lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Upside Down Cake
Ingredients:
- 3 butter
- 1/3 brown sugar
- 6 maraschino cherries
- 6 butter
- 1/4 sugar
- 1/2 egg
- 1/4 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Topping: Soften butter in bottom of oiled 8 inch round pan. Add brown sugar and blend well. Place cherries so peach halves will fit on top. Press peach cut side down into mixture.
3. Batter. Cream together the butter,almond flavouring and sugar until light and fluffy. Add the egg and beat until smooth;set aside. Mix flour,salt, baking soda and baking powder.
4. Alternately add the dry ingredients and the milk to the creamed butter mixture beating well between additions. Pour batter over peach slices in cake pan.
5. Bake for 40 tminutes. Cake is done when a knife inserted in the centre comes out clean. Leave cake in pan and cool on a wire rack for 30 minutes. Remove from pan and invert onto a serving plate.
Title: Kentucky Christmas Cake
Ingredients:
- 2 nutmeg
- 1/4 pecans
- 1 raisins
- 1/2 sultana
- 1 1/2 flour
- 1 real butter
- 1 1/2 margarine
- 5 granulated sugar
- 1 eggs
- 1/4 cream of tartar
- 1/8 baking soda
- salt
Instructions:
1. Preheat oven to 325F and grease and flour a 10" tube pan.
2. Soak the nutmeg in the whiskey for ten minutes.
3. Stir together pecans, raisins, and 1/4 cup flour; set aside.
4. Cream butter and sugar together until fluffy.
5. Add eggs, one at a time until well incorporated.
6. Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.
7. Spoon into prepared pan.
8. Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.
9. Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.
10. Store in an airtight container.
Title: Land O' Lakes Spritz
Ingredients:
- 3/4 sugar
- 1 butter
- 1 egg
- 1/2 salt
- 1 vanilla
- 1/4 flour
- 2 1/4
Instructions:
1. Preheat oven to 400°F.
2. Cream sugar and butter with an electric mixer at medium speed for at least 3 minutes, or until color becomes very light and fluffy.
3. Add egg and mix well.
4. Add extracts and mix well.
5. In a separate bowl whisk together flour and salt.
6. Add flour mixture to creamed mixture 1/2 cup at a time until all flour is added.
7. Refrigerate dough for 30 minutes.
8. Load dough into cookie press.
9. Press onto an ungreased cookie about one inch apart.
10. Add sprinkles or colored sugars for decoration if desired.
11. Bake for 6-8 minutes.
12. Preparation times does not include chilling time.
Title: Tres Leches Cake
Ingredients:
- 6 3/4 cake flour
- 1 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 8 sugar
- 5 eggs
- 1 1/2 vanilla extract
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 half-and-half
- 2 heavy cream
- 1/3 sugar
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary.
4. Add the eggs, 1 at a time, and mix to thoroughly combine.
5. Add the vanilla extract and mix to combine.
6. Add the flour mixture to the batter in 3 batches and mix just until combined.
7. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.
8. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork so it's perforated. Allow the cake to cool completely and then prepare the glaze.
9. For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
10. Topping: Place the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Add sugar and vanilla. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Title: Fairy Cakes
Ingredients:
- 1 egg
- 7 self-rising flour
- 3 butter
- 3 sugar
- 1 sugar
Instructions:
1. Small paper cups and a cookie sheet needed.
2. Preheat oven to 350 degrees farenheit.
3. Cream the butter and sugar together and add the egg and flour, mix till creamy and smooth. Divide among paper cups, fill about 1/2 full (usually makes between 12-16 for me).
4. Bake for about 10 minutes, remove and let cool.
5. You can flavor any way you like, we use vanilla extract or orange or lemon zest usually.
6. Optional icing.
7. 1/2 cup powdered sugar.
8. about 1 Tbsp warm water.
9. food coloring of choice and sprinkles of choice.
10. Mix well and dput about 1 tsp on each cake, spread with the back of a spoon top with sprinkles.
Title: Chocolate Hazelnut Palmiers
Ingredients:
- 4 premade puff pastry
- 1 egg
- 1/3 hazelnuts
- 1/4 chocolate chips
- 1/4 light brown sugar
- 1/8 cinnamon
- 1/8 nutmeg
- 1 butter
Instructions:
1. Heat oven to 425 degrees. Grease a baking sheet with some butter or some pan spray.
2. In a medium bowl, combine the hazelnuts, chcolate chips. brown sugar, spices, and butter.
3. Roll out the puff pastry to 8X12 inch rectangle. Brush the pastry with some of the beaten egg. Using 2/3 of the nut mixture.
4. Fold the short sides of the rectangle into the middle. Brush the tops with the egg and sprinkle on the rest of the nut mixture. Fold the folded edges into the middle. Brush the top with the egg. Fold the pastry in half to form a roll. Cut into 16 slices. They will be kind of pretzel shape!
5. Bake for about 10 minutes and the pastry is golden brown.
Title: Chocolate Graham Icebox Dessert
Ingredients:
- 1 graham cracker
- 1/2 sugar
- 1/2 vanilla
- 1
Instructions:
1. Whip cream until thick.
2. Add sugar, syrup and vanilla.
3. Save out 3/4 cup whipped cream.
4. In a lightly greased loaf pan add a layer of graham crackers and a layer of cream.
5. Keep adding layers until your crackers and whipped cream are gone.
6. Place in freezer 2 hours or until frozen stiff.
7. Serving the fancy way: Take out of freezer, slide knife dipped in hot water around edges.
8. Place pan in some warm water until it will slide out easily.
9. Turn out on plate and frost with leftover chocolate whipping cream.
10. Place in fridge for a couple of hours or until set and slice.
11. Pour leftover chocolate syrup over slices.
12. Serving the easy way: Spoon frozen cake into small bowls.
13. Add dollop of chocolate whipped cream and dribble syrup over cake.
14. Serve.
Title: Delicious Apple-Walnut Dessert
Ingredients:
- 8 granny smith apples
- 2 1/4 brown sugar
- 2 cinnamon
- 1 butter
- 2 eggs
- 2 flour
- 1 1/2 walnuts
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13" x 9" baking pan.
3. Place the sliced apples in prepared baking pan.
4. Sprinkle with 1/4 cup brown sugar and 2 tsp cinnamon.
5. In a mixing bowl cream butter and remaining 2 cups brown sugar.
6. Add eggs.
7. Stir in flour and 3/4 cup walnuts.
8. Spread over apples.
9. Sprinkle with remaining 3/4 cup walnuts.
10. Bake for 45-50 minutes, or until apples are tender.
Title: A Different Fluffy, Light and Moist Carrot Cake (Very Low Fat)
Ingredients:
- 1 butter
- 5 eggs
- 1 sugar
- 1 lemon, juice and rind of
- 2 cinnamon
- 1 salt
- 12 carrots
- 3/4 cornstarch
- 4 cream cheese
- 3/4 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 370 F (190c).
2. Grease a 9 inch pan.
3. Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
4. In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
5. Add in the carrots, corn starch and mix.
6. Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
7. Pour the batter into the pan.
8. Level the surface with a spatula (do not pressure it though and move very lightly).
9. Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
10. For frosting:
11. Whip the whipping cream until it thickens.
12. In a separate bowl, mix the sugar and cheese until smooth.
13. Add in the whipped cream.
14. Frost cooled cake.
Title: Crazy Crust Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 margarine
- 1 egg
- 1
Instructions:
1. Sift sugar, flour, baking powder and salt together.
2. Mix in melted margarine.
3. Add egg and mix.
4. Pour fruit into ungreased 8 inch square pan.
5. Pour batter over fruit.
6. Bake at 350 degrees for about 1 hour.
7. Test topping with a toothpick after 50 minutes to test for doneness.
Title: Cowboy Cookies
Ingredients:
- 2 old fashioned oats
- 2 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 unsalted butter
- 1 light brown sugar
- 1 vanilla extract
- 2 walnuts
- 1
Instructions:
1. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.
2. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes.
3. Add the eggs and continue to beat until fluffy, about 1 1/2 minutes.
4. Blend in vanilla.
5. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time.
6. Mix in the chocolate chips and walnuts.
7. Refrigerate the dough for 1 to 2 hours.
8. Heat oven to 350°F.
9. Line a large baking sheet with foil, then grease the foil.
10. Using a cookie scoop, or ice cream scoop, shape the dough into balls and place them on the sheet about 2 inches apart.
11. Use your fingers to flatten each ball to 1/3 inch thick.
12. Bake 13 to 14 minutes.
Title: Christmas Cherry Chews
Ingredients:
- 1 rolled oats
- 1 flour
- 1 brown sugar
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1 baking powder
- 1/2 salt
- 1/2 coconut
- 1 red maraschino cherry
- 1/2 pecan halves
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9" x 13" baking pan.
3. In a bowl, mix together the first 5 ingredients.
4. Cut in the cold butter with a pastry blender until crumbly.
5. Press mixture into the prepared baking pan.
6. Bake for 8-9 minutes (don't overbake); remove and cool.
7. Lower the oven temperature to 325 degrees.
8. In a bowl, combine all topping ingredients; mix well.
9. Spread topping over the cooled base.
10. Sprinkle with pecan halves over top.
11. Return to oven; bake for 30 minutes longer.
12. Cool, cut into squares.
Title: Red Velvet Brownies With Cream Cheese Icing
Ingredients:
- 3 pure vanilla extract
- 1 unsalted butter
- 2 granulated sugar
- 1/2 eggs
- 1 1/2 all-purpose flour
- 2 salt
- 1 1/4 unsalted butter
- 1/4 powdered sugar
- 1/2 pure vanilla extract
- 2 1/2 white chocolate
- 1 heavy cream
- 4
- 1 -2
Instructions:
1. To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8"x8" baking pan.
2. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
4. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn't anything stuck on the bottom of the bowl. You'll want one uniformly colored (red) batter.
5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
Title: Chocolate Bourbon Cake
Ingredients:
- 1/2 sugar
- 1/2 water
- 1/4 brewed coffee
- 1 Bourbon
- 1/2 Bourbon
- 1 1/3 sugar
- 12 bittersweet chocolate
- 1 butter
- 5 eggs
- 1 1/2 all-purpose flour
- 2 1/2 cocoa powder
- hot water
- pecans
Instructions:
1. MAKE COFFEE-BOURBON SYRUP:
2. Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
3. Cook 5 minutes; remove from heat & stir in bourbon.
4. MAKE CHOCOLATE-BOURBON CAKE:
5. Preheat oven to 375°F
6. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
7. Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
8. Remove from heat, and add chocolate and butter, stirring until smooth.
9. Set aside, and let cool to room temperature.
10. Beat in eggs, one at a time, until very well blended.
11. Fold in flour and 1 1/2 tablespoons cocoa powder.
12. Pour batter into prepared cake pan.
13. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
14. Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
15. Cool cake; cover and refrigerate 6 hours or overnight.
16. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
17. Top with hazelnuts.
18. ENJOY!
Title: Two Easy Peach Cobbler
Ingredients:
- 6 -11 sugar
- 1 1/2 flour
- 2 vanilla
- 1 egg
- 1 margarine
- 1/4 butter
- 5
Instructions:
1. Prehead oven to 350 degrees.
2. Place fruit in buttered 8x8 pyrex.
3. Cut crusts from bread and tear bread into fingers.
4. Place bread over fruit.
5. In bowl, mix sugar, flour, eggs and butter.
6. Pour over bread and fruit.
7. Bake for 35-45 minutes till golden brown.
Title: Bread Pudding Krispy Kreme
Ingredients:
- 1 eggs
- 3 milk
- 1 granulated sugar
- 3/4 ground nutmeg
- 1/2 cinnamon
- 1/4 vanilla extract
- raisins
Instructions:
1. Grease pan. Cut each doughnut into pieces. Place in bottom of pan.
2. In bowl, beat together eggs and milk.
3. In separate bowl, stir together nutmeg and cinnamon (equal parts), sugar, vanilla and raisins. Spread atop doughnuts. Pour egg mixture over all. Stir and let sit about 30 minutes; stir again.
4. Bake in 350° oven 20-30 minutes, until pudding is brown.
5. NOTE that doughnuts cut better if refrigerated 2-3 days prior.
Title: Chocolate Crackle Cookies
Ingredients:
- 3 1/2 unsalted butter
- 1/2 light-brown sugar
- 1 extra-large egg
- 1 vanilla extract
- 1 self-rising flour
- 1 1/3 baking soda
- 1/2 confectioners' sugar
- 2
Instructions:
1. Heat oven to 400. Have baking sheets ready.
2. Microwave chocolate, butter and sugar in a large bowl, stirring occasionally, until melted and smooth. Stir in egg and vanilla, then flour ad baking soda until blended. Cover and refrigerate 20 minutes or until firm.
3. Put confectioners' sugar in a shallow dish. Roll dough into 24 walnut size balls, then roll in confectioners' sugar to coat. Place 2" apart on ungreased baking sheets.
4. Bake 10 minutes or until just set. Cool on baking sheet on a wire rack 2 minutes before transferring to wire rack to cool completely.
Title: Caramel Dumplings
Ingredients:
- 1 brown sugar
- 2 butter
- 1 1/2 water
- 1/2 white sugar
- 2 butter
- 1/2 milk
- 1 flour
- 1 baking powder
- 1 salt
Instructions:
1. Sauce:
2. Combine brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until sugar is caramelized.
3. Slowly add the water, stirring constantly. Boil for a few minutes.
4. Pour into a small casserole dish.
5. Batter:
6. Cream the butter and sugar together. Add the milk and then the dry ingredients. Mix to blend.
7. Drop by spoonfuls into the caramel syrup.
8. Bake at 350°F for 20 to 30 minutes. Serve warm.
Title: Swedish Angel Food
Ingredients:
- 4 blueberries
- 1 granulated sugar
- 1/2
- 1/4
Instructions:
1. Melt sugar in a pan together with lingonberries, and simmer until mixed together, about 5 minutes.
2. Allow to cool.
3. Whip cream until fairly stiff, fold into lingonberry mix and fill cones, just before serving.
Title: Russian Teacakes
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 2 1/4 flour
- 1/4 salt
- 3/4
Instructions:
1. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape into 1 inch balls.
2. Place on ungreased cookie sheet. Bake 10-12 minutes or until set but not brown.
3. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again.
Title: Cream Cheese Dessert Pizza
Ingredients:
- 1 cream cheese spread
- 1 flour
- 1/2 brown sugar
- 1/2 butter
- 1/4 cinnamon
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Prepare pizza crust according to directions as desired. I made it with a crispy crust.
3. Remove the lid and seal from the cream cheese. Microwave on high for 15-20 seconds until it is very soft and spreadable.
4. Spread softened cream cheese on prepared crust.
5. Mix together the flour, cinnamon and sugar.
6. Cut in butter until it resembles coarse crumbs.
7. Sprinkle the flour mixture on top of cream cheese.
8. Bake for 12-17 minutes, or according to pizza crust dirctions, until done.
Title: Buttermilk Raisin Cookies (Gift Mix in a Jar)
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 brown sugar
- 1 raisins
- 1/2 walnuts
- 3/4 buttermilk
- 1/2 butter
- 1 egg
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking soda, baking powder, salt, brown sugar, raisins and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. BUTTERMILK RAISIN COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 3/4 cup buttermilk, 1/2 cup butter, softened and 1 egg.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the buttermilk, butter and egg.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 1 minute on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Maple-Apple Pudding Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 egg
- 1/2 dark brown sugar
- 1/2 unsalted butter
- 1/4 vanilla
- 1 apple
- 1 cranberries
- 1 pure maple syrup
- 1 1/4 walnuts
- 1/2
- 1/3
Instructions:
1. Heat oven to 350. Spray 8" square baking dish with cooking spray.
2. Whisk flour, baking powder, salt and cinnamon in a large bowl.
3. Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
4. Stir into flour mixture just until dry ingredients are moistened.
5. Fold in apple and cranberries.
6. Pour into baking dish.
7. Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
8. Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.
Title: Cheating Lemon Pound Cake
Ingredients:
- 1 cream cheese
- 3/4 milk
- 1 eggs
- 4
Instructions:
1. In mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes.
2. Pour into a greased and floured, 1- inch fluted tube pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.
Title: Amazing Yellow Cake
Ingredients:
- 3/4 milk
- 1 sugar
- 3/4 butter
- 1 flour
- 1 baking powder
- 1 vanilla
- 2 eggs
Instructions:
1. Preheat oven at 350°F.
2. Cream butter and sugar.
3. Add remaining ingredients.
4. Bake in a ungreased dish for 30-45 minutes or until a toothpick can go in and come out clean.
5. Enjoy!
Title: Summer Mixed Berry Salad
Ingredients:
- 1/3 strawberry
- 1/3 raspberries
- 1/3 blueberries
- 2 orange zest
- 1/2
Instructions:
1. In a small bowl, combine the berries.
2. Add orange juice and zest. Toss gently to mix.
3. Spoon berries into 2 glass dishes. Serve at room temperature or slightly chilled.
Title: Lemony Angel Food Cake
Ingredients:
- 1 3/4 cake-and-pastry flour
- 1 1/4 sugar
- 1 1/2 salt
- 1/2 cream of tartar
- 1 1/2 vanilla extract
- 1 1/2 cake flour
- 5 sugar
- 2 lemon peel
- 2 confectioners' sugar
- 2
Instructions:
1. Make White Batter:
2. Let whites warm to room temperature. I like to let them warm in the shell because the whites separate easier from the yokes.
3. Sift 1-1/4 cups flour with 1/2 cup sugar.
4. Resift three times. (I do it on waxed paper).
5. With electric mixer at high speed, beat whites with salt and cream of tartar until soft peaks form when beater is slowly raised.
6. Beat in 1 cup sugar, 1/4 cup at a time beating well after each addition. Beat until stiff peaks form.
7. With wire whisk, fold vanilla into egg whites until combined.
8. Sift flour mixture, one fourth at a time, over egg whites.
9. With wire whisk, using an under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold ten more strokes to blend completely.
10. Turn 1/3 batter into medium bowl.
11. Preheat oven to 375°F.
12. Make Yellow Batter:
13. In a small bowl, combine yolks, cake flour and sugar.
14. With mixer at high speed, beat until very thick.
15. Add lemon peel.
16. With wire whisk, using an under-and-over motion, fold yolk mixture into reserved one third batter with 15 strokes.
17. For marbling effect, spoon batters alternately into an ungreased 10" tube pan, ending with white batter on top.
18. With knife, cut through batter twice.
19. With rubber scraper or knife, gently spread batter in pan until it is smooth on top and touches side of pan all around.
20. Bake on lower oven rack 35 to 40 minutes, or until cake springs back when pressed with fingertip.
21. Invert pan over neck of bottle to cool 2 hours. My tube pan has 3 spokes sticking up so it can be inverted without the bottle.
22. With spatula or knife, loosen cake from pan, remove and sprinkle with confectioners sugar.