HOW TO MAKE A FUNNEL CAKE RECIPES
FUNNEL CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., For each cake: Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
LEMON CHIFFON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 54g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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