Sour Cream Pound Cake
Posted on: Tháng Năm 18, 2009
- In: Baking bites | Cakes
- Gửi bình luận
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup sour cream (low fat will work)
10 tbsp butter, softened
2 cups sugar
Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Serves 12-16.
Nguồn
Yellow Sheet Cake
Posted on: Tháng Năm 18, 2009
- In: Baking bites | Cakes
- Gửi bình luận
2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract
Preheat oven to 350F. Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.
Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you’re serving it casually.
Serves 16 (or 12 birthday-sized pieces)
Nguồn
Lime Chiffon Cake
Posted on: Tháng Năm 18, 2009
- In: Baking bites | Cakes
- Gửi bình luận
2 1/4 cups sifted cake flour
1 1/2 cups superfine sugar
1 tbsp baking powder
1/2 teaspoon salt
3/4 cup fresh lime juice
5 tbsp vegetable oil
zest 1 lime (or 2 or 3, if you really want to boost the flavor)
1 1/2 teaspoons vanilla extract
6 large egg yolks
7 large egg whites, at room temperature
Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour, the sugar (reserving 2 tbsp), baking powder and salt. In a medium bowl, stir together in the lime juice, vegetable oil, lime zest, vanilla and egg yolks, then pour into the dry ingredients and stir until smooth.
In another large bowl, beat the egg whites to stiff peaks, adding in the last 2 tablespoonfuls of sugar when the whites begin to get foamy.
Gently stir 1/4 of egg whites into the lime mixture to lighten it. Gently, working in two additions if it is easier, fold the remaining beaten whites into the lime mixture until no streaks remain.
Pour into the ungreased tube pan and bake for 55-60 minutes, until the top springs back when gently touched.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. When cooled, run a knife around th edges and turn cake out onto a platter.
If desired, drizzle with a mix of powdered sugar, lime juice and vanilla extract (starting with about 2 cups of powdered sugar and adding enough juice to make it drizzle-able)
Makes one cake. Serves 12.
Nguồn
Red Velvet Roll Cake
Posted on: Tháng Năm 18, 2009
3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tbsp vegetable oil
2 tbsp buttermilk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp red food coloring
Preheat oven to 350F. Line a jelly roll pan (approximately 17″x12″x1″) with aluminum foil and grease it well with some vegetable oil or cooking spray.
Sift together sifted cake flour, cocoa powder, baking soda and salt into a small bowl. Set aside.
In a large bowl, beat the eggs together with an electric mixer on high speed. Once they are frothy, slowly add in the sugar. Beat until light, approximately 5 minutes. Beat in the vegetable oil, buttermilk, vinegar, vanilla and red food coloring. Working steadily, but gradually, mix in the cocoa mixture with the electric mixer at a low speed.
Pour batter into prepared pan and bake for 12-15 minutes, until cake springs back when lightly pressed in the center.
While cake is baking, sift some confectioners’ sugar onto a large, clean dish towel. When you remove the cake from the oven, carefully flip it over onto the dish towel. Peel off the foil (it should come off easily because it was greased) and roll the cake up in the dish towel, beginning with a short end.
Place cake, hot but wrapped in the towel, seam-side down on a wire rack to cool completely (at least 1 hour).
Prepare filling (below) while it cools.
Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
3 cups confectioners’ sugar
1 tsp vanilla extract
Beat all ingredients together until light and spreadable.
When cake is cool, gently unwrap it and spread the inside with the filling. Re-roll and place on a serving platter. Dust with more confectioners’ sugar before serving.
Serves 8-10.
Nguồn
3 cups unbleached all-purpose flour
2 cups sugar
1/3 cup unsweetened cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 1/2 tbsp vinegar
1/2 cup vegetable oil
2 cups cold water
1 tbsp coffee powder
Preheat the oven to 350F. Grease two 9-inch round cake pans, line with circles of parchment paper, and grease again.
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth. Divide evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans on wire racks for 15 minutes. Turn cakes out of pans onto a plate (or another rack), remove parchment paper, and reinvert onto racks to cool completely before frosting.
If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.
Creamy Vanilla Frosting
1 1/3 cups milk (low fat is fine)
1/4 cup all purpose flour
1/2 tsp salt
1 1/3 cups sugar
1 1/3 cups butter, softened
2 tsp vanilla extract
Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like “skin” from forming. Cool to room temperature (about 1 1/2 hours).
When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light. Frost cake, putting a thin layer in the center, as well as on the top and sides.
(Makes enough for one layer cake)
Nguồn
- In: Baking bites | Cakes
- Gửi bình luận
1/4 cup sugar
1/4 cup cocoa powder
3 tbsp water, hot
1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream (regular or low fat)
1 cup milk (whole or low fat)
Preheat oven to 350F and grease a 9×13-inch baking pan.
In a small bowl, combine 1/4 cup sugar, cocoa powder, hot water and 1/2 tsp vanilla extract. Whisk to combine and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and 1 1/2 cups sugar until light. Beat in eggs one at a time, followed by the vanilla and sour cream. Working in two or three additions, alternate adding flour mixture and milk to butter mixture (ending with addition of flour), mixing until no streaks of flour remain.
Scoop out 1 cup of cake batter and stir into cocoa mixture.
Spread white batter into prepared pan. Top with chocolate batter and drag a knife through to create a swirling pattern (don’t over marble, though!).
Bake for 32-36 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Chocolate Fudge Frosting
1 cup sugar
1/4 cup cocoa powder
1/4 cup butter, softened
1/2 cup milk (lowfat is fine)
2 tbsp light corn syrup
1/8 tsp salt
2-3 cups powdered sugar
1 tsp vanilla extract
Combine sugar and cocoa in a medium saucepan and whisk until cocoa is dissolved. Add butter, milk, corn syrup and salt, and cook over medium-high heat, stirring occasionally, until mixture comes to a boil (about 10 minutes). Continue boiling; stirring occasionally, for 6 minutes. Remove from heat and cool to room temperature (approx 1 hour). Beat in powdered sugar and vanilla and pour on cake. Frosting will spread easily and will set up itself after a few minutes.
Nguồn
Halloween Cupcakes
Posted on: Tháng Năm 18, 2009
- In: Cakes | Martha Stewart
- Gửi bình luận
Makes 12
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3/4 cup sugar
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 2/3 cup reduced-fat sour cream
Directions
Makes 1 cup
* 4 tablespoons unsalted butter, room temperature
* 2 cups confectioners’ sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract
* 1 pinch salt
1. Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.
Nguồn
Coconut Cupcakes
Posted on: Tháng Năm 18, 2009
- In: Cakes | Martha Stewart
- Gửi bình luận
Makes two dozen cupcakes
* 3 cups cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 5 large eggs
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons almond extract
* 1 cup buttermilk
* 1 pound sweetened flake coconut
* Cream Cheese Frosting
Directions
1. Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
Nguồn
- In: Baking bites | Cakes
- Gửi bình luận
Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)
Heat oven to 350F and lightly grease a 13×9-inch baking pan (pyrex or metal).
Whisk together flour, baking powder and salt in medium bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, beating well after each addition.
Combine orange zest, vanilla, milk and orange juice in a measuring cup. Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased 13×9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting.
Frosting:
1 cup butter
approx. 6 cups powdered sugar
1 tsp vanilla extract
1/3 cup orange juice (fresh, if possible)
2 tsp orange zest
1/3 cup raspberry jam
In a large bowl, cream butter until smooth. Gradually beat in half the powdered sugar, followed by the vanilla, orange juice and orange zest. Add in remaining powdered sugar as needed (you might need a bit more if it is extremely humid or hot) until thick, creamy and spreadable.
Remove 1/2 cup of frosting into a small bowl and mix with rapsberry jam.
To frost the cake, divide the sheet in half and trim any uneven edges (such as the round corners, if you used a pyrex pan). Slice off the domed top of the cake to make the layers even. Feel free to eat the scraps while you work.
Place one half of the cake on a serving platter.
Fill a pastry bag with 1 cup of frosting. Pipe a border around the top edge of the cake on the platter. Fill in the top of that piece with the raspberry filling. Place second layer of cake gently on top. Frost sides and bottom with remaining frosting. Pipe borders on the edges of the finished cake, if desired.
Nguồn
Honey Cake with Lemon Glaze
Posted on: Tháng Năm 18, 2009
- In: Baking bites | Cakes
- Gửi bình luận
2 large eggs, separated and at room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (optional)
1/4 tsp salt
1/2 cup coffee, room temperature
Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with a round of parchment paper.
In a large bowl, whisk together the egg yolks, sugar, honey and vegetable oil until smooth.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add half of this mixture to the honey mixture, followed by the coffee and the remaining dry ingredients. Stir until smooth.
In a medium bowl, beat the egg whites to soft peaks, then fold them into the honey batter. Make sure the egg whites are completely incorporated and the batter is uniform in color when finished.
Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Turn cake out of pan, remove parchment paper and reinvert on a wire to cool completely. If you will not be serving the cake right away, store it in an airtight container when cool.
Top cake with lemon glaze (recipe below) and let it set before serving.
Serves 10.
Lemon Glaze
1 cup powdered/confectioners’ sugar
1 tsp vanilla extract
1 tsp lemon zest
lemon juice (fresh, if possible)
In a small bowl combine powdered sugar, vanilla extract and lemon zest. Add enough lemon juice to make the icing spreadable, but not too runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Spread on top of cake. Allow to set for at least 20-30 minutes before slicing.
Nguồn
HỒNG HẠNH 