Sally's first birthday isn't until late July, but I want to start gathering recipes for a dairy free birthday cake so I can taste test.
They don't want to test her for allergies until she is at least one year. I know she's allergic to dairy, but she could very well be allergic to other things. She was getting random breakouts of hives and swelling and it stemmed from me touching food (a piece of bread or something) and then touching her. She's THAT sensitive. So we don't allow her to have any processed foods or dairy. She has fruits, vegetables, fish and beans.
But it is really important to my fiance that she gets a little birthday cake to herself. I'm so afraid that she'll be allergic to wheat or gluten or whatever because she reacts so extremely to ANY food touching her skin.
Are we just out of luck or are there any dairy free, gluten free, everything free cake recipes??Recipes for a dairy-free birthday cake?
Check in specialty or fancy grocery stores near you. Many have cake mixes that are dairy free and gluten free. Whole Foods, Trader Joes and many ';organic'; stores will carry them.
Instead of a cake, could you just make a fruit sorbet for her to have? Mold it to look like a little cake?
http://dairyfreecooking.about.com/od/cak鈥?/a>
http://mudspice.wordpress.com/2007/08/11鈥?/a>
Since the cake will be just for Sally, could you substitute breastmilk for any milk called for in regular recipes? Just a though.
This website looks interesting:
http://www.kidswithfoodallergies.org/rec鈥?/a>Recipes for a dairy-free birthday cake?
This is the recipe for Lucy's birthday cake (you've seen the pics). It is dairy and soy free, but has flour
http://www.recipezaar.com/Non-Dairy-Choc鈥?/a>
You can get gluten free flour so maybe you could try that.. but since she's so sensitive, there's also a possibility of her reacting to the cocoa or other ingredients.
This seems to be the same recipe but halved.... but it also gives intructions on how to make it gluten free (how much flour and other ingredients)
http://www.kidswithfoodallergies.org/fea鈥?/a>
ETA ETA ETA ETA ETA ETA ETA ETA (i.e. read this hahaha)
Just came across this recipe in a magazine:
4 eggs
1 cup castor sugar
200g butter (you could use nuttelex/dairy free marg)
250g dark chocolate (check the labels... there are a few brands here in aus that have dairy free, they don't advertise as such but check the ingredients)
Separate eggs and half the sugar to the yolks and beat well with a mixer.
Beat whites until fluffy and add remining sugar, gradually beat til stiff peaks form.
Melt butter and chocolate over hot water stirring frequently. Fold into yolk mixture.
Once combined add egg whites. Bake 40mins in the lowest third of oven at moderate heat.
I know this has eggs, but you could try with gaurgum. It can be used as an egg substitute, though I'm not sure it would work in this since you need to separate the eggs to work.
A local organic grocery store (like sunflower market) may have something you can buy. You can probably get egg white substitute and gluten free flour and use them to make an angel food cake.
you could arrange some fruit like strawberries blueberries mandarin oranges and kiwi on plate and make it look like a cake and then add non-dairy whipped topping to act like ';frosting';
Try this website there are some recipes:
http://glutenfreemommy.com/recipes/
Hope I helped! Good Luck!!
Gluten is in almost everything, so that would be my prime suspect if I was you.
This makes a cake difficult, of course, but there are lots of recipes for gluten free cakes online. Gluten and dairy free is more difficult, but if you disregard the frosting, there's only usually (maybe) butter in there, so you can substitute some sort of margarine for that.
Frosting is almost pure sugar, so may cause problems, but you can put it on if you think you must have it for a birthday cake! Steer clear of buttercream type frosting and go for plain icing made with icing/confectioner's sugar, a beaten egg white (optional, but it helps with setting) and a teaspoon of water or lemon juice, if needed. You really need hardly any liquid to make this.
If it is purely dairy then just replace the butter with soya margarine - infact that makes better cakes than butter does. A lot lighter. Theres no need to change the recipe if thats all it is. Use dark chocolate with no milk proteins etc for a chocolate cake too...
If the allergy is eggs as well there are things you can do to replace the eggs in recipes as they are usually just providing moisture and binding. Banana is a good replacement but has strong flavour.
Google egg free cake recipes and you'll get loads to suit your preference.
If she can have eggs, I recommend Duncan Hines chocolate cake mix. Delicious, and dairy free. Based on your question, though, it sounds like eggs probably aren't a good idea. My husband is a vegan so when I bake, I don't use eggs or dairy. Here's a chocolate cake recipe that I love!
1 1/2 cups flour
1 cup sugar
2/3 cup cocoa powder
1 tsp baking soda
1 1/2 tsp vanilla
1/2 cup oil
1 cup cold water
Mix all ingredients together, pour into a pan (I've used big, rectangle ones, or two 8 inch circle ones) and bake for 20-30 min at 375.
For frosting, I use Duncan Hines or Pillsbury frosting in a can. There is no dairy (or eggs) in it, but it was processed on equipment that made dairy products. My husband, as a vegan, is OK with that, but I'm not sure if your daughter is allowed any ';contamination';.
Good luck! :)
Hi hun
Egg and dairy-free birthday cake
Serving size: Serves 6
Cooking time: Less than 60 minutes
INGREDIENTS
录 cup water
2 tablespoons vegetable oil
2 teaspoons baking powder
3 cups plain flour
1戮 cups caster sugar
陆 teaspoon vanilla extract
陆 cup Nuttelex polyunsaturated table margarine%26gt;
Extra 1录 cups water
Extra 2陆 teaspoons baking powder
Hundreds and thousands to decorate
Creamy vanilla frosting
1陆 cups Nuttelex margarine
4 cups icing-sugar mixture
2 tablespoons hot water
1 teaspoon vanilla extract
METHOD
1. Grease two deep 20cm-round cake pans; line bases with baking paper.
2. Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.
3. Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.
4. Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.
5. Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.
PS click on the link and see a pic of the cake it looks sooo YUMMY!
http://womansday.ninemsn.com.au/article.鈥?/a>
Monday, August 23, 2010
Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
This is the ingredients for 10 - 15 So you would need to double the quantities.
450gr soft butter
300gr sugar
7 eggs
1 pinch salt
450 gr flour
1 tbsp baking powder
some lemon zest
some orange zest
1 Square or oblong roasting pan ( shallow) Greased.
First preheat the oven to 160 degrees gas mark 2.5
Using a rubber spatula, spoon in butter and suger into a mixing bowl, and slowly blend on a slow to med speed, then increase and blend for a couple of mins, until the batter has become whipped and fluffy.
Slow down the blender speed before adding the eggs individually. mixing thoroughly, before adding the next. continue like this until all the eggs have been added.And are thoroughly mixed in.
Now add the lemon and orange zest, salt baking powder, turn down the speed of mixer and slowly begin to add the flour, little by little allowing each batch to mix in before adding the next.
(If you want to add any fruit or nuts add them at this stage)
Give the bowl a final stir with a spatula then transfer the mixture into your chosen tin, spreading evenly into the mould of the tin.
Place cake in the centre of the oven and bake for roughly 50-55 mins. Check with a skewer to see if it is done, it should come out clean and dry when it is ready.
Allow the cake to cool and sprinkle with icing sugar then cut up into squares.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Ingredients
4 cups flour
1/2 teaspoon salt
1 teaspoon mixed spice
2 tablespoons treacle
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 cup butter
3/4 cup sugar
3/4 cup mixed fruits
3 eggs beaten
a little milk
This will make about 14/18 slices, so you will need to make another
Method
- Mix all the dry ingredients together.
- Rub in the butter.
- Add the beaten eggs.
- Warm the milk in a saucepan and melt the treacle into it.
- Add this to the dry ingredients and egg mixture.
- Mix well.
- Bake in a slow oven for 1 鈥?1 1/2 hours.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Heath Cake
1 German Cocoalate cake mix
1 jar buttterscotch OR caramel ice cream topping
1 Tub Extra Creamy Cool Whip
1 8 oz. Can condensed milk
2 Heath bars, crushed
Preparation
Make cake as directed on mix using 9x13 pan. Immediately after taking it out of the oven poke holes over the entire cake. Then pour the condensed milk over the cake. After the milk is soaked into the cake pour on 1/2 to 3/4 of the jar of ice cream topping over the top. When the cake is completely cooled spread cool whip over the top. Then sprinkle the candy pieces on top of cool whip.
TEXAS SHEET CAKE
INGREDIENTS
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Make a simple pound cake recipe, but when cool spread a thin layer of raspberry jam or jelly, and make an icing using confectioners sugar and lemon juice......let the icing set. This is the best tasting cake ever (I guess you can use strawberry jam, but I only had it with the raspberry. (you can also add a little lemon zest to the cake if you wish.)
INGREDIENTS:
* 1 cup butter, softened
* 1/4 cup vegetable oil
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour
* 1 cup milk
* 1 teaspoon lemon extract
* --
* Glaze Ingredients:
* --
* 1/2 cup sugar
* 1/2 cup water
* 1 teaspoon grated lemon rind
* 1/4 cup lemon juice
PREPARATION:
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
This is a great recipe for a moist chocolate slab cake that needs no filling and is quick and easy to make.
Ingredients:
225 g/ 8 oz butter
100g dark chocolate, chopped
150 ml water
300 g plain flour
2 tsp baking powder
275 g soft brown sugar
150 ml soured cream
2 eggs beaten
Frosting:
200g dark chocolate
6 tbsp water
3 tbsp single cream
1 tbsp butter, chilled
* Grease a 13 x 8 inch square cake tin. In a saucepan melt the butter and chocolate with the water over a low heat.
* Sieve the flour and baking powder into a mixing bowl and stir in the sugar.
* Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.
* Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5.
* Leave the cake to cool after boling in the pan before turning out onto a wire rack. Leave to cool completely.
* To make the frosting: melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
Check this out for ideas:
www.noveltycakeideas.co.uk
450gr soft butter
300gr sugar
7 eggs
1 pinch salt
450 gr flour
1 tbsp baking powder
some lemon zest
some orange zest
1 Square or oblong roasting pan ( shallow) Greased.
First preheat the oven to 160 degrees gas mark 2.5
Using a rubber spatula, spoon in butter and suger into a mixing bowl, and slowly blend on a slow to med speed, then increase and blend for a couple of mins, until the batter has become whipped and fluffy.
Slow down the blender speed before adding the eggs individually. mixing thoroughly, before adding the next. continue like this until all the eggs have been added.And are thoroughly mixed in.
Now add the lemon and orange zest, salt baking powder, turn down the speed of mixer and slowly begin to add the flour, little by little allowing each batch to mix in before adding the next.
(If you want to add any fruit or nuts add them at this stage)
Give the bowl a final stir with a spatula then transfer the mixture into your chosen tin, spreading evenly into the mould of the tin.
Place cake in the centre of the oven and bake for roughly 50-55 mins. Check with a skewer to see if it is done, it should come out clean and dry when it is ready.
Allow the cake to cool and sprinkle with icing sugar then cut up into squares.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Ingredients
4 cups flour
1/2 teaspoon salt
1 teaspoon mixed spice
2 tablespoons treacle
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 cup butter
3/4 cup sugar
3/4 cup mixed fruits
3 eggs beaten
a little milk
This will make about 14/18 slices, so you will need to make another
Method
- Mix all the dry ingredients together.
- Rub in the butter.
- Add the beaten eggs.
- Warm the milk in a saucepan and melt the treacle into it.
- Add this to the dry ingredients and egg mixture.
- Mix well.
- Bake in a slow oven for 1 鈥?1 1/2 hours.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Heath Cake
1 German Cocoalate cake mix
1 jar buttterscotch OR caramel ice cream topping
1 Tub Extra Creamy Cool Whip
1 8 oz. Can condensed milk
2 Heath bars, crushed
Preparation
Make cake as directed on mix using 9x13 pan. Immediately after taking it out of the oven poke holes over the entire cake. Then pour the condensed milk over the cake. After the milk is soaked into the cake pour on 1/2 to 3/4 of the jar of ice cream topping over the top. When the cake is completely cooled spread cool whip over the top. Then sprinkle the candy pieces on top of cool whip.
TEXAS SHEET CAKE
INGREDIENTS
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Make a simple pound cake recipe, but when cool spread a thin layer of raspberry jam or jelly, and make an icing using confectioners sugar and lemon juice......let the icing set. This is the best tasting cake ever (I guess you can use strawberry jam, but I only had it with the raspberry. (you can also add a little lemon zest to the cake if you wish.)
INGREDIENTS:
* 1 cup butter, softened
* 1/4 cup vegetable oil
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour
* 1 cup milk
* 1 teaspoon lemon extract
* --
* Glaze Ingredients:
* --
* 1/2 cup sugar
* 1/2 cup water
* 1 teaspoon grated lemon rind
* 1/4 cup lemon juice
PREPARATION:
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
This is a great recipe for a moist chocolate slab cake that needs no filling and is quick and easy to make.
Ingredients:
225 g/ 8 oz butter
100g dark chocolate, chopped
150 ml water
300 g plain flour
2 tsp baking powder
275 g soft brown sugar
150 ml soured cream
2 eggs beaten
Frosting:
200g dark chocolate
6 tbsp water
3 tbsp single cream
1 tbsp butter, chilled
* Grease a 13 x 8 inch square cake tin. In a saucepan melt the butter and chocolate with the water over a low heat.
* Sieve the flour and baking powder into a mixing bowl and stir in the sugar.
* Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.
* Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5.
* Leave the cake to cool after boling in the pan before turning out onto a wire rack. Leave to cool completely.
* To make the frosting: melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
Check this out for ideas:
www.noveltycakeideas.co.uk
Very firm ginger cake or gingerbread recipe?
searching for a recipe for a very firm ginger cake...so firm that you have to saw a piece off and then let that yummy morsel melt in your mouth. can anyone help?Very firm ginger cake or gingerbread recipe?
1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 c. hot water
Bake cake at 350 degrees. Bake cake and let cool. Slice desired amounts and cover with Gingerbread Glaze.
GINGERBREAD GLAZE:
6 tbsp. butter
1 c. sugar
3 tbsp. flour
1 1/2 c. hot water
Mix and let cool a little then add 3 egg yolks. Cook above mixture until nearly thick.
Add slowly:
3 tsp. vanilla
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 c. hot water
Bake cake at 350 degrees. Bake cake and let cool. Slice desired amounts and cover with Gingerbread Glaze.
GINGERBREAD GLAZE:
6 tbsp. butter
1 c. sugar
3 tbsp. flour
1 1/2 c. hot water
Mix and let cool a little then add 3 egg yolks. Cook above mixture until nearly thick.
Add slowly:
3 tsp. vanilla
1/4 tsp. salt
Saturday, August 21, 2010
I'm looking for a recipe for coconut cake.?
PINA COLADA COCONUT CAKE
18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated
Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.I'm looking for a recipe for coconut cake.?
Hi !!!
I LOVE THIS CAKE...THERE'S NOTHING LIKE USING CREAM OF COCONUT IN YOUR DESSERT RECIPES...ENJOY !!!
Coconut Layer Cake w/ Cream Cheese Frosting
*I THOROUGHLY AGREE WITH THE BAKER'S COMMENTS ON THIS CAKE...
Recipe Introduction
This was an absolutely delicious cake. Perfect texture. I cannot recommend it too much! The frosting is wonderful. Rich, creamy, decadent! I adore coconut and haven’t ever found a coconut cake recipe that was ‘coconutty’ enough for me. This is the one. The only thing that I would add is perhaps a tiny splash of coconut extract to the cake and frosting (I TOLD you I was a coconut fiend!), but everyone who tasted this loved it! I would also like to make the frosting with fresh coconut next time, perhaps shaving wide pieces of the coconut with a vegetable peeler. I used the recipe to make cupcakes, adjusting the temperature and timing, but when I make the cake, I think that I might add some lemon zest to the cake and frosting and use lemon curd between the layers. NOTE: I made this cake for Easter 2006 and added 1 t. coconut flavoring to the cake batter and to the frosting. The batter made 3-8'; layers which I split and filled with lemon curd. This was raved over at the dinner. After a VERY full meal almost everyone ate a piece of this cake.
List of Ingredients
CAKE:
2 ¾ c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
1 ¾ c. sugar
1 c. sweet butter, room temperature
1 c. canned sweetened cream of coconut (you will use the rest of the can in the frosting)
4 lg. eggs, separated
1 t. vanilla extract
1 c. buttermilk
Pinch of salt
FROSTING:
2 8-oz. pkgs. Cream cheese, room temperature
½ c. butter, room temperature
2 c. 10-X
½ c. canned sweetened cream of coconut
1 t. vanilla extract
4 cups sweetened shredded coconut
Recipe
CAKE:
- Preheat the oven to 350 degrees. Butter and flour two 9” cake pans with 2” high sides. Whisk flour, baking powder, baking soda and ½ t. salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks, and vanilla. On low speed, beat in dry ingredients and them buttermilk, each just until blended.
- Using clean dry beaters, beat egg white with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 c. Cream Cheese Frosting over cake layer. Sprinkle with 1 c. sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
FROSTING:
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
NOTE: Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.
Serves 10.I'm looking for a recipe for coconut cake.?
In Gilligan's Island is was Mary Ann that
had all the good coconut pie recipes..
Sorry can't help you..!!!!!
Coconut Cake Recipe courtesy Kristen Dalbora
Coconut cake:
5 eggs, separated
8 tablespoons butter, room temperature
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk, shaken
1 cup unsweetened coconut
1 cup pecans, finely chopped
Coconut Frosting:
8 ounces cream cheese
1/2 cup butter, softened
3 cups confectioners' sugar
Milk, to thin as needed
1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish
1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish
1 teaspoon vanilla extract
Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased
Preheat the oven to 350 degrees F.
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside.
Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla.
Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix.
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely.
To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans.
http://www.foodnetwork.com/food/recipes/…
check out http://sumiram2006.googlepages.com/desse…
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated
Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.
Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.I'm looking for a recipe for coconut cake.?
Hi !!!
I LOVE THIS CAKE...THERE'S NOTHING LIKE USING CREAM OF COCONUT IN YOUR DESSERT RECIPES...ENJOY !!!
Coconut Layer Cake w/ Cream Cheese Frosting
*I THOROUGHLY AGREE WITH THE BAKER'S COMMENTS ON THIS CAKE...
Recipe Introduction
This was an absolutely delicious cake. Perfect texture. I cannot recommend it too much! The frosting is wonderful. Rich, creamy, decadent! I adore coconut and haven’t ever found a coconut cake recipe that was ‘coconutty’ enough for me. This is the one. The only thing that I would add is perhaps a tiny splash of coconut extract to the cake and frosting (I TOLD you I was a coconut fiend!), but everyone who tasted this loved it! I would also like to make the frosting with fresh coconut next time, perhaps shaving wide pieces of the coconut with a vegetable peeler. I used the recipe to make cupcakes, adjusting the temperature and timing, but when I make the cake, I think that I might add some lemon zest to the cake and frosting and use lemon curd between the layers. NOTE: I made this cake for Easter 2006 and added 1 t. coconut flavoring to the cake batter and to the frosting. The batter made 3-8'; layers which I split and filled with lemon curd. This was raved over at the dinner. After a VERY full meal almost everyone ate a piece of this cake.
List of Ingredients
CAKE:
2 ¾ c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
1 ¾ c. sugar
1 c. sweet butter, room temperature
1 c. canned sweetened cream of coconut (you will use the rest of the can in the frosting)
4 lg. eggs, separated
1 t. vanilla extract
1 c. buttermilk
Pinch of salt
FROSTING:
2 8-oz. pkgs. Cream cheese, room temperature
½ c. butter, room temperature
2 c. 10-X
½ c. canned sweetened cream of coconut
1 t. vanilla extract
4 cups sweetened shredded coconut
Recipe
CAKE:
- Preheat the oven to 350 degrees. Butter and flour two 9” cake pans with 2” high sides. Whisk flour, baking powder, baking soda and ½ t. salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks, and vanilla. On low speed, beat in dry ingredients and them buttermilk, each just until blended.
- Using clean dry beaters, beat egg white with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 c. Cream Cheese Frosting over cake layer. Sprinkle with 1 c. sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
FROSTING:
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
NOTE: Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.
Serves 10.I'm looking for a recipe for coconut cake.?
In Gilligan's Island is was Mary Ann that
had all the good coconut pie recipes..
Sorry can't help you..!!!!!
Coconut Cake Recipe courtesy Kristen Dalbora
Coconut cake:
5 eggs, separated
8 tablespoons butter, room temperature
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk, shaken
1 cup unsweetened coconut
1 cup pecans, finely chopped
Coconut Frosting:
8 ounces cream cheese
1/2 cup butter, softened
3 cups confectioners' sugar
Milk, to thin as needed
1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish
1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish
1 teaspoon vanilla extract
Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased
Preheat the oven to 350 degrees F.
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside.
Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla.
Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix.
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely.
To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans.
http://www.foodnetwork.com/food/recipes/…
check out http://sumiram2006.googlepages.com/desse…
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Anyone got an English recipe for basic sponge cake in microwave.?
Why do people measure in cups? How big are your cups? (sorry ladies).
1 egg
2oz SR flour
2oz Sugar
2oz Margerine
Put it all in a bowl and mix. Microwave until it has risen and looks dry but best to steam for 45 mins or more.
These quantities make enough pudding for two people. Double it for four people etc...Anyone got an English recipe for basic sponge cake in microwave.?
I just made this today, in your electric mixer put 6 eggs, 3/4 cup caster sugar and beat till pale and foamy, sift over the bowl 5 tablespoons of plain flour, 1 tablespoon of corn flour, then 60 grams of melted butter, fold in well then pour into well oiled microwave dish, cook 6 minutes on med high, put a plate over the top and leave for 10 minutes, then turn out to cool, dust with icing sugar or ice with frosting, enjoyAnyone got an English recipe for basic sponge cake in microwave.?
all i do is Vicki sponge recipe,6oz sugar 6ozsoft marg 6oz sr flour
3 eggs 2teaspoon baking power and mix togetether and share between two plastic cake tin the take about 10 mins but this could could change because of the power of your micowave if u want chocolate then use 4oz sr flour and 2oz coco power good luck
Microwave Basic Sponge Cake
Ingredients
Eggs 2
Maida 3/4 cup
Sugar 1/2 cup
Baking Powder 3/4 tsp
Milk 2 tablespoon
Vanilla essence 1/2 tsp
Method:
Sieve flour and baking powder together. Keep aside.
Powder the sugar.
Put sugar and eggs in a large mixing bowl and mix it throughly. Beat well in the mixie by using the reverse button. Beat it for 5 minutes
Remove from the mixie and add maida and baking powder.
Mix the flour on one direction only and add essence to it. Mix it fully and finally pour the mixture in to a greased plate. Instead of cake tin we can use glass bowl also.
To Bake:
Keep the cake mix inside the oven.
Keep the oven in ';Crisp Mode';. (This is very important)
Cook it for 6 minutes at 850 watts.
Cool it for 10 minutes and remove from the tin.prescription cream
1 egg
2oz SR flour
2oz Sugar
2oz Margerine
Put it all in a bowl and mix. Microwave until it has risen and looks dry but best to steam for 45 mins or more.
These quantities make enough pudding for two people. Double it for four people etc...Anyone got an English recipe for basic sponge cake in microwave.?
I just made this today, in your electric mixer put 6 eggs, 3/4 cup caster sugar and beat till pale and foamy, sift over the bowl 5 tablespoons of plain flour, 1 tablespoon of corn flour, then 60 grams of melted butter, fold in well then pour into well oiled microwave dish, cook 6 minutes on med high, put a plate over the top and leave for 10 minutes, then turn out to cool, dust with icing sugar or ice with frosting, enjoyAnyone got an English recipe for basic sponge cake in microwave.?
all i do is Vicki sponge recipe,6oz sugar 6ozsoft marg 6oz sr flour
3 eggs 2teaspoon baking power and mix togetether and share between two plastic cake tin the take about 10 mins but this could could change because of the power of your micowave if u want chocolate then use 4oz sr flour and 2oz coco power good luck
Microwave Basic Sponge Cake
Ingredients
Eggs 2
Maida 3/4 cup
Sugar 1/2 cup
Baking Powder 3/4 tsp
Milk 2 tablespoon
Vanilla essence 1/2 tsp
Method:
Sieve flour and baking powder together. Keep aside.
Powder the sugar.
Put sugar and eggs in a large mixing bowl and mix it throughly. Beat well in the mixie by using the reverse button. Beat it for 5 minutes
Remove from the mixie and add maida and baking powder.
Mix the flour on one direction only and add essence to it. Mix it fully and finally pour the mixture in to a greased plate. Instead of cake tin we can use glass bowl also.
To Bake:
Keep the cake mix inside the oven.
Keep the oven in ';Crisp Mode';. (This is very important)
Cook it for 6 minutes at 850 watts.
Cool it for 10 minutes and remove from the tin.
The lowest fat cakes and brownie recipes?
You can look for recipes here:
http://www.CookingLight.com/The lowest fat cakes and brownie recipes?
This is a low fat but DELICIOUS carrot cake!
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple in juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
In large mixing bowl, beat egg whites.
Slowly beat in sugar, then applesauce, skim milk, and vanilla.
Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.
Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.
Pour into lightly greased (use non-fat cooking spray) 9x13” pan.
Bake in a preheated (350 degree) oven for 35-40 minutes.
It is done when toothpick inserted in center comes out clean.
I usually ice it with a mixture of powdered sugar and orange juice!
This one is a low fat chocolate fudge cake, its sooo yummy you won't be able to tell it is low in fat-
1 (18 1/4 ounce) package chocolate cake mix
1 (1 1/2 ounce) package chocolate fat free sugar free instant pudding mix
3/4 cup chocolate chips
1 (8 ounce) carton fat free sour cream
1 cup egg substitute or 4 eggs
1/2 cup water
1/3 cup vegetable oil
TOPPING
1 cup light fudge topping (such as Smucker's Brand)
Combine all cake ingredients (except Fudge Topping) until well mixed.
Spray 12 cup bundt pan with cooking spray.
Pour cake batter into bunt pan.
Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
Cool the cake for 15 minutes in pan.
Then remove from pan and cool on wire rack.
To serve, cut cake into 16 pieces and serve with 1 Tbs.
of Chocolate Fudge Topping drizzled over each slice.The lowest fat cakes and brownie recipes?
Carrot Cake (Fatfree)
Servings: 16
Ingredients:
3 cups Cake flour, unsifted
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Salt
16 ounces Canned pears, Barlett, halves in unsweetened juice
1 1/4 cups Firmly packed light brown sugar
3 large Egg whites
1 tablespoon Orange rind, finely grated
3 tablespoons Orange juice
2 cups Carrots, coarsely shredded
1 cup Fresh strawberries, chopped
1 teaspoon Confectioner's sugar
Carrot tops, optional
Directions:
1. In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Drain pears, reserving juice for another use. In food processor fitted with chopping blade, process pears until smooth; set aside.
2. Heat oven to 350 degrees F. Generously grease a 9-inch decorative tube pan. In large bowl, with electric mixer on medium speed, beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.
3. Reduce mixer speed to low; beat in flour mixture, orange rind, and juice just until flour mixture is moistened. Do not ovebeat. With rubber spatula, fold in carrots and strawberries until well mixed. Pour into prepared pan.
4. Bake 45 to 55 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack and remove pan; cool cake completely.
5. Just before serving, transfer cake to serving plate. Place confectioner' sugar in small strainer and sift over top of cake. Garnish plate with carrot tops, if desired.
Brownies (radis)
Servings: 2
Ingredients:
2 Egg
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet %26amp; low
Directions:
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.
Angel Food Cake
INGREDIENTS:
1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, sift before using
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
PREPARATION:
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula or whisk, gently fold vanilla and almond extracts into the beaten egg whites. Sift about 1/4 of the flour mixture over the egg whites; fold in gently with spatula or whisk, about 15 strokes. Repeat until all of the flour mixture and continue with about 10 more strokes to blend flour in well.
Preheat oven to 375° F.
Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or flat butter knife to gently loosen cake from sides and center tube of pan. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost angel food cake with fluffy white frosting or serve plain or with fruit and whipped topping.
Citrusy Angel Food Cake
SERVES: 10
ingredients
1 1/2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups large egg whites (11 or 12), at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons heavy cream
directions
Preheat the oven to 325°. In a small bowl, stir 1 cup of the granulated sugar with the lemon zest. In a medium bowl, sift the flour with the salt and the remaining 1/2 cup of granulated sugar.
In a large bowl, beat the egg whites until foamy. Add the water, cream of tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high speed until soft peaks form. Gradually add the lemon sugar and beat until the whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the batter into an angel food cake pan with a removable bottom and smooth the top. Using a knife, cut through the batter several times to release any air bubbles. Bake the cake for about 45 minutes, or until the top is golden and feels springy. Invert the cake pan onto the neck of a wine bottle and let the cake cool completely.
In a small bowl, whisk the confectioners' sugar with the cream until smooth. Whisk in the remaining 1 1/2 tablespoons of lemon juice. Run a thin knife around the side and tube to unmold the cake. Transfer to a platter and drizzle with the lemon glaze.
NOTES ONE SERVING: 243 calories, 1.3 gm total fat, 0.7 gm saturated fat.
check out http://sumiram2006.googlepages.com/desse…
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
http://www.CookingLight.com/The lowest fat cakes and brownie recipes?
This is a low fat but DELICIOUS carrot cake!
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple in juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
In large mixing bowl, beat egg whites.
Slowly beat in sugar, then applesauce, skim milk, and vanilla.
Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.
Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.
Pour into lightly greased (use non-fat cooking spray) 9x13” pan.
Bake in a preheated (350 degree) oven for 35-40 minutes.
It is done when toothpick inserted in center comes out clean.
I usually ice it with a mixture of powdered sugar and orange juice!
This one is a low fat chocolate fudge cake, its sooo yummy you won't be able to tell it is low in fat-
1 (18 1/4 ounce) package chocolate cake mix
1 (1 1/2 ounce) package chocolate fat free sugar free instant pudding mix
3/4 cup chocolate chips
1 (8 ounce) carton fat free sour cream
1 cup egg substitute or 4 eggs
1/2 cup water
1/3 cup vegetable oil
TOPPING
1 cup light fudge topping (such as Smucker's Brand)
Combine all cake ingredients (except Fudge Topping) until well mixed.
Spray 12 cup bundt pan with cooking spray.
Pour cake batter into bunt pan.
Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
Cool the cake for 15 minutes in pan.
Then remove from pan and cool on wire rack.
To serve, cut cake into 16 pieces and serve with 1 Tbs.
of Chocolate Fudge Topping drizzled over each slice.The lowest fat cakes and brownie recipes?
Carrot Cake (Fatfree)
Servings: 16
Ingredients:
3 cups Cake flour, unsifted
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Salt
16 ounces Canned pears, Barlett, halves in unsweetened juice
1 1/4 cups Firmly packed light brown sugar
3 large Egg whites
1 tablespoon Orange rind, finely grated
3 tablespoons Orange juice
2 cups Carrots, coarsely shredded
1 cup Fresh strawberries, chopped
1 teaspoon Confectioner's sugar
Carrot tops, optional
Directions:
1. In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Drain pears, reserving juice for another use. In food processor fitted with chopping blade, process pears until smooth; set aside.
2. Heat oven to 350 degrees F. Generously grease a 9-inch decorative tube pan. In large bowl, with electric mixer on medium speed, beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.
3. Reduce mixer speed to low; beat in flour mixture, orange rind, and juice just until flour mixture is moistened. Do not ovebeat. With rubber spatula, fold in carrots and strawberries until well mixed. Pour into prepared pan.
4. Bake 45 to 55 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack and remove pan; cool cake completely.
5. Just before serving, transfer cake to serving plate. Place confectioner' sugar in small strainer and sift over top of cake. Garnish plate with carrot tops, if desired.
Brownies (radis)
Servings: 2
Ingredients:
2 Egg
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet %26amp; low
Directions:
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.
Angel Food Cake
INGREDIENTS:
1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, sift before using
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
PREPARATION:
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula or whisk, gently fold vanilla and almond extracts into the beaten egg whites. Sift about 1/4 of the flour mixture over the egg whites; fold in gently with spatula or whisk, about 15 strokes. Repeat until all of the flour mixture and continue with about 10 more strokes to blend flour in well.
Preheat oven to 375° F.
Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or flat butter knife to gently loosen cake from sides and center tube of pan. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost angel food cake with fluffy white frosting or serve plain or with fruit and whipped topping.
Citrusy Angel Food Cake
SERVES: 10
ingredients
1 1/2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups large egg whites (11 or 12), at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons heavy cream
directions
Preheat the oven to 325°. In a small bowl, stir 1 cup of the granulated sugar with the lemon zest. In a medium bowl, sift the flour with the salt and the remaining 1/2 cup of granulated sugar.
In a large bowl, beat the egg whites until foamy. Add the water, cream of tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high speed until soft peaks form. Gradually add the lemon sugar and beat until the whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the batter into an angel food cake pan with a removable bottom and smooth the top. Using a knife, cut through the batter several times to release any air bubbles. Bake the cake for about 45 minutes, or until the top is golden and feels springy. Invert the cake pan onto the neck of a wine bottle and let the cake cool completely.
In a small bowl, whisk the confectioners' sugar with the cream until smooth. Whisk in the remaining 1 1/2 tablespoons of lemon juice. Run a thin knife around the side and tube to unmold the cake. Transfer to a platter and drizzle with the lemon glaze.
NOTES ONE SERVING: 243 calories, 1.3 gm total fat, 0.7 gm saturated fat.
check out http://sumiram2006.googlepages.com/desse…
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
I would like it to be easy to make and I would also like the cake to have 3 tiers. Any recipes that others have would help. I need to know what type of cake to bake because I have no idea what kind of cake is light enough and easy to ice.I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
The Wilton site has loads of valuable information about recipes, fillings, frostings -- along with advice on assembling wedding cakes. There is a chart that tells how much batter is needed for the different sized pans needed for the tiers, bake times, how much frosting is needed to cover and decorate.
A few years ago I made my niece's wedding cake and this site was a tremendous help. After baking, decorating and sampling many different scratch recipes, we decided that the Duncan Hines White Cake Mix was by far the best for taste, ease in decorating and stability.
Also, to make frosting easier, make your layers in advance, level, freeze, crumbcoat, freeze again, then frost while layers are frozen. Hope your cake turns out wonderful.
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/cakes/cake-cutting鈥?/a>
http://www.wilton.com/cakes/tiered-cakes鈥?/a>
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/ideas/browse.cfm?c鈥?/a>I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
Wedding Cake
INGREDIENTS (Nutrition)
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
More recipes at this site, as well as tips on how to assemble, cut %26amp; decorate.
http://allrecipes.com/HowTo/Assembling-a鈥?/a>
Wedding Cake
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 24
';This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.';
Ingredients:
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
http://allrecipes.com/Recipe-Tools/Print鈥?/a>
While there may be those who object to this answer; if this is your first time, you may want to start with a boxed cake. Don't know if you are in the UK or not and have access to US cake mixes but I can tell you that they are stable and dependable. They are routinely used as the basis for wedding cakes back home.
However, here is a good recipe from the Wilton website which is the 1st choice of the amateur and professional cake bakers in the US;
6 cups cake flour, sifted
2 tablespoons baking powder
1 陆 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon pure vanilla extract
12 egg whites
Makes 12 cups of cake batter
Preheat oven to 325掳F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release.
Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk (begin and end with dry). Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
http://www.wilton.com/recipe/Classic-Whi鈥?/a>
http://www.wilton.com/celebrations/Weddi鈥?/a>
http://www.wilton.com/cakes/making-cakes鈥?/a>
Besure you visit these links so you can understand the amounts of batter you will need for each tier, the baking times and lots of helpful suggestions on how to create the perfect wedding cake!
Cheers %26amp; happy baking!
The Wilton site has loads of valuable information about recipes, fillings, frostings -- along with advice on assembling wedding cakes. There is a chart that tells how much batter is needed for the different sized pans needed for the tiers, bake times, how much frosting is needed to cover and decorate.
A few years ago I made my niece's wedding cake and this site was a tremendous help. After baking, decorating and sampling many different scratch recipes, we decided that the Duncan Hines White Cake Mix was by far the best for taste, ease in decorating and stability.
Also, to make frosting easier, make your layers in advance, level, freeze, crumbcoat, freeze again, then frost while layers are frozen. Hope your cake turns out wonderful.
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/cakes/cake-cutting鈥?/a>
http://www.wilton.com/cakes/tiered-cakes鈥?/a>
http://www.wilton.com/wedding/wedding-ca鈥?/a>
http://www.wilton.com/ideas/browse.cfm?c鈥?/a>I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
Wedding Cake
INGREDIENTS (Nutrition)
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
More recipes at this site, as well as tips on how to assemble, cut %26amp; decorate.
http://allrecipes.com/HowTo/Assembling-a鈥?/a>
Wedding Cake
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 24
';This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.';
Ingredients:
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
http://allrecipes.com/Recipe-Tools/Print鈥?/a>
While there may be those who object to this answer; if this is your first time, you may want to start with a boxed cake. Don't know if you are in the UK or not and have access to US cake mixes but I can tell you that they are stable and dependable. They are routinely used as the basis for wedding cakes back home.
However, here is a good recipe from the Wilton website which is the 1st choice of the amateur and professional cake bakers in the US;
6 cups cake flour, sifted
2 tablespoons baking powder
1 陆 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon pure vanilla extract
12 egg whites
Makes 12 cups of cake batter
Preheat oven to 325掳F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release.
Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk (begin and end with dry). Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
http://www.wilton.com/recipe/Classic-Whi鈥?/a>
http://www.wilton.com/celebrations/Weddi鈥?/a>
http://www.wilton.com/cakes/making-cakes鈥?/a>
Besure you visit these links so you can understand the amounts of batter you will need for each tier, the baking times and lots of helpful suggestions on how to create the perfect wedding cake!
Cheers %26amp; happy baking!
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