The Recipe
Chiffon Cakes with Violet Dipping Icing
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed with violets. Ours are served with cappuccino.
INGREDIENTS
- 1 cup all-purpose flour, sifted
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large egg yolks, plus 4 egg whites, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons finely grated zest lemon
- 1 teaspoon pure vanilla extract
- Pinch of cream of tartar
- Violet Dipping Icing
- Candied violets (from www.lacuisineus.com)
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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