Cook Without Book

Yield:  Makes 24 cupcakes (serving size: 1 cupcake)                    Ingredients Cupcakes 1 1/3 cups   cake flour 2 teaspoons   baking powder 1 teaspoon   salt 5  large eggs, separated 1 1/4 cups   sugar, divided 1/2 cup   water 1/2 cup   vegetable oil 1 tablespoon   pure vanilla extract 1 cup   sweetened coconut 1/2 teaspoon   cream of tartar Frosting 2  large egg whites 1 cup   sugar 1/4 cup   water 1 1/4 teaspoons   pure vanilla extract 1 cup   unsweetened coconut Preparation 1. Preheat oven to 325°. Line 2 (12-cup) cupcake pans with paper liners. 2. For cupcakes, whisk together flour, baking powder, and salt in a medium bowl. Set aside. 3. In another bowl, beat egg yolks and 1 cup sugar with an electric mixer on high for 2 minutes. (It will be pale yellow and ribbonlike.) Add water and next 3 ingredients (through swee...

Prep Time:  45 minutes Cook Time:  55 minutes Yield:  Makes 16 servings (serving size: 1 slice)                  Ingredients Cake: Cooking spray 1 1/3 cups   sugar, divided 1/3 cup   sweetened dried coconut 1/2 cup   (1 stick) unsalted butter, softened 2  large eggs, at room temperature 2 1/4 cups   sifted cake flour (not self-rising) 2 1/4 teaspoons   baking powder 1/4 teaspoon   salt 1  (13 1/2- or 14-ounce) can unsweetened coconut milk 1 1/2 teaspoons   vanilla extract Frosting: 2 cups   sweetened dried coconut 3  large egg whites 1 1/2 cups   sugar 1/4 teaspoon   cream of tartar Dash of salt 1 teaspoon   vanilla extract Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside. 2. To make cake: Place ...

Prep Time:  30 minutes Cook Time:  45 minutes Yield:  Makes 12 servings (serving size: 1/12 of the trifle) Ingredients Cake: 1 cup   non-self-rising cake flour 1 teaspoon   kosher salt 12  large egg whites (at room temperature) 1 1/2 teaspoons   cream of tartar 1 cup   granulated sugar Zest of 1 lemon 2 tablespoons   finely crushed coffee beans Trifle: 2 pounds   hulled strawberries 6 tablespoons   granulated sugar, divided 2 tablespoons   espresso powder combined with 1/2 cup boiling water 2  (8-ounce) blocks 1/3 less fat cream cheese (at room temperature) 1 cup   powdered sugar, sifted 2 teaspoons   espresso powder 1 teaspoon   pure vanilla extract 1 cup   fat-free sour cream 1/2 cup   plus 2 tablespoons pasteurized egg whites (at room temperature) 1/3 cup   unsweetened cocoa powder, sifted Preparation 1. Heat oven to 350° with a rack in the lower th...

Ingredients 1 1/2   cup(s)  Sifted Cake Flour 1 1/2   teaspoon(s)  Baking Powder 1/4  teaspoon(s)  Salt 1/2  cup(s)  (1 stick)  Unsalted Butter , softened 1  cup(s)  Sugar 2  large  Eggs , room temperature 1/2  teaspoon(s)  Vanilla Extract 1/2  cup(s)  Whole Milk Directions Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat. Pour into the prepared pan and bake until a wooden skewer inserted in the center co...