with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Episode 4: Sweet Potato Pound Cake
Making a classic Pound Cake recipe but with a twist, using Sweet Potatoes with a hint of coconut! It is so Moist and Delicious!!!
I've changed my Website:
Sweet Potato Pound Cake
1 cup (2 sticks) butter, softened (Salted or Unsalted)
2 cups white sugar
3 cups self rising flour
4 jumbo eggs, room temperature
1/8 tsp (Pinch) baking soda
2 1/2 cups sweet potatoes, peeled, mashed, and cooled (3 medium potatoes)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped pecans
Substitutions: All purpose or Cake flour then add 2 tsp baking powder and 1/2 salt. Also you can use Walnuts instead of Pecans.
Note: Add 1 teaspoon or tablespoon of flour to the coconut and pecans and mix together. Make sure you sift all the dry ingredients. You can also bake the Sweet Potatoes instead of boiling them.
Tip: Bang the Pan a few times to get the air bubbles out.
Preheat oven to 350
Peel and boil sweet potatoes in a large pot and drain, cool then mash them. Set aside. Using a hand mixer, cream butter and sugar until fluffy on medium speed. Add eggs one at a time to the butter mixture. Then beat in the sweet potatoes until it becomes a creamy bright orange color then beat in flour, baking soda, cinnamon, and nutmeg to the mixture. Stir in vanilla, coconut, and pecans. Pour into a greased 9 inch Bundt pan. Bake for 1 hour and 15 minutes. (Note: Check cake 10 before done so it won't over bake.) Place on wire rack and cool completely.
Glaze
1/2 cup sifted powdered sugar
3-4 tbsp heavy cream or milk
Note: If too loose, add more powdered sugar, if too thick, add more heavy cream or milk.
Combine ingredients together then drizzle over cake.
Previous videos
Homemade Whipped Cream:
Macaroni and Cheese:
Peach Upside Down Cake:
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The Perfect Coconut Cake
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Ingredients:
For the Coconut Cake:
6 Egg Whites, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Vanilla Extract
2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)
1 3/4 cups sugar
4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
1 teaspoon sea salt
1 ½ sticks unsalted butter, softened
3 ounces unsweetened coconut flakes
For the Coconut Pastry Cream:
¾ cup Coconut Milk
¾ cup Whole Milk
Seeds from ½ a Vanilla Bean
4 Egg Yolks
⅓ cup Sugar
3 tablespoons Cornstarch
¾ cup Heavy Cream
For the Frosting:
1 cup (2 sticks) Butter, softened
2 teaspoons Pure Vanilla Extract
3 ½ cups Powdered Sugar
7 tablespoons Whole Milk
¼ teaspoon Sea Salt
3 ounces unsweetened flaked coconut
Instructions:
For the Coconut Cake:
Heat oven to 350º F (176º C).
Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
Add the sugar, baking powder, and sea salt. Whisk together to combine.
Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
Use a spatula to fold in the coconut flakes.
Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
For the Coconut Pastry Cream:
Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.
Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.
Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.
Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
For the Frosting:
Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!
Music:
Where I am from Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
and
BenSound
Salted Caramel Cake with Baked Ambrosia | Domino® Golden Sugar
Check out this scrumptious cake that has three layers of fluffy yellow butter cake and is piled high with creamy caramel buttercream and salted caramel topped with dripping caramel.
Recipe:
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Ambrosia Cake
Good Morning Heartland's Ela Soroka and Brian Doogs learn how to make ambrosia cake
Ambrosia Cake????????????????
Ambrosia Cake
#cakemixcreation #foodofthegods
1 box Yellow Cake Mix
4 Eggs
8-ounce can Crushed Pineapple with the juice (undrained)
2/3 cup Canola, Vegetable or Coconut Oil
1/4 cup Fresh Orange Juice (squeezed from the orange zested for the frosting)
Place all ingredients into a large mixing bowl and mix on medium low with an electric mixer for 2 minutes. Pour into 2 buttered 8 inch cake pans and bake at 350 degrees F for 20 to 25 minutes until a toothpick inserted into the middle of the cakes comes out clean. Cool a few minutes in the pans and turn out onto a wire rack to cool completely.
ORANGE-CREAM CHEESE FROSTING RECIPE:
1-1/2 sticks (3/4 cup) softened Butter (yes I forgot the butter in the video????)
12-ounces softened Cream Cheese
1 teaspoon Vanilla Extract
Zest of an Orange (about 1-1/2 tablespoons)
6 cups confectioner's Sugar (powdered sugar)
GARNISHES:
2 cups Sweetened Coconut Flakes
canned Pineapple Chunks, drained
canned Mandarin Oranges, drained
Maraschino Cherries
With an electric mixer, cream butter, cream cheese, vanilla and orange zest until smooth. Begin adding the confectioner's sugar one cup at-a-time while mixing. Mix until smooth. Frost first layer of cake with about 1 cup of frosting. Add the second layer and frost the sides well covering the cake all the way to the bottom to keep it moist. Frost the top as well. Sprinkle coconut on top and press into the sides of the cake as well. Garnish with orange slices making a circle around the edge of the top of the cake overlapping each slice a bit. Pile some pineapple chunks in the middle of the top of the cake and dot with cherries for a pop of color. Keep refrigerated until ready to serve and enjoy!