Monthly Archives: October 2012

Creamy Cheese Frosting

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Nothing is as lovely and as easy as making a cream cheese frosting. It’s essential for carrot cake of course, but always works well with many other types of cakes.

This is my go-to recipe, straight out of Joy of Cooking. It always comes out perfectly.

I especially like it with my poppy-seed chiffon cake.

This recipe doubles or increases by half with ease so it is adaptable for any size cake.

These set of amounts frosts an angel food cake completely and well.

 

 

INGREDIENTS:

  • 8 oz cold cream cheese (you don’t need to wait until it warms up!)
  • 5 Tbsp softened butter
  • 2 tsp vanilla
  • 2 c powdered sugar, sifted AFTER measuring.

INSTRUCTIONS:

  1. Add all the above in a mixer and beat until smooth. Add more powdered sugar if needed to reach the right consistency. This will solid-up a bit if you store the cake in the fridge which you probably should.

SERVES: enough to frost an angel food cake on the outside.

NOTES: Add lemon zest and some lemon juice if you wish. Lime of course or orange zest and juice too.

 

 

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Poppy Seed Chiffon Cake

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It seemed about forever since I’d had a piece of poppy-seed cake. Usually it’s a pound cake variety made with some lemon as well, but when I saw this recipe it just sounded so very appealing.

And it was every bit as good as it looks. Very nice little cake for a festive occasion. It serves well to a gathering, and travels well if you want to take it for a pot luck.

It’s pretty darn easy to make too. Just remember to SOAK THE POPPY SEEDS FROM OVERNIGHT and you will have this ready in no time.

I used a cream cheese frosting on this and it was superb. That recipe will follow.

INGREDIENTS:

  • 1/2 c poppy seeds (one full size McCormick size spice container is exactly 1/2 c) soaked over night.
  • 1 c water
  • 2 c flour
  • 1  1/2 c granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 c olive oil
  • 7 eggs, separated
  • 2 tsp vanilla
  • 1/4 tsp baking soda
  • 1/2 tsp creme of tartar

INSTRUCTIONS:

  1. Soak the poppy seeds in the 1 c of water.
  2. The next morning, preheat the oven to 325°.
  3. Whisk together flour, sugar, baking powder and slat in a standing mixer.
  4. Make a well in the center and add the olive oil, egg yolks, poppy seeds WITH the water, vanilla and baking soda.
  5. Beat until smooth, but not over mixed.
  6. In a separate bowl, beat egg whites with creme of tartar until stiff peaks are formed.
  7. Fold into the batter, carefully, allowing the air to remain in the whites.
  8. Pour into an ungreased angel food tube pan.
  9. Bake for 55 minutes or until skewer comes out clean.
  10. Cook upside down, and then turn out and frost when cool.

Serves: 8-10

NOTE: you can of course choose another frosting. And you could slice the cake into layers and frost the layers. Adjust the amount of the frosting. The cream cheese frosting is enough to frost the outside only. Recipe from Sweet and Savory Kitchen.

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