Light As A Feather Hot Cakes Recipes

LIGHT AS A FEATHER CAKE

Light As a Feather Cake image

My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to Tinkerbell for reminding me that the cake needs to cool upside down so it stays tall and fluffy!

Provided by Chilicat

Categories Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cake flour
1 1/2 cups sugar, divided
1/2 teaspoon salt
1 teaspoon cream of tartar
9 eggs (separated)
1/2 cup water
1/2 cup oil
1 teaspoon lemon extract
1 tablespoon baking powder

Steps:

Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).

LIGHT AS A FEATHER HOT CAKES

LIGHT AS A FEATHER HOT CAKES image

i have been making these for a very long time,the syrup just absorbs into these pancakes.i made these on the farm on cold days.they are very light hotcakes

Provided by sheri wright

Categories Other Breads

Time 5m

Number Of Ingredients 7

Ingredients

1 beaten egg
3/4 to 1 c milk
2 Tbsp vegetable oil
1 c flour
1/2 tsp salt
2 Tbsp baking powder
2 Tbsp sugar

Steps:

1. i use a big bowl,and wire wisk to mix all this together.then have a heated greased pancake griddle,or and electric skillet,and drop batter about 1/4 cup at a time,or less,depends on the size you want your pancakes to be,brown on one side,when bubbles are dry at the top of pancake,flip over and cook the other side.spray pam between each batch on skillet ,this pancake just absorbs the syrup,its a very light one,not heavy.

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