Basic Sponge Cake Recipe
| 6 1 cup 1 Tb 1/2 tsp 1 cup |
Eggs Sugar Lemon juice Grated lemon rind Flour |
| Oven Temp ~ 325° Baking Time ~ 15 Min. Pan Type ~ 10x15x1-inch jelly roll pan |
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind.
Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Red Velvet Cake Recipe
Red Velvet Cake Recipe Ingredients
1/2 cup shortening (do not substitute butter or margarine)
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour, presifted
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 bottle red food coloring
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar
Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended. In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth. Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.
Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.
Need A Cake Mix
Substitute This Recipe for Any Box Mix
| 3 1/3 Cups 5 Tb 7 2/3 Cups 3 Tb 11 Cups |
Solid Vegetable Shortening Double Acting Baking Powder Sugar Salt Sifted Flour |
In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut in shortening with two knives or a pastry blender until the mixture looks like cornmeal and shortening is evenly distributed.
Divide the cake mix into six equal portions (about 3-1/2 cups each). Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in a cool, dark place for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8″ cakes or one 13×9″ cake.
| 1 White Cake Size Mix 2 1/3 cups all-purpose flour 1/3 cup nonfat dry milk 3 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups white sugar 1/2 cup plus 1 tablespoon shortening Preheat oven to 350F. White Cake: |
RECIPES
Yellow Cake
| 3 1/2 Cups 1 tsp 2 3/4 Cup |
Cake Mix Vanilla Eggs Milk |
White Cake Use 3 medium egg whites in place of 2 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.
Spice Cake Add to the dry ingredients:
| 1 tsp 1/2 tsp 1/4 tsp |
Ground Cinnamon Allspice Cloves |
Chocolate Cake Add to the batter after initial blending:
| 2 Tb 2 Squares |
Milk Unsweetened Chocolate, Melted |
| Oven Temp ~ 350° Baking Time ~ 30 – 40 Min. Pan Type ~ two 8 inch or one 9 x13 pan |
Preheat oven, grease and flour cake pans and set aside.Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add eggs, vanilla and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.
Pour into prepared pans and bake until cake springs back when pressed lightly in center and begins to pull away from edges of pan.
Baked Cheesecake
Directions
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1
Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10″ springform pan; set aside.
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2
Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
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3
Lay a sheet of aluminum foil that has been bent up slightly to form a “foil tent” over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
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4
Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
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5
Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
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6
OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan’s inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.