Fresh-Berry Cake With Italian-Meringue Icing

 

Nutritional Information

Amount per serving

• Calories: 347
• Fat: 10g
• Saturated fat: 6g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1g
• Protein: 5g
• Carbohydrate: 61g
• Fiber: 1g
• Cholesterol: 62mg
• Iron: 2mg
• Sodium: 129mg
• Calcium: 43mg

Ingredients

• Cooking spray
• 2 cups sugar $
• 3/4 cup butter, softened $
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup skim milk

Preparation

1. 1. Preheat oven to 350°.
2. 2. To make the cake: Coat 2 (9-inch) round cake pans with cooking spray; line the bottoms of the pans with wax paper. Coat wax paper with cooking spray; set aside.
3. 3. Place the sugar and the butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until very well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract.
4. 4. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, the baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add the flour mixture and the milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition. Pour batter into the prepared cake pans. Sharply tap pans once on counter to remove air bubbles.
5. 5. Bake at 350° for 30–35 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; invert pans. Carefully peel off wax paper, and cool cake completely on wire rack. Cake can be made a day in advance and covered in plastic wrap.
6. 6. Top with Italian-Meringue Icing—check out our step-by-step recipe and decorating tips below.
7. Step 1: In a large bowl, beat 1/4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form. Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.
8. Step 2: Place 1 cake layer on a cake stand; spread first layer with 1/2 cup icing. Turn the remaining layer upside down (so flat side faces up) and place on top of the first layer. Spread 1/2 cup icing on second layer.
9. Step 3: Spread remaining icing to cover cake. Create decorative peaks using the back of a large spoon, if desired. You can make cake up to this point, refrigerate it for a few hours, and then garnish just before serving.
10. Step 4: Garnish with raspberries and mint sprigs.
11. Note: The eggs in this recipe are not fully cooked, which may be a concern if you're pregnant or have a compromised immune system.

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Strawberry Layer Cake

 

Nutritional Information

Amount per serving

• Calories: 348
• Fat: 11.3g
• Saturated fat: 6.9g
• Monounsaturated fat: 2.8g
• Polyunsaturated fat: 0.6g
• Protein: 4.3g
• Carbohydrate: 57.7g
• Fiber: 0.7g
• Cholesterol: 55mg
• Iron: 1.1mg
• Sodium: 212mg
• Calcium: 74mg

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. 4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. 5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. 6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

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Caramel Layer Cake

 

Nutritional Information

Amount per serving

• Calories: 298
• Calories from fat: 29%
• Fat: 9.7g
• Saturated fat: 6g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.5g
• Protein: 5g
• Carbohydrate: 48.5g
• Fiber: 0.3g
• Cholesterol: 28mg
• Iron: 1.9mg
• Sodium: 238mg
• Calcium: 136mg

Ingredients

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 1 cup packed light brown sugar
• 7 tablespoons butter, softened $
• 1/2 cup egg substitute
• 2 cups cake flour (about 8 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fat-free milk
• Frosting:
• 1/2 cup packed dark brown sugar
• 3 tablespoons butter $
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (14-ounce) can sweetened condensed milk

Preparation

1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
3. Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
4. Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
5. To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
6. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Note: Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.

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Sponge Cake with Orange Curd and Strawberries

 

Recipe Time

Total: 1 Hour, 55 Minutes

Nutritional Information

Amount per serving

• Calories: 230
• Fat: 5.9g
• Saturated fat: 1.2g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1.2g
• Protein: 7.2g
• Carbohydrate: 37.5g
• Fiber: 1.4g
• Cholesterol: 165mg
• Iron: 1.2mg
• Sodium: 65mg
• Calcium: 43mg

Ingredients

• Cake:
• 1 cup sugar
• 1 tablespoon grated lemon rind
• 8 large egg yolks
• 8 large egg whites
• 1/2 cup almond flour
• 1/4 cup matzo cake meal
• 1/4 cup potato starch
• Cooking spray
• Orange Curd:
• 1 teaspoon grated orange rind $
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 tablespoon potato starch
• 3 large eggs
• 1 pound strawberries, halved $

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
3. 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
4. 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
5. 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
6. 6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

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Lemon-Almond Cake with Lemon Curd Filling

 

Recipe from

Amount per serving

• Calories: 238
• Calories from fat: 25%
• Fat: 6.6g
• Saturated fat: 2.1g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1g
• Protein: 5.9g
• Carbohydrate: 41.4g
• Fiber: 2.7g
• Cholesterol: 149mg
• Iron: 1.1mg
• Sodium: 123mg
• Calcium: 36mg

Ingredients

• Cooking spray
• 2 teaspoons matzo cake meal
• 4 large egg yolks
• 1 cup sugar
• 1/4 cup matzo cake meal
• 1 1/2 teaspoons water
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 cup blanched almonds, ground
• 4 large egg whites
• 1 cup Lemon Curd
• 2 cups fresh raspberries

Preparation

1. 1. Preheat oven to 350°.
2. 2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3. 3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
4. 4. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
5. 5. Bake at 350° for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.

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Lemon Bundt Cake

 

Recipe Time

Active: 40 Minutes
Total: 2 Hours

Ingredients

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 3/4 cups sugar
• 1/3 cup (lightly packed; from 10 lemons) lemon zest, finely grated
• 1/2 cup canola oil
• 2 sticks unsalted butter, melted and cooled
• 3 (large) eggs
• 3 (large) egg yolks
• 3 tablespoons dark rum
• 2 tablespoons pure lemon extract, (see Note)
• 3/4 cup heavy cream
• 1/4 cup sugar
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon dark rum
• 1 cup confectioners' sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon almond extract
• 1/4 cup slivered almonds, toasted (optional)

Preparation

1. Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the 1 1/2 cups of all-purpose flour and cake flour into a medium bowl, along with the baking powder and salt.
2. In the bowl of a standing mixer fitted with the paddle, use your fingers to rub the sugar with the lemon zest until the sugar resembles pale yellow wet sand. Add the canola oil and cooled butter and beat at medium speed until blended, about 1 minute. Beat in the whole eggs, egg yolks, rum and lemon extract until just incorporated, about 1 minute. Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; be sure not to overbeat. Scrape down the side of the bowl and fold the batter until it is blended.
3. Scrape the batter into the prepared pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes.
4. In a small saucepan, combine the sugar with the lemon juice and rum and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
5. Invert the cake onto a wire rack set over a baking sheet. Using a wooden skewer, poke holes evenly all over the cake and brush with the lemon syrup. Let the cake cool completely.
6. In a medium bowl, whisk the confectioners' sugar with the lemon juice and almond extract until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle the almonds on top and let the glaze set, about 20 minutes. Cut the cake into wedges and serve.

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Orange Slice Cake

Ingredients

• Lemon-Orange Chiffon Cake 
•   3 cups Lemon-Orange Buttercream Frosting

Preparation

1. To prepare cake: Prepare cake layers and frosting as directed. Spread ¾ cup frosting between each layer. Spread remaining frosting in a thin layer (crumb coat) to top and sides of cake making sure surfaces are very smooth, filling in any wholes or gaps with frosting. Reserve 1/3 of fondant (about 8 ounces); cover and set aside. Microwave remaining fondant on HIGH in 30 second intervals until softened and pliable.  Knead in coloring (orange and golden yellow) until desired color is achieved.  Roll out on a smooth surface dusted lightly with cornstarch to ¼ inch thickness. Follow package directions for applying fondant to cake.
2. To make the orange slice decoration: Microwave reserved fondant on HIGH in 30 second intervals until softened and pliable.  Roll out on a smooth surface dusted lightly with cornstarch to ¼ inch thickness. Using the top of an 8-inch cake pan as a guide, cut out an 8 ½-inch circle.  Reserve fondant scraps. Press down on outside edge of circle to smooth.  Dampen the top of the cake with a wet paper towel.  Center white fondant circle on top of cake, pressing gently with fondant smoother. To create orange section guides: Knead together fondant scraps and roll out a 9-inch long strip (1/8-inch thick). Cut four (1/4-inch) strips and roll between fingers to round the edges. Dampen and lay across top of cake in a spoke like fashion to create 8 wedge shaped sections. Dilute a few dabs of icing color (orange and golden yellow) with 1 tablespoon water. Test color with a small paint brush on a fondant scrap and adjust color as needed. Paint orange sections starting from the inside working outward, leaving a ¼-inch border around outside edge. Use short strokes to resemble orange pulp. Carefully remove fondant guides and discard.
3. To make orange seeds: Pinch off eight (¼-inch) balls from white fondant scrap. Flatten and elongate one side to create a tear drop shape. Place one seed in each orange section.
4. To make orange leaves: Tint a small piece of scrap white fondant with leaf green coloring. Roll to 1/8-inch thickness.  Cut out a leaf shape. Score the leaf with the back of a small knife to resemble veins. Arrange on side of cake.

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