Lemon Chiffon Cake Recipe. Zebra Cake | The Whimsical Cupcake. Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake.
I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. Like this: Orange Chiffon Cake Recipe. Orange Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. Coconut Cake Recipe. Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).
This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Preheat oven to 350 degrees F (177 degrees C). Coconut Cake: While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Adapted From: Foster, Sara. Yellow Butter Cake Recipe. Yellow Butter Cake: Preheat oven to 350 degrees F (180 degrees C).
Butter and flour (or spray with a non stick vegetable/flour spray) two 9 x 2 inch (23 x 5 cm) cake pans. In a bowl sift or whisk the flour with the baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Makes one - 9 inch (23 cm) layer cake. White Cake Recipe. White Butter Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper. While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.
Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a mixing bowl sift or whisk together the flour, baking powder, and salt. In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Makes one - 8 inch (20 cm) two layer cake.