Category: CAKES & PIES

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

SOUR CREAM DUTCH APPLE PIE

SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled

TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

RED VELVET CAKE

Can you remember your birthday parties from WAY WAY back?  I didn’t have many, but I can still visualize my 5th birthday party like I was looking through slides. One of the things I remember best was the red velvet cake my mom made.  Back then it wasn’t Duncan Hines or Pillsbury, it was scratch recipes.  I think I’ve reconstructed that recipe pretty well here.

Red Velvet Cupcakes  Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar

  • Preheat oven to 350˚. 
  • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
  • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
  • Add in eggs one at a time stirring after each addition. 
  • Now stand back and add red food coloring and vanilla extract and mix until combine. 
  • In a small bowl combine milk and vinegar. 
  • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
  • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
  • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
  • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
  • Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

  • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
  • Mix in vanilla extract. 
  • Add powdered sugar and beat until smooth. 
  • Frost and go wild – add nuts, sprinkles or cookie crumbs.

BANANA CREAM CHEESECAKE with CARAMEL AND MOCHA HOT FUDGE SAUCE

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise – loved that lady! Remember the Corn Flake Wreaths she made us for Christmas, well she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much
BLUEBERRY LEMON SAUCE CAKE

CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

  • Preheat oven to 350˚.
  • Sift together the flour, baking powder and salt.
  • In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
  • Add egg and beat until light and fluffy.
  • Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
  • Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

  • Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
  • Add the butter and allow to melt.
  • Add the sugars and salt, stirring until dissolved.
  • Add lemon juice and rind.
  • Bring to a boil, lower heat and simmer until desired sauce consistency.

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • Preheat oven to 325 degrees.
  • Line muffin tins with paper liners.
  • In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
  • In a large mixing bowl beat together the oil and sugar until well blended.
  • Add eggs, one at a time, blending to incorporate.
  • Add vanilla and maple extracts.
  • Gradually flour mixture until well blended and smooth.
  • Alternately fold in carrots and raisins.
  • Fill liners 3/4 full.
  • Bake 25 minutes until toothpick inserted comes out clean.
  • Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • In a small deep saucepan combine the sugar, lemon juice and water.
  • Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
  • Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
  • Remove from heat.
  • Using a wooden spoon, stir in heavy cream.
  • Transfer to a small bowl and allow to cool.
  • In a medium mixing bowl beat together the butter and cream cheese.
  • Add the powdered sugar and beat until smooth.
  • Add vanilla and maple extracts until incorporated.
  • Blend in caramel mixture.
  • Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

This recipe is also great as cupcakes.

    BROWN SUGAR CRUMB CAKE

    BROWN SUGAR CRUMB CAKE
    CAKE
    1/2 cups flour, sifted
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon sea salt
    1 JUMBO egg
    1/2 cup milk
    1 teaspoon vanilla

    • Preheat oven to 350°.
    • Prepare baking dish with cooking spray and a light flour dusting.
    • Sift together dry ingredients in a mixing bowl.
    • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
    • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
    • Spread batter into pan.

    TOPPING
    1 1/4 cup flour, sifted
    1 cup packed dark brown sugar**
    2 teaspoons cinnamon, sifted
    1/2 cup unsalted butter, melted

    • In a medium bowl sift together the dry ingredients.
    • Pour melted butter over dry ingredients and stir gently until crumbs form.
    • Sprinkle the crumbs over the batter.
    • Use a knife to swirl some of the crumb mixture down into the cake.
    • Bake 25-30 minutes or until toothpick comes out clean.
    **With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
    HOMEMADE BROWN SUGAR
    1 cup granulated sugar
    1 tablespoon Grandma’s molasses for light brown sugar 
    2 tablespoons Grandma’s molasses for dark brown sugar

    Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    I made this for Christmas dinner’s dessert, but it should have been a meal in itself. DEFINITELY making this one again and again!!
    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    CAKE
    4 eggs, room temperature
    3 cups flour
    2 teaspoons finely shredded orange peel
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    2 1/4 cups sugar
    1 1/2 cups canola oil
    1 teaspoon vanilla
    1/4 cup spiced rum
    1/2 cup golden raisins
    2 cups finely shredded carrots
    1 cup flaked coconut
    1 – 11 ounce can mandarin orange sections, drained WELL and coarsely chopped

    • Pour rum over raisins and set aside for at least an hour.
    • Preheat oven to 350 degrees.
    • Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
    • In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
    • In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
    • Add dry ingredients gradually until well blended.
    • Fold in carrots and coconut blending well.
    • Drain raisins and oranges WELL and fold in last.
    • Spoon batter into prepared pans.
    • “drop” pans to settle batter evenly.
    • Bake 30-45 minutes or until toothpick comes out clean.
    • Cool 10 minutes.
    • Remove layers from pans and remove wax paper.
    • Invert cakes onto rack and cool completely before assembling.

    *As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum. But my favorite way is to use Parrot Bay Coconut rum.

    ORANGE CREAM CHEESE FILLING
    6 ounces cream cheese, softened
    1/2 cup orange marmalade
    1/2 cup powdered sugar

    • In a medium mixing bowl beat cream cheese until fluffy.
    • Add orange marmalade and powdered sugar.
    • Spread half the filling between each layer.
    • Frost top and sides of cake.

    PINEAPPLE CREAM CHEESE FROSTING
    16 ounces cream cheese, softened
    1/2 cup butter, softened
    2 tablespoons pineapple juice
    2 teaspoons pure vanilla extract
    3 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Ice first layer and then add 2nd cake top and ice again including sides of cake.
    • Refrigerate 1 hour to set icing before serving.

    Cinnamon Chocolate Babka Muffins

    Cinnamon Chocolate Babka Muffins

    DOUGH

    1/2 cup whole milk, warmed 110 degrees

    1/4 cup sugar

    2 teaspoons instant rapid rise yeast

    1 large egg at room temperature

    2 cups all purpose flour

    1/2 teaspoon salt

    3 tablespoons unsalted butter at room temperature

    • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
    • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
    • Mix in the butter until well blended with no remaining chunks.
    • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
    • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

    FILLING

    3/4 cup milk chocolate chips

    1/4 cup brown sugar

    1 teaspoon ground cinnamon

    pinch of salt

    3 tablespoons unsalted butter at room temperature

    • Chop chocolate pieces in a food processor until small coarse pieces.
    • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
    • Set aside.

    EGG WASH

    1 egg, lightly beaten

    1 tablespoon heavy cream

    • Whisk together until well blended.

    STREUSEL TOPPING

    1/3 cup brown sugar

    1/4 cup all purpose flour

    3 tablespoons unsalted butter at room temperature

    • In a small bowl combine the brown sugar and flour.
    • Cut the butter in with a pastry blender until it resembles coarse crumbs.
    • Set Aside.

    ASSEMBLY

    • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
    • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
    • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
    • Sprinkle the filling evenly over the dough.
    • Roll the dough into a tight log.
    • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
    • Place each piece into you prepared tin or papers.
    • Cover with your tea towel and let rise 30 minutes or so.
    • Preheat oven to 350 degrees.
    • After 30 minutes, brush tops with the egg wash.
    • Sprinkle each with the streusel topping.
    • Bake for 15-20 minutes or until puffed and brown around the edges.
    • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

     

     

    BROWN SUGAR CRUMB CAKE & HOW TO MAKE YOUR OWN BROWN SUGAR

    BROWN SUGAR CRUMB CAKE
    CAKE
    1/2 cups flour, sifted
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon sea salt
    1 JUMBO egg
    1/2 cup milk
    1 teaspoon vanilla

    • Preheat oven to 350°.
    • Prepare baking dish with cooking spray and a light flour dusting.
    • Sift together dry ingredients in a mixing bowl.
    • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
    • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
    • Spread batter into pan.

    TOPPING
    1 1/4 cup flour, sifted
    1 cup packed dark brown sugar**
    2 teaspoons cinnamon, sifted
    1/2 cup unsalted butter, melted

    • In a medium bowl sift together the dry ingredients.
    • Pour melted butter over dry ingredients and stir gently until crumbs form.
    • Sprinkle the crumbs over the batter.
    • Use a knife to swirl some of the crumb mixture down into the cake.
    • Bake 25-30 minutes or until toothpick comes out clean.
    **With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
    HOMEMADE BROWN SUGAR
    1 cup granulated sugar
    1 tablespoon Grandma’s molasses for light brown sugar
    2 tablespoons Grandma’s molasses for dark brown sugar
    • Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

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    BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

    It’s our birthday! Our group is turning 1 year old. 
    Happy Birthday BAKING PARTNERS!!!!

    Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

    The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

    Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

    Prep time: 30 minutes

    Baking time: 50 to 55 minutes
    Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.
    Adapted from The Cake Bible by Rose Levy Beranbaum

    Dry Ingredients
    2 1/4 cups (8 ounces) cake flour
    1 1/2 cups + 2 tablespoons sugar
    1/2 teaspoons salt
    1/2 teaspoons baking soda
    1 ~ 2 tablespoons lemon zest
    Wet Ingredients
    ½ cup canola oil or sunflower oil
    3 large egg yolks
    2/3 cup water @ room temperature
    2 tablespoons lemon juice
    1 teaspoon Vanilla essence
    For Meringue
    1 ¼ teaspoon cream of tartar
    2 tablespoons sugar
    7 large egg whites
    • Preheat your oven to 325 degrees.
    • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
    • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
    • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
    • Add the cake flour, baking soda and salt to the bowl.
    • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
    • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
    • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
    • In a second large mixing bowl, beat the egg whites until they are foamy. 
    • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
    • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
    • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
    • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
    • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
    • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
    • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
    • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
    • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
    • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.
    Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.