Today we made Nigella Lawson’s Chocolate Cake (We skipped the coffee volcano– she tops the cake with espresso custard and burnt sugar)!
1C sugar, scant 1C cake flour, 1/3C plus 2T cocoa powder, 2t baking powder, 1t baking soda, 1/4t salt, 4 eggs, separated, 2 egg whites, 1/2C vegetable oil, 1/2C water, 1t vanilla extract
Preheat oven to 350F. Insert a baking sheet in the oven. Mix together 3/4C of the sugar and remaining dry ingredients. In separate bowl, whisk yolks, oil, water and vanilla. Gradually blend in the dry ingredients (but not with the whisk– because it gets gummed up). In separate bowl, beat, or whisk by hand, the 6 egg whites until soft peaks form. Gradually beat or whisk in remaining sugar until whites are thick, shiny and hold their shape. Beat a large dollop of whites into the cake mixture to lighten it, then a third at a time, fold in the remaining whites. Pour into an oiled tube pan and place on baking sheet in the oven. Bake 40 minutes or until springy and cake sides come away from the pan. You might want to sprinkle rum, or some other sugary alcoholic substance on the cake– you’re already eating sinful cake, so why not enjoy yourself?
Today we made Trifle!
Cake: 1/2C cake flour, 1/2C + 1T sugar, 4 eggs, separated, pinch salt, 1/2t cream of tartar, 1/2 t vanilla extract
Custard: 1 1/2C mlik 4 egg yolks, 1/2C sugar, 1/2t vanilla extract, 1/4C heavy cream, 1/2C raspberries, 1/2C blueberries, fruit spread, 1T rum
Preheat oven to 300F.
Sift flour and 1/4C sugar. In separate bowl, beat egg yolks.
In separate bowl, beat egg whites with salt until foamy. Beat in cream of tartar and remaining sugar until well blended.
Fold in egg yolks.
Add flour and vanilla. Blend well. Turn into two 8″ round cake pans lined with baking parchment. Bake for 30 minutes. Increase temperature to 325F and bake 10-15 minutes or until lightly browned. Cool and remove from pans.
Boil milk. Set aside. Mix egg yolks, sugar and vanilla until thick enough to form a ribbon.
Blend milk and egg mixture. Strain back into the saucepan. Cook over low heat until slightly thick. Do not burn. Add cold milk. Chill. Put one cake layer in the bottom of a wide bowl or on a large, round platter. Spread on fruit preserves. Sprinkle with rum.
Pour on half the custard.
Sprinkle on half the raspberries and/or blueberries.
Add the second cake layer. Spread on more preserves. Whip cream with sugar until thick.
Spread cream onto berries. Pour on remaning custard.
Add remaining berries.
Today I made Oatmeal Raisin Cookies!
1C butter, 1C brown sugar, 1/2C sugar, 2 eggs, 1t vanilla powder, 1-1/2C flour, 1t baking soda, 1t cinnamon, 3C oatmeal, 1 1/4C raisins
Preheat oven to 350F. Beat butter and sugar until fluffy. Add eggs. Mix together dry ingredients. Add to egg mixture. Beat well. Stir in oatmeal. Blend well. Stir in raisins. Drop by tsps onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned. Cool on racks.
Today I made Cinnamon Cake with Orange Glaze!
1C butter, 1C powdered sugar, 3 eggs, 1 3/4C flour, 1/2t cinnamon, 1/4t salt, 3T orange juice
Glaze: 3T orange juice, 2-3C powdered sugar
Preheat oven to 350F. Cream butter with sugar in electric mixer or by hand, until light and fluffy. Add eggs. Beat 10 minutes with electric mixer, or 30 minutes by hand. Sift together dry ingredients. Gradually stir into butter mixture, alternating with orange juice. Blend well. Spread evenly in buttered and floured tube pan. Bake 40 to 45 minutes or until lightly browned. Stir orange juice with powdered sugar until barely pourable.
Today I made No-Bake Fudge!
4C powdered sugar, 8oz cream cheese (fat-free, if desired), 4oz unsweetened chocolate, melted, 1 pinch salt, 1/2C chocolate covered almonds
Mix sugar with cream cheese until well blended.
Add melted chocolate and salt. Stir well.
Stir in almonds.
Pour into greased square baking dish. Spread evenly.
Freeze 3 hours. Cut into squares.