Windfall Cake Recipes

GONE WITH THE WIND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more.
• Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture.
• Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan.
• Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

WINDFALL CAKE

Steps:

• Preheat oven to gas mark 3.
• grease an 8 inch cake tin.
• sift flour and salt into a mixing bowl.
• rub in the margarine.
• stir in sugar,sultanas and apples.
• stir in eggs(do not beat).
• Put mix in tin.
• bake for 50 minutes.
• whilst still warm sprinkle with caster sugar to get the masking it pretty effect.

WINDFALL PIE

Steps:

• Preheat the oven to 350 degrees. Combine the egg yolk and whites. Set aside. Combine the bread crumbs, oregano, salt and pepper. Set aside. Dip the green tomato slices in the egg mixture. Dust with the bread-crumb mixture. Lay the slices on a baking sheet. Bake until the bread crumbs are golden, about 15 minutes per side. Set aside.
• Combine the red tomatoes, grated orange rind, garlic and bay leaf in a nonstick skillet. Cook over medium-low heat until the sauce thickens, about 30 minutes. Remove the bay leaf. Set aside.
• Brush the inside of a fluted tart pan, 9 inches in diameter, with the olive oil. Spread a thin layer of tomato sauce on the bottom. Cover with a layer of green tomato slices and another thin layer of sauce. Sprinkle with a small amount of the feta and repeat until all the ingredients are used up. Top with a generous layer of the feta. Cover with foil and bake for 2 hours.

WINDFALL APPLE CAKE

Steps:

• Heat oven to 375*. Lightly grease a 10 inch tube pan; set aside.
• In a medium bowl combine apples, 1/4 cup of the sugar, walnuts, currants, cinnamon and orange zest.
• In a large bowl sift together flour, remaining 2 cups sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, eggs, orange juice and vanilla. Beat well, until light and fluffy. Spoon slightly more than a third of the batter into the prepared pan. Spoon half of the apple mixture on top of batter, top with half of remaining batter, then remaining apple mixture, and finish with remaining batter.
• Bake for 1 1/4 hours or until a cake tester comes out clean. (Cover cake loosely with aluminum foil if top begins to brown too quickly.) Cool slightly before removing from pan. Serve with vanilla or honey ice cream.