Lemon-buttermilk Chiffon Cake with Raspberry Sauce


7 large eggs
1-1/2 cups granulated sugar
1 Tbsp plus 2 tsp finely grated lemon zest (from 2 to 3 large lemons)
7 oz cake flour
2-1/4 oz stone-ground yellow cornmeal
1-1/2 tsp baking powder
1 tsp table salt
2/3 cup buttermilk
2/3 cup canola or vegetable oil
1 tsp pure vanilla extract


4 cups fresh or frozen raspberries, rinsed and well dried; more for garnish
1/2 cup seedless raspberry jam
1 oz confectioners’ sugar; more to taste
pinch of table salt
fresh mint leaves (optional)
whipped cream (optional)


  1. Position a rack in the lower third of the oven and heat the oven to 325°F. Have ready an ungreased, not nonstick 10×4-inch (16-cup) angel food cake pan.
  2. Separate the eggs, putting the yolks in a small bowl and the whites in a medium bowl.
  3. In a food processor, pulse 1-1/4 cups of the granulated sugar and the lemon zest until the zest is finely ground, about eight 1-second pulses.
  4. Sift the flour into the bowl of a stand mixer or a large mixing bowl. Whisk in the sugar mixture, cornmeal, baking powder, and salt. Add the egg yolks, buttermilk, oil, and vanilla. Using the stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium-low speed until blended. Increase the speed to medium high and beat until lighter in color and thick enough to form a slowly dissolving ribbon of batter when the paddle or beaters are lifted, about 3 minutes.
  5. Using the stand mixer fitted with a clean bowl and the whisk attachment or a handheld mixer with clean beaters, beat the egg whites on medium-low speed until foamy, about 1 minute. Increase the speed to medium, and beat until the whites are opaque and form very soft peaks, about 1-1/2 minutes. Slowly add the remaining granulated sugar, and beat until the whites are thick and shiny and form soft peaks, about 1-1/2 minutes.
  6. Using a rubber spatula, scrape about one-fourth of the whites into the batter and gently fold until blended. Add the remaining whites and gently fold until just blended with no visible streaks of either the whites or batter.
  7. Immediately scrape the batter into the cake pan. Bake until deep golden brown and springy when touched, about 60 minutes. The top will have cracks that still look moist inside. Immediately invert the pan onto its feet or by sliding the center tube onto the neck of a bottle. Let cool completely, then remove from the pan.
  8. The cake can be served immediately or covered and stored at room temperature for up to 5 days.
  9. In a food processor or blender, puree the raspberries, jam, confectioners’sugar, and salt. Strain the mixture through a fine-mesh sieve over a small bowl, pressing firmly on the seeds. Season to taste with more confectioners’ sugar. The sauce can be covered and refrigerated for up to 5 days.
  10. Serve slices of the cake with the sauce, berries, mint, and whipped cream, if using.

Makes 12 to 16 servings.

Source:Cook Fresh magazine


Lemon Bars


4 egg yolks
1 (14-ounce) can sweetened condensed milk
juice of 3 lemons
icing sugar, to garnish

Oatmeal Coconut Crust

3/4 cup butter, at room temperature
1/2 cup sugar
1 cup all-purpose flour
1 cup quick cooking rolled oats
1 cup dried sweetened coconut
zest of 1 lemon


  1. Preheat oven to 350°F. Line 9×13-inch pan with parchment paper, making sure the parchment paper comes up two sides of the pan.
  2. For crust, in large bowl mix together all ingredients until well mixed. Press evenly onto pan to about 1/4-inch thickness. Bake for 20-25 minutes until golden.
  3. In large bowl, whisk egg yolks, condensed milk and lemon juice. Pour over baked crust and return to oven for 7-10 minutes until just set. Allow to cool completely.
  4. Remove from pan and cut into squares. Dust with icing sugar to garnish, if desired.

Makes 18-24 squares.

Source: ANNA magazine

Black Forest Cake


6 eggs
1 teaspoon vanilla extract
1-1/4 cups granulated sugar
2/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1-1/4 sticks unsalted butter, melted and cooled, plus extra for greasing
5 ounces semisweet chocolate
3 tablespoons raspberry preserves
40 fresh black cherries, pitted (or canned cherries, drained)
confectioners’ sugar, for dusting


1 cup water
I cup granulated sugar
2 tablespoons kirsch

Kirsh Cream

3 cups heavy cream
1/3 cup superfine sugar (or the same quantity of granulated sugar processed in a food processor for 1 minute)
2 teaspoons vanilla extract
3 tablespoons kirsch


  1. First make the sponge. Preheat the oven to 350°F. Grease three 8-1/2-inch diameter cake pans and line the bottoms with parchment paper.
  2. In a large bowl, beat together the eggs, vanilla, and sugar, using an electric handheld mixer, until thick and the beaters leave a trail when lifted above the mixture. Sift together the cocoa powder and flour, then fold in. Stir in the melted butter.
  3. Divide the cake batter among the prepared pans and bake in the oven for 20-25 minutes, or until springy to the touch. Let cool in the pans for 5 minutes, then turn out onto a cooling rack to cool completely.
  4. Meanwhile, shave the block of chocolate by using a vegetable peeler or by carefully scraping the blade of a large kitchen knife across the surface of the chocolate. Keep the chocolate shavings in the refrigerator until needed.
  5. To make the syrup, put the water and sugar in a saucepan and bring to a boil, then boil for 5 minutes. Let cool, then add the kirsch.
  6. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
  7. To assemble the cake, level the tops of the sponges, if necessary, using a sharp knife. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup, then spread over the raspberry preserves. Sandwich together with a second sponge and brush again with the syrup. Spread over a thick layer of the kirsch cream, about 1/2-inch deep. Cover with the cherries, reserving eight for decoration. Spread a little more cream over the cherries to secure them, then top with the final sponge, upside down to create an even, flat surface. Brush with the remaining syrup.
  8. Spoon 1/3 cup of the kirsch cream into a pastry bag fitted with a large star tip and set aside. Using a spatula, cover the top and side of the cake with the remaining cream. Carefully stick the chocolate shavings all over the side of the cake with the palm of your hand. Pipe around the edge of the cake and eight swirls in the middle, then place the reserved cherries on top of the swirls. Serve dusted with confectioners’ sugar.

Makes 10 servings.

Source: Chocolat

Rice with Stir-fried Pork Belly, Miso and Kimchi


150 g pork belly slices
100 to 120 g Chinese cabbage kimchi
1 to 2 stalks green onion
2 bowls freshly cooked rice
2 tsp white sesame seeds
2 soft-boiled eggs
finely shredded nori to garnish


1 tbsp sake
2 tsp Mirin
2 tsp sugar
2 tsp miso tsp
1 tsp soy sauce


  1. Cut the pork belly slices into 4 cm in length.
  2. If the Chinese cabbage kimchi is large, cut it into smaller pieces.
  3. Slice the green onions diagonally.
  4. Mix the seasoning ingredients in a small bowl.
  5. Heat some oil in a frying pan, add pork and stir-fry until no longer pink.
  6. Mix in kimchi and green onion. Toss briefly.
  7. Add seasoning, toss and cook until the pork is done.
  8. Add white sesame to rice and mix well.
  9. Remove the pork mixture to the top of the two bowls of rice. Cut each egg into 2 halves and place on top of the pork.
  10. Garnish with the shredded nori before serving.

Makes 2 servings.

Source: Japanese magazine

A Fast and Hearty Breakfast Treat with Crisp, Egg-dipped Multigrain Bread


1/4 cup orange juice
2 eggs
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
4 slices multigrain bread


1/2 cup extra orange juice
2 tablespoons strawberry jam


  1. In shallow dish, whisk together orange juice, eggs and cinnamon. Set aside.
  2. In frying pan, melt half the butter over moderate heat.
  3. Dip bread slices into egg mixture, turning to thoroughly soak both sides.
  4. Add bread to pan in batches, adding more butter as needed, and fry until golden brown, about 1 minute per side. Place on heated serving plates.
  5. In small saucepan, combine extra orange juice and jam. Heat, stirring until jam is melted. Drizzle as desired over french toast.

Makes 2 servings.

Source: Family Circle magazine