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Chocolate Chip Castella Cake

January 26, 2018 by admin Leave a Comment

Preheat Oven: 325° f

Bake Time: 45 min. (325° f)

Ingredients: (Prepare 8 in. pan)

Batter:

  • 7 egg yolks
  • 75 gram vegetable oil
  • 90 gram cake flour
  • 60 ml milk

Meringue:

  • 6 egg whites
  • 73 gram sugar
  • pinch of salt

Sprinkle (middle and top layer of cake):

  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. Separate egg yolk and egg white into two separate bowls.
  2. To make batter mix egg yolk and oil until well combined. Sift in flour and add milk.
  3. For meringue, add sugar in egg white three separate times.
  4. Mix until soft peak.
  5. Slowly fold in batter and meringue two separate times.
  6. Pour half the mixture in pan, sprinkle chocolate chips, then pour the rest of the mixture and sprinkle more chocolate chips on top.

Filed Under: Cake

Lemon Chiffon Cake

April 27, 2015 by admin Leave a Comment

Lemon Chiffon Cake

  • Prep Time: 25 mins
  • Bake Time: 50 mins
  • Ready In: 1 hr 15 min + Cooling Time

Ingredients: Recipe good for 12-16 servings.

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

LEMON FROSTING:

  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • Dash salt

Directions:

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Place oven rack in the lowest position. Preheat oven to 325°F. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides.

Nutritional Facts: 1 slice of Lemon Chiffon Cake

345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Adapted From Taste of Home

Filed Under: Cake

Italian Cream Cake

April 4, 2015 by admin Leave a Comment

Italian Cream Cake
Ingredients: Recipe for 8 inch round cake.

  • 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 5 egg whites

Frosting:

  • 8 ounces cream cheese
  • 1/2 cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. Beat egg whites until they form stiff peaks.
  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  5. Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Filed Under: Cake, Desserts, Italian Desserts

Vanilla Cupcake Recipe

April 2, 2015 by admin Leave a Comment

Vanilla Cupcake RecipeCupcake! Here I come!!!

Ingredients: Good for 12 cupcakes or 9×9 inch pan.

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a big bowl, mix the sugar and butter thoroughly until creamed up. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or scoop batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Filed Under: Cake

Simple Cheesecake

April 2, 2015 by admin Leave a Comment

Simple Cheesecake

Don’t want to make a mess making a cheesecake! This is just the right recipe for you because in just three easy steps your cheesecake is done.

  • Prep Time: 10 min
  • Bake Time: 40 min
  • Total Time: 4 hr 20 min (including cooling and refrigeration)
Ingredients: Recipe good for 8 servings.

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2  eggs
  • 1  ready-to-use graham cracker crumb crust (6 oz.)

Directions:

  1. Preheat the oven to 325°F
  2. Beat the cream cheese, sugar and vanilla with an electric mixer until well blended.  Then add eggs and beat just until blended.
  3. Then poor the mix into the crust and bake for 40 min or until center is almost set. Cool and then refrigerate for 3 hours.

Filed Under: Cake

Lemon Cheesecake Recipe

April 2, 2015 by admin Leave a Comment

Lemon Cheesecake Recipe

  • Prep: 20 min
  • Total time: 6 hr 

Ingredients: Recipe for 16 servings.

  • 2 cups  graham cracker crumbs
  • 1-1/4 cups  sugar, divided
  • 6 Tbsp.  butter, melted
  • 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup  BREAKSTONE’S or KNUDSEN Sour Cream
  •  zest and juice from 1 lemon
  • 4  eggs

Directions:

  1. HEAT oven to 325°F.
  2. MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13×9-inch pan.
  3. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
  4. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Filed Under: Cake

Japanese Cheesecake

April 2, 2015 by admin Leave a Comment

Japanese CheesecakeIngredients:

  • 140g/5 oz. fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 teaspoon cream of tartar
  • 50g/2 oz. unsalted butter
  • 250g/9 oz. cream cheese
  • 100 ml/3 fluid oz. fresh milk
  • 1 tablespoon lemon juice
  • 60g/2 oz. cake flour /all-purpose flour
  • 20g/1 oz. cornflour (cornstarch)
  • 1/4 teaspoon salt

Directions:

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
  2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
  3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Filed Under: Cake

Hokkaido Chiffon Cupcakes

April 2, 2015 by admin Leave a Comment

Hokkaido Chiffon Cupcakes Hokkaido Chiffon Cupcakes are very different from the regular cupcakes you usually bake. Chiffon cupcakes are very soft and fluffy. But when they cool down, they would shrink. But it doesn’t matter because you could squeeze in Vanilla Custard Whipped Cream into the cupcakes with a pastry bag. Try and make it sometimes and I bet you can’t resist it. Before you know it, all the cupcakes are gone.

Ingredients: Recipe good for 24-25 cupcakes
(Egg Yolk Batter)

  • 6 egg yolks
  • ¼ cup granulated sugar
  • 80ml cooking oil
  • 80ml milk
  • 1 cup all-purpose flour

(Meringue)

  • 6 egg whites
  • 2/5 cup granulated sugar

(Vanilla Custard Cream)

  • 4 tbsp. cake flour
  • 4 tbsp. corn starch
  • 80g  granulated sugar
  • 400ml milk
  • 4 egg yolks
  • 30g (1oz.) butter
  • a few drops of vanilla extract

(Whipped Cream)

  • 200ml heavy whipping cream (fresh cream) *chilled
  • 2 tbsp. granulated sugar

(Finishing Touch)

  • powdered sugar (confectioner’s sugar)

Directions:
(Chiffon Cupcake)

  1. First, separate the egg yolk and egg white into two separate large bowls.
  2. Add sugar into the bowl with egg yolks. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in the all-purpose flour and mix well with a whisk.
  3. Next, make the meringue, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
  4. Then you add 1/3 of the Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.

(Vanilla Custard Cream)

  1. Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low heat, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.

(Whipped Cream)

  1. Combine fresh cream and granulated sugar into a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.

(Finishing Touch)

  1. Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill up with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

Filed Under: Cake

Chocolate Lava Cake

April 2, 2015 by admin Leave a Comment

Chocolate Lava Cake
I’ve always loved to eat molten lava cakes whenever I go to dessert places. The first thing I order is always molten lava cake. The moment I put my spoon into the cake all the warm chocolate rushes out. Eating every single bite leaves behind a chocolatey taste in my mouth that makes me want to eat more than one. I decided to find a recipe and make it myself and share with my friends and family.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
Ingredients: Recipe for 4 servings.

  • Baking spray, for spraying custard cups
  • 1 stick butter 
  • 2 ounces bittersweet chocolate 
  • 2 ounces semisweet chocolate 
  • 1 1/4 cups powdered sugar 
  • 2 whole eggs 
  • 3 egg yolks 
  • 1 teaspoon vanilla 
  • 1/2 cup all-purpose flour 
  • Vanilla ice cream, for serving

Directions:

  1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute or use a double boiler. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. 
  3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Filed Under: Cake

Chocolate Cake Recipe

April 2, 2015 by admin Leave a Comment

Chocolate Cake Recipe

  • PREP Time: 20 mins
  • COOK Time: 30 mins
  • READY IN: 1 hr
Ingredients: Recipe for 2 – 9 inch round cake layers.

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Filed Under: Cake

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