White Vanilla Cake
This is a good, basic vanilla cake. It becomes spectacular with the butter cream recipe that follows.
Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites
Instructions
Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment.
Sift together flour and baking powder. Set aside.
Cream butter and sugar until light and fluffy.
With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk. Beat after each addition. Beat in vanilla.
Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans.
Bake for 25 - 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans.
Rockschool4's Favorite Vanilla Butter Cream
Rockschool4 says: ';This is my favorite butter cream. It is very perishable and should not be made more than a day in advance. If you are looking for a wonderful creamy and not very sweet icing that showcases the vanilla bean, I think you will love this one.
';It is important that you use the freshest unsalted butter. Do not use butter that has been sitting in your refrigerator for days. It picks up flavors and it will impart them to your icing.
';You can choose to use either the vanilla bean or vanilla extract. When using the bean, you will have the tiny seeds in your butter cream so if that is a concern then use the extract. I prefer the bourbon vanilla for its bold flavor. You do not want to taste the butter; you want to taste the vanilla!';
Makes about 5 cups
Ingredients
1 pound unsalted butter, room temperature
2 cups milk
1 vanilla bean or 1 tablespoon vanilla extract
3 eggs
1 cup sugar
3 tablespoons cornstarch
Instructions
In a heavy bottom saucepan scald the milk with the vanilla bean split and scraped. Remove from heat and allow mixture to steep for at least 30 minutes.
Mix together sugar and cornstarch. Add eggs and mix well, making sure all lumps are mixed out.
Pour half the hot milk into the egg/sugar mixture and stir until incorporated.
Pour back into the saucepan and cook until thick enough for a ribbon to stand on top of the custard.
Cool on an ice bath, stirring continuously. When it is at room temperature remove the vanilla bean.
Important: Test the custard with an instant read thermometer and make sure that the temperature difference between the butter and the custard is not more than 5 degrees. Ideally they should be around 65-70 degrees. This is important because if you begin to add the butter and the custard is too hot then you will get soup, not butter cream. If the butter and custard are too cold it will look like cottage cheese.
When the temperatures are correct, put butter into an electric mixing bowl and with the paddle attachment cream and mix on slow speed until it is smooth. Begin adding the custard little by little. Don’t turn the speed of the mixer up or you will beat in too much air. The butter cream will look creamy and smooth when it is ready to ice the cake. If using vanilla extract, add it now. Taste butter cream. If you can still taste butter, then add more vanilla. Keep adding vanilla until you are satisfied that the vanilla is what you taste and not the butter.
2) White Cake
This cake batter is made with the two-step method, instead of the more complicated traditional method. It's light, tender, moist, and just perfect.
INGREDIENTS:
2-1/2 cup sifted cake flour
1-1/2 cups sugar
3-1/2 tsp. baking powder
1/2 cup butter, softened
1/2 tsp. salt
3/4 cup milk
1-1/2 tsp. vanilla
4 egg whites, at room temperature
PREPARATION:
- Preheat oven to 350 degrees F.
- Grease and flour two 9'; round layer cake pans and line the bottoms with waxed paper; set aside.
- Sift flour, sugar, and baking powder into a large mixer bowl.
- Add butter, milk and vanilla.
- Beat on slow speed until blended.
- Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl.
- Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
- Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan.
- Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.Delicious cake recipes??
If you never baked before, here is a fast and easy cake:
Take one cake mix, preferably yellow, and follow directions on the package, except add to it 1/2 cup of peanut butter, if you like peanut butter or apple butter if you like apple butter(find it in the jelly and jam area in your local market) mix well and bake as directed. The result is amazing and delicious. Sprinkle with powder sugar and enjoy. I like to use bunt pans for these, the slices or easier to cut and look prettier when served.
This cake is soooo delicious.
Pig Out Cake
1 box of yellow cake mix
1 small can (11oz) of mandarin oranges, undrained
1/2 c. oil
4- eggs
Icing:
12-16 oz Cool whip (I use 16 oz)
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.
* I sometimes add flaked coconut to the icing mixture.
Here's my favorite recipe for Molten Center Chocolate Cake. My grandma gave me this recipe when I developed an interest in cooking . Hope you like it :D
Molten Center Chocolate Cakes
6 oz. bittersweet chocolate, chopped and divided
1 tbsp heavy cream
3 tbsp unsalted butter, very soft
2 large eggs, room temperature
1/4 cup sugar
1 tsp vanilla extract
1/8 tsp salt
1 tbsp all-purpose flour
Preheat oven to 400F. Butter a 6-cup muffin tin and dust each well with cocoa powder.
In a small bowl, melt together 2-oz. chocolate and 1 tbsp cream, either in the microwave in very small intervals or over a small double boiler. Chill for about 20 minutes once it is smooth. (This step can be done in advance and the ganache softened before using.)
In another small bowl, melt together the remaining 4-oz chocolate and the butter. Set aside to cool for about 10 minutes at room temperature.
In a large bowl, combine the eggs, sugar, vanilla and salt. Beat with an electric mixer until the mixture triples in volume and is very thick (about 5-7 minutes). Sift flour over egg micture and fold in. Add cooled chocolate/butter mixture and fold in until batter is uniform. Pour into prepared muffin tins.
Form ganache into 6 teaspoon-sized balls and place one in each cake, pressing gently to cover with batter. (If there is a little left over, that’s ok.)
Bake at 400F for 9-11 minutes, until the tops are set. Let cakes cool in pan for 5 minutes before turning out onto a wire rack and serving on individual plates. Cakes can be served right side up or still inverted (personal preference for the look).
Serve immediately, with lightly sweetened whipped cream or vanilla ice cream.
Serves 6.
EASY WHITE CAKE
6 c. cake flour (sifted 3 times)
3 tbsp. baking powder
1 1/2 c. (3 sticks) butter
3 c. sugar
2 1/2 c. milk
1 tsp. vanilla flavoring
9 egg whites, room temperature
Sift flour and baking powder 3 times. Cream butter/sugar until fluffy. Add vanilla (can use lemon flavor instead of vanilla). Alternately add flour and milk mixing well. Fold in egg whites which have been stiffly beaten until batter is fairly smooth.
Prepare 3 (9 inch) pans or 2 (10 inch) pans with Crisco and flour. Bake at 350 degrees for 25-35 minutes until toothpick test is dry. Let cakes set for 10 minutes, then remove from pans and cool completely.
DECORATIVE FROSTING:
2 lb. powdered sugar
1/3 c. flour
2/3 c. white Crisco
2/3 c. water
1/4 tsp. salt
Mix well together. Add: 1 teaspoon vanilla; 1 teaspoon almond flavor or 1 teaspoon lemon flavor. Mix in well. Chill for 1 hour.
Put bottom layer of cake on desired serving plate. Spread 1 cup frosting on layer; add second layer and 1 cup frosting. Add third layer and frost cake all around. Trim as desired; decorate top with fresh strawberries, raspberries or cherries.
********************
EASY WHITE CAKE/PINEAPPLE DESSERT
1 white cake mix (box)
1 reg. size shredded pineapple (can)
1 box vanilla pudding
1 carton Cool Whip
Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (also juice).
Make vanilla pudding as directed. Cover pineapple. Cover pineapple with Cool Whip (amount you desire). (Keeps perfectly for several days if refrigerated.)
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EASY COCONUT CAKE
1 pkg. deluxe white cake mix
1 (6 oz.) pkg. fresh frozen coconut
1 c. milk
1 c. sugar
1 (12 oz.) carton non-dairy whipped topping
Prepare cake mix as directed on package for sheet cake recipe. While cake is baking, combine half of the coconut with the milk and sugar; set aside. Remove cake from oven and pour coconut mixture evenly over cake. Cover with foil and refrigerate 3 to 4 hours or overnight. Spread whipped topping over cake. Sprinkle with remaining coconut. Store in refrigerator.
Serves 12 to 15.
MOIST WHITE CAKE
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan. Bake at 350 degrees for 40 minutes.
Italian Cream Cake
Cake: -2C flour -2Csugar -5eggs -1Cbuttermilk -1 Tsp. baking soda -2tsp. vanilla -1/2C butter -1/2 C oil
1. Cream together butter and oil in a large bowl with a mixer. 2. Mix in sugar. 3. Add egg yolks one at a time. 4. Mix together flour and baking soda. 5. Add flour mix to butter/sugar mix alternately with the buttermilk. 6. Mix in the vanilla and egg whites. 7. Pour it evenly into several greased circular cake pans and bake at 350 for 35-40 minutes.
The best frosting for this cake is cream cheese frosting:
-8oz. cream cheese -1/2C butter -2 Tbs. vanilla -1tsp. lemon juice -1 lb. powdered sugar
1. Cream together cream cheese and butter. 2. Gradually mix in sugar. 3. Mix in vanilla and lemon juice
Coconut buttercake
Ingredients:
1 box yellow cake mix*
1 egg
1/2 cup margarine
1 (1 lb.) box powdered sugar
2 eggs
1 (8 oz.) cream cheese
1 can coconut (optional)
Directions:
In a medium bowl, mix first 3 ingredients together and add coconut if using .Press into a 9';x 13'; baking dish and set aside. In a large bowl, mix together rest of ingredients, with a mixer. Beating till smooth and there are no lumps of cheese. Pour over cake mixture in pan. Bake at 350 degrees for 40-45 minutes. Allow to cool completely before cutting and serving. Cut in small pieces, as this is very rich.
*I've made this with lemon flavored cake mix and it's scrumptious! I imagine any flavor would be good
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ROCK CAKES
5 c. flour
4 plus tsp. baking powder
1 1/4 c. sugar
3/4 c. butter
3/4 c. butter
5 eggs
1 1/2 tsp. vanilla
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins
1/2 c. chopped pecans
Cream sugar, butter and butter. Add eggs, and vanilla. Mix flour, baking powder, salt, nutmeg, and cinnamon. Add to sugar mixture and mix well. Add raisins and pecans. Drop by rounded teaspoonfuls onto greased foil on cookie sheet. Bake at 300 degrees for 25 minutes.
Hello,
I have a delicious cake recipe for you. It's called German White Chocolate Cake. It's absolutely divine. Butter, pecans, coconut , and white chocolate! I'd better stop, I'm getting hungry!
Also, if you have never baked before there are great tips on baking and also a list of kitchen gadgets that home cooks need for baking.
When you visit the site, click on white chocolate cake and you'll find the recipe! I hope that this helps you out!
Good Luck and Happy Baking!
Genesee
A really good place to get a cake recipe is on food network.com and you can try allrecipes.com I think. If not then you can just google it but It's called better than sex cake, it's actually easier to make then it looks when you look at the ingredients and read the instructions but it takes a while to cook. It is very delcious and worth trying. It's an awsome cake!
All I have to say is America's Test Kitchen- look them up and you will be a happy girl.
Some 'old'...some 'not so old'.
Good luck %26amp; enjoy.
POUND CAKE
(godd for strawberry short cake)
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool
BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla
ADD :
Gradually add flour %26amp; milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS %26amp; DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes. Refrigerate overnight before serving..
STRAWBERRY CAKE
%26amp;
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD %26amp; mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz. Can soda pop
Bake cake as directed on box.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.
Prepare Jell-o, using more soda pop in place of water.
Pour Jell-o/soda mixture over cake.
Refrigerate 2 hours.
TOPPING:
8OZ. CONTAINER Cool Whip
1 small pkg. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick. Blend
in Cool Whip spread over cake.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.
Could decorate with sweet slices of strawberries.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions.
On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.
Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.
Buttermilk Chocolate Cake %26amp; Icing
(not made this yet)
Sift together:
2 c. flour
4 TBLS. Cocoa
1 ½ tsp. Soda
Add:
2 c. firmly packed brown sugar
3 heaping TBLS. Butter
1 ½ c. buttermilk
1 tsp. Vanilla
Bake:
In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.
Icing
1 box powdered sugar (sifted)
3 TBLS. Cocoa
butter (size of a walnut)
1 TBLS. Karo Syrup
coffee – enough to spreading consistency.
(Sister-in-law said cake tends to sink, some, in middle when iced.)
Here are a few that are really good! All handed down to me. Hope you enjoy!
German Lemon Cake
INGREDIENTS
1 1/8 cups butter, softened
1 1/4 cups white sugar
5 eggs
3 tablespoons rum (optional)
1 cup all-purpose flour
1 cup cornstarch
1/3 cup lemon juice
1 cup confectioners' sugar
DIRECTIONS
Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.
Chocolate Angel Torte
INGREDIENTS
1/3 cup sifted cake flour
3 tablespoons unsweetened cocoa powder
1/4 cup white sugar
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift flour, cocoa, and 1/4 cup of the white sugar together.
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using.
Lemon Raspberry White Chocolate Mousse Cake
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract
1/2 cup fresh raspberries, garnish
DIRECTIONS
Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
Brownies
Ingredients:
2 eggs
4 oz plane flour
4 oz icing sugar
4 oz butter melted (or 2 oz oil and 2 oz butter)
2 oz coco powder
Nuts and raisins as required
1 tspn baking powder
Procedure:
1. Separate egg yolk and egg white.
2. Beat egg white gently with electric beater so that white smooth foam will form.
3. Add icing sugar in it and beat to form cream like texture.
4. In other bowl beat egg yolk and butter (or oil).
5. Mix both the mixture and beat for 2 minutes.
6. Mix plane flour, coco powder and baking powder well in separate bowl. For better mixing pass the dry mixture through drainer so that all the air passes through the mixture.
7. Gradually mix flour in the egg mixture with wood stick
8. Add nuts and raisins in it.
9. Preheat oven at 180oC. Put the mixture in the baking bowl and bake for 20-30 minutes. To check weather the cake is done, insert knife in the cake take out if no batter stick on it, then cake is ready.
Note: If you are using chocolate syrup then take half quantity of coco and half chocolate syrup.
http://best-cuisine.blogspot.com/2008/04…
Marble Cake
Ingredients:
2 eggs
4 oz plane flour
4 oz icing sugar
4 oz butter melted (or 2 oz oil and 2 oz butter)
1 tspn baking powder
Liquid chocolate or chocolate syrup as required
Procedure:
1. Follow the steps from 1 to 7 of plain cake.
2. Add 2-3 tbspn (according to your taste) chocolate syrup in it and using stick slowly mix syrup in it in circle. Don’t mix the syrup completely only mix to see the color layers.
3. Preheat oven at 180oC. Put the mixture in the baking bowl and bake for 20-30 minutes. To check weather the cake is done, insert knife in the cake take out if no batter stick on it, then cake is ready.
http://best-cuisine.blogspot.com/2008/04…
Plain Cake
Ingredients:
2 eggs
4 oz plane flour
4 oz icing sugar
4 oz butter melted (or 2 oz oil and 2 oz butter)
2-3 tbspn milk
1 tspn baking powder
Procedure:
1. Separate egg yolk and egg white.
2. Beat egg white gently with electric beater so that white smooth foam will form.
3. Add icing sugar in it and beat to form cream like texture.
4. In other bowl beat egg yolk and butter (or oil).
5. Mix both the mixture and beat for 2 minutes.
6. Mix plane flour and baking powder well in separate bowl. For better mixing pass the dry mixture through drainer so that all the air passes through the mixture.
7. Gradually mix flour in the egg mixture with wood stick.
8. Add small quantity of milk in it to make batter slightly light (thin). If pour from spoon then no batter should stick on the spoon.
9. Preheat oven at 180oC. Put the mixture in the baking bowl and bake for 20-30 minutes. To check weather the cake is done, insert knife in the cake take out if no batter stick on it, then cake is ready.
http://best-cuisine.blogspot.com/2008/04…
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