Jun 242013
 

Tangerine Chiffon Cake (1) ~ Simple Recipes Dot Me

After purchasing many of the tangerines, known as cutie I found myself with too many tangerines in the fridge. So I decided to make a cake using the fresh squeezed juice from the tangerines. You can substitute with orange juice or even lemon juice.

In order to keep the cake light, I used sour cream frosting and garnished with honey caviar. The cake turned out awesome, the slightly citrus flavor of the tangerine, the tartness of the sour cream and the sweetness of the honey caviar were just a perfect and delicate balance in my palate.

Oh! Be aware that this recipe is for a small cake, 6 inches cake size…

Ingredients:

Chiffon Cake

2 eggs, separated
51 g cake flour
5 tablespoons sugar
¼ teaspoon salt
¾ teaspoon baking powder
¼ cup freshly squeezed tangerine juice
1 tablespoon Grand Marnier
¼ teaspoon cream of tartar
2 tablespoon canola oil
½ teaspoon vanilla extract

Sour Cream Frosting

1 cup sour cream
3 to 4 tablespoons sugar
½ teaspoon vanilla extract

Tangerine Chiffon Cake (2) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (3) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (4) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (5) ~ Simple Recipes Dot Me

Method:

Pre-heat oven to 325F.

Cover a 6 inch round pan with parchment paper.

In a medium bowl, sift flour, 3 tablespoons sugar, salt, baking powder together, whisk to make sure all the ingredients are combined thoroughly.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy. With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted. Set aside.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the dry ingredients, mix gently and add the tangerine juice and Grand Marnier. Mix the wet ingredients into the dry until completely smooth.

Fold the beaten whites into the rest of the batter by gently spooning one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them. Gently fold in the remaining third of the whites.
Spoon or gently pour the batter into the prepared cake pan. Place the pan in the middle of the oven and bake for 30 minutes at 325F and then 3 minutes at 300F, and a toothpick inserted into the cake comes out clean.

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, approximately 1 hour.

Tangerine Chiffon Cake (6) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (7) ~ Simple Recipes Dot Me

Sour Cream Frosting

In a medium bowl, mix all the ingredients.

Assembly:

Cover the cake with the sour cream frosting. Refrigerate for approximately 2 hours.

Garnish with honey caviar.

Serve cold

Tangerine Chiffon Cake (8) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (9) ~ Simple Recipes Dot Me

If you enjoy this simple recipe for tangerine chiffon cake you might want to check on Chiffon Cake with Lemon Curd or Chocolate Chiffon Mini Cupcake.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 052012
 

Soft banana sponge cupcake

As always, I am looking for banana recipes. This cake is very simple and easy to make, and it is delicious, light and very fluffy. The first time I used a loaf pan, and the cake just disappeared…this time I made them into small servings, so we can better control the portions.

This cake is great to serve as a snack and it stays moist and fresh for a couple of days. You can always dress these cupcakes up by topping with your favorite frosting.  I chose to keep it plain for the time being…

The cake/cupcakes will shrink a little once you remove them from the oven, but do not worry, it will not affect its texture. They will still be very light, moist and fluffy.

Ingredients:

3 eggs
1/3 cup sugar
¾ cup mashed banana
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup canola oil
½ teaspoon vanilla extract
¼ cup chopped walnut

Method:

Preheat oven at 325F.

In a bowl sift the flour with baking soda, baking powder. In another bowl mix the eggs, vanilla extract, sugar, mashed banana and mix until ribbon stage.

Add the flour mix to the egg and banana mix, mixing gently. Once the flour has been incorporated, add the walnut and the oil.

Pour into the prepared muffin cup (approximately 18 cups) and bake for approximately 25 minute at preheated oven or until an inserted wooden pick comes out clean.

Cool on the wire rack and serve.

I hope you enjoy this simple recipe for banana sponge cake.

You might want to check out other recipes using banana, such as banana muffins with walnut or banana bread with chocolate chips.

Curiosity Corner Jan 2013
Did you know that banana leaves, because of their size (large), flexibility and waterproof quality are often used as disposable plates in South Asia and Southeast Asia?

Thank you for stopping by Simple Recipes and have a great week!

Feb 132012
 

Cheesecake with strawberry

I hope you all had a great weekend…since tomorrow is Valentine’s Day I thought that this simple recipe of cheesecake decorated with bright red strawberry sauce would be appropriate for the occasion.

The cheesecake is very light when compared to the classic cheesecake. In a way it is between a cheesecake and a chiffon cake. This cottony cheesecake was adapted from Alex Goh’s recipe from Passionate About Baking.

Ingredients:

Cheesecake

1/3 cup sugar
3 eggs separated
1 ½ tablespoon butter
4 oz. cream cheese
1/3 cup milk
1 tablespoon lemon juice
5 tablespoon cake flour
2 ½ tablespoon cornstarch
½ teaspoon vanilla extract
pinch salt
pinch cream of tartar

Strawberry Sauce

1 lb fresh strawberry
3 tablespoon sugar
2 tablespoon water
½ lemon zest
½ tablespoon cornstarch dissolved in ½ tablespoon water

Method:

Cheesecake

Preheat oven to 325F
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the corn starch, egg yolks, vanilla extract, lemon juice, pinch of salt and mix well.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the cheese mixture to the egg white by folding gently and not deflating the egg white. Pour into a cake pan lightly greased and floured.

Bake cheesecake in a water bath for 1 hour and 10 minutes or until set and golden brown at 325F.

Strawberry Sauce

In a sauce pan place the strawberries and all the listed ingredients, first in high heat until starts to boil, then turn the heat to low and let is cook until the strawberries are soft and the sauce is reduced.

Add the corn starch diluted in water to the strawberries and continue mixing until the sauce turns thick.

Let it cool before serving with the cheesecake.

I hope you enjoy this simple recipes for a very light and yet tasty cheesecake and …

You might want to check out the vanilla chiffon cake with lemon curd or the meringue kisses cookies, they are perfect for Valentine’s Day!

 

 

Thank you for stopping by Simple Recipes and have a great week ahead!

 

 

Dec 192011
 

Chocolate cake with ganache

I love the combination of chocolate and raspberries. As a matter of fact, there is a small local restaurant that makes this kind of cake and my husband when in the area gets me a slice of it…well, after a while I thought that I may be able to make it. After searching for different recipes I decided to come up with my own, by mixing and matching various recipes.

The cake batter that I used is a chocolate chiffon cake, I thought that since the cake will be loaded with chocolate ganache it would be a good idea to use a lighter batter.

I have to admit that the cake turned out to be delicious, pretty (I should be more humble…), rich and loaded with calories, but worth every bite.

This cake has a very festive look therefore ideal for the Season…or if you are like me, everyday is special and can be celebrated, therefore, this cake is good at anytime of the year. Now seriously, I hope you can try this recipe one day 🙂

Chocolate Chiffon Cake

Ingredients:

5 eggs
¾ cup cake flour
¼ cup chocolate powder
2/3 cup sugar divided in 2 portions
1 ½ teaspoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
½ teaspoon cream of tartar

Method:

Heat the oven to 325 degrees.

In a large bowl, sift together the cake flour, chocolate powder, half of the sugar all the sugar, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.

With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the whites slowly and carefully into the batter using a spatula. Be very gentle as you fold in the whites.

Spoon or gently pour the batter into a ungreased square cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F.Insert a toothpick inserted comes out clean.

Remove from heat and invert the pan over a couple of inverted glasses by the rim of the pan. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.

Chocolate Ganache

Ingredients:

1 cup heavy cream
9 oz semi-sweet chocolate chips
1 tablespoon brandy (you can omit this)

Method:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat, bring to a boil point, then pour over the chocolate and whisk until smooth. Stir in the brandy if desired. Let the ganache cool before pouring over the cake.

Cake Assembly

Cut the cake in the middle. Place a layer of raspberry jam and cover with a layer of chocolate ganache. Gently replace the layer of the chocolate cake and cover the cake with more chocolate ganache by pouring from the middle and spreading throughout the cake and the sides.
Decorate with fresh raspberries.
Place the cake in the refrigerator until time to serve.

Curiosity Corner Jan 2013
Did you know that raspberries are considered one of the richest fruit for its antioxidants? Not only rich in Vitamin C but fiber as well.

IT IS THIS TIME OF THE YEAR AGAIN…HAPPY HOLIDAYS AND A LITTLE WISH FOR YOU…

Thank you for stopping by Simple Recipes and have a great Holiday Season!

 

Sep 042011
 

Vanilla chiffon cake with lemon curd

I hope you all are having a great weekend and for US friends, hope you are enjoying this long Labor Day weekend. I would like to share with you a recipe that it is easy and simple. The combination of the chiffon cake with lemon curd just works wonderful, especially if you like lemons. The lemons again are from my sister’s backyard…as you can see I am still enjoying them.

The cake is light and has a nice texture. It is sure more work since I had to separate the egg whites from the yolks and beat them separately, it is much simpler that it seems…so, don’t be intimidated.

Vanilla Chiffon Cake

Ingredients:

4 eggs
102 g cake flour
2/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

Method:

Heat the oven to 325 degrees.

In a large bowl, sift together the cake flour, all the sugar except 2 tablespoons, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.

With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Gently fold in the remaining third of the whites.

Spoon or gently pour the batter into a 10-inch ungreased angel food cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F, and a toothpick inserted into the comes out clean.

Read more: http://www.joyofbaking.com/WhiteCupcakes.html#ixzz2VlxBw6mX

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.

Lemon Curd

Ingredients:

4 egg yolks
1/2 cup sugar
2 lemons juiced
1 tablespoon lemon zest
3 tablespoon butter

Method:

In a heat safe bowl mix the egg yolk, sugar and whisk until smooth.
Add lemon juice and lemon zest.
Place the bowl in a double boiled pan and stir constantly until begins to thicken, approximately 7 to 10 minutes.
Remove from the heat and add the butter one spoon at the time until all melted into the curd.
Place a plastic wrap on top until cool down.
Refrigerate until needed.

Wish you all a wonderful Labor Day!

Curiosity Corner Jan 2013
Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Thank you for stopping by Simple Recipes!

 

 

Aug 082011
 

This is a recipe that I used to use when back in Brazil decades ago…and decided to revive it. It is simple and easy. It is three layers: caramel (which will melt), bananas, and the cake batter.
The cake batter is a recipe from a University classmate’s mom. I lost contact with her after moving to US and every time I make this cake I wish I could find her again.
This cake is great accompanied with a cup of your favorite tea.

Ingredients:

Caramel
½ cup sugar
¼ to 1/3 cup water

Cake batter
¾ cup sugar
1 stick butter
2 cup all-purpose flour
3 teaspoon baking powder
1 pack flan powder dissolved in 6 tablespoon milk
3 eggs

Banana sliced to cover a 9 x 9 pan

Method:

Caramel
Mix the sugar with the water and cook in medium heat until the sugar caramelized. Once turned brownish, pour in the pan, and every spread the caramel. Be careful since the pan will be very hot. Set aside and let it cool.

Once the caramel settle and cool down, place the sliced banana on top of the caramel.

Cake batter
In a bowl, beat the butter and sugar until light and fluffy. Add the egg one at the time by continuous beating. Add the flour and baking powder to the egg mix, beating gently. Add the milk with the flan powder dissolved in it. Put the batter on top of the layer of banana and bake in a pre-heated oven for 45 to 50 minutes.
Remove from the oven and flip the cake. Let it cool before serving.

Curiosity Corner Jan 2013
Did you know that bananas are naturally radioactive? It is because of its high levels of potassium and a small amount of potassium-40, which is the largest source of natural radioactivity found in animals and humans.

Thank you for stopping by Simple Recipes!

 

Jan 312011
 

Raspberry Almond Cake

This cake has a story…my husband and his best friend during a ski trip to Utah went to dinner in one of his favorite place in Salt Lake City, called Market Grill. Once they were back I could not hear the end of how good was their meals, specially the dessert. And surprisingly the dessert that they “glorify” so much was in the restaurant’s website. No need to further explain why I decided to make this cake (called torte in the website). I am sure that by now you all can imagine how happy my husband felt when I told him that I would try to make this cake. Although it seems complicated due to the length of the ingredients list, actually it is a pretty simple recipe. If you are interested in the original recipe please go to Market Grill, Salt Lake City site.

One more thing…this is my 100th post, so why not celebrate with a cake?

Ingredients:

Cake
3 egg whites
1 ¼ tablespoons sugar
¼ teaspoon cream of tartar
pinch of salt

3 egg yolks
1 ¼ tablespoons sugar
pinch of salt
1 ¼ teaspoons cornstarch
2 tablespoon melted cooled butter
1/3 cup finely chopped, lightly toasted almonds

Pastry Cream
1 7/8 cups milk
½ cup sugar
1/8 teaspoon salt
1 ¼ teaspoons unflavored gelatin
4 egg yolks
1 ¼ tablespoons flour
2 tablespoons cornstarch
1/3 cup milk (additional)
2 ½ tablespoons butter
1 ½ teaspoons vanilla
½ teaspoon almond extract
3 egg whites
3 tablespoon sugar (additional)
1 pint container of fresh raspberries

Method:

Cake
Beat egg whites with cream of tartar and salt until thick. Add sugar and contiue beating until peaks are stiff and shiny. Set aside. Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes).

Add cornstarch and mix well. Fold in the melted butter and chopped almonds.

Fold this mixture into egg white mixture. Divide batter between two loaf pans that have been lined with parchment.

Bake at 350 degrees for approximately 20 minutes or until lightly browned.

Cool in the pan.

Pastry Cream
Place 1 7/8 cup milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes , until the gelatin is soft.

Add sugar and salt, place over medium heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/3 cup milk.

Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts.

Beat egg whites and 3 tablespoons sugar until will hold soft peaks.

Fold hot mixture into egg whites until well combined and let cool.

Assembly:

On top of one sponge cake spread approximately ½ inch thick layer of pastry cream to within ½ inch of edge of layer.

Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another thin layer of pastry cream over raspberries.

Place the second layer of cake over pastry cream and press gently. Sift powdered sugar over top and decorate with the remaining raspberries.

Enjoy!

Thank you for stopping by Simple Recipes and have a great week!