Posted by Kathy Lee | File under : ,
Ingredients : Best Cake Recipe
1 cup chopped pecans
1 cup evaporated milk
6 tablespoon butter, plus extra for buttering dish
3 tablespoon light corn syrup
4 tablespoon heaping, cocoa
3 cup sugar
1 1/2 teaspoon vanilla

Procedures: : Best Cake Recipe
a.Mix sugar and cocoa, add syrup and milk. Cook in saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 degrees
on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat w / mixer or by hand. Pour into a slightly buttered oblong glass
dish. Dust w/ cocoa and sprinkle with more pecans. Cut into squares. Work fast, as mixture thickens quickly.


Cream Jelly Cake Roll : Best Cake Recipe

Ingredients: : Best Cake Recipe
3/4 cup cake flour, sifted
1 tablespoon vanilla
3/4 cup sugar
4 eggs, separated
3/4 teaspoon baking powder
1/4 teaspoon salt
Garnish:
Confectioner’s sugar for dusting, sifted
1 cup jam or jelly, stirred well
whipped cream
Notes: Preheat oven to 400 degrees.

Procedures:: Best Cake Recipe
a.In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and
vanilla, and mix well.
b.Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and
pour the batter into a 15x10x1-inch jelly roll pan lined with wax paper.
c.Bake for 8 to 10 minutes or until cake is golden
d.Loosen edges of cake, invert cake onto a towel dusted with confectioners’ sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off
each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack seam side down for 10 to
15 minutes.
e.Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioner’s sugar or cover with whipped cream. : Best Cake Recipe

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