February 4, 2013 |
Baking soda and baking powder are only as good as their freshness when it comes to baking in the kitchen. Used to leaven everything from cakes and biscuits to doughnuts and waffles (like Jackie Kennedy's waffle recipe, which can be found below), they're the ingredients that help a dough rise as it bakes. And like any ingredient, they can lose their effectiveness as they age, and there's nothing worse than having a cake fail because the ingredients weren't any good. Because they do lose effectiveness with time, it's best to buy both baking soda and powder in small quantities.
November 14, 2012 |
Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.
January 5, 2012
Chiffon cake — that darling of midcentury American cuisine — is a lighter-than-air confection. Made with egg whites and vegetable oil, it has a feathery crumb and a delicate flavor. That makes it perfect for today, particularly with a little updating. Times Test Kitchen manager Noelle Carter took the basic cake and gave it a tropical twist with the addition of fragrant, nutty pandan leaves and then topped it with a slightly sweet coconut glaze. Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets.
December 16, 2009
Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar.
June 3, 2007 |
Laura Reisert of Calabasas was figuring out how she could save money on her wedding. When she got to the part about the wedding cake--which could easily cost her a thousand dollars--she hit on the salvation of every mom who's faced the challenge of feeding a mob: cupcakes. Besides, says the 22-year-old, the three tiers of cupcakes from Sprinkles in Beverly Hills will let her put her stamp on her July wedding in Malibu. "Having cupcakes is fun, quirky, unique," says Reisert.
July 25, 2001 |
Most upside-down cakes are loaded with fat and sugar--that's what makes them so delicious. But when you're trying to cut back, it's handy to have a low-fat alternative in your repertoire--especially one that can be made at the last minute. This easy version contains only a bit of butter--and it's brushed on the pan for flavor. Nonfat milk, egg substitute and applesauce keep the cake light, while sugared blueberries on the bottom of the pan add moisture.