Ingredients
1 cup Powdered sugar
4 Eggs
1 Egg yolk
1 Tb Vanilla
1/2 cup All-purpose flour
1/4 cup unsweetened cocoa
1/8 tsp Salt
2 Tb butter, melted
Topping Ingredients
1 lb Strawberries, hulled, cut in half
1 Kiwi fruit, peeled, sliced1/8 inch
1/2 cup Blueberries
1/2 cup Raspberries
1 jar (10 oz) Apple jelly, melted
Method
- Preheat oven b 375 Degree, grease and flour pan. Place pan on baking sheet. Set aside.
- Combine powdered sugar, eggs, egg yolk and vanilla in large mixer bowl. Beat at high speed until mixture is very thick and double in volume (5 to 8 minutes). (Mixture should be light yellow and consistency of soft whipped cream.)
- Stir together flour, cocoa and salt in medium bowl. Gently stir flour mixture into egg mixture by hand, 1/4 cup at a time, just until flour mixture disappears.
- Gently stir melted butter into batter.
- Gently spoon batter into prepared pan. Bake until toothpick inserted in center comes out clean. Cool completely.
- To serve, decoratively arrange fresh fruit on top of cake.
- Drizzle melted jelly over top of cake and fruit.
- Makes 16 servings.
Ingredients
1 1/4 cups Flour
1 1/4 tsp Baking Powder
1 Egg
1/2 cup Sugar
1 tsp Cocoa
1/2 cup Butter
Almond Topping
1/2 cup Melted butter
1 cup Confectioners' sugar
1/2 cup Flour
1 Egg
1 tsp Almond extract
Method
- Preheat oven by 400 Degree.
- Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.
- Press into pan. Bake 20 minutes about 400 F.
Topping
- Beat egg and butter, add almond, then dry ingredients. Mix well.
Spread on base. Allow to set. Ice with chocolate icing.
Ingredients
2 1/2 cups All-purpose flour
1 cup Granulated sugar
3/4 cup Brown sugar, packed
1 tsp Baking powder
1 tsp Soda
1 tsp Salt
3/4 tsp Cinnamon
3/4 tsp Allspice
1/2 tsp Cloves
1/2 tsp Nutmeg
1 1/3 cups Buttermilk
1/2 cup Shortening
3 Eggs
Method
- Preheat oven by 350 Degree, Grease and flour 2 round layer pans,
- Measure all ingredients into large mixer bowl.
- Blend 1/2 minute on low speed, scraping bowl occasionally.
- Pour into pans. Bake until wooden toothpick inserted comes out clean.
- Cool 10 minutes and remove from pans.
- Enjoy with evening tea
Ingredients
8 Eggs, separated
1 1/4 cups Granulated sugar
1 tsp Grated lemon peel
1 3/4 cups All-purpose flour
1/2 cup (1 stick) Butter, melted and cooled
Topping and Garnish
6 Eggs
1 1/2 cups Granulated sugar
1 cup Lemon juice
1/2 cup Butter, softened
1/8 Salt
1 cup Flaked coconut
Method
- Preheat oven by 350 Degree, grease cake pans, line with parchment paper; grease paper. Dust with flour; tap out excess.
- To prepare cake, beat together egg yolks, sugar and lemon peel until light and fluffy. Sift flour over egg mixture. Gently fold in until almost combined. Stir in melted butter.
- Beat egg whites at high speed until firm, but not stiff, peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared pans; smooth tops.
- Bake cakes until golden and a wooden pick inserted in the center comes out clean. Transfer pans to wire racks to cool slightly. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely. Remove paper.
- To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.
- Transfer topping to a bowl; cool to room temperature. Cover with plastic wrap; chill for 1 hour.
- Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining topping over top and sides of cake. Press coconut onto sides. Garnish with jelly beans.
Ingredients
4 Egg yolks
2 Eggs
1/2 cup Granulated sugar
1 cup Sifted cake flour
1 tsp Baking powder
1 tsp Salt
1 1/2 Tb Warm water
2 tsp Vegetable oil
1 tsp Vanilla
Strawberry Filling
1 cup Whipping cream
1 Tb Sugar
3 Tb Prepared lemon curd, room temp
1 pint (3 1/4 cups) Strawberries, stemmed and chopped
Garnish
Powdered sugar
1 pint (3 1/4 cups) Strawberries
Method
- Preheat oven by 375 Degree, line 18 x 12 jellyroll-sheet pan with aluminum foil, coat with vegetable cooking spray.
- In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored.
- Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick.
- Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla.
- Spread batter evenly into prepared pan. Bake in center of oven until springy to the touch.
- Meanwhile, coat a clean dishtowel with powdered sugar.
- Invert hot cake onto towel. Gently peel off foil.
- Trim 1/2 inch off each short side of cake.
- Starting from long side, tightly roll cake and towel.
- Set on rack to cool completely.
Strawberry Filling:
- In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries.
- Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar.
- Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.
Ingredients
6 Eggs, separated
1 cup Granulated sugar
1 cup Finely ground slivered almonds
1 Orange grated peel and juice
1/2 cup Matzo cake meal
2 Tb Potato starch
1 Tb Powdered sugar
Method
- Preheat oven by 350 Degree, Do Not Grease Pan.
- Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
- BEAT egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange peel and juice; beat 1 min. or until well blended.
- Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
- Bake until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate.
- Sprinkle with the powdered sugar.
