57 may may cake Recipes

unsalted butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, heavy cream, pure vanilla extract (you may use lemon or almond flavoring instead)

blueberries, washed and dried (may also use frozen blueberries), superfine sugar, grated lemon rind, shortening, egg, vanilla extract, unbleached all-purpose flour, baking powder, salt, milk, butter, for the pan

cake flour (remove 2 1/2 tbsp. if using regular flour), baking powder, salt, butter, granulated sugar, vanilla extract, milk, egg whites, butter, sugar, vanilla extract, lemon juice (may be left out for a less tart taste), fresh pureed strawberry

angel food cake, cool whip (may use light or fat free), cream cheese (may use light or fat free), powdered sugar (1/2 16 oz box), milk, strawberries, granulated sugar (may use splenda or equal), orange juice

white cake mix, ingredients as needed to make cake according to package directions, strawberries, blueberries, sugar, divided (you may use splenda), instant white chocolate pudding mix (fat free, sugar free works fine), milk to make pudding as directed on package

fine-quality semisweet chocolate, unsalted butter, room temperature, sugar, eggs, cake flour, espresso powder (more may be added if you prefer a stronger coffee flavor) or 1/8 cup instant coffee powder (more may be added if you prefer a stronger coffee flavor), mascarpone cheese (cream cheese may be substituted), sugar, eggs, vanilla extract, cocoa powder

apple pie filling (may use sugar free), frozen blueberries, sugar (turbinado works great), white cake mix, light margarine, melted (may sub butter), toasted walnuts

sugar or 1/4 cup equivalent substitute, cornstarch, water, fresh blueberries (may substitute strawberries, blackberries, etc.), yellow cake mix, oats, divided, trans fat-free margarine , spread,divided, egg whites, brown sugar

butter, softened, plus extra for greasing, turbinado sugar, vanilla bean, split and seeds scraped, vanilla extract, eggs, all-purpose flour, plus extra for dusting, cake flour (or white flour that has been sifted), unsweetened cocoa powder, baking powder, salt, chopped hazelnuts (you may use other nuts if desired), butter, softened, powdered sugar, grenadine

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

angel food cake, cream cheese, softened, sweetened condensed milk, sugar, cornstarch, strawberry jell-o gelatin dessert, water, fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters), strawberry, for garnish, mint leaf, for garnish

cool whip lite, thawed, strawberry sorbet or 1 pint fat-free frozen yogurt, softened, jell-o brand strawberry gelatin (you may use sugar free low calorie if you prefer), cubed fat-free lb cake (13.6 oz.)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

mixed fruit, orange juice, eggs, beaten slightly, self-raising flour, nutmeg, cinnamon

semi-sweet chocolate chips , about 9 oz, sugar, milk, peppermint extract, eggs, separated and at room temperature, whipping cream, white angel food cake (may be homemade or store-bought), whipping cream (to garnish ) (optional)