Ingredients
Berries:
2 cups fresh raspberries $
1 1/2 cups fresh blackberries $
1 1/2 cups fresh blueberries
1/4 cup granulated sugar $
2 tablespoons fresh orange juice $
Cake:
1 cup cake flour (about 4 ounces)
1 cup powdered sugar, divided
1/2 teaspoon ground ginger
3/4 cup granulated sugar $
12 large egg whites $
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons fresh orange juice $
Whipped cream:
3/4 cup whipping cream, chilled
1/2 vanilla bean, split lengthwise
3/4 cup powdered sugar
Remaining ingredients:
2 tablespoons powdered sugar
Grated orange rind (optional)
Preparation
- To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
- Preheat oven to 375°.
- To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
- Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
- To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
- Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
- Note:For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.
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Ingredients
2 1/2 cups sugar $
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites $
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice $
Lemon-Cream Cheese Frosting
Garnishes:
Gumdrop Rose Petals
Fresh mint leaves
Preparation
- Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.
- Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)
- . Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
- Note:You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
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Ingredients
1 cup sifted cake flour
1 1/2 cups sugar, divided $
12 large egg whites $
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice $
1/2 teaspoon almond extract
Preparation
- Preheat oven to 325°.
- To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
- Nutty: For nut lovers; fold 1/2 cup finely chopped toasted nuts--such as almonds, walnuts, or hazelnuts--into the batter with the flour.
- Chocolate glazed: Whisk together 3 tablespoons unsweeetened cocoa, 1 cup powdered sugar, 1/2 teaspoon vanilla extract and about 3 tablespoons water or cold coffee. Drizzle over cooled cake.
- Chocolate malt: Add 2 tablespoons malted milk powder and 2 tablespoons unsweetened cocoa powder to the flour mixture.
- Citrus-glazed: Whisk together 2 tablespoons lime, lemon, orange juice and 1 cup powdered sugar until smooth. Drizzle over cooled cake.
- Ice cream: Cut the cake horizontally into 3 layers, then spread each layer with cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.
- Orange: Fold 2 tablespoons grated orange peel and 1 teaspoon orange extract into the batter.
- Pink Peppermint: Add 1/4 teaspoon red food coloring to the batter and fold in 1/4 cup finely crushed hard peppermint candies.
- Spiced: Add 1 1/2 teaspoons pumpkin pie spice to the flour mixture.
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Ingredients
2 1/2 cups sifted cake flour
1 1/3 cups sugar $
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated $
3/4 cup fresh orange juice $
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Lemon-Orange Buttercream Frosting
Garnishes: edible flowers, kumquat slices
Preparation
- Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
- . Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.
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Ingredients
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2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
3/4 teaspoon grated peeled fresh ginger
4 (4-ounce) skinless, boneless chicken-breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled avocado $
Preparation
- Prepare grill.
- Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
- Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
- Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
- Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson
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Ingredients
2 teaspoons salt-free Jamaican jerk seasoning, divided
3 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped shallots
3 tablespoons honey
2 tablespoons fresh lime juice
3 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 (10-ounce) package torn romaine lettuce
1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese
Preparation
- Preheat oven to 450°. Prepare grill.
- Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.
- While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.
- While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450° for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.
- Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.
- Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.
Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.
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Ingredients
1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)
1 tablespoon canola oil
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper
4 bone-in chicken breast halves, skinned
Cooking spray
1 cup seedless green grapes
1/2 cup chopped red onion
1/2 cup mango chutney
1/3 cup finely chopped celery
1/3 cup canola mayonnaise (such as Spectrum organic)
3 tablespoons fresh lemon juice
Preparation
- Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.
- Prepare grill to medium-high heat.
- Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.
- Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.
- Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine's refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. —Jeffery Lindenmuth
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