The fragrance of Meyer lemons makes this chiffon cake really special. You can substitute regular lemons, but I recommend finding Meyer ones.
Meyer Lemon Chiffon Cake
Adapted from Just One Cookbook
Yield: 10″ tube pan
- 6 large eggs, separated
- 170 grams granulated sugar, divided
- 6 Tablespoons flavorless oil (such as vegetable or canola)
- 3-4 Meyer lemons
- 1 1/3 cup (150 g) cake flour (all-purpose also works)
- 2 teaspoons baking powder
- 4 tablespoons powdered sugar, for dusting
- Preheat oven to 340°F and set aside a 10″ tube pan. Do NOT grease it.
- In a large mixing bowl, whisk together yolks and about a third of the sugar.
- Whisk in oil and lemon zest until thoroughly combined.
- Juice all the lemons and, if necessary, add enough water to get 1/2 cup liquid.
- Whisk in baking powder and flour, making sure there are no lumps.
- In a separate large mixing bowl, whip the egg whites and cream of tartar until foamy. Add the remaining sugar in 3 additions and beat until stiff and glossy.
- Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Pour batter into pan and gently smooth top with a rubber spatula.
- Bake at 340°F for 45 minutes without opening the oven door. The cake is done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cake from oven, cool cake completely upside down. This step is important, because otherwise the cake will sink.
- When completely cool, run a thin knife around the side of the cake and around the tube in the middle to loosen it from the pan.
- Rapping pan, turn cake out onto a serving plate and dust with powdered sugar.
Since summer is peach season, it seemed like the perfect time to make a peach pie. I paired my trusty Betty Crocker pie crust recipe from an old cookbook with a peach pie filling from the Betty Crocker website. If you feel decadent, serve slices with a generous dollop of whipped cream.
Original recipe (which uses a storebought crust)
Adapted from Betty Crocker
Yield: 9-inch pie
For the crust:
- 2/3 cup + 2 tablespoons shortening (you can add a couple extra tablespoons to make the crust even crispier)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 5 – 5 1/2 cups sliced peeled fresh, ripe peaches (5-6 medium, 4 large)
- 1 teaspoon lemon juice
To make the crust:
- Preheat oven to 425ºF.
- Mix flour and salt in a bowl. Cut shortening into the mixture until pieces are the size of small peas.
- Sprinkle in water 1 tablespoon at a time while tossing with fork to moisten the flour.
- When the pastry almost cleans the side of the bowl, divide it in half. Gather each half into a ball.
- On a well-floured surface, flatten the first ball, flour a rolling pin, and roll out the pastry until it is 2 inches larger than the inverted pie plate.
- Fold pastry into quarters and move into the plate. Unfold it and press it firmly against the sides and bottom.
- Trim overhanging edge of pastry 1/2 inch from rim of plate.
To make the filling and assemble the pie:
- In large bowl, mix sugar, flour, and cinnamon.
- Stir in peaches and lemon juice.
- Turn filling into the pastry-lined pie plate.
- Roll out the other ball of pastry. Fold into quarters and unfold again over the filling, cutting slits so steam can escape. (Alternatively, if you’re in a fancy mood, you can cut the pastry into thin strips and make a lattice pattern.)
- Trim overhanging edges of the top crust 1 inch from the rim of plate.
- Fold and roll top edge under lower edge, pressing on rim to seal it. For a pretty pattern, press the tines of a fork into the edge of the pastry all around the rim.
- Put pie plate on a foil-lined baking sheet to catch any juice overflow.
- Bake 40-50 minutes, or until crust is golden brown and juice begins to bubble through the slits in the crust.
This is a soft, tender, sweet cake studded with chocolate chips that smells wonderfully of coffee. One of my friends told me that of all the desserts I’ve made, this one is among his favorites.
- The chocolate chips sank to bottom of the pan, but luckily it was not obvious in a layer cake.
- The cake and frosting are both on the sweet side, so make sure your target audience has a serious sweet tooth!
Mocha Chocolate Chip Cake
From New York Times
Yield: Two-layer 8″ cake
For the cake:
- 113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans
- 250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans
- 300 grams (1 1/3 cups) turbinado sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup milk (2 percent or whole)
- ¾ – 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips
For the frosting:
- 360 grams (3 cups) confectioners’ sugar
- 226 grams (1 cup) salted butter, softened
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons plus 1 teaspoon instant espresso
- 2 tablespoons boiling water
- ¾ – 1 cup semisweet or bittersweet chocolate chips, for decorating
- Preheat oven to 350°F. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
- Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended.
- Add eggs and vanilla, and mix again until smooth.
- In a separate bowl, whisk or sift the flour, baking powder, and salt together.
- Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again.
- Repeat with remaining dry ingredients and milk.
- Add the chocolate chips and mix well. The batter may look curdled.
- Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes.
- Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
- While cakes are cooling, make the frosting: Using an electric mixer or by hand, mix the confectioners’ sugar with the butter, salt and vanilla, until well blended.
- In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
- Assemble the cake: Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer.
- Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake.
- Decorate with the chocolate chips, if desired.