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Posts from the ‘Desserts’ Category

Mar 1

12 Comments

Italian Cheesecake

This is my Mothers recipe for Ricotta cheesecake, I stuck to the recipe for the most part but I can’t help but add my own touches, I added some mascarpone and though a minor change I feel it made for a creamier texture. The minute I tasted it it took me back to  the kitchen of my childhood.  The cake is flavored with lemon, rum and vanilla and it has a short crust, The original recipe calls for a 8 inch pan with 3 inch sides, I used a springform pan and only had a 9 inch. I didn’t have quite enough dough to cover the top of the cake as instructed in the recipe so I doubled the recipe so there would be enough. As you can see from my cake I didn’t have quite enough of the dough so it didn’t look like the one my Mother made but the taste was exactly as I remember it.

Short Pastry

3 cup flour
1/2 cup shortening or butter
1/2 tsp salt
2 eggs beaten
1/2 cup sugar
6 tbs ice cold water, add 4 to start and see if you need more
Mix flour, salt and sugar until combined, cut in shortening or butter. Add egg and enough water so that dough forms a ball. Add water 4  tbs to start and more if needed.  I made it in the food processor, add flour, sugar, salt and butter and pulse until it resembles crumbs.Beat egg with 4 tbs water and with motor running add through feeding tube, pulse until dough forms a ball. Add more water if you notice the dough is dry. Wrap dough in plastic and refrigerate for 30-60 minutes. NOTE: I had to double the recipe because I used a 9 inch pan you will have some leftover dough.
Filling:
 2  lbs ricotta (4 cups)
1 cup mascarpone
6 large eggs at room temperature
1 1/4 cup sugar
zest of one lemon
2 tbs lemon juice
2 tbs rum or marsala
3 tsp vanilla extract
 Strain Ricotta in a sieve lined with cheese cloth until the water has drained. Beat ricotta mascarpone and sugar until fluffy and smooth, add the eggs one at a time beating until each egg is combined. Add the lemon juice,zest, rum, and vanilla and stir to combine.
Pre-heat oven to 325 degrees.
You will need a 9 inch springform pan, roll the dough as thin as possible and make sure it is at least double the size of your pan you will need to cover the top of the cheesecake almost all the way only leaving a quarter size hole in the center. Add filling and cover with the overhanging dough. Bake for 2 or 2 1/2 hours, believe me it takes that long my cake took a full 2 hours, it’s almost souffle like and you want the filling to be set completely before removing from the oven. The crust will be golden brown and as it bakes the filling rises almost causing a dome, it’s supposed to do that, it goes down when removed from the oven. Let cool completely in the pan. You do not have to refrigerate overnight like a regular cheesecake.  Serve when cooled, and if not serving after cake has cooled cover and refrigerate.
Not quite enough crust but still delicious

Feb 29

14 Comments

Pasticiotti

Pasticiotti is an Italian pastry, it is a pastry crust baked in a pustie tin filled with either chocolate or vanilla filling, similar to a pudding. I grew up eating these and always looked forward to my Father bringing home a big box from the local bakery. For years I have gone to Court Street bakery in Brooklyn when I want an Italian pastry, they have been around for over half a century and the pastries are delicious and as close to my childhood memories as I have found. I wanted to try and make my own so I asked my Mother if she had a recipe, she did, it is a very old recipe from my Aunt Dee, Mom said that the recipe was written by my Great Grandmother. It was in Italian and measurements were not exact and I am sure it was not originally written using cups, teaspoons and tablespoons. My Aunt was able to test and re-work this recipe and this is her version of this classic Italian pastry. I was a bit nervous making it, having never tried my hand at anything like this before, it was surprisingly easy and turned out absolutely delicious. For the first batch, pictured above I used tartlet pans as I had not located pustie tins, and they turned out fine. Since then I have purchased them and they come out even better when you use a pustie tin I think its because of the shape of the tin, the pudding is heavy and the crust delicate and pustie tins are smaller at the bottom becoming larger at the top of the tin similar to a brioche mold. You will notice an extract called fiori di sicilia used in this recipe, it has a flowery, citrusy taste and is used in many Italian pastries. You can find it at King Arthur flour and if you decide to make these I found pustie tins here: http://www.njflihanco.com/3-Pustie-Tin-Tart-Pan/P1085_1030/

Makes: 18- 3 x 1 1/2 or 12 tartlets

The pastry crust:

4 cups Flour (refrigerate your flour it should be cold)

1 teaspoon baking powder

2 cups light brown Brown Sugar (Not packed)

1 cup very cold leaf lard

2 large eggs

1 teaspoon vanilla extract

1/4 cup cold milk

Beat one egg with a teaspoon of sugar to brush on the pastry before baking

  1.  In mixing bowl add the flour, brown sugar,baking powder, and salt, whisk to combine making sure any clumps of brown sugar are incorporated.
  2. In measuring cup add the milk and egg, beat egg and milk together then add the vanilla and stir to incorporate
  3. Measure your lard and add to dry ingredients, use a pastry cutter to cut the lard into the flour mixture it should resemble crumbs. Add the milk, egg and vanilla and with a fork combine. Working quickly gather the dough into a cohesive disk, wrap in plastic wrap and refrigerate for at least an hour even overnight. Heat oven to 350 degrees.
  4. Flour work surface,Cut dough in half one half will be bottom crust the other top crust, place half of dough back in refrigerator while working. Have your pustie tins or fluted tartlet pans ready.Either roll or press the dough into the pans it should be approximately 1/4 in thick, if dough starts to warm put back in refrigerator. When you have put the dough in the tins, place in refrigerator while you roll out the dough for the tops roll dough about 1/4 in thick and cut into rounds that fit the top of the tin. Take tins from refrigerator fill with the chocolate or vanilla filling just slightly below the top of the tin. Place the top on, press making sure the bottom crust and top crust are joined. Brush with egg wash and place in freezer for a few minutes just to get the pastry cold. Remove from freezer place tins on baking sheet and bake for 30-35 minutes or until golden brown. Remove from oven place on cooling rack and let sit at room temperature for 45 min to an hour or until COMPLETELY COOLED. Gently remove from the tins and refrigerate 4-6 hours or overnight.

Pustie Tins

Fillings:

Vanilla

1/3 cup flour

1/8 teaspoon salt

2/3 cups sugar

2 cups milk

3 egg yolks

1 teaspoon vanilla extract

1/8 teaspoon fiori di sicilia (Optional)

1 tablespoon butter

Chocolate

1 cup flour

2 cups sugar

2/3 cups unsweetened cocoa

pinch of salt

4 cup warm milk

2  egg yolks

1 teaspoon vanilla extract

1/4 teaspoon fiori di sicilia (optional)

  1. For the chocolate filling in medium saucepan add flour,chocolate, sugar, a pinch of salt and whisk to combine. While whisking add the warm milk and keep whisking until its combined and there are no lumps. Turn flame to medium and whisking constantly cook until mixture thickens, add about 1 cup of hot mixture to beaten egg yolks and add back to saucepan. Continue cooking on medium heat, stirring or whisking constantly until it becomes very thick. It takes a while for the filling to become thick, keep stirring, its a good workout. Once the filling is very thick remove from heat stir in the vanilla and optional fiori di sicilia, pour into a bowl.  Let cool on counter until room temperature or cool using an ice bath, place plastic wrap directly on top of the filling then refrigerate until completely cooled. I like to make the dough and filling a day ahead and refrigerate overnight.
  2. For the Vanilla filling: Place flour, sugar and pinch of salt in saucepan add milk and whisk until smooth and there are no lumps. Turn flame on medium and cook whisking constantly. When hot and slightly thick add approximately half of filling to beaten egg yolks add back to saucepan and continue cooking until mixture is thick. Add vanilla and butter and pour and push through sieve into bowl. let come to room temperature or use an ice bath to cool,place plastic wrap directly on top of filling then refrigerate until completely cooled. If adding fiori di sicilia add at the end when you add the vanilla.

Feb 11

12 Comments

Lemon Saffron Cheese Cake with Whole Meal,Pistachio,Cardamom Crust

This is my submission for the fabulous Abby Dodge’s “Bake Together” cheesecake challenge. I recently worked with Amanda from the blog “Dabblings and Whimsey” on some Persian food and that inspired this cheesecake. You find saffron in almost every Persian dish as well as a citrus element. The crust is made from ground roasted pistahio’s, whole meal cookies and cardamom. I used Abby’s cheesecake recipe and tweaked it a bit.To intensify the lemon flavor I candied lemon slices and arranged them on top of the cake. Here is the link to Abby’s blog, this was so much fun, join in and make a cheesecake!

http://www.abbydodge.com/2012/02/baketogether-cheesecake/

 Crust:
1 1/2 cup whole meal cookies (12-14 cookies) I used Carr’s, ground in the food processor
1/2 cup roasted pistachio’s ground
3 1/2 tbs sugar
1/4 tsp cardamom
6 tbs butter melted.
Roast the pistachio’s on sheet pan in 350 degree oven for approximately 10 minutes. you will smell the nuts. Take them out and let them cool.
When pistachio’s are cool place in food processor and process until nuts are ground into a fine meal. Add the whole meal cookies that have been broken into pieces and process until they are ground into a fine meal. Change oven temp to 375 degrees.
Add pistachio/whole meal crumbs to a mixing bowl. Add the sugar,cardamom and melted butter. Mix thoroughly. Press into the bottom of the prepared 9″ springform pan that has been lined with foil (tear off a large piece of foil there should be a significant overhang) Bake for 12 minutes remove from oven and let cool. Decrease oven temperature to 300 degrees.

Pressed in crust

 Lemons:
1 lemon sliced in thin slices
1/2 cup water
1/2 cup sugar
Place water and sugar in small saucepan and bring to a boil, add the lemon slices and boil until the slices are almost translucent and cooked through. Remove from heat let cool and place in covered container.
Filling:
3 8 oz packages of cream cheese softened to room temp
2 tbs flour
good pinch of salt
1 1/3 cup sugar
3/4 cup sour cream
1 tbs lemon juice
1 tbs saffron
zest of one lemon
4 large eggs at room temp
Fresh raspberries to garnish
Put the lemon juice in a ramekin and add the saffron, stir and let sit while you are preparing the other ingredients.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour and salt until very smooth and no lumps remain. It’s very important for the cream cheese to be lump free at this point so stop and scrape the beater and sides of the bowl frequently. Add the sugar, sour cream and lemon juice infused with the saffron and beat until well blended and smooth, stopping to scrape beater and bowl several times. Add the eggs, one at a time, and beat until just blended, stopping to scrape beater and bowl before each addition. (Don’t over beat the filling once the eggs have been added or the cheesecake will puff too much.) Tap the bowl several times on the counter to release some of the air bubbles. Pour the filling into the cooled crust. Using the tip of a small knife or a toothpick, pop any air bubbles on the surface.

 Bake at 300°F until the center jiggles like jello when nudged, 63 to 68 minutes. The cake will be slightly puffed around the edges and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours or overnight or up to 3 days. The cake can also be frozen up to 1 month.
When you are ready to serve, arrange the lemon slices on the cake brush top of cake with some of the syrup, dip each raspberry in the lemon simple syrup and arrange on cake.
 

Feb 8

15 Comments

Triple Chocolate Cake

When I think about dessert on Valentines Day chocolate immediately comes to mind. For this cake I used my simple chocolate cupcake/ cake recipe filled it with white chocolate mousse and topped it with milk chocolate ganache. Moist chocolate cake with a creamy light mousse filling and heavenly ganache, it doesn’t get much better than that, especially if you are a chocolate lover. We don’t need a holiday to enjoy cake but if you are looking for a great chocolate cake to enjoy on V-Day I recommend you give this a try. You can use your favorite chocolate cake recipe. No need to garnish with whipped cream or ice cream its great just like it is.
White Chocolate Mousse
2 tsp powdered gelatin
6 ounces white chocolate chopped
1 1/2 cup heavy cream
Dissolve gelatin in 2 tbs of cold water. Set aside for 5 minutes. Place chocolate in food processor and pulse until finely chopped.
Prepare an ice bath. Place 1/2 cup heavy cream in small saucepan, bring to a boil. Remove from heat and add the gelatin and stir to dissolve. Pour into food processor with chocolate while the motor is running, process until smooth.
Place in ice bath until mixture is thick and falls from a spoon in ribbons.
Whip remaining heavy cream and gently fold into cooled chocolate mixture. Place in airtight container and refrigerate until ready to use.
Milk Chocolate Ganache
8 oz good quality milk chocolate (I used Valhrona)
1 cup heavy cream
Chop chocolate into very small pieces and place in medium size mixing bowl, bring cream to a boil and pour over chocolate. Let sit for 3 minutes, stir until smooth and shiny. Cover and refrigerate until it’s spreadable (approximately 1 1/2-2 hours)
The cake:
Place one cake layer on serving plate, spoon the mousse on and spread, you may not need to use all of the mousse it will be very thick I used about half, place other layer on top, pour and  spread the ganache on the cake. Refrigerate if not serving immediately. Let sit at room temperature for 30 minutes before serving if it was refrigerated.

Feb 7

5 Comments

Simple Chocolate Cupcakes/Cake

This is the easiest, totally fool proof recipe for chocolate cake or cupcakes. I have been using it for years, it never fails me. I tried literally hundreds of different recipes for chocolate cake and one day I noticed this on the Hershey’s cocoa can and decided to give it a try, well the rest is history it’s now the only recipe I will use when I make chocolate cake.  The cake is moist and delicious, you use vegetable oil instead of butter and I suggest you use Hershey’s cocoa it always turns out perfectly.  I will be posting a Valentines Cake recipe using this chocolate cake so consider this a preview of things to come.

Chocolate Cupcake

Makes: 2 9 inch round cakes or 24 regular size cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cups cocoa (I use hershey’s) the recipe doesn’t specify whether or not to use dutch or natural cocoa since its a hersheys recipe I use what they say to use.
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil (If you want to substitute melted butter for the oil its fine)
  • 1 cup whole milk at room temperature
  • 2 large eggs at room temperature and lightly beaten
  • 2 teaspoon vanilla extract
  • 1 cup boiling water
  • 2 teaspoons instant espresso coffee (Optional but recommended)
  • soft butter and flour to prep baking pans or you can use cooking spray
Pre-heat oven to 350 degrees. Prepare two 9″ round baking pans, butter the bottom add a parchment round then butter bottom and sides and flour the pan or you can use cocoa powder instead of flour. If you are making cupcakes place liners in two 12 cup muffin tins. In large mixing bowl add your dry ingredients, flour, cocoa, sugar, salt, baking soda and baking powder and whisk to combine. Now add the wet ingredients milk, oil,eggs and vanilla do not add the boiling water yet. With hand held mixer beat for 2 minutes. Now add the boiling water with optional espresso powder, beat just until combined. Pour into your prepared pans (the batter is quite thin) and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Let cakes sit in pans for 10 minutes then invert onto cake rack to cool. Use your favorite frosting or ganache. This recipe will make 2 9 inch cakes or 24 cupcakes. If making cupcakes pour batter into lined cup 3/4 full, leave room for them to rise. Bake for 15-20 minutes, depending on your oven, cake should spring back when lightly touched, Be careful not to over bake.

Feb 3

4 Comments

Game Day – Something Sweet

It wouldn’t be a super bowl party without the something sweet, at least in my opinion. I don’t want to be chained to the kitchen and miss the game so I am planning a do it yourself Ice Cream Sundae buffet, with 3 different flavors of ice cream, some hot fudge, brownies, a pot of espresso (for affogato) and an array of different toppings. Everyone can tailor their sundae however they want it. I made some home made caramel popcorn today, if you have never had popcorn on or in ice cream you definitely should. It’s amazing, I first tasted it last summer when a local pastry chef/business owner introduced me to popcorn ice cream. I was blown away!

You can judge how much ice cream to buy or make depending on how many guests you will have. For the brownies, I discovered this recipe from “The Solitary Cook” and it can be found on Food52, its called Brownies to the Power of Four and they are hands down the best brownie I have ever had. Set up a dessert buffet with whatever you plan on serving, bowls and utensils and let your guests serve themselves whenever they want. My dessert buffet will consist of:

Ice Cream (vanilla bean, chocolate and dulce de leche)

Brownies

Pot of hot espresso

caramel popcorn, hot fudge, roasted chopped hazelnuts and almonds.

Fruit platter for those watching the waistline

Everything but the ice cream can be set up on the table, I put the hot espresso in a thermal carafe.

The Brownies recipe courtesy The Solitary Cook  http://thesolitarycook.wordpress.com/author/thesolitarycook/

Makes 12 , 16, or more, depending on how large you cut them

8 ounces semi-sweet chocolate, chopped (I like ghirardhelli or guittard)

3 ounces unsweetened chocolate

1/4 cup cocoa powder, not dutched

6 ounces butter, 1″ chunks

5 large eggs

1 3/4 cup granulated sugar

1 tablespoon vanilla extract

1 3/4 cup unbleached flour

3/4 teaspoons sea or kosher salt

1 cup semi-sweet chocolate chips or white chocolate chips

1 cup toasted nuts (optional) or peanut butter swirled in after panning mixture (also optional, but damn good)

  • Preheat oven to 325 degrees. Line a 9″ x 9″ baking pan with parchment and grease or spray the sides.
  • Measure chopped semi-sweet chocolate, unsweetened chocolate, cocoa powder, and butter into a large heatproof bowl and set over simmering water. By melting the cocoa powder into the other chocolates and butter, you get a much better mix with it, and its flavor is deeper. Stir occasionally until all ingredients have melted. Remove from heat and stir to thoroughly blend.
  • While chocolates are melting, whisk together the eggs, sugar, and vanilla extract. When chocolate mixture is ready, whisk in the egg mixture. Set or hold a sieve over the bowl and measure the flour and salt right into it. Sift into the bowl, pressing any lumps through with your fingertips. Use a good stiff spatula to stir everything together just until blended.
  • Now gild the lily. Add the chocolate chips of your choice and your nuts if using them. Once everything is nicely blended, scrape the batter into your pan. Spoon in peanut butter if using, and use the tip of the spoon to swirl it in. Bake for 30-35 minutes. When done, the surface should be shiny and the brownies still tender to the touch. A toothpick test is useless; if you bake them until one comes out clean, they’ll be dreadfully overbaked, and that would be so sad.
When done, cool on a rack until completely cool. Wrap securely with plastic and leave at room temperature overnight. To depan, run a small spatula around the edge and invert the pan onto a sheet of parchment. Place a cutting board larger than the brownies on top of the bottom. Carefully turn right-side-up. Cut into 12 equal pieces, or more. They’re fantastic served slightly warmed with your favorite ice cream.

Brownies photo by The Solitary Cook

Caramel popcorn is really easy to make, I used microwave plain (unflavored) popcorn and made the caramel which didn’t take more than 20 minutes. Popcorn is always a great game day treat, I will always put several bowls out for my guests to enjoy, the caramel popcorn I am putting on the dessert buffet. To make it you will need:
  • 1 bag microwave popcorn (follow package directions) dump it into a bowl, sort out any un-popped kernels and place in a 200 degree oven to keep warm

The caramel:

2 tbs salted butter

1/2 cup packed light brown sugar

1/4 cup Lyles Golden Syrup 0r Karo clear syrup

1/2 tsp vanilla extract

1/3 cup sweetened condensed milk

1 tsp sea salt to sprinkle on popcorn before it goes in the oven.

Add the butter and melt on medium/high heat now add brown sugar and lyles syrup, stir to combine and when it comes to a boil add the sweetened condensed milk, stir and place candy thermometer in pot you need the temperature to reach 238 degrees. When it reaches the proper temperature remove from heat and add the vanilla. Take the popcorn out of the oven and immediately pour caramel onto the popcorn, mix well and quickly. Dump it onto a silpat lined baking sheet, spread it out and sprinkle with sea salt. Place back in the 200 degree oven for 1 hour and 15 minutes. You should stir occasionally breaking up big chunks.  Remove from oven and let cool, break up any large chunks and place in air tight container until you are ready to use.

Salted Caramel Popcorn

Jan 31

7 Comments

Pandoro Bread Pudding with Chocolate and Orange

Pandoro Bread Pudding

Pandoro is a sweet Italian Yeast Bread it’s traditionally served around the holidays and every year I buy one that I make bread pudding from. It’s similar in texture to a brioche but a little sweeter, so if you cannot find Pandoro using brioche will also work.  This bread pudding is not heavy, its very light and you can almost characterize it as fluffy. I added a little orange and chocolate because they go so well together and the end result is a creamy bread pudding with melted chocolate and just a hint of orange. This is best served warm so the chocolate is soft. Garnish with some whipped cream if you like, but I found this needs nothing its delicious on its own.

Makes 3 ramekins 3×1 1/2″

8 ounces Pandoro cut into large cubes

6 eggs

1/4 cup sugar (If you use brioche increase the sugar to 1/3 cup)

2 cups half and half

1 cup heavy cream

1 tsp vanilla extract

soft butter for the ramekins

3 tsp orange marmalade

4 oz dark chocolate chopped

Boiling water for the bain marie

Cut bread or Pandoro into cubes, break eggs into large mixing bowl, add the sugar and whisk until combined. Add the half and half, heavy cream and vanilla and whisk well, you don’t want the sugar to pool at the bottom of the bowl. Add the bread cubes and let sit while you prepare the ramekins.

Pre-heat oven to 350 degrees, put your kettle on to boil the water. Butter each ramekin then place a tsp of orange marmalade in each and spread on bottom and half way up the sides. Chop the chocolate and add to the soaking bread and stir. Spoon it into each ramekin. Place ramekins in large roasting pan and pour the boiling water carefully so that it comes a little less than half way up the ramekins. Carefully place in oven and bake for 35-40 minutes until the custard is set. Remove from oven let cool about 15 minutes and enjoy. Alternatively, you can use a medium size rectangular baking pan if you do not want to use ramekins.

Delicious!

Jan 18

3 Comments

Orange Angel Food Cupcakes With Chocolate Orange Buttercream

Chocolate and Orange Delicious

Orange scented angel food cake with a creamy chocolate orange buttercream pairs perfectly. I submitted this to a food52 recipe contest the theme is citrus and these cupcakes deliver citrus in every bite. I adapted Grace Parisi’s angel food cupcake recipe to include the orange zest and I adapted Martha Stewarts Chocolate Buttercream recipe.

Cupcakes:

1 1/4 cup egg whites at room temperature

1 tsp cream of tartar

1 tsp orange zest

1 cup cake flour

1/2 cup confectioners sugar

1/2 tsp salt

  1. Preheat the oven to 325°. Set 12 jumbo foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners’ sugar. In a large bowl, combine the egg whites with the salt, orange zest and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
  2. Spoon the batter into the muffin cups filling to the top. Bake for 15 minutes (checking on them starting at 13 minutes), shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.

The Buttercream:

6 ounces bittersweet chocolate (70%) broken into small pieces

1 tsp orange zest

4 egg whites from large eggs

1/2 cup +2 tbs granulated sugar

8 ounces unsalted butter cut into pieces at room temperature

Place chocolate and orange zest in microwave safe bowl, microwave for 30 seconds, stir and microwave another 30 seconds, it may need another 30 seconds to melt. Stir until all the chocolate is melted set aside to cool.

Combine sugar and egg whites in the bowl of an electric mixer. Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved, about 3-5 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on medium-high until cooled, about 15 minutes.

Add the butter a piece at a time beating continuously until its all added, now add the cooled chocolate and beat until combined. Use immediately.

Spread a thin layer of the marmalade on top of the cupcake, pipe some of the chocolate buttercream in the middle. Enjoy!

Jan 14

10 Comments

Tender Yellow Cake

After years of searching I have found the most wonderful recipe for yellow cake. My Mother developed this recipe many years ago, combining several recipes. It’s light, moist and absolutely delicious. I grew up in upstate New York and there was a bakery that had the most amazing cakes and it was my Mothers quest to replicate their yellow cake. She took a recipe from she thinks Better Homes and Gardens magazine, added her own touches and this is the finished product. I hope you enjoy, I submitted this recipe to food52 where it has been made and re-made by literally hundreds of great cooks. The picture is courtesy of Food52.

The Best Yellow Cake Ever!

  • 3 large eggs separated and at room temperature
  • 1 1/2 cup sugar divided
  • 2 1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup + 1 tbs vegetable oil (I use canola)
  • 1 cup whole milk (1 or 2% work also)
  • 1 1/2 teaspoon pure vanilla extract

Pre-heat oven to 350 degrees

Line your pans with a parchment round, butter the bottom of the pan, lay the parchment then butter again on bottom and sides and then flour the pans.

Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy

Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl or bowl of a stand mixer. If using a stand mixer use the paddle attachment.I actually prefer to use my hand held mixer for this recipe. Add the oil, the milk, the egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. Fold in the beaten egg whites.

Pour the batter into the prepared pans dividing evenly, bake for 30-35 minutes. Cake will be golden brown. Be careful not to overbake start checking the cake at 30 minutes. Cake tester will come out clean.

Let cool in pans for 10 minutes then turn out onto cooling rack remove parchment and cool completely before frosting.

Jan 14

12 Comments

Mixed Citrus Curd

Mixed Citrus Curd

Recipe:

Makes 2 cups

1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)

1 heaping tbs zest from the fruits

1/2 cup juice (mixed from each fruit)

6 extra large or large egg yolks

4 oz unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1 tsp orange zest (added after its cooked)

Instructions

Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter on piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175. Remove from heat.

Pour through a sieve into a bowl, add the 1 tsp orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.

 

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