Glossary entry (derived from question below)
English term or phrase:
chiffon cake
French translation:
gâteau mousseline
Feb 4, 2004 11:24
20 yrs ago
3 viewers *
English term
Isabelle Richard
chiffon cake
Non-PRO
English to French
Other
Cooking / Culinary
"Margarita chiffon cake
The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture."
Merci pour votre aide !
The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture."
Merci pour votre aide !
Proposed translations
(French)
| 3 +5 | gâteau mousseline |
GILLES MEUNIER
|
| 5 | genoise très legère |
RHELLER
|
Proposed translations
+5
2 mins
Selected
gâteau mousseline
Le gâteau mousseline. Très léger, il accompagne parfaitement le café, le thé,
une crème, une salade de fruit....Les enfants l'apprécient beaucoup. ...
perso.club-internet.fr/nathalie.lefevre/desserts-de-nathalie/ patisseriefamiliale_uniques/gateau_mousseline.ht
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Note added at 2004-02-04 11:27:56 (GMT)
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omaine(s)
– Food Industries
Domaine(s)
– Industrie de l\'alimentation
chiffon pie Source CORRECT
tarte mousseline Source
CORRECT
Termium
une crème, une salade de fruit....Les enfants l'apprécient beaucoup. ...
perso.club-internet.fr/nathalie.lefevre/desserts-de-nathalie/ patisseriefamiliale_uniques/gateau_mousseline.ht
--------------------------------------------------
Note added at 2004-02-04 11:27:56 (GMT)
--------------------------------------------------
omaine(s)
– Food Industries
Domaine(s)
– Industrie de l\'alimentation
chiffon pie Source CORRECT
tarte mousseline Source
CORRECT
Termium
4 KudoZ points awarded for this answer.
Comment: "Merci !"
5 hrs
genoise très legère
The Chiffon Cake is a cross between a butter and a sponge cake. ... The chiffon is similar to a sponge cake in texture and that the eggs are separated. ...
www.joyofbaking.com/OrangeChiffonCake.html
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Note added at 5 hrs 28 mins (2004-02-04 16:53:48 GMT)
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http://www.baking911recipes.com/cakes_chiffon_orange.htm
for photo
about twice as high as a genoise (approximately 7 egg whites)
1 Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2 Sift together flour, sugar, and salt. Repeat five times.
3 Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4 Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5 Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Makes 16 servings
www.joyofbaking.com/OrangeChiffonCake.html
--------------------------------------------------
Note added at 5 hrs 28 mins (2004-02-04 16:53:48 GMT)
--------------------------------------------------
http://www.baking911recipes.com/cakes_chiffon_orange.htm
for photo
about twice as high as a genoise (approximately 7 egg whites)
1 Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2 Sift together flour, sugar, and salt. Repeat five times.
3 Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4 Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5 Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Makes 16 servings
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