Thursday, September 13, 2012
This cake is great for making strawberry shortcake too.
3/4 cup cake flour
3/4 cup superfine sugar (if you don't want to buy some, it's cool. You can always use regular sugar. If you have a small blender, you can turn regular sugar into superfine sugar by blending it for a minute)
6 eggs, separated into yolks and whites
1 1/2 tablespoons canola oil
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1 pint of heavy whipping cream
1 to 2 tablespoons sugar
diced or sliced fresh fruit
butter and cake flour for pans
1. Preheat your oven to 350˚ F. Butter the bottom and sides of your cake pan. Cut out a piece of parchment paper to fit on the bottom of your pan. Then butter the paper. Coat the bottom and sides with a thin layer of cake flour.
2. In a large bowl, mix 1/2 cup of the sugar with the egg yolks and beat until thick and pale yellow. Stir in the vanilla extract.
3. In a separate bowl, beat the egg whites until they are starting to form peaks. Then slowly add in the remaining 1/4 cup of sugar, a little bit at a time. Continue to beat the egg whites until they form stiff peaks.
4. Spoon half of the egg white mixture into the egg yolk mixture and fold them together gently, to minimize volume loss. Fold in the flour in small increments. Fold in the milk and oil. Gently fold in the remaining egg white mixture.
5. Pour the batter into your cake pan(s). Gently tap the sides to evenly distribute the batter and release any air bubbles.
6. Bake for 20ish minutes or until the top is just barely turning light brown. If you're using a dark or non-stick pan, then you may need to cook for a little longer. If you're using a glass or light aluminum pan, then cook for a little less time. I cooked my cake in a 12x12 shiny, aluminum pan and it was perfect in exactly 15 minutes. Watch the cake carefully.
7. As the cake cools, it will shrink a little bit. So when you pull it out of the oven, run a knife along the edges of your pan to make sure the cake will shrink evenly on all sides. Leave the cake in the pan to cool completely before removing it and peeling off the parchment paper.
8. This step is optional, but it will help if your cake ends up a little dry. Prepare some simple syrup by mixing 1/4 cup of sugar with 1/2 cup of water in a small saucepan. Stir to dissolve the sugar and just barely bring it to a boil. Then let it cool. Once it's cool, brush the simple syrup over the cake.
9. The whipped cream frosting I made was super simple. Mix 1 pint of whipping cream with 1 or 2 tablespoons of sugar and beat until the whipped cream is thick and spreadable.
10. Assemble your cake layers putting a layer of whipped cream and fruit in the middle. Then frost your whole cake with the rest of your whipped cream. Decorate with more fresh fruit.
Friday, March 23, 2012
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
Friday, March 16, 2012
2¼ tsp. instant yeast (1 packet)
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. I found this easiest to combine if I stirred in the honey first, then added the yeast. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a large, lightly oiled bowl, turning once to coat, and cover with a damp kitchen towel. Let it rise in a warm draft-free place, about 1 hour, until doubled in bulk.
Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.
Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.
*As always, anything mixed in a stand mixer can be mixed by hand.