Cakes fill craving for lemony sweetness
BY SANDY THORN CLARK May 17, 2011 10:36AM
Prepared pound cake forms the base of these frozen lemonade cupcakes. (Courtesy Nestle)
Updated: June 7, 2011 1:37PM
Two scrumptious lemon recipes - one for Lemon Bliss Cake from King Arthur Flour, the other for refreshing Frozen Lemonade Cupcakes from Nestle - are certain to please D.B. of Chicago, who requested unusual lemon desserts.
And, for readers like A.C. of Carol Stream who crave pumpkin year-round, Marlene Kroll of Chicago shares a Pumpkin Angel Cake recipe.
To make Pumpkin Angel Cake:
Allow 1½ cups (about 10) egg whites to stand at room temperature 30 minutes. Sift 1 cup cake flour, 1 cup sugar, 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg together twice; set aside.
In large bowl, beat egg whites, 1½ teaspoons cream of tartar, 1 teaspoon vanilla extract and ½ teaspoon salt on medium speed until soft peaks form. Gradually beat in additional ¼ cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, ½ cup at a time. Fold in ½ cup canned pumpkin.
Gently spoon batter into ungreased (10-inch) tube pan. Cut through batter with knife to remove air pockets. Bake on lowest oven rack at 350 degrees for 40 to 45 minutes, or until lightly browned and entire top appears dry. Immediately invert pan; cool completely 1 hour.
Run knife around sides and center of pan; remove to serving plate. Sprinkle cake top with confectioners' sugar.
Do your readers have any peanut butter desserts - other than cookies - I could make for my grandkids?
Please print a recipe for creamy coleslaw dressing.
I'm searching for a chocolate pudding cake recipe.
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