September 22, 2014 / jonesd / 0 Comments
Also very low in fat
INGREDIENTS
1 tablespoon butter
FOR THE CAKE
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, juice and rind of, grated
2 teaspoons cinnamon
1 pinch salt
12 ounces tender carrots, finely grated
3/4 cup cornstarch
FOR THE FROSTING
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar
1. Preheat oven to 370 F (190c). Grease a 9 inch pan (with the butter?)
2. Beat egg whites til stiff then slowly pour in 1/2 cup of sugar, beating constantly.
3. In another bowl beat the egg yolks & remaining sugar, then add lemon rind, juice, salt and cinnamon, beating continuously. Add in the carrots and corn starch – mix.
4. Slowly add egg whites to the mix in small amounts at a time, mixing continuously in a top to bottom rotating movement. Pour the batter into the pan.
5. Level the surface with a spatula (do not pressure it though and move very lightly).
6. Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
For frosting:
Whip the whipping cream until it thickens.
In a separate bowl, mix the sugar and cheese until smooth.
Add in the whipped cream.
Frost the cake when cool.
September 22, 2014 / jonesd / 0 Comments
YEASTY CHOCOLATE CAKE
Ingredients:
½ (¼ oz) envelope active dry yeast
½ cup milk, lukewarm
2½ cups flour, sifted
½ cup sugar
¼ tsp salt
¼ cup butter, softened
1 tsp vanilla
2 eggs, beaten well
125g bittersweet chocolate
1½ Tab very strong black coffee, prepared ready to use
1 Tab butter, melted
1. Dissolve the yeast in 1 Tab of the milk and let stand for 5-10 minutes.
2. Into a large mixing bowl sift ½ cup of the flour, ¼ cup of the sugar & the salt.
3. Stir in the remaining milk, add the yeast mixture & mix well.
4. Cover with a damp cloth & set aside in a warm place for about 45 minutes.
5. Cream together the butter, vanilla & remaining sugar and add this to the dough mixture. Blend in the eggs.
6. Sift in the remaining flour & mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture.
7. In the top of a double boiler, melt the chocolate & then stir in the coffee.
8. On a lightly floured board, spread the dough & coat with the chocolate mixture.
9. Roll the dough over until a multi-layered roll has been formed.
10. Place the roll in a well-greased baking pan, cover with a damp cloth & let rise in a warm place until the volume is doubled.
11. Brush the top with the melted butter & bake in a medium 365° (C) oven for 40 minutes.