Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
To prepare Banana Snack Cake:.
Preheat oven to 350\
br>Gradually and gently fold banana mixture into stiff whites until
Sift flour, 1 cup of the sugar, baking powder, cinnamon and salt into medium-size bowl.
Make a well in center and add in order:
oil, egg yolks, lemon juice and banana; beat with spoon until smooth.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Makes one 10-inch tube cake.
Easy to make.
Needs no frosting and keeps deliciously moist.
To make chiffon cake: Let egg whites warm
nto the center of the cake comes out clean. Check the
Sift flour, 1 cup of the sugar, baking powder, cinnamon and salt into medium-size bowl.
Make a well in center and add in order:
oil, egg yolks, lemon juice and banana; beat with spoon until smooth.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Makes one 10-inch tube cake.
Easy to make.
Needs no frosting and keeps deliciously moist.
Sift together flour, sugar, baking powder and salt into mixing bowl.
Make a well in dry ingredients and add in order: oil, egg yolks, banana and lemon juice.
Beat until smooth.
Add cream of tartar to whites.
Beat egg whites to very stiff peaks.
Do not underbeat.
Gradually and gently fold banana mixture into egg whites, just until blended.
Do not stir.
Pour into ungreased 10-inch tube pan, 4-inches deep.
Bake at 325\u00b0 for 1 hour and 5 minutes.
n inverted pan.
**Lemon Chiffon Cake: In place of the 3
Sift flour, baking powder and salt together.
Make a well. Add salad oil, egg yolks, water, banana and vanilla and mix well. Beat until smooth.
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
n a large bowl the cake flour, sugar, baking powder, cinnamon
This mixture will form the chiffon cake layer.
Pour the batter
Slice cake into 3 layers.
Mix well the eggs, 1/2 cup sugar, butter and orange juice.
Then add coconut, pecans and pineapple.
Mix pineapple, lemon juice and pudding.
Beat whipping cream until milky; mix with pudding mixture.
Cut cake into 4 layers. Spread pudding mixture on all cake layers.
Let set overnight in refrigerator.
Melt vanilla ice cream.
Mix with frozen pink lemonade concentrate.
Slice a chiffon cake into 3 layers.
Spread ice cream mixture onto bottom layer and onto middle layer.
Put together; freeze on a plate wrapped in aluminum foil.
Serve when needed with whipped cream and crushed pineapple on sides and top.
Bake cake in layers as directed.
Spread Cider Filling (following) between cooled layers.
Frost top and sides with White Butter Icing.
BANANA LAYER CAKE:
Grease and flour two 9 inch cake pans.
Mix
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.