Lemony Angel Food Cake

Ingredients

For the Cake

o o o o o o o o

1 cup sifted cake flour, (not self-rising) 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure anilla e!tract 1/" teaspoon salt 2 cups sugar 2 cups water # lemons 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour (not self-rising) 1/" teaspoon salt 1 1/2 cups hea y cream, chilled 1 tablespoon finely grated lemon zest

For the Candied Lemon-Peel Flowers

o o o

For the Lemon Cream

o o o o o o

Directions
1$ %ake the cake& 'reheat o en to (2) degrees, with rack in lower third of o en$ *ift flour and 1/2 cup sugar into a bowl$ 2$ +hisk whites with a mi!er on medium speed until frothy, about 1 minute$ ,dd lemon zest and juice, cream of tartar, anilla, and salt- continue whisking until soft peaks form, about 2 1/2 minutes$ +ith mi!er running, gradually add remaining cup sugar$ ($ .ncrease speed to medium-high- continue whisking until firm, not stiff, peaks form, about 2 minutes$ *prinkle whites with 1/( of the flour-sugar mi!ture$ /sing a rubber spatula, gently fold to combine$ *prinkle remaining flour-sugar mi!ture o er whites in 2 additions- gently fold to combine$ "$ 0ransfer batter to a 11-inch angel food cake pan with legs$ 2ently run a knife through the center of the batter to remo e any air bubbles$ 3ake until a tester inserted into center comes out clean, ") to )1 minutes$ )$ 4emo e pan from o en, and in ert onto its cooling legs (if your tube pan doesn5t ha e legs, in ert it o er the neck of a wine, or similarly shaped, bottle to cool)- let cool, 1 1/2 to 2 hours$ 4un a knife around the inner and outer edges of cake to remo e$ .n ert onto a ser ing platter$ (/se a knife to separate cake from bottom of pan$) 6et cool on a wire rack$ /nfrosted cake can be stored in an airtight container for up to 2 days$ #$ %ake the lemon cream& 'repare an ice-water bath$ +hisk lemon juice, sugar, flour, and salt in a small saucepan o er medium-high heat$ 3ring to a boilwhisk constantly for 1 minute, until it thickens$ 0ransfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally$ %eanwhile,

whisk cream and lemon zest with a mi!er on medium speed until medium peaks form, about ( minutes$ 2ently fold whipped cream into juice mi!ture in thirds$ 4efrigerate lemon cream, up to o ernight$ 7$ %ake the candied lemon-peel flowers& 8ombine sugar and water in a large saucepan o er medium-high heat, stirring until sugar dissol es$ 3ring to a simmer$ %eanwhile, using a egetable peeler, peel ( lemons to create # long strips (at least ) inches long and about 1/2 inch wide)$ 4emo e pith from strips using a paring knife$ 8ut tops and bottoms off remaining ( lemons- cut each in half lengthwise$ 4emo e flesh$ 8ut out # flowers from the peels using a 2-inch flower-shaped cookie cutter and remo e pith- cut indentations into petals for definition$ 'unch a hole in the center of each flower using a 1/"-inch plain round piping tip$ 9$ ,dd lemon-peel strips and flowers to the syrup$ 2ently simmer until translucent and tender, about () minutes$ 4emo e peels from syrup using a slotted spoon, and transfer to a wire rack set o er a parchment$ 6et dry slightly, about (1 minutes$ :$ 0rim strips to )-inch lengths, and roll each to form centers of flowers- fit into flower holes and let stand on wire rack until slightly dry but still sticky, about (1 minutes$ 11$ ;rost cake with lemon cream$ 2arnish with candied flowers$ *er e$

Almond & orange cake

Ingredients

2)1g butter 211g golden caster sugar 2 oranges, finely grated zest and juice " eggs )1g plain flour 2 tsp baking powder 2)1g semolina 211g ground almonds 121g 2reek yogurt cr<me fra=che to ser e (optional)

Orange syrup

2 oranges, zested and juiced 2 cinnamon sticks 27)g sugar (caster or granulated)

Method
1$ 0o make the syrup put all the syrup ingredients in a pan with )11ml water and bring slowly to a simmer, stirring until all the sugar has dissol ed$ 4educe the heat and simmer until syrupy, about 11 minutes$ 2$ >eat the o en to 1#18/fan 1"18/gas ($ 3utter and base line a 21cm springform cake tin$ 8ream the butter, sugar and orange zest until pale and fluffy$ 3eat the eggs then whisk in one at a time$ ($ *ift in the flour and baking powder and fold through along with the orange zest, semolina and almonds$ ,dd the orange juice and yogurt and stir gently$ 'our into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre$ "$ 4emo e the cake from the o en and pierce all o er with a skewer$ 'our half the hot syrup o er the warm cake$ 6ea e to cool$ )$ ?rizzle the cake with the remaining syrup and ser e with a large spoonful of cr<me fra=che if you like$

Chocolate marble cake

Ingredients

22)g butter, softened 22)g caster sugar " eggs 22)g self-raising flour ( tbsp milk 1 tsp anilla e!tract 2 tbsp cocoa powder

Method
1$ >eat o en to 1918/gas 1#18/gas "$ 2rease a 21cm cake tin and line the bottom with a circle of greaseproof paper$ .f you want to make life easy, simply put all the ingredients (e!cept the cocoa powder) into a food processor and whizz for 1-2 mins until smooth$ .f you prefer to mi! by hand, beat the butter and sugar together, then add the eggs, one at a time, mi!ing well after each addition$ ;old through the flour, milk and anilla e!tract until the mi!ture is smooth$ 2$ ?i ide the mi!ture between 2 bowls$ *tir the cocoa powder into the mi!ture in one of the bowls$ 0ake 2 spoons and use them to dollop the chocolate and anilla cake mi!es into the tin alternately$ +hen all the mi!ture has been used up (and if young kids are doing this, you@ll need to ensure the base of the tin is fairly e enly co ered), tap the bottom on your work surface to ensure that there aren@t any air bubbles$ 0ake a skewer and swirl it around the mi!ture in the tin a few times to create a marbled effect$ ($ 3ake the cake for ")-)) mins until a skewer inserted into the centre comes out clean$ 0urn out onto a cooling rack and lea e to cool$ +ill keep for ( days in an airtight container or freeze for up to ( months$

Orange Chocolate Marble Cake Recipe source - Joy of Baking Ingredients Bittersweet/Semisweet Chocolate - 140 gms,chopped(I used Morde Dark Compound) Instant Coffee powder - 1 tsp All purpose flour - 2 1/4 cups / 2 ! gms Ba"ing powder - 2 1/2 tsp Salt - 1/2 tsp #nsalted $utter - %/4 cup / 1&0 gms 'ranulated white sugar - 1 1/4 cups / 2!0 gms (est and )uice of 1 *range +ggs - % large,room temperature ,ogurt/sour cream - 1/% cup /-0 ml .il" - 1/2 cup /120 ml %ethod Method /reheat o0en to 1-0C1'rease and line a 102 Bundt tin or a 2l$/ 2 $3 !2 loaf pan1

In a small $owl mi4 together sugar and orange 5est until the sugar $ecomes moist and fla0orful16eep aside1 In a heatproof $owl, placed o0er a saucepan of simmering water, melt the chocolate with the coffee1 7emo0e from heat and set aside to cool to room temperature1*7

.icrowa0e the chocolate in a heatproof $owl for 1 minute on full power1Stir in the coffee powder,mi4 well and "eep aside to cool1

In another $owl sift together flour,$a"ing powder and salt1 In the $owl of 3our stand mi4er8or use a hand mi4er with a $owl9$eat the $utter until smooth1'raduall3 add the sugar and continue to $eat until the mi4ture is light and fluff31Scrape down the sides of the $owl as needed1 Add eggs one at a time $eating after each addition1Beat in the 0anilla and sour cream/3ogurt1

:ith the mi4er on low speed,alternatel3 add the flour and mil" to the $atter in three additions $eginning and ending with the flour1 7emo0e a little more than half of the $atter and place into a separate $owl1 ;o the remaining $atter stir, or $eat, in the melted chocolate and )uice of 1/2 an orange1 /lace the $atters into the prepared loaf pan $3 alternating spoonfuls of 0anilla $atter with the chocolate $atter1 ;hen, with the end of a wooden s"ewer or "nife, gentl3 draw swirls through the $atter to mar$lei5e it1 <on2t o0er mi41 Ba"e for a$out %!-40 minutes or until a toothpic" inserted into the center comes out clean1 7emo0e from o0en and place on a wire rac" to cool for a$out 20 minutes $efore remo0ing the ca"e from the pan to cool completel31 /ric" a few holes on top with a toothpic" and dri55le in the rest of the orange )uice1 Can dust the top of the ca"e with cocoa powder or powdered sugar1

Orange Yogurt Cake with Orange Glaze Recipe source - Sprinkle Bakes Ingredients =lour - 1 1/2 cups Ba"ing powder - 2 tsp Salt - 1/2 tsp Sugar - %/4 cup (est of 1 large *range ,ogurt - 1 cup(plain,unswee ened yogur ) +ggs - % >anilla e4tract - 1 tsp *il - 1/2 cup =or the gla5e =reshl3 s?uee5ed *range @uice - 1/4 cup /owdered sugar - 1 cup Method /reheat o0en to 1&!C1'rease and line a loaf pan18m3 loaf pan is smaller in si5e,so I had enough $atter for one medium and one small loaf pan9 /repare the sugar - ru$ orange 5est into the sugar with 3our fingertips till it $ecomes moist and fragrant1 Sift together flour,$a"ing powder and salt1 In a mi4ing $owl,add 3ogurt and whis" in the sugar1.i4 in eggs,0anilla and oil1 =old in the flour mi4 till 3ou get a smooth $atter1 /our into the prepared tins and $a"e for !0 minutes or till done18the smaller loaf tin too" 40 minutes and the medium one too" !0 minutes91 .a"ing the gla5e-.i4 together powdered sugar and orange )uice till 3ou get a thic" gla5e1 7emo0e from the tin and peel off the $a"ing paper and place the ca"es $ac" into the tin1/our the gla5e o0er the warm ca"e and let it cool in the tin1