Pineapple Pound Cake

Pineapple White Chocolate Pound Cake Recipe

 

3 cups 1 tsp 1/2 tsp 1 container (8 oz) 1 can (8 oz) 1 cup 2 cups 5 1 pkg. (6 squares) 2 tsp 1/2 cup

Flour Baking powder Salt Sour cream Crushed pineapple in juice, Butter, softened granulated sugar Eggs White baking chocolate, melted, cooled slightly Vanilla Flaked coconut Powdered sugar,

Oven Temp ~ 350°        Baking Time ~ 1 Hour & 10  Min.

Preheat oven, lightly grease and flour 12-cup Bundt tube pan or 10-inch tube pan.

Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
Bake until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

Lemon Sponge Cake

 Lemon Easter Sponge Cake Recipe

8 1 1/4 cups 1 tsp 1 3/4 cups 1/2 cup (1 stick) Topping and Garnish 6 1 1/2 cups 1 cup 1/2 cup 1/8 1 cup

Eggs, separated Granulated sugar Grated lemon peel All-purpose flour Butter, melted and cooled Eggs Granulated sugar Lemon juice Butter, softened Salt Flaked coconut

Oven Temp ~ 350°        Baking Time ~  25 - 30 Min.

Preheat oven, 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 and or marshmallow chicks.

Cream Sponge Cake Recipe

Satin Cream On Feather Sponge Cake Recipe

5 1 1/2 cups 1/2 tsp 1/4 tsp 1/2 cup 1 1/2 cups 1/2 tsp 1/4 tsp 3/4 tsp

Eggs Cake flour Baking powder Salt Cold water Granulated sugar Vanilla Almond extract Cream of tartar Powdered sugar

Satin Cream

Oven Temp ~ 325°        Baking Time ~ 1 Hour

Preheat oven, Do Not Grease Pan.

 Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl,
beat egg yolks 4 minutes. Gradually add the cold water and beat until
mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in
granulated sugar until it is completely dissolved, about 3 minutes. Beat
in vanilla and almond extract. Sift the flour mixture over the yolk
mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg
whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold
into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated
oven until top springs back when touched lightly. Invert pan
and cool.

Run a sharp knife around the edges of the cake to loosen it. Remove from
pan. Dust lightly with confectioners sugar.

Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.)

SERVING: Cut cake into slices and top each piece with Satin Cream.
Sprinkle cream with grated lemon zest

Blackout Cake Recipe

Blackout Cake Recipe

 
This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding, and chocolate crumb coating.

Chocolate Layer Cake

6 1 tsp 1 1/4 cups 1/2 cup 1/2 cup 1 tsp 6 Tb 1/2 tsp1 recipe 2 cups Blackout Cream 1/2 cup 2 Tb 10 oz. 1/4 cup 1/4 cup 4 Tb

Eggs, separated, yolks and whites Vanilla extract Sugar Cake flour Unsweetened cocoa powder Baking powder Unsalted butter, melted Cream of tartarBlackout Cream Crushed chocolate wafer crumbs ( approx. 40) Sugar Light corn syrup Semi sweet Chocolate chips Cornstarch Heavy cream Unsalted butter, cut into pieces

Oven Temp ~ 350°        Baking Time ~ 30 - 35 Min.

Preheat the oven. Grease and flour a pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel and roll firmly with a rolling pin. This is a job best suited for the kids in the family.

In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.

In a different mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into prepared pan.

Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.

Cut the cake in half horizontally, forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.

Blackout Cream

In a medium saucepan over low heat, combine 1 1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes.

In a small bowl, combine 1/2 cup of water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.

Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving.