Cakes

Victoria Sponge

May 21, 2011

Victoria Sponge

The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea.  A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream.  The jam and cream are sandwiched between two sponge cakes.  The top of the cake is not iced or decorated. 

INGREDIENTS

8 Ounces Unbleached Flour

2 Teaspoons Baking Powder

8 Ounces Sugar

8 Ounces of Soft Butter

4 Large Eggs

½ Teaspoon Vanilla Extract

Filling:

4 Ounces Raspberry Jam

5 Ounces Double Cream – Whipped

Preheat the oven to 375° F.  Beat the butter and sugar until pale and fluffy.  In a small whisk the eggs just to mix.  Slowly add the eggs to the butter and sugar mixture.  Make sure that each addition is well mixed in before adding more.  Sift the flour and baking powder, then gently fold into the egg mixture with a spatula.  Use baking parchment to line a 9 inch round cake pan with a removable bottom.  Line the side of the pan with a separate strip of parchment.  Pour in the cake mixture.  Bake for 30 minutes or until done.  Cool on a wire rack.  Remove the cake from the pan and cut into two equal layers using a bread knife.  Spread jam on the cut surface of one layer and whipped cream on the other cut surface.  Sandwich together.  Serve sprinkled with confectioner’s sugar is you like.  Serves 8

 

Almond Pound Cake

April 24, 2011

Almond Pound Cake

INGREDIENTS

1 Teaspoon Plus ¾ Cup Softened Butter – Divided

2 Teaspoons Confectioners’ Sugar

1 Cup Slivered Almonds

1 Cup Sugar

2 Eggs

1/3 Cup Sour Cream

1 Tablespoon Grated Lemon Peel

1 Cup Unbleached Flour

1 Teaspoon Baking Powder

¼ Cup Lemon Juice

Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter.  Sprinkle with confectioners’ sugar and set aside.  Place the almonds and sugar in a food processor.  Cover and process until finely ground. 

In a small bowl, cream the remaining butter and beat in almond mixture until combined.  Add the eggs one at a time.  Beat well after each addition.  Stir in the sour cream and lemon peel.  Combine the flour and baking powder.  Add the flour mixture to the butter mixture alternating with the lemon juice.  Pour into the prepared pan of your choice.  Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean.  Cool on a wire rack for 10 minutes.  Invert onto a wire rack to cool completely.  Sprinkle cake with confectioners’ sugar.  Serves 6

Butter Sponge Cake

April 17, 2011

Butter Sponge Cake

Serve this Butter Sponge Cake with a good quality Darjeeling tea.

INGREDIENTS

¾ Cup Softened Unsalted Butter

¾ Cup Sugar

3 Large Eggs

1 ½ Cups Unbleached Flour

1 Teaspoon Vanilla Extract

1 ½ Teaspoons Baking Powder

Raspberry Jam

Confectioners’ Sugar For Dusting

Preheat the oven to 350° F.  Butter and flour an 8 inch round cake pan.  In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy.  Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined.  Stir in the vanilla.  Sift the remaining flour and the baking powder into a medium sized bowl.  Stir the dry ingredients into the butter mixture until blended.  Pour the batter into the prepared pan, spreading it evenly.  Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 5 minutes.  Invert the cake onto the wire rack and let it cool completely.  Using a serrated knife, cut the cake horizontally into two layers.  Spread the raspberry jam over the bottom layer, and then top with the remaining layer.  Place a doily over the cake and sift a dusting of confectioners’ sugar over the top.  Remove the doily and serve.  Serves 6

Guinness Chocolate Cake

April 6, 2011

Guinness Chocolate Cake

Thank you Arthur Guinness!

INGREDIENTS

CAKE

1 Cup Guinness Stout

2 Cups Sugar

½ Cup Butter

2 Tablespoons Butter

½ Cup Cocoa

1 Cup Sour Cream

2 Large Eggs

2 Tablespoons Vanilla Extract

2 Cups Unbleached Flour

2 ½ Teaspoons Baking Soda

FROSTING

½ Cup Heavy Cream

8 Ounces Cream Cheese

1 Teaspoon Vanilla Extract

1 ¼ Cups Powdered Sugar

Preheat oven to 350° F.  You will need a 9 inch cake pan.  Grease and line with parchment paper.  In a medium sized saucepan pour the Guinness and add ½ cup of butter.  On medium-low heat until the butter is melted.  Remove and whisk in the cocoa and sugar.  Set aside.  In medium sized bowl, beat the eggs, vanilla and sour cream until it is combined.  Next add the sour cream mixture to the Guinness mixture in the saucepan.  Finally, beat in the flour and baking soda.  Pour the batter into the prepared cake pan and bake 50 to 60 minutes or until done (toothpick comes out clean).  When done remove from oven and cool completely (in the pan) on a wire rack.  Remove from pan and frost.  Serves 8

Frosting: Beat the cream cheese, vanilla and powdered sugar together until creamy.  Slowly add the heavy cream and beat until well combined.  The frosting should be spreadable at this point.

Whoopie Cake

March 18, 2011

Whoopie Cake

INGREDIENTS

½ Cup (1 Stick) Softened Butter

1 Cup Firmly Packed Brown Sugar

1 Egg

1 Tablespoon Vanilla Extract

2 Cups Unbleached Flour

1/3 Cup Cocoa Powder

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Buttermilk (or Sour Milk)

Whoopie Filling (Below)

Heart Shaped Pan

Preheat oven to 350° F.  Grease and flour heart pan.  If you don’t have a heart pan you can use whatever cake pan you like and improvise. 

In a large bowl, beat butter and sugar until light and fluffy.  Add egg and vanilla.  Beat until well combined.  In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.  Add half the dry ingredients into the butter mixture and mix until dry ingredients are almost incorporated.  Stop mixing and add the buttermilk.  Continue to mix until all ingredients are almost incorporated.  Stop mixing and add the remaining dry ingredients.  Mix until just combined.  Pour the batter in the prepared pan and bake for about 40 minutes or until center springs back when gently pushed.  Remove cake from oven and cool for 5 minutes, then remove from pan and cool completely on a wire rack. 

To assemble cut cake in half and spread bottom layer with filling and sandwich with the top layer.  Yummy!  Serves 8

Whoopie Filling

INGREDIENTS

6 Tablespoons Softened Butter

1 ½ Cups Sifted Confectioners’ Sugar

1/8 Teaspoon Salt

1 Jar (about 7 ounces) Marshmallow Cream

1 Teaspoon Vanilla Extract

In a large bowl, beat butter until creamy.  Add sugar and salt to the butter and mix well.  Add marshmallow cream and vanilla.  Blend well.  Use immediately to fill pie or refrigerate covered up to 1 week.  Bring back to room temperature and lightly beat before using.  Makes about 2 ½ Cup of filling.

Tiramisu

March 9, 2011

Tiramisu

INGREDIENTS

7 Egg Yolks

1 Cup Sugar For Egg Yolks

3 Cups Mascarpone Cheese

4 ½ Tablespoons Water

1 ½ Tablespoons Powdered Gelatin

3 Egg Whites

¼ Cup Sugar For Egg Whites

1 Cup Heavy Cream – Whipped

2 ½ Cups Cooled Espresso Coffee

½ Cup Kalhua

20 t0 24 Ladyfingers

1 Cup Chocolate Shavings

In a mixer whip yolks and sugar until thick and pale in color.  Add the mascarpone and whip until well combined.  Pour water into a small bowl and then pour the powdered gelatin over it.  DO NOT STIR.  Allow the gelatin to absorb all of the water which will take about 15 minutes.  Next place the bowl on top of a small saucepan containing simmering water to create a double boiler.  Immediately turn off the heat and allow the gelatin to dissolve completely.  In a separate bowl, whip the egg whites to a soft peak and gradually add the sugar.  Next slowly pour in the dissolved gelatin.  Whip to a stiff and glossy peak.  Fold the egg whites into the mascarpone and egg yolk mixture and the fold in the whipped cream. 

In a separate bowl, combine the espresso and kalhua.  Soak 1 ladyfinger at a time in the espresso mixture.  In an 8 x 10 inch pan, arrange the soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.  Pour ½ of the “mousse” over the ladyfingers and smooth with a spatula.  Sprinkle ½ of the chocolate shavings over the mouse.  Create another layer and chill until set. 

Serves 10 to 12

Grandma’s Chocolate Cake

February 19, 2011

Grandma’s Chocolate Cake

INGREDIENTS

1 ½ Cups Unbleached Flour

3 Tablespoons Unsweetened Cocoa Powder

2 Teaspoons Baking Powder

1 Cup Sugar

2 Teaspoons Vanilla Extract

¾ Cup Butter (you can use sour milk)

¾ cup Melted Butter

3 Eggs

Preheat oven to 350° F.  Grease a 9 inch cake pan and set aside.  Mix flour, cocoa powder, baking powder, sugar and vanilla in a medium bowl.  Melt butter and add to dry ingredients.  Next add eggs and buttermilk to dry ingredients.  Mix everything together until smooth with an electric mixer.  Pour into pan and bake for 35 to 45 minutes or until wooden toothpick comes out clean.  When done remove from the oven and cool on a wire rack.  After the cake has cooled, slice cake in half to make 2 layers.  It is easier to slice if the cake has been refrigerated for a couple of hours.  Frost with Chocolate Butter Frosting.  Use 1/3 of the frosting between the two layers, 1/3 on top and the rest around the cake.  Grandma’s Chocolate Cake should be served at room temperature.  Serves 12

**To Make Sour Milk: ¾ cup of milk and add either two tablespoons of vinegar or lemon juice.  Let sit for five to ten minutes.

Classic Butter Frosting

January 27, 2011

Classic Butter Frosting

INGREDIENTS

½ Cup Softened Butter

16 Ounces Confectioners’ Sugar

6 Tablespoons Cream

2 Tablespoons Vanilla Extract

In a large bowl, with a mixer on medium speed, beat butter, confectioners’ sugar, cream and vanilla until smooth and blended.  Beat in additional cream as needed for easy spreading consistency.  Increase speed to medium high and beat frosting until light and fluffy (for about 1 minute).  Makes about 2 1/3 Cups.

Peach Ginger Cake

January 27, 2011

Peach Ginger Cake

INGREDIENTS

2 Cups Unbleached Flour

2 Tablespoons Baking Powder

1 Teaspoon Salt

½ Cup Softened Butter

1 ¼ Cups Sugar

3 Large Eggs

1 ½ Teaspoons Vanilla Extract

1 Pint Ciao Bella Peach Ginger Sorbet

Frost With Classic Butter Frosting

Preheat oven to 350° F.  Grease and flour two 8 inch round cake pans. 

In a medium bowl, stir flour, baking powder and salt.  In a large bowl, with a mixer at medium speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Reduce speed to low; add flour mixture alternately with Peach Ginger Sorbet, beginning and ending with flour mixture. Beat just until smooth, frequently scraping bowl with rubber spatula.  Divide batter between prepared pans; spread evenly.  Bake for about 30 minutes or until done (toothpick inserted in center comes out clean).  Remove from oven and cool in pans on wire racks for 10 minutes.  Run a thin knife around layers to loosen from sides of pans.  Invert onto racks to cool completely. 

Prepare Classic Butter Frosting.  Place one layer, rounded side down, on a cake plate.  With a narrow metal spatula, spread 2/3 cup frosting over layer.  Top with second layer, rounded side up.  Spread remaining frosting over side and top of cake.  Serves 12

Angel Food Cake

January 17, 2011

Angel Food Cake

INGREDIENTS

12 Egg Whites

1 ½ Teaspoon Cream of Tartar

1 ½ Cups Sugar – Divided

1 ½ Teaspoon Vanilla Extract

½ Teaspoon Almond Extract

1 Cup Sifted Cake Flour

¼ Teaspoon Salt

You Can Either Top With Fruit or Frost

Preheat oven to 375° F.  You will need a 10 x 3 ¾ Inch Angel Food Cake Pan

In a large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy.  Add ¾ cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved; egg whites are glossy and stand in soft peaks.  Beat in vanilla and almond extracts.  Sift together flour, remaining sugar and salt.  Sift about ½ cup of the flour mixture over whites and gently fold just until flour disappears.  Repeat, folding in remaining flour mixture ½ cup at a time.  Pour into UNGREASED 10 x 3 ¾ inch Angel Food pan.  Gently cut through batter with metal spatula.  Bake in preheated oven for about 30 to 40 minutes or until top springs back when lightly touched with finger.  Invert cake in pan on funnel or bottle neck.  Cool completely, about 1 ½ hours.  With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.  Top with fruit or frost, if desired.  Serves 12

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