CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield 1 (2 layer) cake
Number Of Ingredients 18
Steps:
- Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
- Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
- Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
- Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
- Preheat oven to 350 degrees F.
- Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
- Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
- Frost cake and decorate as desired.
GFCF VANILLA CINNAMON 'MOCHI CAKES'
Make and share this Gfcf Vanilla Cinnamon 'mochi Cakes' recipe from Food.com.
Provided by Llamatron
Categories Dessert
Time 15m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
- Beat egg, water and vanilla together in another bowl.
- Add wet to dry and mix with a fork, it will be runny.
- Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.
- Bake at 375 degrees for about 8 minutes. They are almost done once they have risen and the tops are 'cracking'. Cook another two minutes after this happens. They will not get brown.
- Cool completely and enjoy! Top with warm jelly, icing, or nothing at all!
Nutrition Facts : Calories 133.7, Fat 1.2, SaturatedFat 0.4, Cholesterol 31, Sodium 236.6, Carbohydrate 27.7, Fiber 0.7, Sugar 6.4, Protein 2.6
CINNAMON AND VANILLA CAKE
easy to bake and too easy to eat! close textured and very more-ish! TIP: best served slightly warm
Provided by kierawilliams_
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- preheat oven to 180°
- grease and line tin
- cream sugar and butter until smooth
- beat in the eggs
- add in the vanilla paste
- sift in the flour and cinnamon
- add in the milk
- pour into tin and smooth out until even
- bake for 20-25mins
- leave to cool for 5mins before removing from the tin
- place on wire rack until cool
- cut, serve and enjoy!
BASIC VANILLA CAKE
Makes yummy traditional style cakes, easily adaptable.
Provided by jambubble
Time 25m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 195C/fan 175C/gas 3.5
- Cream the butter and sugar together until it becomes a pale yellow/white colour.
- Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
- Place the mixture in to greased tins or cupcake cases.
- Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
VANILLA & CINNAMON PANCAKES
Make and share this Vanilla & Cinnamon Pancakes recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 14m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
- In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
- For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Serve immediately with fresh fruit, maple syrup, and a knob of butter!
Nutrition Facts : Calories 415.1, Fat 6.2, SaturatedFat 2.8, Cholesterol 104.4, Sodium 513, Carbohydrate 73.7, Fiber 2.5, Sugar 5.4, Protein 14.4
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
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