How To make Lemon Feather Cakes
-MARY WILSON BWVB02B 4 lg Eggs; separated
1/4 c Sugar
1/2 c Sour cream
1/2 c Milk
1 ts Lemon extract
1 Lemon; finely grated zest of
1 1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground nutmeg
In a large mixing bowl, beat egg yolks and sugar with an electric mixer for 3 to 4 minutes, until thick and lemon colored. Set whites sides in a separate bowl. Wash and dry beaters and keep them handy. Whisk the sour cream, milk, lemon extract and lemon zest into the egg yolk mixture and set aside. Sift the dry ingredients into a bowl and reserve. Using the clean beater, beat the egg whites until they hold soft peaks. Whisk the dry ingredients into the liquid until just smooth. Fold in the egg whites. Cook the pancakes on a preheated greased griddle or skillet for about 1 1/2 minutes, flip and cook for about 1 minutes on the second side. Serve with warm blueberry sauce and whipped cream. From: Country Breakfast" by Ben Haedrick, Banton Books.) Source: San Diego Union Tribune, Nov 3, 1994. -----
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Lemon Verbena Drizzle Cake - Mary Berry Absolute Favourites: Episode 3 Preview - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: Mary cooks her delicious lemon verbena drizzle cake.
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Feathers & Flowers cake
Triple layered lemon cake, sandwiched with lemon buttercream & lemon curd, decorated with metal edible paints, sugarpaste feathers and buttercream roses. ????
Lemon Curd Souffle Tart - The Slice with Greg Lofts
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive—and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
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Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
My Secret Fluffy Vanilla Frosting
Unlike traditional buttercream, this Fluffy Vanilla Frosting is silky smooth, much fluffier and far less sweet. The texture is slightly denser than whipped cream, but unlike whipped cream that deflates within hours, this Frosting is stable for days. It pipes like a dream, and is straightforward to make.
It's actually an old fashioned frosting called Ermine Frosting. If you've never heard of it before, the ingredients and method will intrigue you!
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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