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.
Pour into an UNGREASED ANGEL FOOD BUNDT PAN.

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.

Enjoy

Tips

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 Recipe

Blueberry Lemon Cake

This Blueberry Lemon Cake is loaded with juicy blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

It’s not too sweet and not too tangy, but just right. This is my favorite tea and coffee cake and also easy to make.

INGREDIENTS

1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup swerve sugar substitute
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
2 teaspoons lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon optional
Powdered sugar1 tablespoon to sprinkle top of cake.

SERVING SIZE

8-10 People

TOTAL TIME

1 Hour, 30 Minutes

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.

2. Whisk together 1 cup of the flour, baking powder, and salt.

3. Beat the swerve sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.

4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.

EQUIPMENT

You’ll need an 8-inch springform pan for this recipe.

Blueberry Lemon 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

 

 

Instructions:

 

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 –  https://wordpress.com/view/flexitarianforlife.wordpress.com

Sunshine and Lemons https://wordpress.com/post/sunshineandlemons963625434.wordpress.com/162

rwb delight

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.

Posted in Baking, Desserts, Food, Foodie, Life, Recipes, Uncategorized

Applesauce Walnut Honey Cake

Applesauce Walnut Honey Cake

INGREDIENTS

3 ounces walnut halves (about 3/4 cup)

Unsalted butter, room temperature, for pan

1 1/2 cups all-purpose flour, plus more for pan

1 cup raw honey, plus 2 to 3 tablespoons more for glaze

1 cup unsweetened applesauce

3 large eggs, room temperature

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees with rack in center.

Spread walnut halves in a single layer on a rimmed baking sheet.

Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes.

Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.


Butter and flour an 8 1/2-inch spring-form pan; set aside.

In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved.

Add eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt, and ginger.

Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes.

Remove cake from pan, and place on a serving plate. Poke about 20-25 small holes in cake.

While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze.

Serve warm.