ROSE WATER CAKE
Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.
Provided by peropheus
Categories Desserts Cakes Birthday Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
- Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g
WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE
No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time!
Provided by Andrea Soranidis - The Petite Cook
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C/360°F/Gas Mark 4, and arrange a baking tray onto the middle shelf.
- In a small bowl, mix the olive oil, water and vanilla, then set it aside until needed.
- In a large bowl sift the flour together with the baking powder, and mix well with a whisk. Add in the sugar and cocoa powder and mix well.
- Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.
- Spray with baking oil a 7-inch springform cake pan with loose base, although not necessary, I recommend placing a disk of parchment paper over the base. Pour in the cake batter and even the top using a spatula.
- Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes, then insert a toothpick in the middle of the cake. If it comes out dry, your cake is done, otherwise continue to bake for a further 5 minutes, then check again.
- Take the cake out from the oven and allow to cool completely before removing it from the pan.
- Dust generously with optional confectioner sugar if you like, and serve.
Nutrition Facts : Calories 291 kcal, Fat 0.9 g, SaturatedFat 0.3 g, Sodium 4 mg, Carbohydrate 67.4 g, Fiber 2.1 g, Sugar 30.2 g, Protein 5.3 g, ServingSize 1 serving
WHITE CAKE RECIPE
A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 20
Steps:
- Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
- Combine milk, oil and extracts and set aside
- Combine your flour, baking powder and salt and set aside
- Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
- Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
- Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
- Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
- Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
- Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust
Nutrition Facts : ServingSize 1 g, Calories 589 kcal, Carbohydrate 61 g, Protein 4 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 125 mg, Sugar 50 g
HOT WATER CHOCOLATE CAKE
A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.
Provided by TERRILEE
Categories Desserts Cakes Chocolate Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
- Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
Nutrition Facts : Calories 147 calories, Carbohydrate 25.4 g, Cholesterol 25.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 203.3 mg, Sugar 17 g
WATER CAKE
This simple cake is egg-free and dairy-free. It's easy to make and you can customize to create various flavors.
Provided by Kirbie
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
- In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
- Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
- Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.
WATER CAKE
Drawing from tradition, this sponge cake is light and airy. Made with olive oil and water instead of butter, this cake can be topped with any syrup or fruit with whipped cream. It also makes a great base for a trifle.
Provided by As receitas lá de casa
Categories Desserts
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees Celsius.
- Grease a bundt cake pan with margarine and sprinkle with flour. Set aside.
- Separate the yolks from the whites. Whisk the egg whites until they're firm, and set aside.
- In another bowl, beat the egg yolks with the water.
- Add sugar and olive oil, and beat again.
- Add the flour together with the baking powder, and mix everything well.
- Keep adding spoonfuls of the egg whites, and stir gently from bottom to top without beating.
- When the mixture is homogeneous and fluffy, put it in the pan, and bake for 35 to 40 minutes.
- Check the cooking with a toothpick, remove from oven, and unmold.
Nutrition Facts : Calories 790 calories, Carbohydrate 144 grams, Cholesterol 315 milligrams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3.5 grams, Sodium 510 milligrams, Sugar 96 grams
EASY ITALIAN WATER CAKE
Steps:
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch cake pan.
- Sift the flour, sugar, baking powder and salt into a large bowl. Add the water, vegetable oil and vanilla, beat on medium speed until completely combined. Pour into the prepared cake pan and bake for about 40-45 minutes. Test for doneness with a toothpick, when it comes out dry it's done. Let cool completely then dust with powdered sugar.
Nutrition Facts : Calories 190 kcal, Carbohydrate 34 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 5 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
RAINDROP CAKE
This raindrop cake is a low calorie and popular food trend that can be easily made at home with just a few ingredients!
Provided by Kirbie
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
- Turn your stovetop to medium heat and bring the agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you don't heat long enough, your agar won't be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill exactly two cavities if you are using the silicone molds I used.
- Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When they are ready, they should easily slide out just by you slightly tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.
WAR CAKE
Steps:
- Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.
- Preheat oven to 350 degrees. Grease a 10-inch tube pan. Stir together flour and baking soda. Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
- Cool 5 minutes in pan, then invert onto a wire rack to cool completely.
WATER CAKES
Make and share this Water Cakes recipe from Food.com.
Provided by Abe ray
Categories Quick Breads
Time 42m
Yield 15 cakes, 15 serving(s)
Number Of Ingredients 4
Steps:
- mix ingredients well.
- bake in little tins 1/2 full for 1/2 hour at 350 degrees.
- eat with butter.
Nutrition Facts : Calories 55.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 28.2, Sodium 165.2, Carbohydrate 9.6, Fiber 0.3, Sugar 0.1, Protein 2.1
WATERMELON 'CAKE'
Put your seasonal summer produce to delicious use with this sweet and refreshing Watermelon 'Cake' recipe. Made of sweet, refreshing watermelon and frosted with creamy COOL WHIP Whipped Topping, this fun fruit dessert is perfect for your next summer get-together! Bonus: this recipe can be made ahead of time for easy party prep!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
- Pat melon with paper towels to dry; place on platter. Frost with COOL WHIP.
- Decorate with remaining ingredients to resemble photo.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE WATER CAKE
Dense, moist, and decadent, this Chocolate Water Cake calls for ingredients you likely have in the cupboard, and the cake doesn't use any butter, milk, or eggs (meaning the cake itself is dairy-free and vegan). The chocolate frosting does include dairy, but if you'd like to keep the recipe vegan, feel free to top the cake with any vegan frosting you prefer-we promise the cake will still be just as good. This cake comes together in one bowl, and because it's so moist and rich on its own, we don't fuss with layering and stacking several layers of cake. This recipe is designed to require the frosting of one perfectly thick layer and moving on with your life. The cake is made of a simple batter of flour, brown sugar, and cocoa powder mixed with vegetable oil and hot water. The lift and tenderness of the cake comes from the incorporation of baking soda and apple cider vinegar, and the sweetness of the cake is balanced with just the right amount of salt. As for the frosting, a simple chocolate ganache is made in the microwave by melting together chocolate chips and butter and then whipping this ganache with cream cheese, powdered sugar, and a small amount of strong coffee to create a tangy and rich chocolate frosting that's easy to spread. Finally, we top the frosted cake with a sprinkling of flake salt to elevate and compliment the cake's richness.
Provided by Micah A Leal
Categories Cakes
Time 20m
Yield 1 (8-inch) cake
Number Of Ingredients 14
Steps:
- Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.
- Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.
- Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.
WATER CHESTNUT CAKE
Chinese style water chestnut cake--a traditional and yummy dim sum dessert
Provided by Elaine
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
- In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
- After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
- Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
- Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.
Nutrition Facts : Calories 201 kcal, Carbohydrate 51 g, Sodium 12 mg, Sugar 48 g, ServingSize 1 serving
WATER CHESTNUT CAKE RECIPE
Provided by By Christine's Recipes
Yield one square pan 15.4cm x 5cm (depth)
Number Of Ingredients 8
Steps:
- Method: Grease the pan with a little of oil in order to help remove the cake from it at ease. Dissolve the water chestnut flour with 300 ml of water and cornflour completely. Drain through a fine sieve. Stir in 2 teaspoons of oil. Set aside. Put the other 300 ml of water, together with white sugar, chopped brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil. Add the water chestnuts. Reduce the heat to low. Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom. Pour the batter into the greased pan. Use a teaspoon, wet with some water, to level the surface. Cover with foil and steam in a wok or steamer, for about 30 to 35 minutes, or until the cake turns translucent, or an inserted needle comes out clean. Remove from the wok and let cool a bit. Remove the cake from pan and slice into pieces. Serve warm immediately. Or pan fry slices before serving. The leftover can be kept in fridge, covered, for up to a week or so.
HOT WATER CAKE
This has been a family favorite as long as I can remember! Sooo moist, you can top it with literally any favorite topping.(We like peanutbutter) Enjoy!
Provided by Deb Chambers
Categories Chocolate
Time 35m
Number Of Ingredients 9
Steps:
- 1. combine first three ingredients till smooth.
- 2. add: the next 4 ingredients and mix again til smooth
- 3. Then alternating the flour and the water add and mix til smooth, place in 9x13 floured baking dish and bake 350' for about 20minutes, check in middle with a tooth-pick to come out clean, cool and add you favorite chocolate cake topping. We use a dollop of peanutbutter on the side.
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