How did you like this pretty dessert?
Let’s celebrate Spring with a light and lemony cake… with a luscious raspberry filling. Posting date is March 29!
- 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
- 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
- 2 tablespoons confectioners’ sugar, for dusting
- Fresh raspberries, for garnish (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the bowl of the standing mixer.
- Slice 1⁄4 cup (roughly 1 ounce/28 g) of the raspberries in half and set aside.
- Place the remaining raspberries in a food processor or blender and process or blend until com-
- pletely pureed. Push the raspberry mixture through a fine-mesh sieve into a large bowl. Discard
- the seeds left behind.
- Place the cream in the chilled mixer bowl and fit the mixer with the whisk attachment; whisk on
- 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).
- 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.
- To serve, garnish with more raspberries, if you like, slice, and serve immediately.
Looks like we have a winner, for those that were able to find blood oranges in the market! Plus, a couple of rogue bakers make an appearance.
It’s the Ides of March – leave your links here for the Blood Orange Tiramisu!
Next up is this refreshing take on Tiramisu.
Posting date is the Ides of March – Sunday, 15 March!
- 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)
- 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.
- 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.
- Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
- 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.
- 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.
Nine Texas Sheet Cakes and one Orange Olive Oil Bundt Cake – winners all!
How’d y’all like this Texas-size cake?
Posting date is March 1, let’s bake!
- 2 cups (255 g) all-purpose flour
- 1 1⁄4 cups (250 g) granulated sugar
- 1 cup (220 g) firmly packed light brown sugar
- 3⁄4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1⁄2 cup (120 ml) well-shaken buttermilk
- 1 tablespoon pure vanilla extract
- 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) pieces
- 1 cup (240 ml) coffee
- 1⁄3 cup plus 1 tablespoon (35 g) unsweetened cocoa powder
- 1⁄4 cup (50 g) vegetable shortening
- 1 teaspoon baking soda
- 14 ounces (395 g) confectioners’ sugar (about 4 cups)
- 2⁄3 cup (165 ml) evaporated milk
- 4 ounces (1 stick/115 g) unsalted butter, cut into small pieces
- 1⁄2 cup (130 g) creamy natural peanut butter
- 1⁄4 teaspoon kosher salt 1 teaspoon pure vanilla extract
- 1 1⁄2 cups (225 g) salted roasted peanuts, finely chopped
- Preheat the oven to 350°F (175°C). Lightly spray a half sheet pan with nonstick cooking spray. Line the pan with parchment paper, then lightly spray the parchment and the sides of the pan. Alternatively, you can grease and lightly flour the parchment paper and the sides of the pan.
- In a large bowl, whisk together the flour, both sugars, and the salt. Make a well in the center of the bowl. Set aside.
- In a small bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla. Set aside.
- In a medium saucepan set over medium heat, stir together the butter, coffee, cocoa powder, shortening, and baking soda. Once the butter just begins to melt, increase the heat to medium-high and bring the mixture to a boil for 20 to 45 seconds, but no more. Pour the hot mixture into the well of the dry ingredients and fold it all together. The mixture should be nearly room temperature (if it is not, wait a few minutes). Add the buttermilk mixture to the chocolate mixture and whisk
- gently to combine.
- Pour the batter into the prepared pan and place in the oven. Bake the sheet cake until a toothpick
- inserted in the center comes out clean, 15 to 18 minutes, rotating the pan halfway through the
- baking time. Do not overbake; err on the side of slightly underbaked if you must.
- Start making the icing while the cake is baking (the icing must be applied to a hot cake to fuse
- Sift the confectioners’ sugar into a large bowl. (If you want to make sure your frosting is extra smooth, sift the sugar twice.)
- In a medium saucepan set over medium heat, stir together the evaporated milk, butter, peanut butter, and salt. Once the butter begins to melt, increase the heat to medium-high and bring the mixture just to a boil.
- Pour the hot mixture over the sifted confectioners’ sugar and whisk to combine. Add the vanilla and whisk again for 10 seconds.
- Pour the frosting over the hot cake and spread it into a consistent layer with an offset spatula. Sprinkle the chopped peanuts over the frosting and allow the entire cake and frosting to come to room temperature. Place the cake in the refrigerator for about 45 minutes to fully set the frosting.
- Slice and serve the cake cold (our preference), or bring it to room temperature first.
Just a few bakers tackled the cherry crisp this week. And Robyn went rogue with Nutella Chip Cookies (although one could argue that making a cherry crisp in February is pretty rogue itself).
Links here for the cherry crisp – what did everyone think?