Using ingredient cake flour

Nutmeg Sugar Tops

• 2 on lined cookie (inches apart)
• 1 3/4 rounds
• 3/8 thickness
• 220 gr all purpose flour
• 190 gr butter (unsalted)
• 160 gr cake flour
• 130 gr powdered sugar
• 4 gr nutmeg
• 1 gr baking powder
• 1 ml cream of tartar

Old Fashioned Buttermilk Biscuits

• 190 gr all purpose flour
• 180 ml buttermilk
• 65 gr butter (cold unsalted)
• 65 gr cake flour
• 9 gr baking powder
• 1 gr salt

Old World Chocolate Cake

• 2 eggs
• 250 gr sugar
• 240 ml whipping cream (heavy)
• 240 ml buttermilk
• 190 gr cake flour
• 130 gr vegetable shortening
• 28 gr cocoa
• 8 gr vanilla extract
• 8 gr sugar
• 6 gr baking soda

Old-fashioned Double-lemon Cake

• 3 eggs
• 2 lemons
• 1 lemon extract
• 190 gr cake flour
• 150 gr granulated sugar
• 130 gr powdered sugar
• 100 gr butter (unsalted)
• 80 ml lemon juice (fresh)
• 3 gr baking powder

Orange Butter Cake *

• 2 orange zest (grated)
• 300 gr sugar
• 190 gr cake flour
• 120 ml squeezed orange juice (fresh)
• 120 gr egg whites
• 110 gr butter
• 65 gr cornstarch
• 60 ml egg yolks
• 14 gr baking powder
• 1 gr salt

Orange Cream Cake

• 6 egg (white)
• 2 marshmallow
• 1 nbsp
• 1 orange rind
• 700 gr sugar
• 250 gr cake flour
• 160 ml milk
• 120 ml orange juice
• 110 gr butter
• 75 ml water

Orange Cream Cake

• 6 egg (white)
• 2 marshmallow
• 1 nbsp
• 1 orange rind
• 700 gr sugar
• 250 gr cake flour
• 160 ml milk
• 120 ml orange juice
• 110 gr butter
• 75 ml water

Orange Filling

• 1 egg
• 200 gr sugar
• 120 ml orange juice
• 60 ml water
• 45 ml lemon juice
• 40 gr cake flour
• 9 gr butter
• 4 gr orange rind
• 1 gr salt

Peaches And Cream Cake

• 16 size
• 8 walnuts
• 3 eggs
• 475 ml cream (heavy)
• 150 gr sugar
• 130 gr cake flour
• 80 ml water
• 45 ml cream sherry
• 30 gr walnuts
• 5 gr baking powder

Peanut Squares

• 3 eggs
• 200 gr sugar
• 130 gr cake flour
• 45 ml water (cold)
• 5 gr baking powder
• 4 gr vanilla
• 1 gr salt

Pecan Pound Cake

• 6 eggs
• 550 gr pecans
• 400 gr sugar
• 375 gr cake flour
• 240 ml yogurt
• 230 gr butter
• 1 ml soda

Peppermint Cake

• 1 egg
• 1 fat exchange
• 1/2 bread exchange
• 250 gr cake flour
• 120 ml milk (unflavored)
• 60 gr baking chocolate
• 50 gr granulated sugar replacement
• 45 gr vegetable shorting
• 60 ml skim milk
• 9 gr vanilla extract

Pfeffernusse Cookies

• 750 gr cake flour
• 65 gr nuts (chopped)
• 50 gr citron
• 45 ml lemon juice
• 9 gr baking powder
• 8 gr cinnamon
• 1 gr salt
• 1 gr nutmeg
• 1 gr mace

Pineanna Nut Cake

• 3 eggs
• 450 gr cake flour
• 400 gr sugar
• 375 gr powdered sugar
• 270 gr bananas
• 240 gr pineapple
• 240 ml vegetable oil
• 140 gr pecans
• 230 ml cream cheese
• 110 gr butter

Pineapple Bundt Cake *

• 3 eggs
• 2 lemon extract
• 325 gr cake flour
• 300 gr sugar
• 230 ml pineapple in juice (crushed)
• 230 gr butter
• 9 gr baking powder
• 1 gr salt

Pineapple Chocolate Cake

• 10 layers
• 9 layer pans in moderate oven
• 2 egg yolks
• 1 egg
• 5/8 batter in greased (pan)
• 290 gr cake flour
• 250 gr sugar
• 180 ml milk
• 150 gr butter
• 95 gr unsweetened chocolate

Pineapple Upside

• 6 maraschino cherries (drained)
• 1 egg (separated)
• 130 gr cake flour
• 120 ml reserved pineapple juice
• 110 gr butter
• 95 gr brown sugar
• 50 gr sugar (white)
• 7 gr baking powder
• 4 gr vanilla extract
• 3 gr cinnamon

Pineapple Upside Down Cake

• 8 skillet over low flame
• 4 pineapple
• 1 egg
• 160 gr cake flour
• 150 gr granulated sugar
• 130 gr pecan
• 120 ml milk
• 110 gr butter
• 110 gr brown sugar
• 55 gr butter in

Pistachio Biscotti

• 2 eggs
• 220 gr cake flour
• 100 gr sugar
• 95 gr pistachio nuts
• 85 gr semisweet chocolate
• 5 gr baking powder
• 4 gr vanilla extract
• 3 gr almond extract
• 1 gr salt

Poppy Seed Tante Cake

• 4 egg whites
• 1 1/2 butter
• 1 vanilla bean
• 250 gr sugar
• 210 gr cake flour
• 160 ml milk
• 95 gr poppy seeds
• 9 gr baking powder
• 1 gr salt

Poppy Seed Tea Cake

• 4 egg yolks
• 4 egg whites
• 250 gr cake flour
• 240 ml sour cream
• 220 gr butter
• 200 gr sugar
• 36 gr poppy seeds
• 5 gr baking soda
• 3 gr almond extract
• 3 gr cinnamon

Poppy-seed Cake With Lemon Glaze

• 10 bundt (pan)
• 5 apricot (halves)
• 5 eggs at room temperature
• 200 gr granulated sugar
• 200 gr confectioners sugar
• 130 gr cake flour
• 30 ml squeezed lemon juice (fresh)
• 18 gr poppy seeds
• 5 gr baking powder
• 1 gr salt