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.
Freitag, 18. Juli 2008
Montag, 14. Juli 2008
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
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
Samstag, 12. Juli 2008
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.
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.
Freitag, 11. Juli 2008
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.
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.
Donnerstag, 10. Juli 2008
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.
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.
Mittwoch, 9. Juli 2008
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.
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.
Dienstag, 8. Juli 2008
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.
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.
Montag, 7. Juli 2008
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).
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).
Abonnieren
Posts (Atom)
