Using ingredient cake flour

Halepaska's Lovelight Chiffon Cake

• 2 eggs
• 1 1/2 lemon flavor
• 300 gr sugar
• 280 gr cake flour
• 240 ml milk
• 80 ml salad oil
• 14 gr baking powder
• 3 gr salt

Hawaiian Pound Cake

• 10 tube (pan)
• 6 eggs
• 1 margarine
• 400 gr sugar
• 250 gr cake flour
• 190 gr vegetable shortening
• 80 gr flaked coconut
• 5 gr butternut flavoring
• 4 gr vanilla extract
• 1 package pineapple (crushed)

Hazelnut Torte

• 5 eggs
• 240 ml cream
• 220 gr cake flour
• 210 gr hazelnuts
• 150 gr sugar
• 90 ml water
• 26 gr confectioners sugar
• 5 gr baking powder
• 4 gr vanilla extract

Heaven And Hell Cake

• 2 eggs
• 1/4 baking poweder
• 425 gr sugar
• 270 gr cake flour
• 240 gr egg whites
• 240 gr strong coffee
• 200 gr confectioners sugar
• 95 gr shortening
• 45 gr powdered cocoa
• 8 gr vanilla extract

Heavenly Heart Cake

• 9 round baking pans
• 2 eggs
• 2 heart-shaped
• 1 3/4 all-purpose fl -our
• 1 1/2 mini chips semi-sweet chocol
• 400 gr sugar
• 400 gr powdered sugar
• 250 gr cake flour
• 180 ml buttermilk
• 180 ml dairy sour cream

Hickory Nut Cake

• 10 hickory nut (halves)
• 4 egg (white)
• 1 frosting
• 600 gr confectioners sugar
• 325 gr cake flour
• 300 gr sugar
• 240 gr shortening
• 240 ml water
• 110 gr butter
• 65 gr hickory nuts

Honey Dainties

• 2 long (inches)
• 1 cinnamon recipe by christie aspergen (ground)
• 1 wide
• 900 gr cake flour
• 750 gr flour
• 550 gr sugar
• 350 ml water
• 240 ml honey
• 350 ml corn oil
• 130 gr butter (unsalted)

Hot Milk Sponge Cake

• 4 eggs
• 400 gr sugar
• 250 gr cake flour
• 240 ml milk
• 28 gr butter
• 9 gr baking powder
• 9 gr vanilla
• 1 gr salt

Hungarian Allspice Poppy Seed Wafers

• 2 egg yolks
• 1 orange
• 250 gr cake flour
• 200 gr sugar
• 200 gr powdered sugar
• 6 gr poppy seeds
• 4 gr allspice (ground)
• 1 gr salt

Ice Water Cake

• 4 egg whites
• 450 gr cake flour
• 400 gr granulated sugar
• 350 ml ice water
• 110 gr butter
• 14 gr baking powder
• 1 gr salt
• 1 gr almond flavoring

Italian Cream Coconut Cake

• 5 eggs (separated)
• 1 frosting
• 1 pecan (halves garnish)
• 400 gr sugar
• 375 gr confectioners sugar
• 250 gr cake flour
• 240 ml buttermilk
• 170 gr butter softened (unsalted)
• 140 gr pecan (chopped)
• 230 ml cream cheese softened

Italian Pound Cake

• 5 eggs
• 1 frosting
• 325 gr sugar
• 250 gr cake flour
• 230 gr semi-sweet chocolate bits
• 220 gr butter
• 160 gr ricotta cheese
• 120 gr strong brewed coffee
• 85 gr butter (unsalted)
• 34 gr sugar

Italian Rum Cake

• 6 eggs
• 130 gr cake flour
• 100 gr granulated sugar
• 16 ml orange juice
• 16 ml lemon juice
• 10 gr rum extract
• 1 gr salt

Jello Flavored Cake

• 4 eggs separted
• 2 lemon extract
• 300 gr granulated sugar
• 250 gr cake flour
• 180 ml milk
• 160 ml oil
• 90 gr jello
• 9 gr baking powder

Kourambiethes

• 2 egg yolks
• 375 gr confectioners sugar
• 375 gr cake flour
• 250 gr butter (unsalted)
• 60 gr blanched almonds
• 45 ml cognac
• 4 gr vanilla extract
• 2 gr baking powder

Lady Baltimore Cake Ii

• 6 egg whites
• 450 gr cake flour
• 375 gr sugar
• 230 gr butter
• 180 ml water
• 60 ml sweetened condensed milk
• 18 gr baking powder
• 4 gr vanilla
• 3 gr orange flavoring
• 1 gr salt

Lemon Chiffon Cake

• 6 eggs
• 1 lemon glaze
• 300 gr sugar
• 280 gr cake flour
• 120 ml lemon juice
• 120 ml vegetable oil
• 60 ml water
• 14 gr baking powder
• 2 ml cream of tartar
• 1 gr salt

Lemon Macaroon Pie

• 3 eggs
• 2 egg yolks
• 1 filling
• 3/4 stick butter (unsalted)
• 250 gr sugar
• 240 ml whipping cream (chilled)
• 130 gr all purpose flour
• 100 gr sweetened coconut (shredded)
• 60 ml lemon juice (fresh)
• 45 ml ice water

Lemon Poppyseed Muffin

• 4 eggs
• 270 gr sugar
• 170 gr cake flour
• 120 ml sour cream
• 110 gr butter
• 45 ml lemon juice
• 45 gr poppy seeds
• 9 gr vanilla
• 6 gr lemon peel (grated)
• 2 gr baking soda

Lemon Rose Geranium Angel Cake Part 1

• 12 egg whites
• 6 lemon rose geranium leaves
• 300 gr sugar
• 130 gr cake flour
• 10 ml cream of tartar
• 4 gr vanilla extract
• 1 gr salt

Lemon-poppy Bundt Cake

• 3 eggs
• 3/4 lemon zest divided (grated)
• 450 ml container sour cream
• 375 gr cake flour
• 270 gr granulated sugar
• 200 gr confectioners sugar
• 30 ml lemon juice divided
• 18 gr poppy seeds
• 14 gr butter
• 9 gr baking powder