Posts Tagged ‘cake recipe’

Simple Sponge Cake Recipe

Tuesday, August 22nd, 2017

Decorated Sponge Cake via flickr user Eloise ElThis airy cake is a classic everywhere. The key is to not over-mix the batter, and to keep the oven closed throughout the baking time. If you would like to make just one whole cake (this recipe makes two 9″ cakes), up the baking time to 30-35 minutes. Enjoy!

What You’ll Need:

  • Parchment paper
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350°F and line two 9″ cake pans with parchment paper.
  2. In a large bowl, or the bowl of an electric stand mixer (fitted with whisk attachment), beat all room temperature eggs for one minute on high speed. After one minute and while still mixing, gradually add the sugar and continue beating for about 8-10 minutes; until mixture is light and fluffy.
  3. Add vanilla extract and mix until combine. In a separate bowl, whisk together the flour and baking powder. Sift into egg mixture a little at a time.
  4. Fold in with a spatula until just incorporated. Scrape the bottom to catch any unmixed flour, and stop folding in when no streaks of flour are visible. Over-mixing will cause the batter to deflate.
  5. Divide batter evenly among the two cake pans. Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
  6. Transfer warm cakes to a wire rack and remove parchment paper, let cool. Sprinkle confectioners’ sugar on top, add a whipped cream filling, decorate with fruit or top as desired.

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King Cake Recipes (and a little history)

Tuesday, February 28th, 2017

This week’s recipe post is in celebration of Mardi Gras and Fat Tuesday – which just so happens to be today! We’re featuring three recipes for King Cake, a dessert served throughout the Christmas season in honor of the three kings. More specifically, this dessert is served during “king cake season,” extending from The Twelfth Night (January 5th) to the day before Lent begins, or Fat Tuesday.

This cake-making tradition was brought to New Orleans from France, and was enhanced by decorating the cake in the official Mardi Gras colors (which originated in Christianity): purple for justice, green for faith and gold for power. Throughout history, a bean was baked inside of the cake as a token of good luck to the person who found it. More commonly now, a Jesus figuring or porcelain figure is baked into the cake as the lucky prize. The one who finds it becomes king (or queen) of the feast, and next year’s celebration falls into their hands.

King Cake - Eric Wagner/Flickr

Eric Wagner/Flickr

So no matter how big your celebration, or whether you choose to include the figurine or not, bake a King Cake and enjoy it with your friends.


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Lemon Chiffon Cake Recipe

Tuesday, March 29th, 2016

Today is National Lemon Chiffon Cake Day – a day to celebrate the invention of Chiffon Cake (by Harry Baker in 1927) and the genius of its fluffiness and delicious taste. The secret to Chiffon Cake is vegetable oil and egg whites, and the rich flavor balanced by the light texture.

So this may be an exaggerated celebration for “just” a cake, but we do have a recipe for a Lemon Chiffon Cake that will make you want to celebrate this dessert all year long.

You can choose to alter the amount of lemon based on your preferences, and garnishes are optional. Enjoy!

What you’ll need:

For the Lemon Topping

  • 1 cup heavy whipping cream
  • 3 cups lemon pie fillingLemons

For the Cake

  • 10-inch tube pan
  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 6 medium egg yolks
  • 3/4 cup water
  • 1 1/2 tablespoons lemon zest
  • 6 medium egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar


For the Lemon Topping

  1. Beat whipping cream to stiff peaks. Fold in lemon pie filling, chill until stiff.

Chiffon Cake

For the Cake

  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add oil, egg yolks, water and lemon zest, beat with an electric mixer until batter is smooth. Set aside.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Add 3/4 cup sugar slowly, beat until very stiff and shiny peaks form.
  4. Fold 1/3 of the egg white mixture into the batter, then fold in remaining mixture until streaks are gone. Place batter into ungreased 10-inch tube pan.
  5. Bake in preheated oven for about 60 minutes, or until toothpick test comes out clean. Invert cake and cool completely in the pan. Loosen edges when cool and remove from pan.
  6. Spread Lemon Topping across the top and edges of the cake, or, cut the cake into three even layers, spreading the topping between each layer and on top. Garnish with lemon slices, strawberries or coconut and serve!

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