TANG CAKE RECIPES RECIPES

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ORANGE TANG CAKE | JUST A PINCH RECIPES



Orange Tang Cake | Just A Pinch Recipes image

This is for a snack-type one layer cake. Easily doubled and cooked in two 8-inch cake pans if you want a layer cake. Cake flour gives a lighter cake, but all-purpose flour can be used.

Provided by Mikekey * @Mikekey

Categories     Cakes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

1 1/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) tang powder
3/4 cup(s) water
3/4 cup(s) granulated sugar
1 - egg
1/2 teaspoon(s) vanilla extract
1/4 cup(s) vegetable oil
1/8 cup(s) sour cream or plain yogurt

Steps:

  • Preheat oven to 350F. Coat a 8-inch round cake pan with nonstick cooking spray.
  • In a medium mixing bowl, mix the flour, bsking powder, salt, tang powder and sugar. Stir in water.
  • With an electric mixer, mix in add remaining ingredients and mix until smooth.
  • Pour into prepared pan and bake 30 minutes, or until wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack.
  • If desired frost using your favorite frosting, or like I do, serve with a drizzle of chocolate syrup. (I use https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-sauce.html?r=1)

EOMUK-TANG RECIPE | ALLRECIPES



Eomuk-Tang Recipe | Allrecipes image

Fish cake soup. This light, savory soup is briny, spicy, and salty in a way that pairs wonderfully with an ice-cold bottle of soju. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination.

Provided by Katherine

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Seafood    Fish Soup Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

2 cups fish cakes, cut into uniform shapes for threading onto skewers
8 bamboo skewers, or as needed
4 cups anchovy stock
1 cup daikon radish cut into 1/4-inch slices
1 clove garlic, minced
2 tablespoons soy sauce
2 scallions, sliced
1 Korean red chile pepper, thinly sliced
1 small bunch Swiss chard leaves, sliced

Steps:

  • Thread fish cakes onto bamboo skewers.
  • Combine fish cake skewers, anchovy stock, radish, garlic, and soy sauce in a small pot and bring to a boil, about 5 minutes. Reduce heat and simmer until flavors come together, about 10 minutes.
  • Garnish soup with scallions, chile pepper, and chard leaves, which will wilt into the soup. Serve immediately.

Nutrition Facts : Calories 131.3 calories, CarbohydrateContent 13 g, CholesterolContent 31.3 mg, FatContent 1.9 g, FiberContent 1.1 g, ProteinContent 14.6 g, SaturatedFatContent 0.4 g, SodiumContent 1271.1 mg, SugarContent 1.9 g

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