Cake and Ice Cream Recipes for Easy Desserts
Cakes and ice creams make great desserts when made from scratch at home. These versatile dishes can also be served for snacks or small bites between meals. A simple dash of cream or jelly can complement your cake recipes and ice cream recipes, enhancing their texture and taste. You can also use purees or sauces made from fresh fruits like strawberries or blueberries as a topping for cakes and ice creams. Here are two easy recipes to include in your everyday cooking.
Angel Food Cake
For an angel food cake, sift together one cup of cake flour with an equal amount of superfine sugar and a pinch of salt. Repeat the process thrice. Always sift the flour well for cake recipes for a soft and fine-textured cake. Separate ten egg yolks from the whites and whisk the egg whites with an electric beater till foamy. Add one and a half teaspoons of cream of tartar and mix well. Gradually add a quarter cup of superfine sugar and whisk the egg mixture till medium-firm peaks form. Stir in a teaspoon of vanilla extract, two teaspoons of lime juice and a teaspoon of lime zest. Fold in the flour mixture into the egg mixture.
Preheat the oven and line the cake bowl with parchment paper. Pour the batter into the bowl and bake for about forty minutes. When fully done, the cake should spring back when touched and should be evenly brown. Let the cake cool before taking it out of the bowl. Use a knife to gently separate the cake from the edges of the bowl if it doesn't come out on its own. Serve the cake slices with a dollop of cream, ice cream or jelly. You can make strawberry syrup to drizzle over the cake before serving. Another tip for cake recipes is to use different syrups and topping for subtle variations of the same recipe.
Lemon Sorbet
Just like cake recipes, it's great to have simple ice cream recipes and sorbet recipes at hand while entertaining or for everyday meals. Simply changing the fruit or juice will give you new ice cream recipes. To make a lemon sorbet, combine a cup of water with two-thirds of a cup of sugar over medium heat. Keep stirring till the sugar dissolves in the water. Let the syrup cool and then add two more cups of water, a teaspoon of lemon zest and half a cup of fresh lemon juice. Refrigerate for three hours to a full day.
Finally, pour into an ice cream maker and make according to instructions. You can serve the sorbet while it is still soft and smooth or you could freeze it for an hour before serving. Garnish with lime wedges.
Angel Food Cake
For an angel food cake, sift together one cup of cake flour with an equal amount of superfine sugar and a pinch of salt. Repeat the process thrice. Always sift the flour well for cake recipes for a soft and fine-textured cake. Separate ten egg yolks from the whites and whisk the egg whites with an electric beater till foamy. Add one and a half teaspoons of cream of tartar and mix well. Gradually add a quarter cup of superfine sugar and whisk the egg mixture till medium-firm peaks form. Stir in a teaspoon of vanilla extract, two teaspoons of lime juice and a teaspoon of lime zest. Fold in the flour mixture into the egg mixture.
Preheat the oven and line the cake bowl with parchment paper. Pour the batter into the bowl and bake for about forty minutes. When fully done, the cake should spring back when touched and should be evenly brown. Let the cake cool before taking it out of the bowl. Use a knife to gently separate the cake from the edges of the bowl if it doesn't come out on its own. Serve the cake slices with a dollop of cream, ice cream or jelly. You can make strawberry syrup to drizzle over the cake before serving. Another tip for cake recipes is to use different syrups and topping for subtle variations of the same recipe.
Lemon Sorbet
Just like cake recipes, it's great to have simple ice cream recipes and sorbet recipes at hand while entertaining or for everyday meals. Simply changing the fruit or juice will give you new ice cream recipes. To make a lemon sorbet, combine a cup of water with two-thirds of a cup of sugar over medium heat. Keep stirring till the sugar dissolves in the water. Let the syrup cool and then add two more cups of water, a teaspoon of lemon zest and half a cup of fresh lemon juice. Refrigerate for three hours to a full day.
Finally, pour into an ice cream maker and make according to instructions. You can serve the sorbet while it is still soft and smooth or you could freeze it for an hour before serving. Garnish with lime wedges.
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