In the Oven: Buttery Pound Cake with Salty Caramel Glaze

We’re going to be continuing with cakes for a while. Last time, a sheet cake; this week it’s a pound cake with a twist! Will you gild the lily, or leave it as a plain pound cake?

Posting date is April 26!

Buttery Pound Cake with Salty Caramel Glaze
 
Author:
Yield: 1 9- by-5-inch (23-by-12-cm) loaf • about 10 servings
Ingredients
For the Buttery Pound Cake
  • 1 cup (130 g) all-purpose flour
  • ¾ cup (90 g) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 ounces (170 grams) unsalted high-fat/European-style (cultured) unsalted butter, softened, plus more for the pan
  • 1¼ cups (250 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • ¾ cup (180 ml) heavy cream
For the Salty Caramel Glaze
  • ½ cup (110 g) firmly packed dark brown sugar
  • ½ cup (120 ml) heavy cream
  • 2½ ounces (5 tablespoons/70 g) high-fat/European-style (cultured) unsalted butter
  • 1¾ teaspoons fleur de sel
  • ¼ to ½ cup (30 to 55 g) confectioners’ sugar, sifted
Instructions
Make the Buttery Pound Cake
  1. Preheat the oven to 350°F (175°C) and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch (23-by-12-cm) loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper, dust with flour, and knock out the excess flour.
  2. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and kosher salt.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 4 to 5 minutes. Add the vanilla and beat again for about 15 seconds to incorporate. Scrape down the sides and bottom and turn the mixer to medium-low. Add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds.
  4. Turn the mixer to low and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  5. Transfer the batter to the prepared pan, smooth the top with an offset spatula, and bake until a skewer inserted into the center of the loaf comes out with a few moist crumbs, 55 to 65 minutes. (If the top of your cake begins to darken too much before it is done in the middle, tent the pan with aluminum foil and continue baking.)
  6. Place the pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen the cake from the sides of the pan, pull up on the parchment paper to lift the cake out of the pan, and place it directly on the cooling rack.
  7. You can eat the cake the same day it’s baked, but ideally you will want to wait 12 to 24 hours, as it tastes better on the second day. Glaze the cake the same day you plan on serving it. (This cake is also delicious sans glaze.)
Make the Salty Caramel Glaze
  1. In a medium saucepan over low heat, stir together the brown sugar, cream, and butter. When the butter is half melted, increase the heat to medium-high and bring the mixture to a boil. Whisking constantly, boil the mixture for 1½ minutes. Remove from the heat, whisk the mixture vigorously for 1 minute to release excess heat, and add ¾ teaspoon fleur de sel. Let cool for 5 minutes.
  2. Add ¼ cup (30 g) confectioners’ sugar and whisk until combined. Continue adding confectioners’ sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners’ sugar.
  3. Place the cake on a wire rack set over a half sheet pan covered in parchment (to catch the excess caramel and make cleanup easier). Use a bamboo skewer and poke several holes in the cake. Pour the warm caramel glaze over the cake to cover. If you are feeling generous, you can spoon any of the glaze that collected on the parchment below back over the cake one more time. Sprinkle evenly with the remaining 1 teaspoon fleur de sel. Cut off the very ends of the cake and discard. Slice and serve.
Notes
How to store: leftover pound cake, wrapped tightly at room temperature or in the refrigerator, keeps for up to 4 days. Some of us even prefer it cold.

 

In the Oven: Easter Coconut Sheet Cake

Next up is this festive Easter Coconut Cake.
Posting date is Sunday, 12 April 2015.

Easter Coconut Sheet Cake
 
Author:
Yield: 24 servings
Ingredients
For the Coconut Sheet Cake
  • 2½ cups plus 2 tablespoons (330 g) cake flour
  • 2¼ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 4½ ounces (9 tablespoons/125 g) unsalted butter, cool but not cold, cut into ½-inch (12-mm) cubes
  • 1½ cups plus 2 tablespoons (325 g) granulated sugar
  • 1⁄3 cup (75 ml) coconut oil
  • 1 large egg
  • 1 large egg yolk
  • 1½ teaspoons pure coconut extract
  • 1½ teaspoons pure vanilla extract
  • ¾ cup (180 g) cream of coconut
  • ¼ cup plus 2 tablespoons (90 ml) whole milk
  • 2 cups (180 g) lightly packed sweetened shredded coconut
  • 5 large egg whites
  • ½ teaspoon cream of tartar
For the Coconut Frosting
  • 5 large egg whites
  • 1¼ cups (250 g) granulated sugar
  • 12 ounces (3 sticks/340 g) unsalted butter, cool but not cold, cut into ½-inch (12-mm) cubes
  • 3 tablespoons cream of coconut
  • 1½ teaspoons coconut extract
  • 1⁄8 teaspoon kosher salt
  • 4 food dyes or gels
Instructions
Make the Coconut Sheet Cake
  1. Preheat the oven to 350°F (175°C) if your pan is metal and 325°F (165°C) if it's glass.
  2. Lightly spray a 9-by-13-inch (23-by-33-cm) glass or light-metal pan with nonstick cooking spray.
  3. Line the pan with parchment paper so that the paper overhangs the pan on two sides.
  4. Lightly spray the parchment and the sides of the pan.
  5. Alternatively, you can butter and lightly flour the parchment paper and sides of the pan.
  6. In a large bowl, sift together the flour, baking powder, and salt.
  7. Set aside.
  8. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on
  9. medium speed until light and fluffy, about 3 minutes.
  10. Add the coconut oil and beat until incorporated.
  11. Scrape down the sides and bottom of the bowl, add the egg, egg yolk, coconut extract, and
  12. vanilla, and beat until thoroughly combined.
  13. Scrape down the sides and bottom of the bowl.
  14. In a medium bowl, whisk together the cream of coconut and whole milk.
  15. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk
  16. mixture, and beginning and ending with the flour mixture.
  17. After each addition, beat on medium speed until incorporated, 10 to 15 seconds.
  18. Fold in the shredded coconut with a rubber spatula.
  19. In a separate bowl, whisk the egg whites vigorously for 1 minute.
  20. Sprinkle the cream of tartar over the whites and continue whisking until stiff peaks form.
  21. Gently fold one-quarter of the egg whites into the batter until almost combined.
  22. Fold another quarter of the egg white mixture into the batter until nearly combined.
  23. Finally, add the remaining egg white mixture to the batter and fold gently until completely combined.
  24. Pour the batter into the prepared pan and place in the oven.
  25. Bake the cake, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out with just a few moist crumbs, 42 to 48 minutes (if you're baking in a glass pan, you might need a few extra minutes).
  26. Transfer the pan to a wire rack and cool completely.
  27. Once the cake has cooled, you can gently lift the cake out of the pan using the parchment paper, if you want to—or you can serve it straight out of the pan.
Make the Coconut Frosting
  1. In the bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites and sugar
  2. together until combined.
  3. Set the bowl over a pan of simmering water (double-boiler method, see page 19), making sure the water does not touch the bottom of the bowl.
  4. Heat the mixture, stirring occasionally, until the sugar is completely dissolved and the color is a milky white, 2 to 3 minutes.
  5. The liquid should be warm to the touch.
  6. Place the bowl back onto the mixer fitted with the whisk attachment and beat on medium-high
  7. speed (start slowly at first) until smooth and fluffy, about 5 minutes.
  8. Remove the whisk attachment and replace it with the paddle attachment.
  9. Add the cubed butter, a few chunks at a time, and beat on medium-high speed (again, start slowly at first) until smooth and fluffy, about 5 minutes.
  10. If the buttercream breaks (i.e., looks like it is curdling), keep beating until it comes back together.
  11. Add the cream of coconut, coconut extract, and salt and beat for 10 to 15 seconds to combine.
  12. Divide the frosting evenly into four separate bowls.
  13. Add a drop or two of food dye to each bowl (a lighter touch is preferred here to emulate muted pastel colors), and fold until the color is uniform; you can leave one bowl white if you like.
  14. If you own four separate pastry bags, fit each of them with a round medium tip; if not, gather four zip-tight plastic bags and fit them with four round medium tips (if you do not have tips, just be prepared to cut a corner of each plastic bag).
  15. Fill each bag with a separate color of frosting; if using a zip-tight plastic bag, cut a small triangle from one of the bottom corners after filling it three-fourths with frosting and zipping the top.
  16. Hold the first bag about ¼ inch (6 mm) above the cake and apply pressure to pipe a dot or “egg” of frosting into the corner of the cake.
  17. Carefully pull the tip slightly up and off to the side to mimic the pattern of the cake in the photo on page 87.
  18. Choose the next color and pipe the next two or three dots or “eggs” diagonally underneath the first color dot (see photo 1).
  19. Pick up your third color and pipe four dots underneath the second row of dots.
  20. Then use the fourth and final color to pipe the 5 or 6 dots or “eggs” underneath the third row of dots (see photo 2).
  21. Continue this pattern across the top of the cake until the complete cake is covered (see photos 3 and 4).
  22. Place the cake in the refrigerator for about 30 minutes to set the frosting. Serve immediately.
Notes
How to store: the cake will keep in an airtight container at room temperature or in the refrigerator for up to 3 days. Bring to room temperature before slicing and serving.

 

In the Oven: Light & Lemony Jelly Roll Cake with Raspberry Cream Filling

Let’s celebrate Spring with a light and lemony cake… with a luscious raspberry filling. Posting date is March 29!

Light & Lemony Jelly Roll with Raspberry Cream Filling
 
Author:
Yield: 1 jelly roll cake • 12 to 16 pieces
Ingredients
For the Lemon Cake
  • 1 cup (130 g) cake flour
  • 1 teaspoon baking powder
  • 5 large eggs, at room temperature, separated
  • 1 cup (200 g) granulated sugar
  • Zest of 5 lemons (about 5 tablespoons)
  • 1 teaspoon lemon extract (see Baked Note)
  • 1⁄4 teaspoon cream of tartar
  • 1⁄4 teaspoon kosher salt
  • 2 tablespoons confectioners’ sugar
For the Raspberry Cream Filling
  • 1 3⁄4 cups (225 g) fresh raspberries
  • 1 3⁄4 cups (420 ml) heavy cream
  • 3 tablespoons confectioners’ sugar
  • 1 to 2 tablespoons Chambord liqueur (optional)
  • 1 teaspoon pure vanilla extract
For the Assembly
  • 2 tablespoons confectioners’ sugar, for dusting
  • Fresh raspberries, for garnish (optional)
Instructions
Make the Lemon Cake
  1. Preheat the oven to 400°F (205°C). Lightly coat the bottom and sides of a half sheet pan with nonstick cooking spray and line it with parchment paper. Lightly spray the parchment with the nonstick cooking spray.
  2. Sift the flour and baking powder into a small bowl. Turn the sifted ingredients onto a piece of parchment paper and sift them together one more time into the bowl. Set aside.
  3. Place the egg yolks in the bowl of a standing mixer fitted with the paddle attachment. Sprinkle 1⁄2 cup (100 g) granulated sugar over the yolks, and beat on high speed until the mixture ribbons and is very pale and thick, at least 5 minutes. Add the lemon zest and lemon extract. Beat until just combined, about 15 seconds. Transfer the mixture to a large bowl, and clean and dry the mixer bowl.
  4. Place the egg whites in the clean bowl and fit the standing mixer with the whisk attachment; beat on medium-high speed for 1 minute. Sprinkle the cream of tartar and salt over the egg whites and continue beating on medium-high until soft peaks begin to form, 3 to 5 minutes. Reduce the speed to medium, then slowly stream in the remaining 1⁄2 cup (100 g) granulated sugar and continue beating until the whites are glossy and stiff but not dry.
  5. Using a rubber spatula, gently fold one-third of the beaten egg whites into the yolk mixture. Gently fold half of the sifted flour mixture into the yolk mixture, then half of the remaining egg whites. Gently fold in the remaining flour mixture, followed by the remaining egg whites. Transfer the batter into the prepared pan and very gently smooth the top into an even layer with an offset spatula. Bake the cake until it begins to pull away from the sides, 5 to 8 minutes; keep a keen eye on it the whole time to avoid overbaking. You can also test for doneness by gently pressing in the center with your finger: If the cake springs back, it is done.
  6. Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. Run a knife under hot water, wipe dry, then run the knife around the edges of the still-warm cake. Remove the paper towels and sift 1 tablespoon confectioners’ sugar over the cake. Drape a very thin tea towel over the cake, then place a half sheet pan right side up on top of the tea towel. With a quick motion, invert the cake onto the back of the clean sheet pan, and remove the baking pan. Gently remove the parchment paper. Sift the remaining tablespoon of confectioners’ sugar over the cake. Trim a scant 1⁄4 inch (6 mm) off all sides of the cake. Starting with a short side of the cake, roll the cake up ever so gently, using the towel to support the cake as you go (it’s almost like a lift and turn motion)—the towel itself will roll up in the cake. Let the cake cool all rolled up in the towel, seam side down.
Make the Raspberry Cream Filling
  1. Chill the bowl of the standing mixer.
  2. Slice 1⁄4 cup (roughly 1 ounce/28 g) of the raspberries in half and set aside.
  3. Place the remaining raspberries in a food processor or blender and process or blend until com-
  4. pletely pureed. Push the raspberry mixture through a fine-mesh sieve into a large bowl. Discard
  5. the seeds left behind.
  6. Place the cream in the chilled mixer bowl and fit the mixer with the whisk attachment; whisk on
  7. medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, then continue to beat until soft peaks form, 3 to 5 minutes. Add the Chambord, if using, a tablespoon at a time, to taste, and the vanilla, and beat again until incorporated. Gently fold in the raspberry puree until the mixture is almost but not completely uniform (the striations in the mixture make it more visually interesting).
Assemble the Jelly Roll
  1. Unroll the cake gently onto a sheet of parchment on a flat surface. Spread the raspberry filling over the cake in an even layer. Sprinkle the sliced raspberries over the cream. Gently roll the cake back up, as tightly as possible (use the towel to help guide the cake if needed, but do not roll the towel into the cake). Place the cake, seam side down, on a serving plate, sift confectioners’ sugar over the top, cover gently with plastic wrap, and refrigerate for 1 hour to set.
  2. To serve, garnish with more raspberries, if you like, slice, and serve immediately.
Notes
How to store: the cake can be stored, tightly covered, in the refrigerator for 2 days (though it tastes best within 24 hours); allow it to sit out at room temperature for about 30 minutes before serving.

 

In the Oven: Blood Orange Tiramisu

Next up is this refreshing take on Tiramisu.

Posting date is the Ides of March – Sunday, 15 March!

In the Oven: Blood Orange Tiramisu
 
Author:
Yield: 16 - 20 Servings
Ingredients
  • 4 large eggs, separated, at room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 pound (455 g) mascarpone cheese, at room temperature
  • Zest of 1 blood orange (about 1½ tablespoons)
  • 4 tablespoons (60 ml) Grand Marnier
  • ¼ teaspoon kosher salt
  • 6 blood oranges, juiced (about 2 cups/480 ml)
  • 40 (4-by-1-inch/10-by-2.5 cm) ladyfinger cookies (we prefer Savoiardi)
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder
  • Chocolate shavings (optional)
Instructions
  1. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light and starts to thicken, 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. Transfer the mixture to a large bowl and clean and dry the mixer bowl.
  2. Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
  3. Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
  4. Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13-inch (23-by-33-cm) pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
  5. Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight (most people prefer tiramisu that has been chilled for at least 10 hours—if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve.
Notes
How to store: The tiramisu can be kept, tightly covered, in the refrigerator for up to 3 days.