Posted in Cake, Chiffon Cake, Orange,Lemon,Line

Traditions- Traditional Chiffon Cake

Every spring and summer my grandmother made a delicious chiffon cake her recipe called for 1 1/3 cups powdered sugar , but I cut the powdered sugar back to 2/3 of a cup and then I tried swerve and use it.

Swerve is a sugar substitute I bought the one for powdered sugar and loved it.

Chiffon Cake
5 extra large eggs or 7 regular size eggs
2/3 cup powdered sugar or sugar-free version swerve powdered sugar
3/4 cup of oil
3/4 cup of any juice. orange, lime , lemon
3/4 tsp baking powder
zest from the fruit – orange, lemon, lime
1.5 cups cake flour.(sifted)
I like King Arthur brand Cake flour.

In one bowl Beat whites with half sugar til really stiff and glossy
In another bowl beat the yolks, oil, juice, flour, other half of sugar, baking powder for 3-4 minutes.
Add the zest and gently fold egg white.

Tap pan on counter to release air bubbles.

Tip pour mixture on one side of pan and let it flow around on its own or you will trap big air bubbles.
You can then even it out with a spatula.

Bake at 350 degrees Fahrenheit

About 1 hour.

Touch test only for doneness
Don’t pierce the cake to test at all as you will cause this cake to deflate.

Once baked immediately invert angel cake pan over and leave in pan for at least 3 hours.

Cake must be completely cool.
Cut sides with knife to loosen off sides and run skewer around mid cone.
Tip then slide knife around bottom of tin. Put on plate.

It’s a delicious and light cake. You cannot use a normal pan and do not use nonstick spray

It needs to use sides to stick and rise. When inverted(upside down)
It stretches cake so it doesn’t collapse


You can top with powder sugar or leave it plain which is how we like it plain.

You can also makes glaze

1/2 cup powder sugar 2 teaspoons orange zest and 2-3 tablespoons orange juice mix and drizzle over cake.



If you go sugar-free you can substitute swerve version of powdered sugar
You can make your own cake flour
Make Cake Flour at Home
  1. For every 1 cup of all-purpose (AP) flour, remove 2 tablespoons of AP flour.
  2. Add 2 tablespoons of cornstarch for every 1 cup of AP flour. Basically you’re replacing the 2 tablespoons of AP flour taken out.
  3. Sift 3-5 times and it’s ready-to-use cake flour.
1 cup cake flour = 120 grams


Orange 🍊


Posted in Awareness, Cake, Healthier

Olive Oil Citrus Cake


  • 1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
  • 2/3 cup Swerve granular sugar substitute; plus more for sprinkling
  • 2 cups whole-wheat flour
  • ⅓ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoons amaretto see below my recipe
  • 2 tablespoon finely grated lemon zest or orange zest
  • 4 tablespoons fresh lemon juice or orange juice
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 9-in spring-form pan or cake pan


  1. Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with Swerve and tilt to coat in an even layer; tap out excess.
  2. Whisk whole-wheat flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps.
  3. Stir together amaretto, lemon juice, and vanilla in a small bowl.
  4. Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup Swerve in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer.
  5. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients.
  6. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more Swerve.
  7. Place cake in oven and immediately reduce oven temperature to 350°. After about 20 minutes, cover cake with foil.  Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
  8. Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely.

How to make Amaretto with Swerve

Amaretto Swerve


  • 2/3 cup water
  • 1/2 cup Brown Swerve
  • 1.5 cups vodka
  • 1 tbsp almond extract
  • 2 tbsp vanilla extract


  1. Heat water until it just starts to boil, then remove from heat.
  2. Using a funnel, add all ingredients to a glass bottle.
  3. Shake until combined.
  4. Store in the fridge for up to one week.

Lemon Glaze Option to amaretto

  • 1/3 to 1/2 cup Swerve, Confectioners
  • 1 TBS milk
  • 1 tsp of vanilla
  • 3 tablespoons lemon or orange juice
  • zest of one lemon or orange
  • mix well and drizzle over cake

lemon olive oil cake


Posted in Cake, Delicious, Desserts, Fireworks, Food, Recipe

Red White and Blue – Ice Box Cake – No Bake

When it’s hot out no one wants to cook or bake,So here is a recipe for a delicious easy desert .


You’ll Need:


— Vanilla Wafers


— 2 (8 oz.) blocks plain cream cheese


— 2 tbsp milk for cheesecake layer, 1 1/2 cups for pudding layer


— 1 tsp vanilla


— 1 cup of whipped topping  for cheesecake layer, 1 cup of whipped topping for pudding layer, 8 oz. container of whipped topping for the top of the dessert


— 1/4 cup powdered sugar


— 1 pint of chopped strawberries for the strawberry layer, 1/2 pint of chopped strawberries for garnishing the top


— 3.4 oz. vanilla instant pudding mix


— 1 cup blueberries for the blueberry layer, 1/2 cup blueberries for garnishing the top





Cover the bottom of an 8×8 pan with vanilla wafers.

Mix together cream cheese, milk, vanilla, whipped topping, and powdered sugar. Spread across the vanilla wafers layer.



Top cream cheese layer with chopped strawberries.



Mix together pudding mix, milk, and whipped topping. Spread across the strawberry layer.



Top pudding layer with blueberries.



Spread the container of whipped topping over the blueberry layer.


  1. Garnish the top of the whipped topping with strawberries and blueberries. You’re done!


  1. I sometimes sprinkle with chopped walnuts.


Part Time Vegan –

Sunshine and Lemons

rwb delight

Posted in Baking, Cake

Lemon Poppy Seed Cake

So I have been trying hard to go gluten free, but its challenging when ya have a sweet tooth. But I finally have a cake recipe that tastes great not gritty and who knew its also keto friendly. I am not on any keto diet.

I am not a vegan but i eat mostly plant based food and now and then I enjoy things like real sour cream, butter or some not much beef but it must be from grass fed cows, eggs and some chicken now and then so I guess I am flexitarian.

But a friend of mine who was  on keto for a bit said this could also be used in that as well.

I just know i like it and when i bake i like things to taste good , moist not sandy like some gf recipes do. So heres my version

Lemon Poppy Seed Cake  (Keto friendly)

What you’ll need:


1/2 cup Daisy sour cream its gluten free

1/4 cup lemon juice plus 2 tbspn more for glaze

1/3 cup sugar substitute for baking

1 tbsp lemon zest buy organic since your using the zest

3 eggs

2 cups almond flour

1 tbsp poppy seeds

1 tsp baking soda


1/2 cup powdered sugar substitute (I used Swerve confectioners)

2-3 tbsp lemon juice (or as above, 1 1/2 tbsp lemon juice & 1 tbsp heavy cream)

2 Tblspoon lemon Zest 1 in cake on for frosting

In a bowl, stir together your sour cream and lemon juice. Add in your sugar substitute and whisk until it has dissolved.

Whisk in each egg, one at a time before mixing in your almond flour.

In a separate bowl, stir together your baking soda and 2 tbsp lemon juice. It will bubble, but keep stirring.

Pour into the cake batter and mix thoroughly, mix in your poppy seeds and lemon zest

Pour into a 10 inch bundt pan

Bake at 350 for 40 minutes.


Once the cake is done and the cooled down, time to make the glaze.

Glaze whisk together your powdered sugar substitute and lemon juice and zest until nice and smooth. If you decided to use the cream version – do the same thing, just mix them all together until it’s nice and smooth.

TaDa !!!

This makes 8-  10 slices.


Note you can also substitute the Lemon juice and Zest  for Orange or Lime juice and zest and if your not a poppy seed fan don’t add them.

A good cook and baker learns the method then can create a recipe or take any recipe and make it their own.


lemon poppy



Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.