White Butter Cake

1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
Filling:
1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam
Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
1 - 8 ounce (227 grams) cream cheese, room temperature
2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted
zest of 1 lemon or orange
1 teaspoon pure vanilla extract
Fresh Berries
Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.
White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.
Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.
Makes one - 8 inch (20 cm) two layer cake.

Vanilla Cupcakes

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 12 cupcakes

Tiramisu Cake

2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour
6 large egg yolks
1/4 cup (60 ml) dark rum or Marsala
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese
Ladyfingers:
32 crisp ladyfingers (Savoiardi)
Coffee Soaking Syrup:
1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala
Topping:
Cocoa Powder for Garnishing
1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)

Cream Topping: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.
Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.
Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.
To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.
Have ready the ladyfingers, coffee mixture, and cream filling.
Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries (if in season).
Makes 8 - 10 servings.

Strawberry Short Cake

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)
Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream
Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)
Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.
Serves about 8 people.

Strawberry Charlotte Cake

1 - 16 ounce bag (454 grams) of frozen unsweetened strawberries
1/4 (50 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
1/8 teaspoon salt
2 tablespoons (28 grams) unsalted butter, melted
Strawberry Cream:
3/4 cup (180 ml) strawberry puree
1 cup (240 ml) heavy whipping cream
1 envelope (1/4 ounce) (7 grams) of unflavored powdered gelatin
Plus:
1/4 cup (60 ml) strawberry puree
8-10 large Strawberries
1/4 cup (60 ml) strained apricot preserves

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottom of an 8 inch (20 cm) cake pan with parchment paper.
In your electric mixer, or with a hand mixer, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Add the vanilla extract and beat until incorporated. In a small bowl whisk together the flour and salt. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper. Set aside. (The cake can be made a day or two in advance.)
Strawberry Cream. Chill your mixing bowl and whisk in the freezer for about 15 minutes. Meanwhile, in a small measuring cup stir together the gelatin and 1/4 cup of the strawberry puree. Let this mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. Once the gelatin has dissolved, stir the gelatin mixture into the remaining 1/2 cup (120 ml) of strawberry puree. Set aside while you whip the cream.
Remove the mixing bowl and whisk from the freezer, and beat the cream until soft peaks form. Add the strawberry puree mixture and continue to beat the cream until stiff peaks form. Taste and fold in a little sugar, if needed.

American Sponge Cake

6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water
Zest of 1 medium lemon
1 cup (100 grams) sifted cake flour
3/4 teaspoon cream of tartar
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Fresh Berries
Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.
Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.
Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.
At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.

Sponge Cake (Roulade)

1/3 cup (33 grams) sifted cake flour
3 tablespoons (25 grams) cornstarch (corn flour)
4 large eggs
1 large egg yolk
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened raspberry purée (recipe follows) or 1/3 cup (80 ml) raspberry jam
Raspberry Puree:
1 - 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
1/4 cup (50 grams) granulated white sugar, or to taste
1/2 teaspoon of freshly squeezed lemon juice (optional)
Garnish:
Fresh Raspberries

Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) baking pan line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy). Set aside.
While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch. Set aside.
Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Meanwhile for the Raspberry Puree (if using): Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/4 cup (50 grams) of white sugar (add more if needed). The puree can be stored in the refrigerator for a week or frozen for up to a year.

Ricotta Cheese Cake

1 cup (100 grams) graham wafer or digestive biscuit crumbs
2 - 3 tablespoons (30 - 45 grams) granulated white sugar
1/4 cup (57 grams) unsalted butter, melted
Filling:
20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained
1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
1 tablespoons cornstarch (corn flour)
4 large eggs, room temperature
Zest of 1 lemon or orange
1 1/2 teaspoons pure vanilla extract
Cran-Raspberry Sauce:
3 cups (300 grams) frozen unsweetened raspberries
2 cups (200 grams) fresh cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
1 tablespoon cornstarch (corn flour)
Zest of a lemon or orange (optional)


Preheat oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray, a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with two layers of heavy aluminum foil.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.
In the bowl of your food processor or electric mixer (or with a hand mixer), place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2 - 3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated.
Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan.
Bake for about one hour to one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6 - 8 hours or overnight. Serve in small slices with a spoonful of Cran-Raspberry Sauce (if desired).
Cran-Raspberry Sauce: In a large saucepan combine all the ingredients. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. Makes about 2 cups (480 ml).

Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Makes one - 9 inch (23 cm) four layer cake

Pumpkin Spice Cake

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
For Frosting:
8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade A dark amber)
2 cups (230 grams) confectioners' (powdered or icing) sugar, sifted
For Garnish:
1/2 cup (50 grams) toasted and chopped walnuts or pecans


Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
Frosting:
Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.
Assemble:
Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.

Pumpkin Cheese Cake

1 cup (100 grams) graham cracker crumbs
1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted
Cheesecake:
2/3 cup (145 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound (454 grams) cream cheese, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree (canned or homemade)
Topping:
1 cup sour cream
1 teaspoon pure vanilla extract or vanilla bean paste
1/4 cup (50 grams) granulated white sugar


Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.
For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Serves 10-12 people

Pound Cake

1 3/4 cups (230 grams) cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (200 grams) superfine or castor sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a large bowl, sift together twice, the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated.
Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature
Will keep several days well wrapped or it can be frozen for a month.
Makes one 9 x 5 x 3 inch loaf.

Pavlova Cake

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.

Paris Brest Cake

1 cup (135 grams) all purpose flour or bread flour
1 teaspoon granulated white sugar
1/4 teaspoon salt
6 tablespoons) (85 grams) unsalted butter
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) water
4 large eggs, lightly beaten
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
1/2 cup (50 grams) shaved almonds
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Garnish:
Powdered (Confectioners or icing) sugar


Preheat oven to 400 degrees F (205 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 3 to 4 minutes). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm, start adding the lightly beaten eggs, in small additions, and continue to mix until you have a smooth thick shiny paste. (Note: To test to see if the dough is the right consistency; pinch off about a teaspoon of the dough. Then with your thumb and index finger slowly pull the dough apart. The dough should stretch, not break. If it breaks, beat in a little more egg.)
Transfer the dough to a large piping bag fitted with a large plain tip (#4). Pipe a 1 inch (2.54 cm) thick ring of dough just inside the 8 inch (20 cm) circle that is drawn on the parchment paper. Pipe another 1 inch (2.54 cm) thick ring inside the first ring, making sure the rings of dough are touching. Pipe a final ring of dough on top, along the center seam between the first two rings of dough. Then, with moistened fingertips, gently smooth the rings of dough. In a small cup, beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the top and sides of the dough. Sprinkle with the shaved almonds.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for about 30 minutes. Remove from oven and finish cooling on a wire rack.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.
To Assemble: Split the pastry shell in half horizontally and remove any wet pieces of dough. Then spoon (or pipe) the whipped cream into the hollow center of the shell. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.
Makes one large 8 inch (20 cm) Paris Brest.

Orange Chiffon Cake

6 large eggs, separated plus 1 additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar
Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.
Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.
Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.


Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).
In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.
Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

New York Style Cheesecake

Crust:

2 cups (190 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.


Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.54 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake

Molten Chocolate Cake

1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar


Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, crème fraîche, or vanilla ice cream on top of each warm cake.

Meringue Cake

4 large egg yolks
1 cup (100 grams) sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) (114 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup (100 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Topping:
1 cup (240 ml) heavy whipping cream
2 tablespoons (28 grams) granulated white sugar
1 pound (454 grams) fresh strawberries, sliced (Add a little sugar if necessary)
Confectioners Sugar (powdered or icing) for dusting top of cake

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans. Set aside.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.
In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.
Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.
Shortly before serving whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side down, on a serving platter. Spread or pipe half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread or pipe the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.
Serves 8 - 10

Marble Cake

2 ounces (55 grams) bittersweet or semisweet chocolate, chopped
1 tablespoon brewed coffee or espresso
2 1/4 cups (290 grams) cake flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) unsalted butter
1 1/4 cups (250 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
1/3 cup (80 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.
In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.
In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.
With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't over mix or you won't have that wonderful marble affect.
Bake for about one hour, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.

Lemon Frosted Cake

1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Icing:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice


Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will keep for several days in an airtight container.
Makes one - 9 inch (23 cm) cake.

Linzer Cake

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
lemon juice
about 2 tablespoons raspberry preserves
Linzer Torte:
1 cup (150 grams) unblanched almonds
1/2 cup (57 grams) unblanched hazelnuts
1 1/2 cups (210 grams) all purpose flour
2/3 cup (135 grams) granulated white sugar
Zest of one large lemon
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
14 tablespoons (195 grams) cold unsalted butter, cut into pieces
2 large egg yolks
1 teaspoon pure vanilla extract
Confectioners' (Icing or Powdered) Sugar for dusting

Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume. Can be removed with a citrus zester or grater. When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.

Preheat the oven to 350 degrees F (177 degrees C) and position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack. Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup (70 grams) of flour, until finely ground. Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract and pulse until the dough just begins to come together.
Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate. Take the larger ball of dough and press it into the bottom and up the sides of a buttered 10 inch (25 cm) tart pan or springform pan. If using a springform pan press the dough about 1 inch up the sides of the pan.
Take the cooled raspberry preserves and spread them over the bottom of the crust. Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 10 inches (25 cm) by about 6 inches (15 cm). With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10 - 1/2 inch wide strips. Using an offset spatula gently transfer the strips to the tart pan. (If the strips are too soft simply place them in the fridge for a few minutes until firm.) Lay five strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips. Trim the edges of the strips to fit the tart pan.
Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick. Don't worry if the rope breaks. Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork, press the rope into the edges of the bottom crust to seal the edges.
Bake the tart in a preheated 350 degree F (177 degree C) oven for about 30 - 35 minutes or until the pastry is golden brown. Let the torte cool on a wire rack before unmolding. Although you can serve this torte the same day as it is baked I like to cover and refrigerate it for a day or two before serving. This torte is best served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar.
This torte will keep in the refrigerator for about a week. It can also be frozen.
Serves 8.

Lemon-Cranberry Cake

1/3 cup (80 ml) lemon juice (about 2-3 large lemons)
2 tablespoons brandy
4 ounces (115 grams) dried cranberries or dried cherries
Pound Cake:
3 1/2 cups (490 grams) all-purpose flour
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3 cups (600 grams) granulated white sugar
6 large eggs
2 tablespoons lemon zest
1/2 tablespoon (6 grams) pure vanilla extract
1 cup (242 grams) sour cream or plain yogurt
Powdered Sugar for dusting top of cake

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.
For Pound Cake: Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).
In a separate bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the sour cream.) Stir in the drained cranberries.
Pour batter into bundt pan and smooth the top with a rubber spatula. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool the cake completely. Dust with powdered sugar before serving. If not serving immediately wrap the cake well with plastic wrap and refrigerate or freeze.
Serves 12 - 14 people

Lamington Cake

2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Chocolate Frosting:
4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted
1/3 cup (30 grams) cocoa powder (I like to use Dutch-processed)
3 tablespoons (42 grams) unsalted butter
1/2 cup (120 ml) milk
Coating:
2 cups unsweetened desiccated coconut, finely ground

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. Set aside.
In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extrat and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut it into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.
Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.
Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)
Makes 16 2-inch (5 cm) squares.

Cheese Cake

Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted
Filling:
2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
Garnish: (Optional):
Strawberry Puree and/or fresh berries

Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.
Makes 12 individual cheesecakes.

Hummingbird Cake

1 cup (110 grams) pecans, toasted and finely chopped
3 cups (420 grams) all-purpose flour
2 cups (400 grams) granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup (180 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ounce (227 grams) can crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)
Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans
Garnish: (Optional)
pecan halves

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Frosting:
In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.
Serves 10 - 12 people.

Gingerbread Cake

2 cups (280 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup 113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
2 large eggs
Zest of 1 lemon
1/2 cup (120 ml) unsulphured molasses
1 cup (240 ml) milk
Lemon Icing:
1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar
2 - 2 1/2 tablespoons fresh lemon juice
Garnish:
Whole toasted walnuts (optional)
Note: To prevent the molasses from sticking to the measuring cu, first spray the cup with a non stick vegetable spray (like Pam).
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) cake pan with 2 inch (5 cm) sides. Set aside.
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. Set aside.
In bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely and then frost with the Lemon Icing. If desired, garnish the top of the frosted cake with toasted walnuts.
For Lemon Icing: Mix together the sifted confectioners' sugar and lemon juice until smooth. (The icing should be thick but still spreadable.) Pour the icing onto the center of the cake and spread with an offset spatula. Some of the icing will drip down the sides of the cake.
This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or sauteed apples.
Makes one - 9 inch (23 cm) cake

Cream Cheese Pound Cake

3 cups (420 grams) all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
1-8 ounce (226 grams) package cream cheese, room temperature
3 cups (600 grams) superfine or castor sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Zest of a lemon or orange (optional)
Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)
Serves 10 - 12 people.
Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.

Sauerkraut Chocolate Cake

2/3 cup margarine or butter1-1/2 cups sugar3 eggs1 teaspoon vanilla1/2 cup unsweetened cocoa2-1/4 cups sifted all-purpose flour1 tsp. baking powder1 tsp. baking soda1/4 tsp. salt1 cup water2/3 cup drained Strub’s Wine Sauerkraut, rinsed and chopped
Whipped Cream Frosting
1-1/2 cups heavy cream, well chilled3 Tbsp. sugar


Preheat oven to 350 degrees F. Grease and flour two 8-inch square or round baking pans.
In large bowl, thoroughly cream margarine with sugar. Beat in eggsand vanilla.
In another large bowl, sift together cocoa, flour, baking powder, baking soda and salt; add dry mixture alternately with water to egg mixture.
Stir in sauerkraut.
Spoon into prepared baking pans. Bake about 30 to 35 minutes, or until wooden pick inserted in centre comes out clean and cake begins to pull away from sides of pan. Let cool. Invert cakes to remove from pans.
Whipped Cream Frosting
Whip cream with sugar until soft peaks form. Makes about 3 cups.
Spread Whipped Cream Frosting on top of one cake. Top with second cake and frost top and sides.
Serves 12

Racetrack Cake

RECIPE INGREDIENTS:
2 baked 9" round cakes
3 cups white icing
1 to 2 cups finely crushed chocolate cookie crumbs
1 to 2 cups green sprinkles
White Good & Plenty candies
Checkered paper or ribbon
2 toothpicks and tape
New toy cars, washed with soap and water

1. Cut a small semicircular notch from one cake, then position the cakes as shown and cover them with the white icing. 2. Place a small bowl in the center of each cake and sprinkle cookie crumbs around it to create the track. 3. Remove the bowls and sprinkle sprinkles onto each icing circle, then press the remaining sprinkles onto the sides of the cake for grass. 4. Lay a white Good & Plenty dotted line along the track and use a pastry bag to pipe a white icing border around the edge of the cake. 5. Create racing flags by taping small squares of the paper or ribbon to the toothpicks and place them on the track along with the race cars.

Streusel Coffee Cake

1/4 cup (50 grams) light brown sugar
1 cup (100 grams) toasted and chopped pecans, hazelnuts, or walnuts (or a combination thereof)
1/3 cup (50 grams) mini chocolate chips
3/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
Coffee Cake Recipe:
2 cups (200 grams) sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the nuts for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
Cinnamon Nut Filling and Topping: In a small bowl whisk together the sugar, chopped pecans, chocolate chips, ground cinnamon and flour. Set aside.
Butter and flour (or spray with Baker’s Joy) a 9-inch (23 cm) springform pan. Line the bottom of the pan with a circle of parchment paper.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping. Bake for about 45 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
Serve warm or at room temperature with softly whipped cream.

Coconut Cake with Lemon Curd

6 large eggs, separated
2 1/2 cups (350 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 1/2 cups (360 ml) buttermilk
1/4 cup (60 ml) canned coconut cream (Coco Lopez is a popular brand) (optional)
1/2 teaspoon cream of tartar
Lemon Curd:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Frosting:
2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Garnish:
2 cups (150 grams) sweetened shredded or flaked coconut

Lemon Curd:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.
Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside.

Coconut Cake:

While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sit or whisk together the flour, baking powder, baking soda, and salt. Set aside.
In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a small bowl whisk together the buttermilk and coconut cream (if using).
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting

Fairy Cake

Ingredients

(makes 30 mini fairy cakes):4 ounces butter4 ounces Baker's or Caster Sugar4 ounces sifted Self Raising Flour (or All-purpose flour + half tsp baking powder + pinch salt)2 eggs1 cup sifted Powdered or Icing sugarJuice of a lemon (*and zest, optional)Food colouring of your choice if desiredSilver Ball Cake Decorations

Method:-

Put butter and eggs out of the fridge, to warm up to room temperature.-Preheat oven to 375F-Put out 30 mini paper cases on a baking tray.-Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional - add lemon zest at this stage if you desire)-One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ingredients are incorporated.-Gently fold the flour into the butter mixture until everything is combined. Do not over mix or beat the flour.-Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases. -Transfer the tray to the preheated oven. Leave at least 17 minutes without opening the door. They should be golden brown on the surface once cooked. If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes.Transfer mini cakes to a cooling rack.-Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl. Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant. Go gingerly with the liquid, you want it to be very thick. Stop adding lemon juice as soon as it reaches the fondant stage.-Carefully drop a dollop of the fondant onto the centre of each little cake. Leave it to spread over the surface. You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles.-Top with a candy or cake decoration of your choice.-Look for the fairies!

Clementine Cake

1 pound (454 grams) Clementines (4 to 6 depending on size)
6 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups (250 grams) almond meal or ground almonds

Place the Clementines in a saucepan and cover with cold water. Bring to a boil and then simmer the Clementines for about two hours. Drain and let the oranges cool completely.

Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 9 inch (23 cm) springform pan with parchment paper. Set aside.

Once the Clementines are completely cooled, slice in half, and remove any seeds. Place the Clementine halves (skins and all) in your food processor, along with the eggs, and process until thoroughly blended. Add the vanilla extract and process until incorporated. In a separate large bowl, whisk together the sugar, baking powder, salt and ground almonds. Add the orange mixture to the almond mixture and whisk or stir to combine. Pour the batter into the prepared pan and bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean (you may want to cover the cake with aluminum foil about halfway through baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the springform pan.

This cake is best after it has been allowed to sit for a few days. Serve with a dollop of softly whipped cream

Makes one - 9 inch torte

Chocolate Choco Cake

1 cup (226 grams) unsalted butter, cut into small pieces
9 ounces (255 grams) semisweet or bittersweet chocolate, cut into small pieces
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Ganache: (Optional)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon or brandy (optional)
Note: Truffles can also be made with any leftover Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else use a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls.

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick cooking spray. Line pan with parchment paper, then lightly coat the paper with more melted butter (or spray with a nonstick cooking spray). (Tip: Use a pastry brush to brush on the melted butter.)
Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both the egg whites and yolks with plastic wrap and bring to room temperature before using (about 30 minutes).
Meanwhile, melt the butter and chocolate in the top half of a double boiler over simmering water. (Can use a stainless steel bowl over a saucepan with simmering water.)
Place egg yolks and 1/2 cup (100 grams) sugar in the bowl of your electric mixer, with the paddle attachment. Beat on medium high speed until thick and lemon-colored, about five minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Add the vanilla extract and melted chocolate mixture, beating until combined.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and beat until stiff peaks form. Using a large rubber spatula or whisk, fold in a small amount of whites to the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not overmix or the batter will deflate.
Pour the mixture into the prepared pan, smoothing the top. Bake the cake for about 50 minutes to l hour or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs.
Prepare Ganache:
For ease of handling invert cake onto a cake circle (available at cake decorating stores) or wire rack, so the bottom is now top, and refrigerate for one hour. Place the chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes so the chocolate can melt. Stir with a whisk until smooth. If desired, add the liqueur.


Assemble:
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the chocolate ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour glaze through a strainer. Pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on sides of cake, cover with leftover ganache. Refrigerate cake. I find this cake is better served the next day as it allows the flavors to blend.
To serve, cut the cake with a sharp knife, wiping off the knife after slicing each piece. If you have problems cutting the slices, warm the blade of the knife under hot running water before cutting each slice.
This cake is great served with Raspberry Purée or Crème Anglaise.
Serves 10 to 12
Chocolate Torte:
1 cup (226 grams) unsalted butter, cut into small pieces
9 ounces (255 grams) semisweet or bittersweet chocolate, cut into small pieces
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Ganache: (Optional)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon or brandy (optional)
Note: Truffles can also be made with any leftover Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else use a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls.

Chocolate Roll Sponge Cake

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Dutch-processed cocoa powder or powdered sugar for dusting
Chocolate Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons cocoa powder (I use Dutch-processed)

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
Once the cake has cooled, spread with the chocolate whipped cream and gently roll the cake, peeling off the parchment paper as you roll.
Can be stored in the refrigerator for up to five days.

Chocolate Pavlova Cake

Meringue:

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups (250 grams) superfine (castor) sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon cornstarch (corn flour)
3 tablespoons (20 grams) Dutch processed cocoa powder
2 ounces (55 grams) semi-sweet or bittersweet chocolate, chopped

Topping:

1 cup (240 ml) heavy whipping cream
1 tablespoon (14 grams) granulated white sugar
Fresh Fruit - raspberries, blackberries, strawberries, and kiwi fruit are some good choices

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 8 inch (20 cm) circle on the parchment paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Using a large rubber spatula, fold in the vinegar and vanilla extract. In a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with the rubber spatula, fold in. Lastly, fold in the chopped chocolate.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
Bake for about 1 1/2 hours or until the outside is dry. (The outside of the meringues will feel firm to the touch, if gently pressed. There will be cracks and you will see that the inside is soft and moist.) Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue on a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the fruit on top of the cream. Serve immediately as this dessert does not hold and once you add the cream and fruit the meringue will start to break down.
Makes 8 servings.

Chocolate Meringue Cake

3 large egg yolks
1/2 cup (45 grams) Dutch-processed cocoa powder
1 cup (140 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) (114 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
Meringue Layer:
3 large egg whites
1/8 teaspoon cream of tartar
2/3 cup (130 grams) granulated white sugar
Topping:
1 cup (240 ml) heavy whipping cream
1 tablespoon (28 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/4 cup (30 grams) ground almonds
1/2 cup (70 grams) finely grated semi-sweet chocolate
Garnish:
Fresh Strawberries

Preheat oven to 325 degrees F (160 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans with parchment paper. Set aside.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a large bowl sift the cocoa powder, flour, baking powder, and salt. Set aside.
Using an electric mixer, or hand mixer, cream the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans. Set aside while you make the meringue layer.
Using a clean bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.
Evenly divide the meringue and place on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, gently remove from pans.
For the whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. Fold in the ground almonds and chocolate.
To Assemble Cake: Place one of the cake layers, meringue side down, on a serving platter. Spread with the whipping cream. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners sugar. Can garnish with fresh strawberries. If not eating immediately, place in the refrigerator until serving time. But make sure to bring the cake to room temperature before serving.
Serves 8 - 10.