Raspberry Lemon Heaven Cupcakes - Easy and Delicious Recipe
If you're anything like me, you buy bunches of bananas only to see them all ripen at the same second, so you miss your perfect banana-eating window of opportunity, whatever it is. For me, that window is tiny and complicated by the fact that I only like bananas on cereal or in a peanut butter and banana sandwich. I never eat them on their own. Oh, and I rarely have bread or cereal in the house. So why do I keep buying bananas, you may wonder? To bake with, of course. I think we can all get tired of banana bread, though, no matter how tasty it is. This chiffon cake has all the flavour of banana bread, but is light and airy. It's not as light as a plain sponge cake, but it absolutely melts in your mouth. And it's pretty easy, for something so huge and impressive looking, if I do say so myself. I made one at Christmas which I frosted with a thin layer of bittersweet ganache, but cream cheese frosting is my favourite here. Use your standard recipe, but lighten it up by beating in milk until it has a consistency more like whipped cream than dense frosting. I'd give you more precise instructions, but I made this months ago. In February, actually. That's my excuse for the rather grim light in the photos. I do have the cake recipe for you, at least! Banana Chiffon Cake Source: My mother's kitchen Bible 1960s Purity Flour cookbook 2 cups all-purpose flour 1½ cups sugar 3 teaspoons baking powder 1 teaspoon salt ½ cup vegetable oil (I used grapeseed) 5 egg yolks 1 cup mashed banana 1 teaspoon lemon zest ¼ teaspoon freshly grated nutmeg ¼ cup water 1 teaspoon vanilla 1 cup egg whites, at room temperature ½ teaspoon cream of tartar Your favourite cream cheese frosting, lightened with milk to a soft consistency (or chocolate ganache) Pistachios to garnish Sift dry ingredients into a large bowl. Make a well in dry ingredients and add oil, egg yolks, banana, lemon zest, nutmeg, water and vanilla and beat until smooth. Beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Gradually fold the batter into the egg whites. Turn into an ungreased tube pan and use a knife to cut through any large air bubbles. Bake for 1 to 1¼ hours, until a tester comes out clean. Invert to cool completely. Run a thin knife around the pan edge and tube to loosen the cake. Invert onto a serving platter and frost generously. Garnish with pistachios if desired. Oh, and guess what? I bought a bunch of bananas the other day...
Recipe by Paula. I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy! Makes 24 Ingredients: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt grated zest of 2 oranges 4 eggs 1 1/4 cup sugar 1 cup fresh orange juice 1 cup unsalted butter, melted 1 teaspoon vanilla Sanding sugar Directions: 1. Preheat oven to 350F. Grease 2 muffin pans. 2. In a bowl combine flour, baking powder, salt and orange zest. 3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. 4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. 5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. 6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
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Try to have your oil at room temperature and aerate your flour before measuring. This was not an easy recipe to perfect so for a good result, do not make any changes. - Jenny Jones
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¡Sabrosos, tradicionales y llenos de amor! Aprende cómo hacer dulces de leche usando solo un litro de leche, con esta receta tradicional.
