Lightasafeathercake Recipes

LIGHT AND AIRY CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

LIGHT AS A FEATHER CAKE

Steps:

• Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
• Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
• In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
• Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
• Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
• Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).

LIGHT CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter or margarine, and 1/4 cup white sugar. Pat mixture into the bottom of a 9 inch springform pan. A 9 x 13 inch pan may also be used.
• Prepare dream whip according to directions.
• Beat cream cheese with 1 cup white sugar and vanilla; beat until creamy. Fold Dream Whip ™ into cream cheese mixture. Spread filling over crust. Refrigerate 1 to 2 hours, or until firm.

LIGHT-AS-A-FEATHER PANCAKES

Steps:

• Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
• Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
• Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
• Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
• For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
• Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
• STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.

LIGHT STRAWBERRY LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
• Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans.
• Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely.
• Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel.
• Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries.
• Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top.
• Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper.
• Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top.

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.