For the cake: 12 egg whites, at room temperature 1/4 tsp salt 1 1/4 tsp cream of tartar 1 tsp pure vanilla essence 1/2 tsp lemon juice 5 g lemon zest, plus extra for garnish 190 g sugar 135 g soft flour Fresh mint sprigs For the sauce: 1 natural yoghurt 80 g honey 1 tablespoon lemon juice Special equipment: a 25cm nonstick angel food cake pan Use imperial measurements How to make Angel food cake with lemon honey yoghurt sauce For the cake: 1) Place an oven rack in the centre of the oven.
There are days when I really think that I am "cupcake cursed" because I seem to have trouble baking perfectly risen, domed cupcakes consistently. I like to blame the high altitude, because it really can't be me, can it? It was also Friday the 13th, so maybe I was just jinxed.
Share the love6823055870I definitely think I have a love affair with the humble meringue. Not only do I love it's crunchy outside and soft, marshmallowy inside, it's so versatile that there are always a million ways to flavour and style it.
Lemon tart is my absolute favourite dessert for so many reasons - and as you can see I got a leeeetle bit carried away taking the pics! In my defence, these days I don't get much of a chance to shoot something purely for the blog, so I thought I may as well keep playing!
I am totally in love with this Cinnamon Roll Poke Cake. The moist vanilla cake is made with BAILEYS® Coffee Creamers Cinnamon Dolce and soaked with an amazing butter cinnamon mixture, topped with vanilla icing. I couldn't get enough of it.
Fridays call for cookies! Because cookies are fun and the weekends are fun. So it makes perfect sense. They go together like two peas in a pod. Peanut butter and chocolate. Sweet potatoes and anything. Cheese and more cheese (okay, and some crackers). Brie and berries (I have a cheese problem).
by · Vanilla Madeleines filled with fresh, tart, raspberry mousse and delicately topped with whipped dark chocolate ganache. Take these simple french tea cakes to the next level. I promise you won't stop eating them! Simply put, french pastries are awesome. There are so many different kinds it's pretty amazing.
This kid and adult approved Brown Butter Pumpkin Streusel Coffee Cake is the perfect breakfast to wake up to in the fall. It would also be perfect for Thanksgiving morning. It feels like fall just got here and then left just as suddenly. We woke up to a light dusting of snow this morning.
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes). 2.
This recipe is my family and friends very favorite dessert. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin 1 package chocolate cake mix (regular size) 1 jar (17 ounces) butterscotch-caramel ice cream topping 1 carton (12 ounces) frozen whipped topping, thawed 3 Heath candy bars (1.4 ounces each), chopped Prepare and bake cake according to package directions, using a greased 13x9-in.