Rhubarb Cornmeal Upside-Down Cake

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Rhubarb Cornmeal Upside-Down Cake
One of the joys of spring is finding fresh rhubarb at the market. These rosy-red stalks are mouth-puckering tart, but when cooked with sugar they become an explosion of sweet-tart flavor in your mouth.
This recipe combines a nutmeg flavored cornmeal cake with fresh rhubarb baked in a cast-iron pan. After baking the whole thing is flipped upside-down to show off the glistening pink rhubarb. Cut in slices and serve with sweetened whipped cream along with some Strawberry-Rhubarb Sauce.
Recipe type: Upside-Down Cake | Rhubarb
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Cast Iron Skillet, or One 9" Round, or One 10" Round, or One 10" Springform Oven Temp: 350° Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Rhubarb Topping:
  • ¼ cup (½ stick) unsalted butter
  • ½ cup firmly packed light brown sugar
  • 3 cups fresh rhubarb (about 1 pound) cleaned, dried, ends trimmed off, and cut into ½-inch pieces
Batter:
  • 1¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons (¾ stick) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 3 large egg yolks
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
Topping:
  1. In the skillet, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Increase the heat to medium to bring to a simmer, add the rhubarb and stir with a rubber spatula or wooden spoon and cook for 2 minutes or until the rhubarb is starting to get soft, but not mushy, and the rhubarb juices are released. Remove the skillet from the heat, spread the rhubarb evenly in the skillet, and set aside.
  2. Tip: if you are using a cake pan or springform pan in place of a skillet, then use a medium-sized heavy bottomed pan to melt the butter and brown sugar and cook the rhubarb as described above, and then pour the mixture into a lightly greased cake pan.
Batter:
  1. In a medium mixing bowl, combine flour, cornmeal, nutmeg, baking powder, baking soda, and salt; whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended. The batter will be thick.
  6. Spread the batter over the rhubarb in the skillet. Tip: Because the batter is thick, first spoon small mounds of batter around the skillet edges, then spoon the remaining batter in the center, and then use the back of a spoon or small offset spatula to evenly spread the batter and smooth out the top.
  7. Bake: Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove the cake from the oven and run a small kitchen knife around the edges. Let sit for 5 minutes on a wire cooling rack.
  8. Upside-Down: Invert the cake onto a serving platter and let it sit for another 5 minutes to let the sugar topping drip down onto the cake, then remove the pan.
  9. Serving Suggestion: Serve either warm or cooled, either plain or with sweetened whipped cream along with some Strawberry-Rhubarb Sauce.

Old Glory Cupcakes

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Old Glory Cupcakes
Celebrating the red, white, and blue of our country and flag, these cupcakes take their name from our flags nickname “Old Glory.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 26 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
American Buttercream:
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ½ cup whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • 4¼ to 4½ cups confectioners (powdered) sugar
Topping:
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
Instructions
Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
American Buttercream:
  1. In a large mixing bowl, combine butter, whipping cream, vanilla, and salt. Use an electric mixer and beat together until mixture is combined, don’t worry if the mixture looks curdled. Add 4¼ cups powdered sugar; beat 2 to 4 minutes or until frosting is thick and fluffy. Add additional ¼ cup powdered sugar if necessary to make a good spreading consistency.
  2. Use an offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting.
Topping:
  1. For each cupcake, arrange 3 sliced strawberries and a 6 to 8 blueberries on top of the frosting.
Cake Decoration Inspired by: Moon, Jan, Big Book of Cupcakes, Oxmoor House, New York, 2011

Mojito Cupcakes

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Mojito Cupcakes
Ready for a mojito? Add a little lime, mint, and rum; stir. Then top with a dollop of rum spiked meringue frosting, garnish with a sprig of mint and lime wedge, and you have a perfect mojito cupcake.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350o Yield: 18 Cupcakes Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup milk (preferably whole milk)
  • ½ cup fresh mint leaves
  • 3 tablespoons rum
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated lime zest (about 2 limes)
  • 1¼ cups granulated sugar
  • 3 large eggs
Seven Minute Frosting with Rum:
  • 2 large egg whites
  • 1¼ cups granulated sugar
  • 1 tablespoon corn syrup
  • ¼ teaspoon cream of tartar
  • ¼ cup water
  • 2 teaspoons rum
Garnish:
  • Fresh mint sprigs
  • Lime wedges
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a small heavy saucepan over medium low heat, heat the milk until it is hot and just beginning to steam. Remove from heat and add the mint leaves and let the leaves steep until the milk is cooled to room temperature, about 15 minutes. Pour the cooled mixture through a fine-mesh sieve and into a small bowl to strain out the mint leaves. Discard mint leaves. Add rum, vanilla extract and peppermint extract to milk; stir to mix. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lime zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lime zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lime zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale green color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Seven Minute Frosting with Rum:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over boiling water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add rum. Beat 1 minute longer to thoroughly combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Use frosting immediately. Use a small offset spatula to frost the top of each cupcake.
Garnish:
  1. When ready to serve, place a fresh mint sprig and slice of lime on top of each cupcake.

Strawberry Roulade

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Strawberry Roulade
A fresh strawberry cake made into a classic jelly roll style roulade. This simple roulade is made with a basic sponge cake, and filled with luscious fresh strawberries, sweetened whipped cream, and strawberry jam. Serve the cake with just a sprinkling of powdered sugar on top, or decorate with extra whipped cream and fresh strawberries. Either way, it’s delicious
Recipe type: Dessert | Rolled Cake | Sponge Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Lined, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioners’ (powdered) sugar for sprinkling on towel
Batter:
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Filling:
  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberry jam
  • 2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.
Garnish:
  • Reserved whipped cream
  • 4 or 5 Fresh ripe strawberries
Instructions
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour.
Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch pan works well.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling and Assembly:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
  2. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  3. Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.
  4. Serve: Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.

Yellow Cake

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Yellow Cake
Yellow butter cake is a wonderful old fashioned American classic, the same cake your mother and grandmother made. It’s the cake that fits any occasion and is the ideal birthday cake. Fill and frost the Layers with a rich and creamy fudge frosting, Chocolate American Buttercream, or any frosting of your choice. This version makes a two-layer frosted cake, or make into cupcakes for a fun and easy dessert.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 6 large egg yolks
Fudge Frosting
  • 1½ pounds (24 ounces) semisweet chocolate, chopped into small pieces
  • ½ cup unsalted butter
  • 2 cups whipping (heavy) cream
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Fudge Frosting:
  1. Place the chopped chocolate in a large heatproof mixing bowl.
  2. In a heavy, medium-size saucepan over medium heat, combine the butter, whipping cream, and sugar. Heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Increase the heat to medium-high and bring the mixture to a simmer, stirring constantly. Remove pan from heat.
  3. Immediately pour the hot sugar mixture over the chocolate. Let stand for about 2 minutes, and then stir until smooth. Stir in the vanilla. Set aside to cool for about 30 minutes.
  4. Set the bowl of frosting in a larger bowl of ice water. Using an electric hand mixer beat the frosting on medium speed until it thickens and turns lighter in color. This may take from 15 to 20 minutes. The frosting is ready when it no longer drips of the beaters when they are lifted; don’t over-beat or the frosting will turn grainy.
  5. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Lemon Daffodil Cake

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Lemon Daffodil Cake
A light lemon filling and topping grace this sponge cake to make a perfect springtime dessert. This cake takes extra time to prepare; however, if you love lemon you will find a reason to make this cake any time of year. This recipe uses a total of 10 eggs; all of the eggs whites are used, the yolk of 8 of the eggs are used, and the remaining yolk from 2 of the eggs can be discarded or used in other recipes.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 10 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1⅓ cups granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon pure vanilla extract
  • 4 large egg yolks
  • ¼ teaspoon pure almond extract
Lemon Filling and Topping:
  • 1 cup whipping (heavy) cream
  • 1 tablespoon unflavored gelatin
  • ¾ cup cold water, divided
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 large egg yolks, beaten
  • ⅓ cup unsalted butter
  • 2 tablespoons grated lemon zest
  • ½ cup freshly squeezed lemon juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased, 10 inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt and increase speed to medium high. When the whites form soft peaks, slowly add the sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue.
  2. Remove the bowl from the mixer. Place the flour in a sifter and sift the flour over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients to not need to be fully incorporated after each addition; do not overmix and do not stir as this will deflate the batter.
  3. Divide the batter in half, placing one half into a separate medium bowl. Fold vanilla extract into one portion; set aside.
  4. In a medium mixing bowl, add the egg yolks and almond extract. Beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Gently fold the egg yolk mixture into the unflavored egg white batter.
  5. Alternately spoon the vanilla flavored batter and the almond flavored batter into an ungreased 10 Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to swirl.
  6. Bake: Bake 50 to 60 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  7. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
Lemon Filling and Topping:
  1. In a medium bowl, using an electric mixer beat the whipping cream until firm peaks form. Do not over-whip until it is grainy, as it will not fold as easily. Set aside in the refrigerator.
  2. In a small bowl, combine unflavored gelatin and ¼ cup cold water. Let stand for one minute to soften gelatin.
  3. In a medium heavy saucepan, combine sugar, cornstarch, and ½ cup cold water; stir until mixture is smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk the egg yolks with a wire whisk 1 to 2 minutes until a light color.
  5. Temper the eggs: very slowly, in a thin stream, pour about ½ cup of the hot sugar mixture into the beaten eggs while quickly whisking the two together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot sugar mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  6. Return the egg mixture back to the rest of the hot sugar mixture, return to medium heat and heat until it gently boils, stirring constantly so the mixture does not burn. Cook and stir 2 minutes longer. Remove from heat. Add butter and lemon zest; stir to mix. Add lemon juice and softened gelatin; stir until gelatin is dissolved.
  7. Cool mixture to room temperature. Fold in whipped cream. Refrigerate about 1 hour or until mixture is a good spreading consistency.
Assembly:
  1. Use a long kitchen knife to split the cake into 3 horizontal layers. Spread ⅓ of filling between each layer. Spread the remaining ⅓ over top of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

 

Golden Peach Cake

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Golden Peach Cake
Fragrant, ripe peaches and a crunchy walnut topping make into a summertime cake that you’ll love. Choose ripe peaches that give slightly too gentle pressure and emanate a flowery fragrance.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Topping:
  • ½ cup walnuts, chopped to a medium size
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
Fruit:
  • 3 medium-sized ripe peaches
  • 1 teaspoon freshly squeezed lemon juice
Batter:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup milk (preferably whole milk)
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup plus 2 tablespoons granulated sugar
  • 2 large eggs
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan; lightly grease the pan with shortening and dust with flour.
Topping:
  1. In a small mixing bowl, combine walnuts, sugar, and cinnamon, stir to mix. Set aside.
Fruit:
  1. Peel, pit, and slice the peaches about ½ inches thick. Place in a bowl and sprinkle with lemon juice. Set aside.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 6 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Arrange the peach slices in circles from the outside toward the center; gently press the peach slices into the batter. Sprinkle the topping evenly over the peaches.
  7. Bake: Place the pan on a baking sheet to catch any leakage from the springform pan. Bake 55 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean and the top is golden brown. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes. Slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.
Source: Walter, Carole, Great Cakes, Random House, New York, 1991
The Williams-Sonoma Baking Book, Oxmoor House, New York, 2009

Fresh Strawberry Cake

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Fresh Strawberry Cake
Celebrate the strawberry season with Fresh Strawberry Cake. Although frozen strawberries can be used in this recipe, nothing beats the flavor of fresh locally grown strawberries. Frost the cake with Strawberry Cream Frosting, or simply top with a dollop of whipping cream if you prefer.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 2 cups pureed fresh strawberries
Strawberry Cream Frosting:
  • 3 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1teaspoon pure vanilla extract
  • ½ cup pureed fresh strawberries
  • 4½ to 5 cups confectioners' (powdered) sugar
Garnish:
  • Fresh strawberries, optional
Instructions
Preheat oven to 350 degrees F. Prepare three 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the strawberries into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Strawberry Cream Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Stir in pureed strawberries. Add 4½ cups powdered sugar; beat until frosting is smooth and creamy. Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency. Use an offset spatula to spread frosting between layers and over top and sides of cake.
Garnish:
  1. Optional: Garnish cake with fresh strawberries.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Strawberry Meringue Cake

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Strawberry Meringue Cake
Rich and luscious Strawberry Meringue Cake with clouds of orange flavored mascarpone cheese and whipped cream filling layered with chewy toasted pecan meringue.
Recipe type: Dessert | Meringue Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 11x17x1 Jelly Roll Pan Prep: Parchment Lined Oven Temp: 250° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Meringue:
  • 1 cup pecans, toasted
  • 1½ cups granulated sugar, divided
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 7 large egg whites
  • ½ teaspoon cream of tartar
Mascarpone Filling:
  • 16 ounces mascarpone cheese
  • 3 cups whipping (heavy) cream
  • 1 cup confectioners’ (powdered) sugar
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 3 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Strawberries:
  • About 3 cups hulled sliced fresh strawberries
  • 1 tablespoon orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Garnish:
  • About 1 cup halved fresh strawberries with stems for the top of the cake (use the prettiest berries)
Instructions
Preheat oven to 250 degrees F. Prepare 2 large baking pans, such as 11x17x1 inch Jelly Roll pans; cut a piece of parchment paper to fit the bottom of each pan. Draw two 8-inch circles on each piece of paper. Turn the paper over and secure the paper in the pans with tape.
Meringue:
  1. In a food processor or small food grinder, process the toasted pecans, ½ cup sugar, cornstarch, and salt until the pecans are finely ground. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 1 cup sugar; continue beating until stiff peaks form. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula; gently fold half of the pecan mixture into the egg whites, then fold in the remaining pecan mixture.
  3. Gently spoon the egg white mixture onto the parchment paper circles, dividing the mixture evenly between the four circles. Use a rubber spatula, offset spatula, or the back of a spoon to gently spread the meringue to the edges of each drawn circle.
  4. Bake: Bake for 1 hour, rotating the baking sheets after 30 minutes. At the end of the baking time, turn off the heat and, without opening the oven door, leave the meringues in the oven for 2 to 3 hours, or overnight to let the meringues dry and become crisp.
Mascarpone Filling:
  1. In a large mixing bowl, combine mascarpone cheese, whipping cream, confectioners’ sugar, and orange zest; use an electric mixer and beat together until mixture is smooth. Add orange liqueur and continue to beat 4 to 5 minutes or until mixture is thick and fluffy. Mascarpone filling should be used immediately, or refrigerate until needed.
Strawberries:
  1. Place the sliced strawberries in a large bowl. Sprinkle orange liqueur over the berries and stir.
Assembly:
  1. Gently lift one of the meringue circles from the parchment paper and place on a serving plate. Tip: If the meringues spread into each other, use a sharp knife to gently cut apart. If the meringue seems stuck to the paper gently slice a metal spatula or offset spatula underneath to loosen. Don’t worry if the meringue cracks, it will still taste just as good.
  2. Spread ¼ of the mascarpone filling, about 2 cups, over the top of the meringue circle. Sprinkle top of filling with 1 cup of the sliced strawberries. Repeat with the next two layers. Place the last meringue circle on top and cover with remaining mascarpone filling.
Garnish:
  1. Place halved strawberries around the top edge of the cake.
  2. Cake is best served immediately. Or refrigerate up to two hours before serving. Refrigerate leftovers.
Adapted From: Southern Living, April 2012

Strawberries and Cream Layered Sponge

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Strawberries and Cream Layered Sponge
Tender, moist, and utterly scrumptious. Serve this eye-catching dessert in the spring or summer when strawberries are at their peak of flavor. The secret to this biscuit type sponge cake is the orange liqueur flavored soaking syrup which produces a beautifully moist cake, which is then layered with fresh sweet strawberries and sweetened whipped cream.
Recipe type: Dessert | Sponge Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased, Parchment Paper Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 8 large eggs, separated
  • 1 cup granulated sugar, divided
  • 2½ teaspoons pure vanilla extract
  • 1 tablespoon warm water
  • 1 cup plus 2 tablespoons sifted cake flour
  • ½ cup plus 1 tablespoon cornstarch, lightly spooned into measuring cup
  • 1 teaspoon cream of tartar
Syrup:
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1½ cups water
  • 6 tablespoons orange liqueur, such as Triple Sec
Berries:
  • 2 quarts fresh ripe strawberries
Sweetened Whipped Cream:
  • 3 cups heavy (whipping) cream
  • ¼ cup plus 2 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
Instructions
Preheat oven to 325 degrees F. Prepare three 9-inch round layer cake pans; Grease the bottom only of the pans with shortening and then line the bottom with parchment paper. Do not grease or flour the top of the parchment paper or sides of the pan.
Batter:
  1. In a large bowl of an electric mixer, combine the egg yolks and ⅔ cup granulated sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla and water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  2. In a small bowl combine the cake flour and cornstarch; stir to combine. Spoon or pour the flour mixture into a sifter and then sift over the egg yolk mixture without mixing in; set aside.
  3. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining ⅓ cup sugar; continue beating until stiff peaks form.
  4. Using a balloon type whisk or large rubber spatula, gently fold ½ of the egg whites into the egg yolk mixture, and then gently fold in the remaining egg whites, folding until all dry particles disappear.
  5. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Run a small kitchen knife around the inside edge of the pan to make sure the cake is completely loosened, and unmold at once, place on a wire cooling rack, top side up, to cool. Tip: To unmold, place a flat plate over the top of the cake. Turn the pan over to unmold the cake onto the plate, then place a wire rack on top of the cake (which is actually the bottom of the cake), and then turn the cake back over so it is now sitting on the wire rack, top side up, to cool.
Syrup:
  1. In a small saucepan over medium high heat, combine sugar and water; bring to a rolling boil, stirring constantly so mixture does not burn. Remove pan from heat, cover, and set aside to cool. When cool, pour syrup into a liquid measuring cup and add the orange liqueur. If the syrup has evaporated slightly while boiling, add enough water to equal 2 cups.
Berries:
  1. Wash and hull the strawberries and slice lengthwise about ¼ inch thick.
Sweetened Whipped Cream:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Assembly:
  1. Using a fork, poke several deep holes about ¼ inches apart in the top of each cake. Spoon the syrup evenly over the top of each cake and allow the syrup to soak in. Tip: place each cake on a dinner plate to catch any drips while spooning on the syrup.
  2. Place one layer of cake on a serving plate, top side up. Spread with ⅓ of the whipped cream and scatter a little less than one third of the sliced strawberries on top of the cream. Repeat with the second layer. Place the last cake layer on top, spread with the remaining whipped cream and cover with the remaining berries.
  3. Cover and refrigerate several hours or overnight before serving. Refrigerate leftovers.
Source: Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988
The Essential Baking Cookbook, Bay Books, Australia, 2000

Cheesy Blueberry Cake Squares

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Cheesy Blueberry Cake Squares
A simple vanilla cake is covered with fresh blueberries and a cheesecake-like topping. Refrigerate, and then cut into squares. This cake is so easy east and enjoy; plates and forks are optional, just pick-up by hand and eat.
Recipe type: Dessert | Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
Fruit:
  • 2 cups fresh blueberries, rinsed and dried
Topping:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a large mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk and vanilla. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Fruit:
  1. Sprinkle the blueberries over the batter in a single layer. Set aside.
Topping:
  1. In a medium mixing bowl, beat the cream cheese with an electric hand mixer or wooden spoon until smooth. Add eggs, sugar, and vanilla; beat about 1 minute until mixture is smooth. Spread mixture evenly over the blueberries.
  2. Bake: Bake 55 to 60 minutes or until the topping is firm and set. Remove from oven and place pan on a wire cooling rack to cool completely.
  3. When completely cooled, cover with plastic wrap and refrigerate at least 2 hours before cutting and serving. Refrigerate leftovers.

Boston Cream Pie

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Boston Cream Pie
Boston Cream Pie is not a pie at all, but a cake. This classic dessert is said to originate from a Pastry Chef working at the Parker House Restaurant in Boston is the mid-1850’s. The Chef created a version of a Pudding Pie Cake recipe by splitting and filling a sponge cake with vanilla custard and adding a chocolate glaze topping.

I find it easiest to prepare the Pastry Cream a day in advance of using so it has plenty of time to chill and its ready when needed to assemble the cake.
Recipe type: Dessert | Sponge Cake | Chocolate | Pastry Cream
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Cake Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cake Batter:
  • ½ cup cake flour
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons milk (preferably whole milk)
  • 2 tablespoons unsalted butter
  • ½ teaspoon pure vanilla extract
  • 5 large eggs
  • ¾ cup granulated sugar
Pastry Cream:
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar, divided
  • ⅛ teaspoon salt
  • 5 large egg yolks
  • 2 cups milk (preferably whole milk)
  • ½ vanilla bean, split and scraped. Or, 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
Chocolate Glaze:
  • 4 ounces semisweet or bittersweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • 2 tablespoons light corn syrup
  • ¼ teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare two 8-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a small mixing bowl, combine cake flour, all-purpose flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small heavy-bottomed pan over low heat combine milk and butter. Heat until the butter melts. Remove from heat and stir in the vanilla. Cover the pan to keep the mixture warm. Set aside.
  3. Separate 3 of the eggs, placing the egg whites in a medium mixing bowl. Tip: a copper bowl is ideal for beating egg whites. Place the 3 egg yolks along with the remaining 2 whole eggs in a large bowl of an electric mixer.
  4. Beat the egg whites to stiff moist peaks (do not overbeat.) Set aside.
  5. Beat the egg yolks and whole eggs with an electric mixer on low speed about 1 minute to blend, add the sugar and beat another minute to blend the eggs and sugar. Increase the mixer speed to medium-high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the egg yolk mixture.
  6. Place the flour mixture into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 4 to 5 additions.
  7. Before the last addition of flour, quickly pour the warm milk mixture in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  8. Using a rubber spatula, immediately push the batter into the prepared pans. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  9. Bake: Tap the pans on the counter to remove air bubbles, and place the pans in the oven. Bake 20 to 23 minutes or until the cake is golden brown, springy to the touch, and has come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cakes from sticking.
Pastry Cream:
  1. In a small mixing bowl, combine cornstarch, ¼ cup sugar, and salt; whisk together to mix. Set aside.
  2. In a medium mixing bowl, whisk the egg yolks, then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
  3. In a medium, non-reactive, heavy-bottomed pan over medium heat, combine the milk, remaining ¼ cup sugar, vanilla bean, and scraped vanilla bean seeds. (If using vanilla extract in place of the vanilla bean do not add to the milk; instead the vanilla extract will be added after the cream has been cooked.) Bring the milk mixture to a simmer, remove from the heat.
  4. Temper the eggs: Very slowly, in a thin stream, pour about ½ cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, stirring constantly with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Continue to cook until the mixture just comes to a boil. Continue to cook while stirring constantly for an additional 2 minutes. Remove from heat. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and coagulating.
  5. Finishing the Pastry Cream: Remove and discard the vanilla bean if using. Or, if using vanilla extract, add it now. Also add the butter and stir until melted and completely blended. Let Pastry Cream cool to room temperature, stirring frequently while cooling. Or, Pour the Pastry Cream into a medium-sized bowl and place a piece of plastic wrap directly on the surface while the cream is cooling to prevent a skin from forming. The pastry cream will thicken as it cools.
  6. Place a sheet of plastic firm directly on the surface while the pastry cream is cooling to prevent a skin from forming. Cool to room temperature then refrigerate until completely chilled.
Chocolate Glaze:
  1. Place the chopped chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
  3. Let the glaze sit about 10 minutes or until it registers 90 degrees on an instant-read thermometer. Stir the glaze occasionally while cooling. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
Assembly:
  1. While the chocolate glaze is cooling, place one of the layers on a cake plate. Using an offset spatula spread the Pastry Cream evenly over the layer to the edge of the cake. Place the second cake layer on top.
  2. Pour the Chocolate Glaze onto the middle of the top layer and let the glaze flow over the top and allow the glaze to drip down the sides. Let the glaze set before serving.
  3. Cover cake loosely and refrigerate until ready to serve. Refrigerate Leftovers.

Angel Food Cake

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Angel Food Cake
Classic Angel Food cake is light and airy, with a subtle almond flavor. Made with no fat or leavening ingredients; the cake gets it airy texture solely from the air whipped into the egg whites. This delicious cake needs no adornment, it is perfect on its own; however sweetened whipped cream or fresh fruit such as sliced strawberries are a wonderful accompaniment. You may ask what to do with all the leftover egg yolks; I think this is a perfect opportunity to make a Key Lime Pie or Lemon Tart.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Covered, Room Temperature

Tips: Make your own superfine sugar by processing granulated white sugar processed in a food processor or grinder. It is very important to ensure that no speck of egg yolk is mixed with the egg whites as the fat in the egg yolk will prevent the egg whites whipping to a stiff consistency.

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup sifted cake flour
  • 1½ cups superfine sugar, divided
  • 12 large egg whites
  • 1 tablespoon warm water
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased 10-inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with ¾ cup of the superfine sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and warm water on medium speed until frothy. Add the cream of tartar, salt, vanilla extract, and almond extract and increase speed to medium high. When the whites form soft peaks, slowly add the remaining ¾ cup superfine sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the ungreased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle. Angel Food Cake with Strawberries
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
  7. To serve, slice with a serrated knife using a sawing motion or use an angel food cake cutter.