egg mixture in three batches alternately with the buttermilk, beginning and ending with the flour. Beat just until mixed. Stir in the pear. Pour into prepared pan/or pans.
6. Bake until a cake tester inserted into the center comes out clean, 45-50 for large cake, check at 30 for small pans Transfer pan to a rack and let cool for 15 minute.
Title: Caitlin's Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 butter
- 1 egg
- 1 crunchy peanut butter
- 1/2 salt
- 1/2 baking soda
- 1 1/2 flour
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter in large mixing bowl till soft.
3. Add sugars gradually to butter, blending till creamy.
4. Beat in egg, peanut butter, salt, and baking soda, till well combined.
5. Add flour to the batter, mixing well, then vanilla.
6. If using, add the chocolate chunks at this point. Batter will be stiff.
7. Roll dough into small balls and place on greased cookie sheet.
8. With the tines of a fork, press 'tic-tac-toe' design into cookies. These don't spread too much, so you'll be flattening them to about 1/2-inch high.
9. If you used chocolate chunks, the pattern won't be perfect--that's fine!
10. Bake about 15 minutes, till golden brown.
11. Remove carefully while still warm, and let cool on wire rack.
Title: 7-UP Chocolate Chip Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 2 vanilla
- 5 eggs
- 1 3/4 all-purpose flour
- 1/2
- 3/4
- 1
Instructions:
1. Cream butter with an electric mixer.
2. Add sugar and vanilla; beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour and cocoa, blending thoroughly.
5. Stir in 7UP.
6. Fold in chocolate chips.
7. Spoon into a well greased 10-inch tube pan.
8. Bake at 350 for 1 hour.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, cool completely.
Title: Russian Twig Cookies(Khvorost)
Ingredients:
- 2 flour
- 2 ground cinnamon
- 1/2 baking powder
- 1 salt
- 2 eggs
- 2 sugar
- 2 butter
- 2 brandy
- 1 powdered sugar
Instructions:
1. Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
2. Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
3. Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
4. Add the brandy and continue beating until dough forms completely.
5. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
7. Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
8. Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough.
9. Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer.
10. Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
11. Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
12. Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!
Title: Peanut Butter and Apple Crumble
Ingredients:
- 4 apples
- 1 2/3 sugar
- 1 flour
- 2 flour
- 1/2 butter
- 6 quick-cooking oats
- 1 rolled oats
- 1/2 ground cinnamon
Instructions:
1. Heat oven to 350 degrees; grease a 9-inch square baking pan.
2. In large bowl, stir together the apples, peanut butter chips, 3/4 cup sugar and 2 T flour.
3. Spread into the prepared pan; dot with 2 T butter.
4. In a medium bowl, stir together the remaining 1/4 cup sugar, remaining 1/2 cup flour, oats and cinnamon; cut in the remaining 4 T butter until mixture resembles coarse crumbs.
5. Sprinkle the oat mixture over apples.
6. Bake 40-45 minutes or until apples are tender and the edges are bubbly.
7. Cool slightly.
8. Serve warm with whipped cream, if desired.
Title: Peanut Butter Rice Krispies With Chocolate
Ingredients:
- 1 butter
- 4 crunchy peanut butter
- 1 salt
- 16 marshmallows
- 1
- 6
- 8
Instructions:
1. Combine the butter, peanut butter and salt until melted and evenly combined over low heat in a large saucepan. (I use a large wok at a very low heat.).
2. Add the Almond extract and marshmallows and stir frequently until completely melted. (Take care the marshmallows don't burn).
3. Remove from Heat and Add the Cereal and and stir until well coated with the Marshmallow.
4. Spray a 9x13 inch baking pan with non stick spray and pour the rice krispy mixture into it. Lightly grease your hands and press down until the mixture is nice and even over the pan. Let cool.
5. Melt the chocolate and use a spatula or brush to coat the rice krispies with the melted chocolate. Let Cool.
6. Cut into 16 delectable pieces and enjoy!
7. Notes: 1. Vanilla extract works well too, but I prefer the taste of the Almond extract. 2. Just sprinkle a dash of salt over the peanut butter as it's cooking, just a small pinch. 3. A 16 ounce bag of Semi Sweet Nestle's bag of chocolate can be substituted for the baking squares. I prefer the squares because of the easy with which they melt. Don't microwave them too long, or they will burn. Take it 30 seconds at a time, stirring each time. The first time I microwaved these, they burned. I kept opening the microwave door and seeing them in their original shape, not melted at all. Then I stuck my finger in one and realized they were completely melted. =). 4. I've also made these into Rice Krispy "muffins" by pouring the mixture into a muffin pan and then spread chocolate on top of that. You can also make them into balls, roll the balls around in chocolate and let them cool in parchment paper. Also, you can make Rice Krispy "lollipops" in the same fashion. Roll the balls, roll them in Chocolate and insert a stick. You can add all sorts of creative things. Possibilities are endless. Enjoy! =).
Title: Caramel Fudge Cake
Ingredients:
- 1 butter
- 1 3/4 white sugar
- 3 eggs
- 2 vanilla extract
- 1 1/2 buttermilk
- 2 1/2 all-purpose flour
- 6 baking soda
- 1 1/2 salt
- 1 instant espresso powder
- 1 hot water
- 1 sweetened condensed milk
- 1 butter
- 1/2 pecans
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350F; butter and flour a 9x13 inch pan.
2. Sift together the flour, cocoa, baking soda and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
4. Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
5. A dollop of freshly-whipped cream on each piece is not a bad thing!
Title: Bourbon Balls
Ingredients:
- 2 1/2 ground walnuts
- 1 Bourbon
- 1/4 corn syrup
- 2 confectioners' sugar
- 3
Instructions:
1. In a large bowl, fluff 1 cup confectioners' sugar with the dry ingredients, and then drizzle and mix in corn syrup.
2. Sprinkle some confectioners' onto a large sheet of waxed paper.
3. With clean, sugar-dusted hands, shape mixture into 1-inch balls, and then roll in confectioners' sugar.
4. Store as above; can be individually wrapped in small squares of cello or plastic wrap. This will intensify the flavors.
Title: 3-Day Coconut Cake
Ingredients:
- 1 water
- 3 sour cream
- 1/3 Cool Whip
- 1 1/3 granulated sugar
- 16
- 12
- 1 1/2
- 1
Instructions:
1. The night before you make this cake, blend together the sour cream, coconut and sugar.
2. Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
3. The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
4. Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
5. Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
6. Mix Cool Whip together with the reserved 1 cup coconut mixture.
7. Frost sides and top of cake with this mixture.
8. Cover the cake and place in the refrigerator.
9. Do NOT remove or eat for 3 days.
Title: Cookies and Cream Cupcakes
Ingredients:
- 1 sweet butter
- 1 self-rising flour
- 2 baking powder
- 1 eggs
- 4 vanilla extract
- 1 powdered sugar
- 10 sweet butter
- 3 salt
- 1
- 10
Instructions:
1. Preheat oven to 350°; place 18 baking cups in muffin pans.
2. Combine all the cupcake ingredients, except the cookies, in a big bowl; beat with an electric mixer until smooth and pale, about 2-3 minutes; stir in the cookies.
3. Spoon batter into cups; bake for 20 minutes; remove pans from oven and cool for 5 minutes; then remove cupcakes and cool on wire rack.
4. Make the frosting: beat powdered sugar, butter, and salt using an electric mixer; spread frosting onto cooled cupcakes.
5. Sprinkle the chopped cookies on top.
Title: White Sponge Cake
Ingredients:
- 1 eggs
- 2 sugar
- 2 salt
- 2 baking powder
- 1 1/2 cake flour
- 5 1/4 granulated sugar
- 1 cream of tartar
- 20
- 1/2
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Grease 3- 12 inch cake pans, set aside.
3. In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
4. Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
5. Whip until smooth and appearance is light and yellow.
6. Add Oil.
7. Continue to mix 1 minute until fully incorporated.
8. In a separate clean, dry bowl, with wire whip, add Egg Whites.
9. Whip until stiff, but not dry peaks.
10. In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
11. Remove egg white mixture to a large, dry mixing bowl.
12. Incorporate the first mix a little at a time by folding in and mixing by hand.
13. Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
14. Spoon finished mixture into cake pans, spreading evenly.
15. Bake at 400 degrees for 35 to 40 minutes.
16. Cooking time may vary according to equipment and environment.
17. If using an alternate size pan, the heat should be adjusted.
18. The deeper and wider your cake pan, the lower you should have the heat.
19. Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
20. Cool cakes on rack before removing from pans.
21. Fill layers with desired filling and frost with lots of whiped cream.