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Wednesday, March 31, 2010

Fruity Coconut Cake Roll

* 1 package (16 ounces) angel food cake mix
* 1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
* 3/4 cup cold fat-free milk
* 1 package (1 ounce) sugar-free instant white chocolate pudding mix
* 1 carton (8 ounces) frozen fat-free whipped topping, thawed
* 1/2 teaspoon coconut extract
* 2 medium kiwifruit, peeled and thinly sliced
* 2 cups fresh strawberries, sliced
* 1/3 cup plus 2 tablespoons flaked coconut, divided
* 2 tablespoons apricot spreadable fruit
* 1/2 teaspoon hot water

* Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
* Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
* For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.
* Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.
* Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers.

Yield: 12 servings.

Nutrition Facts: 1 slice equals 233 calories, 2 g fat (1 g saturated fat), trace cholesterol, 378 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

~~Light & Tasty | April/May 2006~~

Tuesday, March 30, 2010

Meringue Cups

* 3 egg whites
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon cream of tartar
* 3/4 cup sugar
* 1/2 cup lemon curd
* 1 cup sliced fresh strawberries
* 2 medium kiwifruit, peeled and sliced
* 1/2 cup fresh raspberries
* 1/3 cup mandarin oranges
* 1/3 cup cubed fresh pineapple

* Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
* Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
* Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 180 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 38 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.

Easter Meringue Cups | Simple & Delicious March/April 2006

Monday, March 29, 2010

Lazy Daisy Cake

* 2 eggs
* 1 cup sugar
* 1 teaspoon vanilla extract
* 1 cup cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 2 tablespoons butter

* 3/4 cup packed brown sugar
* 1/2 cup butter, melted
* 2 tablespoons half-and-half cream
* 1 cup flaked coconut

In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

Yield: 9 servings.

~~Reminisce | March/April 1994~~

Wednesday, March 17, 2010

St. Patrick's Day Cupcakes

* 1-3/4 cups all-purpose flour
* 2/3 cup sugar
* 1 package (3.4 ounces) instant pistachio pudding mix
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 eggs
* 1-1/2 cups milk
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
* 3/4 cup miniature semisweet chocolate chips
* 1 cup cream cheese frosting
* Green sprinkles and/or chocolate jimmies

* In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.
* Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

Yield: about 1-1/2 dozen.

~~Quick Cooking | March/April 2003~~

Tuesday, March 16, 2010

Mint Chocolate Cake

* 1 package (18-1/4 ounces) chocolate cake mix
* 1/2 cup butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon water
* 1/2 teaspoon peppermint extract
* 3 drops green food coloring
* 1-1/2 cups milk chocolate chips
* 6 tablespoons butter, softened
* 1/4 teaspoon peppermint extract

* Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
* Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
* For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Yield: 20-24 servings.

~~Country Extra | March 2001~~

Monday, March 15, 2010

Coconut-Mint Chocolate Cake

* 1/4 cup butter, softened
* 3/4 cup sugar
* 2 eggs
* 1 cup all-purpose flour
* 1/4 cup baking cocoa
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup brewed coffee
* 1 package (3 ounces) cream cheese, softened
* 3 tablespoons confectioners' sugar
* 1/3 cup heavy whipping cream
* 1 tablespoon plus 1-1/2 teaspoons flaked coconut
* 1/8 teaspoon mint extract
* 1 drop green food coloring, optional
* 1/4 cup butter, softened
* 1-1/4 cups confectioners' sugar
* 2 tablespoons baking cocoa
* 2 tablespoons heavy whipping cream
* 1 ounce unsweetened chocolate, melted and cooled
* 1/4 teaspoon mint extract
* 2 tablespoons flaked coconut, toasted

* In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined.
* Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers.
* For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 6 servings.

~~Cooking for 2 | Spring 2008~~

Sunday, March 14, 2010

Chocolate-Mint Shamrock Cupcakes

Celebrate the luck of the Irish with these adorable St. Patrick's Day Cupcakes. The best part of the recipe is how impressive they look, but how easy they are to make! The festive decorations are the magic of melted candy and gold dust.

* 1 package (18-1/4 ounces) chocolate cake mix
* Pencil, paper, scissors and waxed paper
* 1 cup light green candy coating disks
* 24 chocolate wafers
* 2 tablespoons corn syrup, warmed
* Gold pearl dust
* 2 packages (4.67 ounces each) mint Andes candies, chopped
* 1/2 cup heavy whipping cream

* Prepare and bake cake batter according to package directions for cupcakes; cool completely.
* Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
* Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
* Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake.

Yield: 2 dozen.

Editor’s Note: Pearl dust is available from Wilton Industries. Call 1-800/794-5866 or visit

~~Taste of Home's Cupcake of the Week Newsletter | 3/16/09~~

Saturday, March 13, 2010

Irish Barm Brack

* 1 3/4 cups brewed black tea, cold
* 1 cup packed light brown sugar
* 1 1/4 cups golden raisins
* 1/4 cup chopped candied citron
* 1 1/4 cups self-rising flour
* 1 egg, beaten

1. Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. Sift the flour into the fruit mixture, add the egg and beat well.
4. Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

Serves 10.

~~All Recipes~~

Friday, March 12, 2010

Irish Bannock

* 2 cups all-purpose flour
* 2 tablespoons white sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons butter
* 1 cup buttermilk
* 1/2 cup dried currants

1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Serves 8.

~~All Recipes~~

Thursday, March 11, 2010

Irish Soda Bread

* 4 cups all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 eggs
* 1 pint sour cream
* 1 cup raisins

1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Serves 20.

~~PRH Recipe~~

Wednesday, March 10, 2010

Cranberry Whole Wheat Scones

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar
1-1/2 teaspoons baking powder
1 teaspoon ground ginger or cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1/3 cup buttermilk
3/4 cup dried cranberries or dried currants
3 tablespoons rolled oats

1. Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).

3. Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.

Makes 12 scones.
*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, and Sweet 'N Low packets or bulk. Follow package directions to use product amount equivalent to 3 tablespoon sugar.

~~Diabetic Living~~

Tuesday, March 9, 2010

Rosemary-Citrus Scones

* Nonstick spray coating
* 1-3/4 cups all-purpose flour
* 1 cup rolled oats
* 1/4 cup sugar
* 1 tablespoon baking powder
* 1 tablespoon finely shredded orange peel
* 1-1/2 teaspoons dried rosemary, crushed
* 1/4 teaspoon salt
* 1/2 cup evaporated fat-free milk
* 3 tablespoons cooking oil
* 3 tablespoons refrigerated or frozen egg product, thawed

1. Spray a baking sheet with nonstick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.

2. On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.

Makes 12 scones.

~~Better Homes & Gardens~~

Monday, March 8, 2010

Ruby Red Winter Iced Tea

1/2 cup sugar
1/2 cup water
8 bags Red Zinger herb tea
12 cups brewed white tea*
Ice cubes
12 fresh rosemary sprigs (optional)

1. For syrup, in a small saucepan stir together the sugar and water; add tea bags. Cook and stir over medium heat until sugar is dissolved and mixture just comes to boiling. Remove from heat. Cover and let stand for 10 minutes. Carefully remove tea bags, gently squeezing to remove liquid.

2. Divide brewed white tea between two, 2-quart pitchers. Divide syrup between pitchers. Cover and refrigerate at least 4 hours or up to 24 hours or until chilled. Serve over ice with a rosemary sprig as a stirring stick, if desired.

Makes about 12 (8-ounce) servings.

*TO BREW 12 CUPS WHITE TEA: If using loose tea, divide 1/2 cup (about 1-1/2 ounces) tea between two large tea balls. Place tea balls, or 12 tea bags, in a large heatproof bowl or pitcher. Cover with 12 cups boiling water. Allow to stand 4 minutes. Remove tea ball or bags. Cool before refrigerating.

Sunday, March 7, 2010

Fresh Rosemary & Lemon Cupcakes

* 1/2 cup butter, softened
* 2 eggs
* 1-3/4 cups cake flour
* 2 tsp. finely chopped fresh rosemary
* 1-1/2 tsp. baking powder
* 1/2 tsp. salt
* 1 cup granulated sugar
* 1-1/2 tsp. lemon extract
* 1/2 tsp. vanilla
* 2/3 cup milk
* 2 tsp. finely shredded lemon peel
* 3 Tbsp. lemon juice
* 1 recipe Lemon Glaze

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes.

Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.

Makes 15 (2-1/2-inch) cupcakes.

~~Better Homes & Gardens~~

Saturday, March 6, 2010

Gluten-Free Chocolate Layer Cake

* Vegetable oil cooking spray
* 11/2 cups sugar
* 3/4 cup brown-rice flour
* 1/2 cup almond flour
* 3/4 cup unsweetened Dutch-process cocoa powder
* 1/4 cup quinoa flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 3/4 teaspoon coarse salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup low-fat (1 percent) buttermilk
* 1 ounce (2 tablespoons) unsalted butter
* 1 teaspoon pure vanilla extract
* 1 1/4 cups sugar
* 1/4 cup water
* 1 tablespoon plus 1 teaspoon corn syrup
* 5 large egg whites
* 3/4 teaspoon pure vanilla extract
* Pinch of salt

1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
3. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
4. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
5. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
6. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

Serves 8

~~Martha Stewart Living, April 2009~~

Friday, March 5, 2010

Poppy Seed Cake with Lemon Glaze

* 3/4 cup butter
* 4 eggs
* 2 cups all-purpose flour
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1-1/2 cups granulated sugar
* 1/4 cup poppy seeds (about 1 oz.)
* 1 8-oz. carton dairy sour cream
* 1 recipe Lemon Glaze

1. Let butter and eggs stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour 10-inch fluted tube pan; set aside.

2. In medium bowl combine flour, baking soda, and salt; set aside. In large mixing bowl beat butter on medium 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low after each addition just until combined. Spread evenly in prepared pan.

3. Bake 40-45 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Glaze. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over cake. Serve immediately or cover and refrigerate.

Lemon Glaze: In small saucepan heat 1/4 cup sugar, 1/4 cup lemon juice, and 2 Tbsp. butter over medium-low heat until butter is melted and sugar is dissolved.

Makes 16 servings.

~~Better Homes & Gardens~~

Thursday, March 4, 2010

Ginger Carrot Cake

* 4 eggs, lightly beaten
* 2 cups all-purpose flour
* 1-3/4 cups sugar
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 4 cups finely shredded carrots
* 2/3 cup cooking oil
* 1/4 cup orange juice
* 2 tsp. grated fresh ginger or 3/4 tsp. ground ginger
* 1 cup walnuts, toasted and finely chopped (optional)
* 1 recipe Double-Cream Cheese Frosting

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.

2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.

3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides.

Makes 12 servings.

Double-Cream Cheese Frosting: In large bowl beat together on low speed one 8-oz. pkg. cream cheese, softened; 2 Tbsp. whipping cream; and 1/4 tsp. salt until fluffy. Gradually beat in 5 to 5-1/2 cups powdered sugar. Makes 2-1/2 cups.

~~Better Homes & Gardens~~

Wednesday, March 3, 2010

Lemon Layer Cake with Curd and Blueberries

* Vegetable oil cooking spray
* 1 1/2 cups cake flour (not self-rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup plus 2 tablespoons granulated sugar
* 1/2 cup skim milk
* 1/3 cup canola oil
* 1 1/2 teaspoons pure vanilla extract
* Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
* 4 large egg whites, room temperature
* 1 tablespoon confectioners' sugar
* 4 large egg yolks, lightly beaten
* Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
* 1 1/3 cups granulated sugar
* 1/3 cup cornstarch
* Pinch of salt
* 1 teaspoon pure vanilla extract
* 1 1/3 cups blueberries, lightly crushed

1. Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.
2. Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
3. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.
4. Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Divide batter among prepared pans. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Remove parchment; reinvert. Let cool completely.
5. Make the lemon curd: Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes.
6. Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour (up to 1 day).
7. Fold blueberries into curd; set aside. Trim top and bottom of one cake to be flat. Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with 1 cup curd. Repeat with trimmed halves for second and third layers. Top with untrimmed top layer. Dust with confectioners' sugar.

Serves 10

~~Martha Stewart Living, June 2006~~

Tuesday, March 2, 2010

Lemon Meringue Cake

* 1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 3 large eggs, separated, room temperature
* 3/4 cup superfine sugar
* 1/4 cup vegetable oil
* 1 teaspoon grated orange zest
* 1 teaspoon grated lemon zest
* 4 tablespoons fresh orange juice
* 2 tablespoons fresh lemon juice
* Pinch of cream of tartar
* Lemon Curd
* Swiss Meringue

1. Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
2. Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
3. Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
4. In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.
5. Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.
6. Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.
7. Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.
8. Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Slice using a knife dipped in hot water and wiped dry.

Serves 8 to 10

~~Martha Stewart Living, April/May 1994~~