This is such a delicious and moist Lemon Chiffon Cake. The texture is between a dense butter cake and a light sponge cake. Be sure not to overwhip the egg whites. You don’t want a dry cake. Serve with vanilla ice cream.
I like to prepare strawberry shortcakes like a regular cake by baking the layers in standard round cake pans and then filling and topping them with whipped cream and fresh strawberries. The end result is so pretty and so delicious. What a nice way to celebrate spring!
Marble cake is a cake with a streaked appearance (like marble) achieved by very lightly blending light and dark batter. Usually blending vanilla and chocolate batter. One of the first print references to marble cake appears in Malinda Russell’s, “Domestic Cook Book” from 1866. One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns. Early recipes used molasses and spices to achieve the dark colored batter.
I like to take advantage of winter citrus. We’ve been buried in non-stop snow here on the east coast and making things with citrus has become something of an obsession these days. If you don’t have access to pomelo then use grapefruit.
Semolina flour adds a coarse, but tender texture to cakes. This cake is a nice way to highlight seasonal winter citrus. Feel free to change the frosting if you like.
Ring in the new year with an English style pudding that becomes a beautiful Bundt cake. This cake soaks up the irresistible caramel sauce that gets poured on top.
This is definitely an incredible cake to look at and eat. Crushed candy canes provide a holiday crunch and add flavor to homemade buttercream for this stunning Christmas dessert.
Luscious, ripe pears are a particularly lovely early autumn crop. With their undulating curves and unique shades of pale green, ivory and buckskin tan, a bowl full of pears makes a gorgeous centerpiece. Revel in this season and make this delicious Italian Pear Cake. It’s easy to make and a nice way to use up autumn pears.
I’m pretty obsessed with this cake because it’s so fluffy and moist. The amaretto liqueur goes well with the pumpkin. This recipe makes two 9” cakes. You can frost it with a traditional cream cheese frosting if you like or just dust it with powdered sugar.
I like to make this cake on the weekends and eat a slice every day during the week. You can make this cake 4 days ahead and store tightly wrapped at room temperature.
