This ube cupcake with ube wiss meringue buttercream is a simple, straight recipe that uses ube flavoring. Soft, delicate and definitely strong on the ube.
Samantha Merritt, the blogger behind Sugar Spun Run, shares her favorite desserts that incorporate that oh-so-delicious lemony flavor.
Do you like ube cake in bundt form? Look no further because this Ube Marble Bundt Cake gives you the perfect union of vanilla and ube in every slice.
After Sukkot, save your etrogs and make this tasty etrog cake.
Le bundt cake est un joli gâteau, originaire des États-Unis, en forme de couronne et généralement recouvert d'un glaçage royal. Élégant et savoureux, c'est un dessert idéal pour une fête d'anniversaire ou pour se régaler au quotidien. Nous vous proposons de découvrir notre recette de Bundt Cake au citron à réaliser en un tour de main.
The Fussy Palate - A blog about homecooked food and homemade goodies.
The famous Calamansi Muffins made popular by a cafe in island resort Boracay has been in my list to bake all these years. Thought it'd be a great idea to use up the last of my calamansi haul (for now) to bake into cup-size tart morsels. The recipe involves creaming the butter with sugar until light and fluffy which makes for a tender crumb. The liquid component uses freshly-squeezed calamansi juice with milk mixed in, which is almost like making buttermilk (soured milk) that gives the cake a light, soft mouthfeel. These really are more like cupcakes than muffins so couldn't resist an addition of icing like I did with the calamansi bundt cake I baked a few weeks ago. The calamansi flavor really shines through with every bite. I can't wait to bake again when I get ahold of more calamansi. Calamansi Muffins recipe adapted from here makes a dozen 120g (1/2 cup) freshly-squeezed calamansi juice 120g (1/2 cup) milk 180g (1 1/2 cups) all-purpose flour 5g (1 tsp) baking powder 2g (1/4 tsp) salt 112g (1/2 cup) butter, softened 200g (1 cup) granulated sugar 2 large eggs for the glaze: 60g (1/2 cup) confectioners' sugar 15g (1 TBSP) freshly-squeezed calamansi juice finely grated calamansi zest Preheat oven to 350°F. Prepare baking tray by greasing or using paper liners; set aside. Place calamansi juice and milk in a small bowl. Stir to combine and set aside. In another small bowl, whisk together the flour, baking powder and salt. In a mixer, cream butter over medium-high speed, adding sugar a tablespoon at a time. Once all the sugar is added, keep mixing until it is light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well after each addition and scraping bottom of bowl. Reduce speed to low. Add flour mixture in 3 batches alternating with calamansi-milk mixture and beat until just combined. Place batter into your prepared pan and bake until tester comes out clean, 18-22 minutes. Transfer in rack to cool for 10 minutes then take out from pan and let cool completely. To make the glaze, stir together the juice and confectioners' sugar. Spread about a teaspoon over tops. Grate calamansi if desired and let glaze dry. Happy baking!
Limoncello Lemon Cake - an irresistible lemon cake with Limoncello liqueur that is a must for any lemon lovers, topped with a sweet Limoncello glaze.
This ube cupcake with ube wiss meringue buttercream is a simple, straight recipe that uses ube flavoring. Soft, delicate and definitely strong on the ube.
Guava Cake with Cream Cheese Frosting is a great treat for any day of the week! This is my first #BundtBakers entry. I don't know why I didn't join earlier, because I really do
La bundt avocado e lime con glassa al lime è super soffice, umida e profuma, lasciatevi conquistare dal colore e dal sapore unico di questa torta!
Makes 1 (10-cup) Bundt cake
This is a favorite in my husband's family. Auntie Nel, who lives in Chino Hills, CA, can whip it up in no time like magic. She sent us a whole cake last year and it disappeared from the kitchen counter so fast I knew I had to learn to make it myself. I asked her for the recipe and she gladly sent it in the mail saying it's easier for her to write than "type" it in a facebook message :) After a few attempts, I am now ready to share it with you. I tweaked Auntie Nel's original recipe a little bit by changing the quantity of some of the ingredients i.e. less eggs, less oil, a little bit more sugar. Notice the pineapple extract stain on the recipe? ;-) You can enjoy this cake as is (like i did in the photo below), drizzle with a glaze or put fillings and frostings for special occasions. It is usually served flat side up. Auntie Nel's Pineapple Chiffon Cake Tools you'll need: Electric Mixer Tube Pan (ungreased) Wire wisk/spatula Ingredients: 2 1/4 cups cake flour 1 1/2 cups granulated white sugar (divided into two) 3 teaspoons baking powder 1/2 teaspoon salt 8 egg whites 5 egg yolks 1 teaspoon cream of tartar 1/2 cup canola or vegetable oil 2/3 cup pineapple juice (i use Dole 6-oz can; reserve extra juice for the glaze) 1/2 teaspoon pineapple extract or flavoring (optional; can also be increased to 1 teaspoon) 1 teaspoon lemon rind (optional) Procedure: Preheat oven to 325 degrees F. In a large bowl, combine the flour, 1/2 portion of the sugar, baking powder and salt. In a small bowl, whisk the oil, egg yolks, pineapple juice, pineapple flavoring or extract and lemon rind until blended. Make a well in the center of the dry ingredients and pour the liquid mixture. Mix manually until smooth. Set aside. Using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar. Gradually add the remaining half portion of sugar until stiff peaks form (see photo). Add your whipped mixture to the batter mixture and fold gently until blended. Be careful not to deflate the batter. Transfer into an ungreased tube pan. Cut through batter with a knife or spatula to remove air pockets. Bake on the lowest rack for 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Also, cake springs back when lightly touched. Note: Do not open oven to check cake before the 50-minute mark. Immediately turn cake upside down and balance it on top of any flat-bottom cup or a bottle/jar with a flat lid. This way, cake will not shrink while it cools. Cool completely for at least an hour. Run a knife around the side and center tube of pan to release cake. Transfer to a serving platter or cake stand. For the glaze, you will need: 2 cups confectioner's sugar 2 tablespoons butter, melted 2 to 3 tablespoons pineapple juice (i use leftover juice from the 6-oz can) Combine the confectioner's sugar, butter and enough juice to achieve a glaze consistency. Drizzle over the cake, allowing it to drape down the sides. Enjoy... and don't forget to share! :)
This chiffon cake is extremely light and fluffy, and has become one of my favourite cakes. You can serve it with whipped cream and any seasonal fruit.
Size matters, and so does shape. This truism is never as true as when you are baking in tube pans. Each has a specific purpose and usage, and they aren’t easily interchangeable. Does that mean that if you want to bake a Bundt and a chiffon cake or an angel food cake that you need different pans? The answer is a firm yes. Tube pans share one distinction: the tube down the center. But some have sloped sides, some drop straight from top to bottom, and some are decoratively fluted.
This confection’s a real winner—in taste and in looks! It’s impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota
Do you like ube cake in bundt form? Look no further because this Ube Marble Bundt Cake gives you the perfect union of vanilla and ube in every slice.
STRAWBERRY JELLO-O CHIFFON CAKE Share by: (Michelle Marie Mower) Ingredients: (A) 5 Egg Yolks 1/2 tsp Salt 80g Milk 60g Oil 45g Sugar (B) 100g Jell-O (Any Flavor) (C) 120g Cake Flour 1/2 tsp Baking Powder (D) 5 Egg Whites 45g Sugar A pinch of Cream of Tartar or 1/2 tsp Lemon Juice Steps: 1. Mix (A) until well combined. 2. Add in (B), and mix well again, then add (C) till well combined. 3. Whisk (D)'s Egg Whites till bubbles start to form before adding in Cream of Tartar or Lemon Juice. 4. Slowly add in sugar in 3 portions. Whisk till meringue reaches stiff peak. 5. Fold 1/3 of the meringue into the batter. 6. Continue folding in slowly another 1/3 of the meringue. 7. Transfer all the folded batter into the remaining meringue on the mixing bowl. 8. Slowly fold in until well combined. 9. Transfer batter into pan. (Tap as you transfer). 10. After transferring, continue tapping to release any bubbles trapped within. 11. Bake at 150 degrees Celsius / 1 hour. (My oven temperature). 12. Bake till desired brown and do a cake test to ensure cake to be fully baked. 13. Immediately remove from oven; bang the pan on the counter a few times and invert to cool down completely before removing from pan. ~ Happy Baking Michelle's Recipe! ~
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This limoncello poppy seed chiffon cake, with a tangy limoncello glaze, is a special occasion cake for the limoncello lovers in your life. Fresh lemon zest and juice enhance the lemon flavor of limoncello liqueur for a spectacular cake.
This beautiful, moist, dairy-free cake dates back to the Golden Age in Spain and is probably of Moorish origins. It’s known as a plava by Ashkenazim, pan d’España by Moroccan Jews, and pan di Spagna by Italian ones. All the recipes are virtually identical. This particular recipe was given to me by Natanya Eskin, a member of the Monday Morning Cooking Club. It is her grandmother’s and is an absolutely wonderful cake... proving that good baking is timeless.
Simple Bundt cake with the flavors of orange juice and champagne. Mimosa Bundt Cake By Sue Lau | Palatable Pastime This month for Bundt Bakers, the cake theme is cocktails. I knew right away that I wanted to make a Mimosa Bundt cake, because firstly, it reminds me of Mother's Day which is coming up soon. Second, I knew it was something I could do after spotting some champagne extract at the market, although I hadn't bought it at first because I didn't have any plan for it. As a food blogger, I have bought way too many ingredients on
Ingredients Egg yolk mixture 4 egg yolks 18 g castor sugar 40ml corn oil 1/2 tsp vanilla essence 120 g mashed banana 75 g cake flour 1/8 tsp salt (Sift flour and salt 2 times) Meringue 4 egg whites…
Simple is the best ^^, as it means basic and it's the starting point of many marvelous thing. Today, I made something that you will thing it's so simple, as the flavour of this chiffon is one of th
This tender, rich pound cake is sure to satisfy your dessert cravings- tastes amazing on it's own, or topped with frosting, ice cream, or berries and whipped cream!
Learn how to make a lemon-glazed Bundt cake with this simple and easy recipe that's perfect or a weekend treat.
This Brown Butter Pound Cake is rich and moist on the inside, and crisp and toasty along the edges. The browned butter adds a great distinct flavor.
This tender, moist Orange Bundt Cake is bursting with citrus and wears a pretty in pink blood orange glaze. Enjoy a slice during citrus season with your coffee or tea!
Simple Bundt cake with the flavors of orange juice and champagne. Mimosa Bundt Cake By Sue Lau | Palatable Pastime This month for Bundt Bakers, the cake theme is cocktails. I knew right away that I wanted to make a Mimosa Bundt cake, because firstly, it reminds me of Mother's Day which is coming up soon. Second, I knew it was something I could do after spotting some champagne extract at the market, although I hadn't bought it at first because I didn't have any plan for it. As a food blogger, I have bought way too many ingredients on
This adaptation of a traditional puto recipe is soft, pillowy and subtly sweet. You can have special puto that is easily prepared and made with basic ingredients. Enjoy!
A Filipino twist on the classic marble pound cake. Ube pound cake swirls together ube and vanilla batter to create a visually striking, delicious treat! Yield: 9x5-inch loaf cake
