This recipe was posted by Jenny Cheung. The extra egg white in this really works well. I scaled it down: 4 egg Whites 22g sugar 3 egg yolks 30g sugar 34ml oil 86ml milk 67g SR flour pinch of salt 86g full fat cream cheese Note, cream cheese and milk to be heated …
These are delicious and I think would be even better if I doubled the amount of cheese! I also did not bother cutting mine out into rounds with a cutter, I just made them rectangular. https://lewisandkim.files.wordpress.com/2013/05/img_1029.jpg
I have seen this recipe many times but have not tried it, recently I had my heart set on some duck pancakes but unfortunately I had to throw them away after they were cooked. To fill fulfil my cravings for something nice I decided it was time to try this cake out. I microwaved it …
This cake is full of lemon flavour but I could taste too much sweetner so I think I think the next time I make this I will reduce the quantity of sweetner. http://www.slimmingworldsurvival.com/blog/lemon-drizzle-cake-slimming-world I would like to experiment further with this cake. using the same technique but changing the flour to strong bread flour changing …
My husband is currently dieting and has managed to lose about 1.5 stone so far, so I have been looking at diet friendly treats for him. He is not following slimming world but thought I would make these for him to try: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=523325 I divided into 9 slices but the recipe suggests dividing into …
My friend Lynne Lee Diep recently shared a wholewheat roll recipe by Alex Goh. The recipe uses an overnight dough starter made from white strong bread flour. I tried the original recipe and it produced a lovely soft roll. I then decided to try this recipe but with wholewheat flour for the overnight starter dough …
I tested out this recipe today: http://thedomesticgoddesswannabe.com/2015/11/coffee-chiffon-cake/ I omitted the baking powder and found that this cake did not inflate as much as my normal chiffon’s, next time I will add the baking powder. The coffee taste is prominent but not excessively strong.
Chiffon cakes were invented by Henry Baker in the early 1900’s he kept the recipe a secret for 2 decades before he sold it to Betty Crocker (General Mills) in 1947. General Mills published the recipe, here is a link to the original http://researchingfoodhistory.blogspot.co.uk/2013/08/chiffon-cake-new-sponge-cake-in-1948.html. Chiffon cakes are normally baked in a tube pan like this: You …
When I try a new chiffon recipe, I like to scale it down to a 3 egg recipe and use my 7 inch aluminium push pan tin from Lakeland. I also prefer to use large eggs. Below are recipes I have tried and scaled down along with comments. Although I have added the baking powder …
Ingredients 3 egg whites 40g caster sugar 3 egg yolks 30g sugar 63g vegetable oil 200g mashed banana’s (use very ripe, black bananas for a full flavour) 75g Self Raising Flour (sieved) Heat fan oven to 160 whisk the egg yolks and and sugar until it is pale and thick add the oil vegetable …