Raspberry cake roll

Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.

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Orange glazed sponge cake

Orange Glazed Sponge Cake
6 eggs, separated, room temperature
1 1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange peel
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Orange Glaze
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1 tablespoon butter or margarine
1/2 cup powdered sugar
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another mixing bowl, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Fold one-fourth of the egg whites into the batter; fold in remaining whites. Spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 350 degrees for 40 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Meanwhile, for glaze, combine water, orange and 1/4 cup sugar in a small saucepan; bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat; blend in butter and powdered sugar. Run a knife around sides of cake and remove to a serving platter. Spread warm glaze over the top and sides of cake.
Makes 12 to 16 servings.

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Moist chocolate cupcakes

Moist Chocolate Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Mocha Frosting (see below)
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda; add the mayonnaise mixture and beat until well mixed. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost with Mocha Frosting. Store in the refrigerator.
Do not substitute light or low-fat mayonnaise for regular mayonnaise.
Makes about 1 1/2 dozen cupcakes.
Mocha Frosting
3/4 cup powdered sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch of salt
1 1/2 cups whipping cream
Combine powdered sugar, cocoa, coffee and salt in a mixing bowl. Stir in cream; Cover and chill mixture along with beaters for 30 minutes. Beat frosting until stiff peaks form.
Makes enough frosting to frost a 2 layer cake or 1 1/2 dozen cupcakes.

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Spiced pineapple upside down cake

Spiced Pineapple Upside Down Cake
1 1/3 cups butter or margarine, softened, divided
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
In a small saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread onto the bottom of an ungreased heavy 12 inch skillet or a 13 by 9 by 2 inch baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream together sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 minutes for skillet (50 to 60 minutes for baking pan), or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool before serving.
Makes 12 servings.

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1 egg
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter or margarine, melted
2/3 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream
In a bowl, beat the egg; add sugar, molasses, butter and water; mix well. In a mixing bowl, combine flour, baking soda, ginger and salt; add molasses mixture; beat until well mixed. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Serve warm with whipped cream.
Makes 9 servings.

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Cupcake cones

Cupcake Cones
1 (2 layer) package chocolate cake mix
24 (2 to 3 inch high) flat-bottom ice cream cones
2 (16 ounce) cans prepared chocolate frosting
M&M chocolate candies
Toasted coconut
Chopped nuts
Preheat oven to 350 degrees. Prepare cake batter according to package directions. Spoon 3 tablespoons batter into each cone. Place 3 inches apart on greased baking sheet. Bake for 30 to 35 minutes, or until toothpick inserted into centers comes out clean. Cool on wire rack. Frost and decorate with candies, coconut or nuts.
Makes 2 dozen.

Strawberry cheese cake

Strawberry Cheesecake
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Strawberry Glaze:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, hulled
Combine pecans, crumbs and butter. Press to the bottom of a 10 inch springform pan; set aside. For Filling, beat cream cheese in a mixing bowl until smooth. Add sugar, lemon juice and vanilla; mix until just combined. Add eggs, 1 at a time, beating on low after each addition. Spoon over crust. Bake at 350 degrees for 50 minutes, or until Filling is almost set. Remove from the oven and let stand for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar and vanilla; spread over cheesecake. Return to the hot oven for 5 minutes. Cool on a wire rack for 1 hour; refrigerate, uncovered, for 3 to 4 hours. Cover and refrigerate for 24 hours. Several hours before serving, prepare Glaze; in a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur or lemon juice and food coloring, if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon Glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
Makes 12 servings.

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