Feather Light Breakfast Cake Recipes

Steps:

• In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
• Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Steps:

• Serving suggestion: Dust with confectioners' sugar and serve with milk
• Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
• Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
• In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
• Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
• Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
• Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
• Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Steps:

• Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
• Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
• Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
• Sandwich sponges with jam and cream.

Steps:

• Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
• Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
• In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
• Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
• Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
• Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).

Steps:

• Melt the butter. Let it cool. Mix together dry ingredients: flour, sugar, salt, baking powder and cinnamon. Mix egg and milk together. Then add the butter to the egg and milk. Pour egg, milk and butter into dry ingredients. Stir only to smooth out lumps.
• Pour into 8 inch square pan. Sprinkle mixture with topping.
• Bake 12-15 minutes at 350ºF. Insert toothpick to test doneness.