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FUNNEL CAKE

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| Servings: 8 cakes

FUNNEL CAKE

This was a really tasty dessert, I added more milk every now and then as the batter thickened the longer it stood which made pouring through the funnel difficult.

  • 2 eggs
  • 1 cup 2% milk
  • 1 cup water
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • oil for deep-fat frying
  • confectioners’ sugar

In a large bowl, beat eggs, add milk, water and vanilla and mix till well blended.
In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth.
In an electric skillet or deep-fat fryer, heat oil to 375°F.
Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into the funnel.
Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
Fry 2 minutes on each side or until golden brown.
Drain on paper towels.
Dust with confectioners’ sugar; serve warm.

Recipe posted by Lesdee Gloak Bam
Photos: Lesdee Gloak Bam

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