lumicero/recipes-ing2inst huggingface dataset:
Title: Orange and Almond Spanish Cake
Ingredients:
- 6 eggs
- 240 caster sugar
- 230 oranges
- 2 1/2 oranges
- 8 lemons
- 1 1/2 cinnamon stick
- 1 caster sugar
Instructions:
1. Preheat the oven to 180 C or 350 F.
2. Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
3. Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
4. Then add the almonds and zest.
5. Beat the egg whites and remaining tablespoon of sugar until stiff.
6. Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
7. The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
8. Gently ease the batter into the lined tin.
9. Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
10. While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
11. Bring to a gentle boil and simmer for about five minutes.
12. Taste.
13. The syrup should be quite tart.
14. Cool and place in the fridge.
15. When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
16. Transfer to a plate and pierce four small holes in the top of the cake.
17. Pour half the syrup over the top and serve with the rest of the syrup on the side.
18. If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.
Title: Gooshy S'more Cakes
Ingredients:
- 4 marshmallows
- 1/4 unsalted butter
- 1/3 brown sugar
- 1/4 white sugar
- 1 egg
- 1/2 vanilla extract
- 1/3 all-purpose flour
- 1/3 whole wheat flour
- 1/2 baking powder
- 1 salt
- 1/4 water
- 2 brown sugar
- 1
Instructions:
1. Pop the marshmallows into the freezer.
2. Preheat oven to 350°F.
3. Melt the butter in a bowl at 50% power in the microwave for about 1 minute.
4. Using a whisk, stir in both sugars; cool slightly.
5. Stir in egg, vanilla extract, both flours, baking soda and salt until smooth.
6. Spoon into 4 ramekins or baking cups, filling 2/3 full; put a cold marshmallow into the middle of each cake.
7. Make the Chocolate Goosh: Put the water, 2 tbsp brown sugar and cocoa powder in a cup and heat at 50% power in a microwave for 1 minute, until hot.
8. Stir until smooth.
9. Pour over marshmallows and cake batter.
10. Place ramekins on a baking sheet and bake for 23 minutes, or until puffed, the chocolate is bubbling and the marshmallows melt into top crusts.
11. Cool until warm but don<U+0092>t un-mold.
Title: Apple/Cinnamon Cake With 5 Ingredients
Ingredients:
- 1 eggs
- 2
- 1
Instructions:
1. Pour the dry cake mix in a bowl.
2. Add eggs and apple pie filling (guess you could use other flavors as well).
3. Mix with mixer for 2 minutes.
4. Pour 1/2 the batter in a lightly greased 9x13-inch pan.
5. Sprinkle with cinnamon/sugar mix.
6. Repeat with remaining batter and end with.
7. cinnamon/sugar mix.
8. Bake at 350° for approximately 35 minute or until toothpick comes out clean.
Title: Apple Date Bundt Cake
Ingredients:
- 2 3/4 flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 3/4 dates
- 3/4 walnuts
- 2 2/3 sugar
- 2 eggs
- 2 canola oil
- 1/3 applesauce
- 1/3 vanilla extract
- 1 apples
- 2
Instructions:
1. Preheat the oven to 325ºF, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan).
2. In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar.
3. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended.
4. Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples.
5. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached.
6. Cool on a rack for 20 minutes and then invert.The cake can be made 2 days in advance or frozen for up to 3 months.
Title: Rum Cake in a Jar
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 rum
- 1/2
- 3/4
Instructions:
1. Place cake mix and pudding in large bowl.
2. Blend with a whisk.
3. Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
4. Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
5. Wipe batter from rim.
6. Place jars on a baking sheet.
7. Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
8. Wipe rims.
9. Place hot sterilized seals and rings on hot jars.
10. Keep in refrigerator for prolonged storage.
Title: Chocolate Mint Cookies
Ingredients:
- 3/4 butter
- 1 icing sugar
- 6 cocoa powder
- 1 vanilla extract
- 1 milk
- 1 all-purpose flour
- 1 1/2 salt
- 1/8 baking powder
- 1/8 icing sugar
- 1
- 1 3/4
- 2 -3
Instructions:
1. Beat butter until smooth and fluffy.
2. Sift together icing sugar and cocoa powder over butter and beat in.
3. Stir in vanilla, egg yolk (be sure to reserve egg white for filling), and milk.
4. Add flour, salt and baking powder to cocoa mixture and blend until incorporated.
5. Shape dough into a disc, wrap and chill for 20 minutes.
6. Preheat oven to 325.
7. On a surface lightly dusted with icing sugar, roll out the dough to 1/8 inch thick.
8. Cut dough into 1 1/2 inch circles and transfer carefully to a parchment lined baking sheet.
9. Bake 12-15 minutes until cookies can be lifted away from parchment easily.
10. Allow to cool on baking sheet
11. For Filling;.
12. put egg white in a bowl and beat in icing sugar a few tablespoons at a time until a soft dough forms.
13. Turn dough out onto a surfact dusted with icing sugar. Knead in remaining icing sugar and peppermint extract until dough is no longer sticky.
14. To fill cookieds, roll a teaspoon of dough into a ball and flatted a little.
15. Sandwich between 2 cookies and push icing to edges.
Title: Hungry-Girl Apple Cobbler (Low Fat; 2 Ww Points)
Ingredients:
- 3 apples
- 1/2 fat free egg substitute
- 8 Splenda granular
- 2 brown sugar
- 2 cornstarch
- 3 cinnamon
- 2 vanilla extract
- 1 salt
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 teaspoons of cinnamon, vanilla extract, salt, and 1 tablespoons of the Splenda. Stir well.
3. In a medium-sized pot, combine apple chunks with this mixture and heat the apple mixture over medium heat, stirring occasionally.
4. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
5. Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency.
6. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 teaspoons of cinnamon, and the remaining 2 tablespoons of Splenda. Stir well. Microwave graham mixture for 1 minute.
7. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes.
8. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
9. Evenly distribute graham topping over apple mixture.
10. Place the dish in the oven, and bake for 10 minutes.
11. Allow cobbler to cool slightly before serving.
Title: Crozy's Chocolate Chip Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 baking soda
- 1 egg
- 1/2 vanilla
- 1/4 flour
- 1 chocolate chips
Instructions:
1. Beat peanut butter, both sugars and baking soda together until combined.
2. Beat in egg and vanilla until combined.
3. Mix in flour and chocolate chips.
4. Shape dough into balls. Place on an ungreased baking sheet (do not use an insulated sheet). Flatten slightly with fingers.
5. Bake at 325 for about 10 minutes, or until cookies are puffed and lightly browned around the edges; centres will be soft.
Title: Banana Chocolate Trifle
Ingredients:
- 1 eggs
- 3 butter
- 1/2 instant banana pudding mix
- 1 vanilla instant pudding mix
- 2 milk
- 6 -8 bananas
- 1 Cool Whip
- chocolate
Instructions:
1. Combine cake ingredients following cake mix directions.
2. Bake in 2 round pans for 30 minutes.
3. Remove from oven to cool on wire racks.
4. Mix the pudding following the directions; set aside.
5. Peel bananas, slice into 1/4 inch circles into a bowl.
6. Slice cooled cake lengthwise through center (there should be 4 thin cakes). Place 1 into large bowl or trifle dish.
7. Spread with 1/3 of the pudding.
8. Layer some the banana slices over pudding.
9. Add 1/4 Cool Whip over bananas layer.
10. Repeat: cake layer, pudding, bananas and Cool Whip.
11. Layer once more with cake, then remaining Cool Whip.
12. Sprinkle with grated chocolate if desired.
Title: Loz (Almond Sweetmeats)
Ingredients:
- 8 icing sugar
- 4 pistachio nuts
- 4 -6 caster sugar
- 4 icing sugar
- 1 pistachio nuts
- 4
Instructions:
1. Combine the finely chopped pistachio nuts and caster sugar, and set aside.
2. Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
3. Knead until smooth and allow to rest for about 10 minutes.
4. Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
5. Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
6. Serve with coffee.
7. Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.
Title: Mango-Strawberry Fool
Ingredients:
- 2 mangoes
- 1 salt
- 1 heavy whipping cream
- 2 sugar
- 1 strawberry
- mint sprig
Instructions:
1. Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
2. In a food processor, puree the remaining pulp to a very fine puree with the salt.
3. Strain through a fine mesh strainer, pushing hard on the solids.
4. Chill your mixer bowl and whip in the freezer for 10 minutes.
5. Whip the cream and sugar until soft peaks form.
6. Carefully, carefully fold the cream into the mango.
7. Wash, dry and hull the strawberries.
8. Slice into quarters.
9. Into each glass put a spoonful of strawberry pieces.
10. Top with a dollop of mango-cream.
11. Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
12. End each with the mango-cream.
13. Garnish each with one of the reserved slices of mango and a little mint sprig.
14. Serve immediately.
15. Note 1- if your mangoes are really sweet don't add any sugar to the cream, just whip it without it.
16. Note 2- this dish won't hold long once you've put it together, 30 minutes or so most.
17. But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
18. Get your glasses out and ready, and then just layer before service.
19. Note 3- try this with raspberries instead of strawberries- heaven!
Title: Cranberry Apple Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 1/4 brown sugar
- 1/2 eggs
- 4 all-purpose flour
- 3 ground cinnamon
- 2 baking soda
- 1 baking powder
- 1 salt
- 3/4 nutmeg
- 1/2 apples
- 3 dried cranberries
- 6 brown sugar
- 1/4 butter
- 2 1/2 icing sugar
- 2
- 2/3
Instructions:
1. For the cake, preheat the oven to 325 degrees F and grease and flour a 10" tube pan.
2. Beat the oil, sugars and eggs in a large mixing bowl.
3. Combine the next six ingredients in a separate bowl.
4. Add to the wet ingredients along with the apples and cranberries, stirring until moistened.
5. Spread the batter in the prepared pan.
6. Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean.
7. Cool for 20 minutes in the pan, then transfer to a wire rack and cool completely.
8. For the frosting, heat the first three ingredients in a saucepan over medium heat, stirring until the sugar is dissolved and the mixture comes to a boil.
9. Cool to room temperature.
10. Add enough icing sugar to make a drizzling consistency, beating until smooth.
11. Drizzle over the cake and decorate as desired.
Title: BAKER'S ONE BOWL Spider Web Brownies
Ingredients:
- 1 butter
- 3/4 margarine
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 flour
- 1 Planters pecans
- 1 marshmallow creme
- 1
Instructions:
1. Line a 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
2. Microwave unsweetened chocolate and butter in a large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
3. Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop Marshmallow Creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over Marshmallow Creme to create a spider wed design. Cut into 32 brownies just before serving.
4. KRAFT KITCHENS TIPS:
5. SIZE-WISE:
6. Looking for a special treat? One brownie is all that is needed t provide a lot of chocolate flavor.
7. HOW TO EASILY DRIZZLE MELTED CHOCOLATE:
8. Place chocolate in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until chocolate is almost melted, stirring every 30 seconds. (Chocolate will hold it's shape.) Stir until chocolate is completely melted. Spoon into small plastic bag. Roll up bag to push chocolate into corner. Using scissors, cut off tiny piece of corner, about 1/8-inch wide. Twist top of bag and gently squeeze to drizzle chocolate back and forth over dessert.
9. OREO SPIDER WEB BROWNIES:
10. Prepare as directed, substituting 16 coarsely chopped Halloween OREO Cookies for the pecans.
Title: Marshmallow Schaum Torte
Ingredients:
- 12 sugar
- 3 vinegar
- 1 1/4 vanilla
- 1 1/4 cream of tartar
- 1/2 strawberries
- 16
Instructions:
1. Add all but cream of tartar to very large mixing bowl.
2. Start beating on low speed, gradually increasing to high.
3. Once egg whites begin to foam, add cream of tartar.
4. Continue beating for 30 minutes (yes, 30 minutes!).
5. Mixture should be snow-white and be able to hold peaks.
6. Place in a greased 9x13 pan.
7. Conventional Oven Method:
8. Preheat oven at 500 degrees F while mixture is beating (30 minutes).
9. Place torte in oven and TURN OVEN OFF.
10. Leave in overnight; torte will be done in the morning.
11. Gas Oven Method:
12. Preheat oven to 275 degrees F.
13. Place torte in oven and bake for 1 hour.
14. When cooled store in fridge.
15. Serve with sliced strawberries and whipped cream.
Title: Jabba the Hutt Marshmallows
Ingredients:
- 1/2 sugar
- 1/4 sugar
- 1 gelatin
- 1 granulated sugar
- 1 salt
- 1/4 orange
- 1/4
- 1
Instructions:
1. Place green sanding sugar and chocolate sugar in a 9x13 baking dish and whisk to combine. Set aside.
2. Add <U+2153> cup of water to a bowl of a standing mixer fitted with a whisk attachment. Sprinkle over 1 packet of gelatin and let bloom.
3. Position a candy thermometer in a small pot and add granulated sugar, ¼ cup water, and a pinch of salt. Whisk the mixture and then turn the heat to high. Once the mixture begins to boil, do not whisk. Bring the mixture to 240°F.
4. When the mixture reaches 240 F, slowly pour into the stand mixer with the machine on low. Increase speed to high and beat to stiff peaks, about 10-15 minutes.
5. Add the lime extract and ¼ teaspoon of green gel food coloring in the last minute of mixing. Transfer mixture to a piping bag fitted with a #12 round tip.
6. Pipe Jabbas right onto the sanding sugar. Pipe a curved tail and then a large swirled mound for the body. Pipe a smaller swirled mound for the head and then add arms. Spoon over the sanding sugar to coat and let dry.
7. Unroll the licorice wheel and cut in half vertically so you have thinner strings. Cut frowns from the strings so that they fit the faces of the Jabbas.
8. Microwave the candy melts in 30 second intervals, whisking in between, until smooth melted. Transfer to a small piping bag and cut off the tip.
9. Use the melted chocolate to adhere the mini M&Ms as the eyes, using tweezers if needed.
10. Attach the black licorice into a frown expression on each Jabba. Let dry completely before serving.
Title: Milk-Free Fudge Cake
Ingredients:
- 3 chocolate chips
- 1/2 cocoa powder
- 1 boiling water
- 1 sugar
- 1 1/2 vanilla
- 1 eggs
- 3 baking soda
- 1/2 baking powder
- 2 salt
- 1 flour
- 1/4
- 1 1/2
Instructions:
1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.
2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
4. sift together dry ingredients onto a piece of wax paper, (or seperate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
6. Fudgey Frosting.
Title: Easy Dreamy Strawberry Cream Cake
Ingredients:
- 2 fresh strawberries
- 2 kirsch
- 3 granulated sugar
- 2 cream cheese
- 6 powdered sugar
- 1/3 vanilla extract
- 3/4 heavy cream
- 1 1/2 mint sprig
- strawberry ice cream
Instructions:
1. In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
2. To make frosting/ filling:
3. On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
4. Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
5. Assemble the cake:
6. Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
7. Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
8. Decorate top with a fresh mint sprig, as desired.
9. Slice into wedges and serve with a scoop of strawberry ice cream.
10. Refrigerate any leftovers. Cake is best served the same day.
Title: Grandma's Boiled Raisin Cookies
Ingredients:
- 2 raisins
- 1 water
- 1 margarine
- 2 white sugar
- 3 eggs
- 1 vanilla
- 4 flour
- 1 baking powder
- 1 baking soda
- 1 1/2 salt
- 1 1/2 cinnamon
- 1/4 allspice
Instructions:
1. Preheat oven to 400°F.
2. Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
3. Cream shortening and sugar.
4. Add eggs and beat well.
5. Add cooled raisans with any left over water, and vanilla.
6. Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
7. Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
8. Bake 10 minutes.
Title: Raspberry Pudding
Ingredients:
- 4 fresh raspberries
- 2 lemon juice
- 1 cinnamon
- 1 flour
- 1 sugar
- 1/2 butter
- ice cream
Instructions:
1. Wash and drain the berries, put them in a square ungreased baking dish and sprinkle with the lemon juice and cinnamon.
2. Cut the butter into the flour and sugar; spread over berries.
3. Bake at 400°F for 45 to 50 minutes till top is golden and juice is bubbly.
4. Serve warm with whipped cream or ice cream.
Title: Pumpkin Souffle
Ingredients:
- 3 eggs
- 1 pumpkin
- 1/2 light brown sugar
- 1/2 plain yogurt
- 1/3 butter
- 1/4 orange zest
- 1 ground nutmeg
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Beat egg whites til form firm peaks.
3. Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
4. Fold in beaten egg whites.
5. Spoon into 10 custard cups and bake 20-25 minutes.
6. You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
Title: Mock Whipped Cream Icing - With Variation
Ingredients:
- 1/2 milk
- 2 flour
- 1 salt
- 1/2 shortening
- 1/2 confectioners' sugar
- 1 vanilla
Instructions:
1. Shake milk, flour and salt together in a jar or shaker covered tightly. Heat until thick, stirring constantly, then cool.
2. Beat shortening with electric beater for 3 minutes. Add sugar and beat 3 minutes more. Add milk mixture and vanilla; beat again 2 or 3 minutes.
3. Spread on cake. Will cover filling and outside of layer cake.
4. Chocolate Icing: Add 1 square chocolate and an additional 1/4 cup confectioners sugar.
Title: Orange Cake
Ingredients:
- 2 oranges
- 6 eggs
- 250 sugar
- 180 vanilla extract
- 2 baking powder
- 1
Instructions:
1. Boil the oranges for 30 minutes. Allow to cool.
2. Blend the oranges in a food processor.
3. Add eggs and blend.
4. Add other ingredients and pulse until well blended.
5. Pour into a springform cake tin lines with baking paper.
6. Bake for 50 minutes at 180°C.
Title: Pineapple Upside Down Cake
Ingredients:
- 1/4 unsalted butter
- 2/3 brown sugar
- 14 pineapple slices
- 16 maraschino cherries
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1
Instructions:
1. In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
2. Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also).
3. Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
4. In a medium bowl sift together flour, baking powder and salt. Set aside.
5. In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
6. With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
7. Spread the batter evenly over the pineapples in the pan.
8. Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
9. Remove pan to a rack to cool for about 5 minutes.
10. Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
11. Gently remove pan from cake.