1 1/4 cups sifted cake flour
1 1/2 cups superfine sugar
1 3/4 cups egg whites (from 14 large eggs), at room temp
1/4 t salt
1 1/2 t cream of tartar
2 t pure vanilla extract
1 t powdered sugar (for dusting)
Preheat oven to 350�.
Sift the flour with 3/4 cup sugar on waxed sheet of paper. Sift again on waxed paper & set aside. In a large bowl with an electric mixer, beat the egg whites with the salt on med speed until thick & foamy. Sift the cream of tartar over the whites. Increase the speed to high & continue to beat, moving the beaters around the bowl, until the whites have almost tripled in volume & form a mass of tiny, even sized bubbles. When the beaters are lifted, the whites should flop over onto themselves. Quickly whisk in the vanilla. Sprinkle 6 T sugar over the egg whites & beat on high until just incorporated.
Repeat with the remaining 6 T sugar, beating until the whites are glossy & form peaks when the beaters are lifted. Sprinkle 1/3 sifted flour mixture over the whites & using a baloon whisk, fold it in with 4 or 5 light but deep sweeping strokes. Repeat twice with the remaining flour, folding only until evenly incorporated. Do not overmix.
Using a spatula, transfer the batter to an ungreased 10 by 14" angel food cake pan. Run the spatula down deeply through the mixture once to break any air pockets. Bake in the lower third of the oven 45 mins, until the cake is golden & the top springs back when lightly pressed. Invert the pan & let the cake cool completely, about 1 1/2 hours. (The pan can be anchored by inserting a narrow necked bottle in the tube)
To unmold, run a knife aorund the sides of the cake to free it from the pan. Pull out the tube. Run the knife around the tube & under the bottom of the cake to free it completely. Invert on serving platter or serve it right-side up. Sift powdered sugar over top. Serve with raspberries & sweetened whipped cream, if desired.
Preheat oven to 350*
Cream until well blended:
1 cup real unsalted butter
1/2 cup sugar
Beat in well:
2 eggs
1tsp. vanilla
Combine:
2 1/2 cups of all purpose flour
1/4 tsp salt
1/2 cup baking cocoa
Add these dry ingedients in about 4 parts to the butter mixture, blend well. use hands to pat dough evenly into a greased 12/12 inch pan. Bake for 15 minutes.
While the dough is baking, combine in heavy sauce pan:
4 beaten eggs
1/4 cup butter
1/2 cup baking cocoa
2 cups brown sugar
1 cup flaked coconut
1 cup chopped nuts (any nut will do)
4 tbls all-purpose flour
1 tsp baking powder
1/2 tsp salt
2tsp vanilla
Spread onto cooked dough. Bake about 25 minutes. Let cake cool then ice with:
Mix:
3 cups confectioner's sugar
1 cup baking cocoa
Slowly add enough coffee to thin to spreading consistency. (May subsitute milk for the coffee.)
1 package (15 or 16 ounces) white angel food cake mix
2 1/4 cups miniature marshmallows
1/2 cup of milk
1/4 cup of white or cr'eme de menthe
1/4 teaspoon salt
6-10 drops of green food coloring
2 cups whipping cream
1 square (1 ounce) unsweetened chocolate
1/4 teaspoon shortening
Bake cake mix as directed on package. Cool. Split cake to make 3 layers. Heat marshmallows and milk over medium heat, stirring occasionally, until marshmallows are melted (about 5 minutes); remove from heat. Cool at room temperature until thickened (20-25 minutes). Stir in cr'eme de menthe, salt, and food color.
Beat whipping cream in chilled bowl until stiff. Fold in marshmallow mixture. Stack cake layers, spreading each top with 1 cup of the filling. Frost side of cake with remaining filling. Heat chocolate and shortening until melted; drizzle chocolate mixture by teaspoonfuls around top edge of cake, allowing it to run down side. Refrigerate until serving time.
This makes 14 servings and has 290 calories per serving. Enjoy!!
Preparation Time 20 mins plus chilling
Baking Time 45 mins
Makes 8 slices
5 1/2 oz plain flour
1 oz cornflour
10 egg whites
1/4 teaspoon cream of tartar
10 oz castor sugar
2 teaspoons vanilla essence
For the filling
6 oz plain chocolate
7 oz soured cream
2 teaspoons of orange juice
For the icing and decoration
8 fl oz double cream
5 oz low-fat natural yoghurt
1 oz plain chocolate curls
8 raspberries
1. Preheat oven to 350 F . Grease and flour a deep 9 inch ring tin Sift together flour and cornflower. Whisk eggwhites and cream of tartar until soft peaks form. Gradually whisk in sugar. Fold in flour mixture and vanilla with a metal spoon.
2. Pour mixture into tin. Stand tin on a baking sheet. Bake for 35-40 minutes or until the centre springs back when pressed. Invert tin onto wire rack. Allow cake to cool in tin.
3. For the filling, break up chocolate and melt in a heatproof bowl over a pan of simmering water. Remove from heat. Stir in soured cream and orange juice. Cool for 10 mins.
4. Turn out cake. Cut into 3 layers. sandwich together layers with the filling. Put on a plate. Whip the cream and yoghurt until soft peaks form. Spread over the cake and chill for 1 hour. Decorate with chocolate curls and raspberries.
One 22 oz box of Brownie Mix
Two 8 oz packages of Cream Cheese
2/3 cup sugar
One 8 oz can crushed pineapple (drained well)
sliced bananas (keep in lemon juice until used to prevent from turning brown)
Strawberry slices
One to Two ounces of semi-sweet chocolate (mini chips)
One TBSP Butter
1/2 cup chopped nuts
Preheat oven to 375. Mix brownie mixture according to directions on package. Line pizza pan with parchment paper and spread mixture onto pan. Bake for 15-20 minutes or until crust appears cracked. Allow to cool. Blend cream cheese and sugar with mixer until smooth. When crust is cool, spread cheese mixture over crust. Place pineapples, bananas and strawberries over top of "pizza" Melt semi-sweet chocolate and butter over low heat...drizzle over entire pizza, covering fruit. Top "pizza" with nuts and remaining mini chips.
Chill in refrigerator for about an hour and slice and serve.
1 large package Nabisco Nutter Butter Sandwich Cookies
1 large bag Reese's Peanut Butter Cup Miniatures (remove paper cups)
2 1/2 pounds ( 6-8oz blocks) cream cheese - softened
1 1/3 cups sugar
3 Tbs flour
1 1/2 tsp grated lemon zest (1 large lemon)
1 1/2 tsp grated orange zest 1 large orange)
5 whole eggs + 2 yolks
1/4 cups heavy whipping cream
1/4 tsp vanilla
Preheat oven to 400 degrees F. Butter the bottom and sides of a 9" springform pan. Crumb the cookies, and press into the bottom and 1/3 up the sides of the pan. Bake for 5-8 minutes or until golden brown. Cool completely.
Place 1 layer of peanut butter cups on the bottom of the pan. In the bowl of a mixer, combine the cheese, sugar, flour, lemon zest and orange zest. Beat well. Add the eggs, and the vanilla, and beat well. Add the heavy cream, and beat well.
Increase the oven to 550 degrees F. Pour the cheese mixture into the crust. Bake for 12 to 15 minutes. Reduce the heat to 200 degrees F and bake for 1 hour. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.
Serves 8 to 10