Almond Angel Food Cake recipe
1/2 cup ground almonds
8 egg whites
1/2 teaspoon cream of tartar
2 teaspoons almond extract
1 1/4 cups granulated sugar
1 cup all-purpose flour, sifted
1/2 cup sliced almonds
Preheat oven to 325 degrees F. Butter a tube pan with
Pam (oil/ butter spray) . Coat the bottom and sides of
the pan with ground almonds. Set aside.
In a large grease-free bowl, beat the egg whites with
an electric mixer until foamy. Add the salt and the
cream of tartar. Beat on high speed until the egg
whites form into soft peaks. Add almond extract.
Gradually add the sugar. Beat until peaks are stiff.
With a rubber spatula gradually and delicately fold in
the flour. Spoon the batter delicately into the tube pan.
Sprinkle the top of the batter with the sliced almonds
and place immediately in the preheated oven.
Bake for 45 minutes or until a cake tester comes out
clean.
Immediately turn the cake out of the pan.
Almond Sponge Cake (Torta de Cielo) recipe
This is called literally "cake of heaven."
1/2 pound almonds
Hot water to cover almonds
5 eggs, separated
2 pinches of salt
1/2 pound granulated sugar
1/4 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon brandy
1/8 teaspoon almond extract
Pour hot water over the almonds so that they are well
covered and let them soak for at least 6 hours.
Line the bottom of a 9-inch springform pan with
parchment paper. Butter the paper and sides of the
pan well, then dust with flour.
Position oven rack to the middle. Preheat the oven to
325 degrees F. Chop the nuts and grind them a little at
a time. They should not be too coarse or too fine. Set
aside.
Beat egg whites until fluffy. Add salt and continue
beating until whites are stiff. Add yolks, one at a time,
and continue beating until they are incorporated.
Mix the dry ingredients together and, beating at low
speed of an electric mixer, gradually add them to the
eggs. Add the brandy and almond extract, mix well,
then pour the batter into the prepared pan.
Bake for 1 1/4 hours. Remove the cake from the pan
after it is cold. This cake keeps indefinitely if stored in
a cool, dry place. Do not store it in the refrigerator
Chocolate Chiffon Cake recipe
3/4 cup boiling water
1/2 cup cocoa
Combine and let cool. Sift together:
1 3/4 cups sifted flour
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
Make a well and add:
1/2 cup cooking oil
7 egg yolks, unbeaten
Cooled cocoa mixture
1 teaspoon vanilla extract
Beat until smooth. Then measure into mixing bowl and
beat until very stiff:
1 cup egg whites (7 or 9)
1/2 teaspoon cream of tartar
Pour egg yolk mixture over egg whites, gently folding
in until blended. Pour into ungreased pan. Bake at 325
degrees F for 55 minutes.
Frosting
5 tablespoons flour
1 cup milk
3 tablespoons cocoa
Shake in jar. Cook, stirring until it forms a thick paste.
Let cool until cold.
Cream together:
1 cup sugar
1 cup butter
1 teaspoon vanilla extract
Add flour paste and beat for 7 minutes.
Lemon Meringue Angel Food Cake recipe
1 1/2 cups (11 to 12) large egg whites
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
Place egg whites and cold water in the bowl of a heavy
duty mixer. Set aside until they are 60 degrees F, or
slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a
triple sifter or sieve. Sift onto a sheet of wax paper, set
aside.
Adjust rack in lower third of oven, and preheat oven to
325 degrees F. Set nearby a dry, ungreased 10-inch
tube pan. Place a long neck bottle or large metal
funnel nearby for inverting the baked cake.
Whip egg whites, preferably with a whisk attachment
until frothy. Add cream of tartar and whip on medium
speed until soft peaks form. Continue whipping and
gradually add the 1 cup granulated sugar until whites
have thickened and form soft droopy white peaks. Add
the vanilla extract and lemon zest in the final moments
of whipping. Sprinkle one quarter of the flour mixture
over the whites and with a rubber spatula, fold in the
whites.
Repeat this process with the remaining flour mixture,
folding in only one quarter of the flour mixture at a
time. Gently pour the batter into an ungreased tube
pan. Bake for 45 to 50 minutes, or until the top is light
golden, the cake feels spongy and springs back when
touched, and a wooden toothpick inserted in the
middle comes out free of cake. Invert cake onto the
neck of a bottle or funnel. Cool completely before
removing from pan. To remove cake from pan, slip just
the tip of a small metal spatula between the cake and
the pan. Slowly trace the perimeter to release any
cake sticking to the pan. Tilt the cake pan on its side,
gently tap the bottom against the counter to loosen the
cake. Rotate the cake pan tapping as you turn it a few
more times, until it appears free. Cover the cake with a
rack or a cardboard round, and at the same time that
you invert the cake onto the work surface, tap it firmly
onto the surface. Life the pan from the cake.
Lemon Curd Filling
2 large eggs
3 large egg yolks
1/2 cup granulated sugar
6 tablespoons (2 lemons) strained lemon juice
1 tablespoons finely grated lemon zest
3 ounces (6 tablespoons) sweet butter,
chilled and cut into 6 pieces
In a 1 1/2-quart heavy bottom saucepan, whisk briefly
to combine eggs, egg yolks, sugar, lemon juice and
lemon zest. Add the pieces of butter, and place the
saucepan over medium heat, stirring constantly over
the entire bottom. Cook the mixture without boiling
until it begins to develop body and thicken. Remove
from heat and pour through a stainless steel sieve into
a bowl. Cover the surface with plastic wrap, poke a
few small slits in the plastic with the tip of a paring
blade, allowing steam to escape while cooling.
Refrigerate (curd will thicken).
Italian Meringue Frosting
1/4 cup water
2/3 cup granulated sugar
1/3 cup (about 3) large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
In a 3 cup saucepan, combine the water and 2/3 cup
sugar. Place over low heat to dissolve the sugar, then
increase the heat to medium high and boil, without
stirring, until a candy thermometer reads 235 degrees
F. Wash down any sugar crystals clinging to the sides
of the pan with a brush dipped in cold water. Near the
end of the boiling time, whip the egg whites with the
cream of tartar until soft peaks form. Add the 2
tablespoons sugar, and continue to whip until the
whites are still but not dry. With the mixer running,
pour the syrup onto the whipped whites. Continue to
whip on medium speed, about 3 minutes or more.
Mixture will thicken, cool and form glossy stiff peaks.
Add the vanilla extract. Cool to room temperature,
about 8 to 10 minutes, then frost cake right away.
Assembling the Dessert
Cut cake into three layers. Spread the lemon filling
equally between the two layers, top with remaining
layer. Frost top and sides of cake with Italian Meringue
Frosting.
Yields 12 to 14 servings.
Perfect Sponge Cake recipe
1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
6 eggs
3/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/3 cup cold orange juice
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Use a 12-inch tube
pan.
Sift flour with baking powder.
Separate eggs, putting whites in large bowl of electric
mixer, yolks in next size bowl. Beat whites at high
speed until frothy, then sprinkle in the cream of tartar
and continue beating until whites stand in peaks but
still cling to the side of the bowl (takes about 3
minutes). Add 1/2 cup sugar very gradually, still
beating at high speed, until you have a smooth, satiny
meringue. Set aside.
Beat yolks at high speed for 2 minutes. Pour in the
orange juice, beating for 1 more minute, still at high
speed. Add remaining sugar very gradually to yolks;
add salt and vanilla extract and continue beating until
mixture looks light and smooth. Remove from mixer
and fold flour into egg yolks until batter is smooth. Do
not beat. Pour this batter into the meringue and fold
batter very gently again until all patches of egg white
disappear. Pour into ungreased tube pan and bake 1
1/4 hours. Cool, upside down on a rack, for one hour,
then pull cake carefully away from pan with your
hands. When cool, cover with confectioners' sugar or
Pineapple Glaze.
Pineapple Glaze
2 tablespoons butter
Rind of 1/2 small lemon, grated
1 egg yolk
3 tablespoons crushed pineapple, drained
2 tablespoons pineapple juice
1 1/4 cups confectioners' sugar
Melt butter. Beat egg yolk for 1 minute at high speed of
electric mixer. At low speed, pour in melted butter,
crushed pineapple, pineapple juice, lemon rind and
confectioners' sugar. Beat 2 minutes. Spoon this thin
glaze over top of cake allowing some of it to trickle
over the cake sides.
Reuben Cheesecake recipe
1 1/3 cups whole grain rye cracker crumbs
1/4 cup plus 2 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
4 eggs
1/4 cup all-purpose flour
1 (8 ounce) bottle Thousand Island dressing
1 1/4 cup shredded Swiss cheese
1 (8 ounce) can sauerkraut, well drained and chopped
1/2 pound sliced corned beef, shredded
Combine cracker crumbs and butter; press on bottom
and 1 inch up sides of a 9-inch spring-form pan. Set
aside.
Beat cream cheese at high speed of an electric mixer
until light and fluffy; add eggs, one at a time, beating
well after each addition. Add flour and salad dressing,
mixing at low speed until blended. Fold in Swiss
cheese and remaining ingredients.
Pour mixture into the prepared pan. Bake at 300
degrees F for 1 hour or until set.
Turn oven off, and partially open oven door; leave
cheesecake in oven for 1 hour.
Remove from oven, and let cool completely on a wire
rack. Cover and chill
Pesto Cheesecake recipe
This can be used as an appetizer, served with
crackers.
1 package fresh basil, about 1/2 cup
1/3 cup pine nuts
2 cloves garlic
1/3 cup olive oil
1/2 cup Parmesan cheese, grated
1 tablespoon butter
1/4 cup dry bread crumbs
2 tablespoons Parmesan cheese, grated
16 ounces cream cheese
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon cayenne
3 large eggs
1/4 cup pine nuts
Finely chop first three ingredients in food processor.
With motor still running, pour olive oil slowly down feed
tube; process until well incorporated. Add 1/2 cup
grated Parmesan cheese and blend well. (If desired
use 1/2 cup commercial pesto sauce.)
Preheat oven to 325 degrees F. Rub butter over
bottom and sides of 9-inch springform pan.
Mix breadcrumbs with 2 tablespoons Parmesan
cheese and coat pan with the crumb mixture.
Using an electric mixer, beat cream cheese, ricotta
cheese, Parmesan cheese, salt and cayenne in a
large bowl until light. Add eggs one at a time, beating
well after each addition. Transfer half of mixture to
medium bowl. Mix pesto mixture into remaining half.
Pour pesto mixture into prepared pan; smooth top.
Carefully spoon plain mixture over; gently smooth top.
Sprinkle with 1/4 cup pine nuts and bake until center
no longer moves when pan is shaken, about 45
minutes.
Transfer to rack and cool completely. Cover tightly with
plastic wrap and refrigerate overnight.
Banana Fruit Cake recipe
1 cup butter
2 cups granulated sugar
4 eggs, beaten
1 1/2 cups chopped pecans or black walnuts
1 1/2 cup raisins
6 ripe bananas, mashed
2 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1 (8 ounce) package chopped dates
1/4 pound red and green candied cherries, cut
3 pieces candied pineapple, finely cut
1 (16 ounce) container fruit cake mix
Cream butter and sugar. Add eggs and mix, add nuts,
raisins and dates; mix.
Sift flour, baking soda, spices and salt. Add part of
flour mixture to creamed mixture. Add bananas; mix.
Add remaining flour. Add fruits and mix well.
Pour into greased and paper-lined tube pan and loaf
pan.
Bake at 250 degrees F for about 4 hours. Place pan of
water on rack under cakes for first 3 hours to keep
moist.
Carrot Fruitcake recipe
1 1/2 cups vegetable oil
2 cups granulated sugar
4 eggs
3 cups all-purpose four
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
1 1/2 cups coarsely chopped nuts
1 cup raisins
1 cup chopped dates
1 cup mixed candied fruit
In a mixing bowl, combine oil and sugar. Add eggs,
one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda,
cinnamon and salt; add to the egg mixture. Beat until
smooth. Stir in remaining ingredients. Pour into two
greased and floured 9 x 5 inch loaf pans. Bake at 350
degrees F for 1 hour or until a wooden pick inserted
near the center comes out clean.
Cool in pans for 10 minutes; remove to a wire rack to
cool completely.
Best Ever Fruitcake recipe
1/2 pound dates
1/4 pound almonds
1 pound pecans
1/2 pound walnuts
1/2 pound candied pineapple
1/2 pound candied cherries
1/4 cup molasses
1/4 pound butter
1 cup flour
1/4 cup granulated sugar
1/4 cup whiskey
1/4 cup brandy
3 eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
Important: Do not use mixed fruit. Buy pineapple and
cherries separately.
Preheat oven to 300 degrees F.
Chop pineapple, cherries and dates and lightly coat
with flour. Chop nuts.
Beat sugar and butter together. Add eggs, one at a
time. Add molasses, then whiskey and brandy. Add
spices. Stir in flour and fruit, then nuts. Bake in loaf
pans for one hour.
Rum Fruit Cake recipe
1 cup candied cherries, chopped
1 cup slivered citron
1 1/2 cup currants
1 cup pitted dates, chopped
1 1/4 cups figs, coarsely chopped
1 cup dried prunes, cooked, drained and chopped
2 cups dark seedless raisins
2 cups dark rum
1 cup softened butter
2 cups firmly packed brown sugar, sieved
5 eggs
2 cups sifted all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon salt
1 1/2 cups slivered blanched almonds, toasted
Soak fruits in rum for 3 days.
Cream butter; add sugar, then cream again. Beat in
eggs one at a time. Gradually add sifted dry
ingredients; blend well.
Drain fruits; add nuts. Pour batter over fruits and nuts;
mix. Pour into two prepared 9 x 5-inch loaf pans. Bake
at 275 degrees F for 2 hours and 45 minutes to 3
hours.
Cool in pans on racks. Wrap in aluminum foil; age 1
month before using.
Banana Split Ice Cream Cake recipe
4 cups strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cups vanilla ice cream
14 ounces canned pineapple
4 cups chocolate ice cream
1/2 cup whipping cream
1 tablespoon confectioners' sugar
1 banana, sliced
Prepare sauces and let cool before preparing cake.
Let strawberry ice cream stand at room temperature
for about 20 minutes or until spreadable; pack evenly
into 9-inch springform pan. Pour chocolate sauce over
top. Freeze for 15 to 20 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room
temperature for about 20 minutes or until softened.
Meanwhile, drain pineapple and pure in food
processor; mix into vanilla ice cream. Spread over
chocolate layer; freeze for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room
temperature for 20 minutes or until softened; spread
over pineapple layer.
Whip cream with confectioners' sugar; spread or pipe
over top of cake. Remove side of pan; garnish with
banana and Strawberry Sauce. Serve immediately.
Freeze for 20 minutes or until firm.
Strawberry Sauce
1 1/4 cups frozen strawberries
3 tablespoons granulated sugar
1/2 teaspoon orange rind, grated
1 tablespoon orange juice or water
1 teaspoon cornstarch
In small saucepan, stir together strawberries, sugar
and orange rind. Blend orange juice with cornstarch;
stir into pan and cook, stirring, over medium-high heat
for 7-8 minutes or until thickened. Refrigerate until
chilled.
Chocolate Sauce
1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
In saucepan, whisk together sugar, whipping cream,
cocoa, vanilla extract and salt until smooth; cook over
medium heat, stirring for 8 to 10 minutes or until
thickened and smooth. Let cool.
Makes 1 1/2 cups.
No Bake Peppermint Ice Cream Cake recipe
1 (10-inch) angel food cake
6 chocolate peppermint patties
1/2 cup nuts
1/8 teaspoon peppermint extract
1 quart vanilla ice cream
Cut cake into 4 layers. Chop peppermint patties and
nuts. Soften ice cream slightly. Stir in candy, nuts and
peppermint extract. Spread a thick layer of ice cream
mixture between cake layers and rebuild the cake.
Cover top with ice cream mixture. Keep in freezer.
There is no thawing necessary to serve
Chocolate Ice Cream Cake Roll recipe
3 eggs
1 cup granulated sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Confectioners' sugar
1 quart coffee or vanilla ice cream
Beat eggs very lightly and add the sugar gradually,
beating after each addition. Add 1/4 cup cold water.
Sift flour, cocoa, baking powder, and salt together. Add
egg mixture, beating slowly. Flavor with vanilla extract.
Line greased 15 x 10 x 1-inch jellyroll pan with wax
paper and grease again. Pour in the batter, spread
smooth, and bake at 425 degrees F for 12 to 15
minutes.
Turn out on a towel sprinkle with confectioners' sugar.
Remove wax paper and trim crisp edges. Roll up in a
towel. Cool.
Unroll and spread with coffee or vanilla ice cream,
softened enough to spread. Roll up quickly, wrap in foil
and keep in freezer until ready to serve. Slice and
serve.
Peppermint Ice Cream Cake recipe
20 Oreo cookies
2 tablespoons butter, melted
1 1/2 quarts vanilla ice cream
1 teaspoon peppermint flavoring
10 drops green food coloring
Crush Oreo cookies in food processor, then add
melted butter. Press into a 9-inch square cake pan.
Soften ice cream (this can be done in the microwave
on defrost for 3 to 4 minutes) until soft enough to fold
in flavoring and food coloring. Mix well. Pour ice cream
mixture into crust and freeze.
Hot Fudge Sauce
1/2 cup butter
4 (1 ounce) squares unsweetened chocolate
or 12 tablespoon cocoa powder
3 cups granulated sugar
1/2 teaspoon salt
1 large can evaporated milk
Melt butter in top of double boiler; drop in chocolate
and stir until melted. Add sugar a little at a time,
stirring well until all sugar has been added. Add salt.
Slowly stir in evaporated milk. After all milk has been
added, let cook over hot water until all sugar is
completely dissolved, stirring occasionally.
This is delicious served over warm cake or ice cream.
It keeps in the refrigerator for a long time. Always
warm sauce before serving.
Ice Cream Cake recipe
2 (8.5 ounce) boxes chocolate wafers
1 cup butter, melted
2 pints vanilla ice cream
2 pints chocolate ice cream
2 pints any other flavor ice cream
Coconut flakes
Anytime up to two weeks before serving, make crumbs
from wafers in blended or with rolling pin. Combine
crumbs and melted butter, reserving 2/3 cup of
crumbs. Firmly press remaining crumbs over bottom
and up sides of a 9-inch springform pan. Freeze until
firm (15 minutes).
Remove from freezer and spread vanilla ice cream in
an even layer. Sprinkle with 1/3 cup crumbs. Return to
freezer until ice cream is firm.
Repeat layering ice cream, with chocolate used last, in
the same manner, omitting crumbs at the end. Cover
top with foil and freeze.
Early on serving day put serving plate in freezer to
chill. Ten minutes before serving, invert pan onto plate,
release catch, and remove sides and bottom. Garnish
with coconut flakes.
Makes 12 servings.