William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-12-01 / 12. szám
íhe ytun&rten KítcheD Caraway Seed Cake 6 large eggs, separated 'A teaspoon salt 1 Zi cups granulated sugar 2 sticks softened, unsalted butter teaspoons caraway seeds 3 tablespoons chopped candied cherries I teaspoon vanilla extract I 'A cups flour Preheat the oven to 300 degrees. In a large mixing bowl beat the egg whites and salt until it foams. Slowly beat in one-half cup of sugar to get stiff peaks, then set aside. In another mixing bowl cream the butter and one cup of sugar until fluffy. Add the eggs one at a time, beating well, then add the caraway seeds, vanilla and cherries. Blend the flour into this mixture until smooth. Fold in half the egg whites until smooth, then gently add in the remaining whites. Butter and lightly flour a tube pan, then pour in the batter and poke using a spatula to remove any large air bubbles. Bake for 60 minutes or until a cake tester comes out clean. Cool cake in pan for 15 minutes, then finish cooling on a wire rack. Sprinkle with powdered sugar, then slice and serve. Chiffon Cake 2Za cups cake flour I Zi cups granulated sugar 3 teaspoons baking powder I teaspoon salt Zi cup canola oil Z* cup water 6 large eggs, separated I extra egg white I teaspoon vanilla extract Zi teaspoon cream of tartar Preheat the oven to 325 degrees. In a mixing bowl sift the flour, sugar, baking powder and salt, then make a well in the center. Add the oil, vanilla, water and egg yolks. Beat the mixture using a wooden spoon until its smooth. In another bowl beat the egg whites until they foam, then add the cream of tartar and continue beating until stiff peaks form. In small amounts gently fold the batter into the egg whites. Using a tube pan, pour in the batter and bake for 50 minutes or until a cake tester comes out clean. Remove the pan from the oven, invert and cool the cake. After the cake cools for 60 minutes, loosen the cake and turn out of the pan. Glaze the cake or sprinkle with powdered sugar and serve. Chocolate Cake I/2 cup cocoa powder I cup boiling water 1 stick unsalted butter 2 cups sifted all-purpose flour 2 cups granulated sugar 11/2 teaspoons baking soda 1 teaspoon salt 2 large whole eggs I/2 cup sour cream I teaspoon vanilla extract Preheat the oven to 350 degrees. In a large mixing bowl dissolve the cocoa powder into the boiling water along with the butter, then set aside to cool. In another bowl sift the flour, sugar, baking soda and salt together. In small amounts mix the dry ingredients into the cocoa water. Add the eggs one at a time, beating well after each. Add the sour cream and vanilla to make a smooth batter. Grease and flour a tube pan, then pour in the batter. Bake for 40 minutes or until a cake tester comes out clean. Cool the cake on a rack, then slice and serve to your guests. Simple Butter Cream I cup softened, unsalted butter 6/2 cups powdered sugar Zi cup light cream 2% teaspoons vanilla extract In a mixing bowl beat the butter until fluffy, then gradually add in a little sugar and a little cream while still beating. The sugar should be absorbed into the butter. Beat in the vanilla, then check for thickness. Add a tablespoon at a time of sugar to thicken or light cream to thin. The vanilla extract can be replaced with any flavoring you choose. To color the butter cream, use very small amounts of food coloring. For chocolate butter cream, melt two ounces of dark unsweetened chocolate in a double boiler, cool slightly, then fold into the butter cream. White Fruit Cake V* cup chopped candied red & green cherries I/2 cup golden raisins 2/3 cup chopped candied pineapple 1/3 cup candied lemon peel 1/3 cup unsalted chopped mixed nuts 1 teaspoon grated citrus peel % cup brandy 1/3 cup yellow cornmeal 2 cups sifted all-purpose flour Zi teaspoon baking soda I Zi sticks softened unsalted butter I Za cups granulated sugar 7 egg whites In a small mixing bowl soak the fruits and nuts in the brandy overnight Preheat oven to 325 degrees. Drain fruit/nut mixture for 60 minutes, then spread out on a piece of foil. Dust this mixture using the cornmeal mixed with a Zi cup of flour. In another mixing bowl sift in the remaining flour with the baking soda. Cream the butter with % cup of sugar and slowly stir in the flour mixture, fruits and nuts. Beat the egg whites gradually adding the one cup of sugar until they are stiff. Fold this mixture into the fruit mixture and blend well. Grease and line a tube cake pan with parchment, then pour in the batter. Bake for 90 minutes or until a cake tester comes out clean. Cool the cake in the pan for 60 minutes, then remove cake, peel off the parchment, slice and serve. 10 William Penn Life, December 2008
