Type what you have

Ingredients

• ✓ cake flour
• all-purpose flour
• baking powder
• salt
• white sugar
• brown sugar
• shortening
• egg
• water
• vanilla extract
• almond extract

Instructions

1. 1 In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
2. 2 Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

By CAMPBELL4

Ingredients

• ✓ cake flour
• white sugar
• egg white
• vanilla extract
• cream of tartar
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
2. 2 Sift together flour, and 3/4 cup sugar, set aside.
3. 3 Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
4. 4 Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
5. 5 Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

By Krissyp

Ingredients

• ✓ cake flour
• egg
• white sugar
• anise extract
• baking powder

Instructions

1. 1 In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
2. 2 Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
3. 3 Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
4. 4 Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.

By dlynn

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and mixture resembles wet sand, about 4 minutes.
3. 3 Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
4. 4 Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into mixture by hand.
5. 5 Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
6. 6 Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
7. 7 Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
8. 8 Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

By Emily E

Ingredients

• ✓ cake flour
• bread flour
• salt
• white sugar
• butter
• water
• lemon juice

Instructions

1. 1 In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
2. 2 On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
4. 4 To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

By Frances Crouter

Ingredients

• ✓ cake flour
• baking powder
• salt
• heavy cream
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch pans.
2. 2 Sift cake flour, baking powder. and salt together in a bowl; set aside.
3. 3 Whip cream and sugar together in a separate large bowl with an electric mixer until stiff peaks form. Beat in eggs, then stir in vanilla.
4. 4 Fold in flour mixture, mixing just until incorporated.
5. 5 Pour cake batter into prepared cake pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. 6 Allow to cool in pans for 10 minutes; invert onto a wire rack and cool completely.

By Sara

Ingredients

• ✓ cake flour
• red velvet cake mix
• butter
• egg
• evaporated milk
• red food coloring
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ cake flour
• egg white
• cream of tartar
• salt
• sugar
• vanilla extract
• almond extract
• maraschino cherry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
2. 2 Beat egg whites, cream of tartar, and salt in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract.
3. 3 Fold sifted flour into egg white mixture until no streaks remain. Pour 1/2 of the batter into a clean, dry 10-inch tube pan, and arrange 1/2 of the cherries overtop. Repeat once more.
4. 4 Bake in the preheated oven for 50 minutes. Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking.

By Traci Poole

Ingredients

• ✓ cake flour
• ✓ cake flour
• egg white
• cream of tartar
• salt
• white sugar
• egg yolk
• orange extract
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
2. 2 In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
3. 3 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
4. 4 Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
5. 5 Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
6. 6 Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

By Carol

Ingredients

• ✓ cake flour
• egg white
• cream of tartar
• vanilla extract
• almond extract
• white sugar
• salt

Instructions

1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
2. 2 Sift together flour, sugar, and salt. Repeat five times.
3. 3 Gently fold flour mixture into beaten egg whites.
4. 4 Pour batter into an ungreased 10-inch tube pan.
5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
7. 7 Garnish with strawberries.

By Syd

Ingredients

• ✓ cake flour
• white sugar
• salt
• water
• egg white
• baking powder
• cream of tartar
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift cake flour, sugar, and salt three times then stir in boiling water. Let cool.
3. 3 Beat egg whites, cream of tartar, baking powder, vanilla, and almond flavorings until stiff peaks form. Fold into flour mixture and pour batter into one ungreased 12x18-inch baking pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath cake to absorb steam. Frost as desired once cake is cooled.

By Melissa Busse

Ingredients

• ✓ cake flour
• baking powder
• white sugar
• butter
• vanilla extract
• egg
• ricotta cheese
• lemon
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.
2. 2 Mix flour and baking powder together in a small bowl.
3. 3 Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

By Diana71

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• white sugar
• egg
• coconut milk
• almond extract
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
2. 2 In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
3. 3 Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

By Cathy Egan

Ingredients

• ✓ cake flour
• baking powder
• salt
• egg white
• white sugar
• butter
• milk
• vanilla extract
• almond extract

Instructions

1. 1 Measure sifted cake flour, baking powder, and salt; sift together three times.
2. 2 In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. 3 Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
4. 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

By Carol

Ingredients

• ✓ cake flour
• butter
• white sugar
• egg yolk
• egg white
• baking powder
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
2. 2 Beat butter and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
3. 3 In a separate bowl, beat egg yolks well, then add to butter mixture.
4. 4 Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
5. 5 Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter. Divide evenly into prepared pans.
6. 6 Bake in the preheated oven for 25 minutes.

By Janice

Ingredients

• ✓ cake flour
• egg
• salt
• sugar
• baking powder
• vanilla extract
• powdered sugar
• jelly

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.
2. 2 Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.
3. 3 Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.
5. 5 Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.

By Cook to the max

Ingredients

• ✓ cake flour
• water
• egg yolk
• egg white
• white sugar
• vanilla extract
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more.
3. 3 Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture.
4. 4 Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan.
5. 5 Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

By Carol

Ingredients

• ✓ cake flour
• milk
• butter
• baking powder
• salt
• egg
• sugar
• vanilla extract

Instructions

1. 1 Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
2. 2 In a small saucepan, heat the milk and butter to almost boiling. Set aside.
3. 3 Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
4. 4 Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
5. 5 Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
6. 6 Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
7. 7 Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

By Michelle Chen

Ingredients

• ✓ cake flour
• butter
• sugar
• egg
• heavy cream
• vanilla extract
• almond extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
3. 3 Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
4. 4 Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
5. 5 Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

By Toni Wiggins

Ingredients

• ✓ cake flour
• white sugar
• butter
• egg yolk
• vanilla extract
• baking powder
• salt
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch, round pans.
3. 3 Cream sugar and butter in a large bowl until light and fluffy.
4. 4 Beat in egg yolks, one at a time, then stir in vanilla. Sift together flour, baking powder, and salt in a separate bowl. Beat in flour mixture alternately with milk, mixing just until incorporated.
5. 5 Pour batter into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Cool 15 minutes before turning out onto cooling racks to cool completely before frosting.

By JDSIMON

Ingredients

• ✓ cake flour
• cocoa powder
• white sugar
• semisweet chocolate
• egg white
• cream of tartar
• salt
• vanilla extract
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
2. 2 In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
3. 3 Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
4. 4 Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

By veggigoddess

Ingredients

• ✓ cake flour
• ✓ cake flour
• cooking spray
• sugar
• butter
• banana
• egg
• baking soda
• salt
• vanilla extract
• cookie spread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs.
3. 3 Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan.
4. 4 Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.

By Carla Maria

Ingredients

• ✓ cake flour
• sugar
• butter
• egg
• baking soda
• sour cream
• banana
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
2. 2 Cream butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and beat well. Dissolve soda in sour cream and add it to butter mixture; beat well. Mix in mashed bananas; add cake flour and mix until just incorporated. Stir in vanilla extract. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By Cristin

Ingredients

• ✓ cake flour
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• grapefruit zest
• milk
• grapefruit juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans.
2. 2 Sift together flour, baking powder and salt in a medium bowl. Set aside.
3. 3 Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and grapefruit zest. Add flour mixture alternately with milk and grapefruit juice, beating briefly after each addition. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

By dcbeck46

Ingredients

• ✓ cake flour
• vegetable oil
• baking powder
• salt
• sugar
• butter
• milk
• vanilla extract
• egg white

Instructions

1. 1 Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.
5. 5 Fill face-side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, without disturbing the greased and floured surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet.
6. 6 Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Transfer the mold to a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, do not sit the cake upright until completely cooled.
7. 7 Frost cooled lamb cake with your favorite white frosting using a star tip to create texture on the body. Add jelly beans for the eyes, and place on a bed of green coconut grass.

By Patricia

Ingredients

• ✓ cake flour
• white sugar
• baking powder
• salt
• egg
• water
• vegetable oil
• vanilla extract
• lemon extract
• cream of tartar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
2. 2 Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.
3. 3 Beat egg whites and cream of tartar in a separate, large bowl until very stiff.
4. 4 Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.
5. 5 Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
6. 6 Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.

By Carol

Ingredients

• ✓ cake flour
• cooking spray
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix 2 3/4 cups flour, baking powder, and salt in a small bowl; set aside.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until fluffy.
4. 4 Add the flour mixture to the bowl and beat until well combined. Dredge blueberries in remaining 1/4 cup flour. Fold blueberries into the batter. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By EM513

Ingredients

• ✓ cake flour
• cornmeal
• milk
• shortening
• white sugar
• baking powder
• salt
• egg
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. 2 Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. 3 Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. 4 Bake for 40 to 45 minutes. Serve hot, with maple syrup.

By Carol

Ingredients

• ✓ cake flour
• white sugar
• butter
• strawberry gelatin
• egg
• baking powder
• milk
• strawberry puree
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
3. 3 Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk.
4. 4 Blend in strawberry puree and vanilla.
5. 5 Divide batter evenly between the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely.
7. 7 Enjoy!

By GothicGirl

Ingredients

• ✓ cake flour
• whole wheat flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• buttermilk
• vegetable oil
• egg
• white sugar
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
2. 2 Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.
3. 3 Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
4. 4 Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.

By Marva