Tag Archives: cakes
This vanilla layer cake is one of our bakery staples that we are frequently asked for and if you make it in a food processor it takes no time at all. As with most vanilla cake recipes, the list of ingredients is fairly standard, but factor in good-quality ingredients, careful measuring and weighing and setting the correct oven temperatures, and the result is fantastic. We use this as the basis of many a birthday cake, not least because it can be iced and decorated to any effect. Vanilla layer cake is a fairly simple dessert to make, and it is certainly cake that will be popular in your family. What makes this vanilla layer cake our favourite is the fact you can use different fillings, different tastes and adjust the recipe to any season to use fresh products.
Mocha soufflé is is a lightly baked cake made with egg yolks and beaten egg whites combined with coffee granules and cocoa powder. The word soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”—an apt description of what happens to this combination of custard and egg whites. When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with the top punctured and sauce poured on (for example, chocolate or vanilla). Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.
This recipe of an orange cake is a fancy dessert you may bake for your regular family evening or present it as a nice treat for your guests. This is the best orange cake recipe for me that you can make fast without spending too much time in the kitchen. You may cook several variations of this cake using suggestions we give you below the basic recipe of orange cake and make your own unique dessert. Using various fillings you may get orange coconut cake or orange poppy seed cake or many other fancy and delicious versions. There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds. Sweet oranges are widely used in sweet dishes – flavoured with caramel, cinnamon or orange flower water – or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a touch of bitterness to cakes and desserts.
The tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, owner of the Hotel Tatin who also did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart’s origin, Stéphanie baked a caramelized apple tart upside-down by mistake.
Panforte literally means ‘strong bread’. An apt description for this dense, fruit loaf that still retains its medieval flavour. Panforte is also known as Siena cake – Siena possibly being the first Italian city to use sugar and spices such as white pepper. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due on the seventh of February that year. There are references to the Crusaders carrying panforte, a durable confection, with them on their quests, and to the use of panforte in surviving sieges. Currently there are many shops in Italy producing panforte, each recipe being their jealously guarded interpretation of the original confection and packaged in distinctive wrapping. Usually a small wedge is served with coffee or a dessert wine after a meal, though some enjoy it with their coffee at breakfast.