ANGEL FOOD CAKE WITH CHOCOLATE CREAM

INGREDIENTS

For the chocolate cream:

8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar
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8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

COOKING DIRECTIONS

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream. Enough to serve eight people.

WHITE LAYER CAKE

INGREDIENTS

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk

COOKING DIRECTIONS

Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.

In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.

Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.

Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.

Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.

DATE-NUT CAKE WITH RUM SAUCE

INGREDIENTS

1 1/4 cup butter
2 1/2 cups sugar
5 eggs
3 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cups milk
1 cup pitted dates, firmly packed, finely chopped
1 cup nuts, finely chopped
2 tablespoons butter

COOKING DIRECTIONS

Beat butter and sugar until smooth and creamy. Add eggs, beating well after each addition.

Sift together baking powder, flour and salt.

Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture. Stir in milk and mix until batter is nearly smooth.

Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.

Grease Bundt or tube cake pan generously with 2 tablespoons butter. Dust pan with flour and turn pan upside and tap out excess. Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.

Bake in preheated oven at 325°F for 90 minutes.

Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing.

Rum Sauce (Optional):

1/4 cup water
2 tablespoons sugar
1/4 cup butter
2 tablespoons Myer's rum

Combine water, sugar and butter.

Heat over low heat until mixture reaches a boil. Remove from heat and add rum.

Invert cake on large platter and spoon rum sauce over warm cake.

Allow to cool before slicing.

Note: Serve frosted with Cream Cheese Frosting or spread whipped cream cheese on each slice (as you would spread butter on toast) just before serving.