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Sponge Layer Cake

Ingredients: 1/4 salt 2 melted unsalted butter Directions: I used to be entirely terrified of cakes that used beaten egg white for their volume rather than baking powder and baking soda. Just ask my dad about the time I made an an gel food cake only one inch tall. However, experience has taught me that a few essential steps will consistantly make fluffy delicious desserts. Step one: never leave out the cream of tartar. Step two: make sure your mixing bowl and mixer are totally grease and oil free before beating the egg whites and that no drop off egg yolk was accidentally dripping in when the eggs were seperated (using very fresh eggs helps with both seperation and with beating up the egg whites. Step three: Always mix a small amount of the beated egg whites into the batter before folding. Step four: Know how to properly fold. Watch Alton Brown or Mario Bateli fold ingredients together sometime if you want to learn from the masters. I have, and they are great. Otherwise just try to follow my instructions below: To fold properly use a silicon or rubber spatula and cut straight down through the mixture, start to turn the spatula at the bottom of the bowl as though you were just outlining a big circle but when coming back up leave the spatula slightly angled so that the batter at the bottom is pulled up to the top. Fold this batter over the top, rotate the bowl 30 degrees or so and repeate. Do this until the mixture is mostly incorporated, but don't worry if there are some slightly more or less dense areas. If you try to make it all exactly the same you will wreck the egg foam you spent so long creating. Preheat the over to 350 degrees. Grease and flour coat two 8 inch cake pans. Whisk together the cake flour, all-purpose flour, baking powder, and salt. In a medium mixing bowl begin beating the egg whites at medium speed using an electric hand mixer (You can use an upright mixer but because upright mixers can't always get to the liquid at the very bottom center of the bowl be sure to use a spatula to turn the egg whites every once in a while so that you are beating all of the them and not leaving some liquid) beat the egg whites until frothy. Add the cream of tartar and one tablespoon of the sugar. Continue to beat the eggs at a medium to high speed while adding 5 more tablespoons of sugar, making sure that each addition is fully incorporated before moving on to the next. Beat the egg whites until they hold soft peaks. In a seperate bowl combine the egg yolks with the remaining sugar and beat until the yolks have become thick and pale. Add the vanilla, milk, and butter and beat until well mixed. Mix the flour into the egg yolk mixture and beat until smooth. Take 1/5 of the beaten egg whites and mix them into the egg yolk and flour batter. This will lighten the batter and make folding easier. Using a clean spatula transfer the rest of the beaten egg whites on top of the batter and begin to fold them in. Pour the batter equally into the two prepared pans and bake for 15-20 minutes until the tops are golden brown and the cake feels firm and slightly springy when touched. Remove the cakes from the pans by running a butter knife around the edge of each pan. Allow the cakes to rest on wire cooling racks for 20 minutes before filling or icing them.
Whipped Cream Directions: Whipped cream should be made in a chilled bowl and beaten at a slow speed to avoid over beating. If cream is overbeaten then you could end up with butter rather than whipped cream. I also suggest an electric hand mixer for this recipe. You can use an upright mixer but because upright mixers can't always get to the liquid at the very bottom center of the bowl be sure to use a spatula to turn the cream every once in a while so that you are beating all of the cream and not leaving some liquid. Start out beating just the cream at the lowest mixing speed until frothy. Add the powdered sugar and vanilla extract and continue to beat at medium speed until the mixture begins to ribbon. Taste the whipped cream at this point to see if it is sweet enough. Adjust powdered sugar to taste. Bring the mixer back to low speed and beat until the whipped cream holds soft peaks. Chill the whipped cream in a covered bowl until you are ready to serve it. Quick Strawberry Jam 1 (s) unsalted butter Directions: Warning: this is not a recipe for jarring jam because I don't know how to do that yet. When I learn I'll add a new recipe without the work "quick" in it. In a medium sauce pan heat the butter over low heat until melted. Add the strawberries and increase the heat to medium. Cook the strawberried until they begin to release their juices. Add the water and lemon juice and bring the mixture to a simmer. Add the sugar to the pan and stir until it completely dissolves. Add the gelatin to the pan and stir until it completely dissolves. Remove the pan from the heat and allow to stand for 5 minutes stirring occassionally. Put the jam in a bowl and refrigerate for at least 2 hours before using.
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Dissolve baking soda in buttermilk just before adding to batte Apple pound cake 1) Stir the sugar, oil, eggs, and vanilla together in a large bowl. 2) Combine flour, baking soda, and salt and add this to the mixture one cup at a time until evenly blended. 3) Stir in the apples, walnuts and coconut. 4) Spoon mixture into a tube pan th Chocolate-cherry bundt cake Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions. Fudgy Chocolate Frosting: Melt chocolate chips in a double-boiler. Remove from Armenian nutmeg cake This cake is sweet and spicy with a crunchy base and light cake topping. Combine sugar,and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs.Press half the mixture into a well greased 20cm square pan. Dissolve Bisquick coffee cake Preheat oven to 350F . Mix ingredients except topping; beat 30 seconds. Spread in greased round pan (9 x 1 1/2); sprinkle with topping. Bake 18-22 minutes or until toothpick comes out clean. Serve warm. Topping: Mix all dry ingredients. Cut in butter Peanut butter chocolate layer bars Preheat oven to 350 degrees. Grease 9x13 in. pan Combine cookie crumbs and butter in small bowl; press onto bottom of prepared baking pan. Layer nuts, chocolate chips, and coconut over crumb mixtures. Drizzle sweetened condensed milk evenly over top Bak Sticky toffee cake Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes. Beat togeth Chocolate mayonnaise cake Combine and mix all ingedients together and pour in a greased and floured 9" x 13" baking pan. For glass baking dish, heat oven to 325 degrees and bake for 25-30 minutes. For metal pan, heat oven to 350 degrees and bake approximately 30 minute Dolly parton's 5 layer dinner In greased 2 quart casserole, layer all ingredients, starting with meat and ending with tomatoes; season each layer with salt and pepper. Bake at 350~ for 2 hours. Garnish with green pepper slices. Pound cake with blueberries and lavender syrup Special equipment: a 9- by 5- by 3-inch metal loaf pan Make cake: Put oven rack in middle position and preheat oven to 350F. Generously butter and flour loaf pan, knocking out excess flour. Whisk together flour, baking powder, and salt. Beat together butt Anything's better than sex cake 1.Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2.Stir in broccoli. Set aside. 3.Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. Clean broccoli. Trim off flowers into b 7-up bundt cake Cream sugar and margarine and beat until light and fluffy. Add eggs one at a time, and beat well. Add flour. Beat in Realemon and 7 Up. Pour batter into well greased and floured Bundt pan. Bake at 325F for 1 1/4 hours. Chocolate-carrot pulp snacking cake Heat oven to 350F. Prepare a 9x9 pan with spray and a light dusting of flour. Combine all in a bowl and beat by mand about 2 minutes. Pour into the pan. Bake 28 to 32 mins or until center is done. Cool on a rack; dust with the sugar and orange peel mixtur Allethea wall's brown sugar-banana pound cake 1. Preheat oven to 35'F. 2. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas. 3. Sift flour with baking powder and salt. Mix milk and van $100 chocolate cake Add all ingredients as listed. Beat until well mixed. Bake in greased 9-inch layer cake pans for 30 minutes at 350 degrees, or until cake springs back when touched. Famous rum cake Cake: 1 cup chopped pecans or walnuts 1 18 1/2 oz. pkg yellow cake mix 1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie filling 4 eggs 1/2 cup cold water 1/2 cup Wesson Oil 1/2 cup Barcardi dark rum Glaze: 1/4 lb. butter 1/4 cup cold water 1 cup gra Brown sugar prune cake Cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in prunes. Combine flour, baking soda, salt and spices and add alternately with buttermilk to creamed mixture. Stir in walnuts. Pour Chocolate angel food cake 1. Combine dry cake mix with cocoa. 2. Prepare and bake cake according to package directions. 7-up cake Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7-up®; mix well. Pour into greased angel food (or bundt) pan. Bake 325F for 1 hour and 15 minutes or until done. Sprinkle Cream of coconut cake Beat together cake mix, 1/2 of 12 oz. can cream of coconut, eggs, oil, and 2 cups of coconut. Bake in well greased 12 cup bundt pan @350 degrees, 45 minutes. Brush with remaining cream of coconut while warm. Easy banana cake Combine all except brown sugar and 1 cup sour cream. Mix well. Bake @ 350 degrees for 30-35 minutes in greased 9" x 9" pan. Mix frosting, using brown sugar and 1 cup sour cream. Spread over waarm cake. Return to oven for 2 minutes. Cool, th Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to Lemon pudding cake 1 Put the butter, lemon zest, and sugar into a bowl and beat together until pale and fluffy. Add the egg yolks, flour, and lemon juice and stir to combine. gradually stir in the milk. Beat the egg whites until stiff but not dry. Gradually fold into Devil's food cake cockaigne Preheat oven to 350 degrees F. Prepare the following custard. Cook and stir in a double boiler over -not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened, Have other ingredients at abo Cream cheese cake Cream together cream cheese, butter, and sugar. Add vanilla and eggs. Add 2 cups flour and the baking powder. Toss remaining flour over cherries and nuts and add to cake mixture. Bake at 325F degrees in greased tube pan for 1 hour and 15 or until Caramel layer cake Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with milk, a small amount at a time. Beat after Brown sugar pound cake #3 Beat together sugar and butter until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt and stir into creamed mixture. Pour into greased and floured 9x5x3-inch loaf pan. B Brownie cake Cream butter and sugar. Add eggs, vanilla and chocolate syrup. Beat well. Add dry ingredients. Beat together until well blended. Stir in nuts. Butter and flour 9x12-inch pan. Bake at 350 degrees for 25 minutes. Frosting: Cook sugar, milk, and butter to fu Walnut cake BASE: 1) Mix the EGG YOLKS with 350 grams of CASTER SUGAR and 15 grams of VANILLA SUGAR. 2) Add 2 Tablespoons of COCOA and the FLOUR to the mixture. 3) Beat the EGG WHITES and gently mix into the mixture. 5) Bake at 170 degrees in a preheated oven for 45 Chocolate-applesauce cake Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each ad Pina colada cake Mix and fix cake as directed in 9 x 11 cake pan. Cool. Punch holes in cake using back of wooden spoon or something a little larger than a pencil. Mix 1 can Eagle Brand milkwith 1 can Cream of Coconut ( Coco Lopez) pour mixture all over cake Top with Cool Pound cake glaze Combine granulated sugar, water, almond extract, vanilla, extract, butter flavoring and 1 Tsp. lemon extract in a small saucepan. Bring slowly to a boil, stirring frequently. Simmer 3 - 4 minutes. Apply to cake while still warm. Combine 1 Tsp. lemo Apfeltorte (apple cake) Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of the sugar and the grated chocolate in small saucepan. Bring to boil. Set aside while preparing batter. Batter: Preheat oven to 350 degrees. Lightly grease bottom of 10 1/2" Chiffon cake Sift together dry ingredients. Add rest of ingredients to egg whites. Whip egg whites and sugar to soft peaks. Fold into batter. Pour batter into greased and floured springform pan. Bake 325F until center springs back. Cool. can be frozen.