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Posts tagged ‘yellow cake’

Coconut Pineapple Layer Cake

Coconut on the cake

Coconut on the cake

I guess you could call this a pina colada cake or a pineapple coconut layer cake, yellow cake, pineapple filling and a coconut whipped cream frosting generously covered in flaked coconut. I use my Tender Yellow Cake recipe, adapted James McNair’s whipped cream frosting and made a simple pineapple filling using crushed pineapple. I have been making this cake for years and it’s requested all the time.

The Yellow cake is a very old recipe penned by my Mom after years of research and IMHO it’s the best yellow cake ever. Tender, fine crumb and very moist. It contains vegetable oil, not  butter and the egg whites are separated and whipped making this cake light and it has a great rise. Click here for the recipe, I have published it several times.

Unflrosted

Unflrosted

Pineapple filling

1 20 oz can crushed pineapple, unsweetened in it’s own juice (or use fresh pineapple if you prefer)

1/2 cup sugar

1/4 cup corn starch

1 tsp lemon zest

pinch of salt

1 tbs butter

Place contents of the can of pineapple in a medium saucepan, add the sugar, cornstarch,lemon zest and salt and whisk or mix to combine making sure there are no lumps.

Turn heat to medium high and cook stirring constantly until mixture thickens. Remove from heat, add the butter and stir until it’s melted. Spoon into heat proof bowl, cover with plastic wrap that sits directly on the mixture. Let come to room temperature and then refrigerate until completely cooled or over night.

Coconut Whipped Cream Frosting

adapted from James McNair’s whipped cream frosting

1/2 cup full fat coconut milk

3 tsp corn starch

1/4 cup + 1 tbs powdered sugar

1 1/2 cup heavy cream very cold

1 tsp vanilla

Place coconut milk, cornstarch and powdered sugar in small saucepan, whisk to remove any lumps. Turn heat to medium high and cook until mixture thickens. Remove from heat and spoon into a bowl, let come to room temperature stirring frequently to keep skin from forming or cover with plastic wrap placed directly on the mixture and let sit until cool.

Coconut milk stabiizer

Coconut milk stabiizer

Chill the whisk attachment or beaters of your mixer along with the bowl. Add the heavy cream, beat until it begins to hold shape, now add the coconut milk mixture and vanilla extract and continue beating until it becomes thick and is a spreading consistency. Use immediately or refrigerate until ready to use.

Just whipped

Just whipped

To assemble:

Frost the cake with the whipped cream frosting, I start from the center and work the frosting down the sides of the cake doing a crumb layer first then finishing if off nice and smooth.

Frosting in the center

Frosting in the center

I like to mix sweetened regular flaked coconut with unsweetened large flakes, it looks nice but it also is a bit less sweet. using all one kind is either too sweet or not sweet enough and a mix I find to be perfect.

Mixed flakes of coconut

Mixed flakes of coconut

 

 

An Easter Dessert- Yellow Cake,Lemon Cream,Whipped Cream Frosting

Lemon filled yellow cake with whipped cream frosting

Lemon filled yellow cake with whipped cream frosting

Growing up one of my favorite cakes was a simple yellow cake with lemon filling and whipped cream frosting. The tender cake filled with a bright, tangy lemon filling and topped with whipped cream is delicious and makes me think of Spring. This Easter I decided to make this cake and it brings back such wonderful memories of my Mother and childhood. My Mom used lemon pie filling, you know the kind that came in a box like pudding and had that yellow hard candy type thing, I guess it was lemon flavoring. I amped this cake up a bit by using the genius recipe on Food52 from Tartine bakery’s cookbook for lemon cream. This lemon cream or curd is wonderful, and is made in your blender. I love it, it’s so creamy, easy and delicious. The whipped cream frosting is from James McNair’s Cakes, what I love about it is that the whipped cream is stabilized using a cornstarch pudding. If you have ever made whipped cream frosting you know it can break down after a short time, this will not. This recipe was a revelation and I use it all the time. The cake recipe is from my Mom, it is the best yellow cake recipe IMHO, it took her quite some time and a lot of testing to finally come up with this recipe and it’s a keeper. The cake is like a cross between a regular yellow cake and chiffon, there is no butter used in the cake only vegetable oil and to make the cake light and airy you fold in the whipped egg whites, it’s so light and the crumb is just perfect. Thanks Mom for a great recipe. Happy Easter to all of you, I hope you have a wonderful day!

Lemon Cream

Lemon Cream

 Recipe for Tartine Bakery’s Lemon Cream

Makes about 2 1/2 cups (625 ml)

1/2 cup + 2 tbsp (5 oz/155 ml) lemon juice (Meyer or regular)

3 large eggs

1 large egg yolk

3/4 cup (6 oz/170 g) sugar

Pinch of salt

1 cup (8 oz/225 g) unsalted butter

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don’t have or trust your thermometer, don’t worry. It should thicken to the point that your whisk leaves a trail through the curd. NOTE: I don’t use a thermometer, the lemon mixture will thicken and coat the back of the spoon, draw a line on the back of the spoon with your finger, the line will stay intact. It took about 11 minutes for mine to thicken properly.

Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.

Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.

You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

The Best Yellow Cake Ever!

photo courtesy Food52!

Tender Yellow Cake

  • 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, 1/2 cup of the milk and the vanilla. Beat for 1 minute on medium speed, mixture will be quite thick.

Add the egg yolks and remaining milk and beat on medium speed for 1 minute. Fold in the 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 25 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.

Whipped Cream Frosting:

From James Mcnair’s Cakes

  • 1/4 cup powdered sugar
  • 2 1/2 teaspoons cornstarch
  • 2 cups Heavy whipping cream Divided
  • 1 teaspoon Pure vanilla extract
  1. Place metal bowl and wire whisk beater or beaters in freezer to chill.
  2. In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature.
  3. In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.

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.