Serene-O-Matic said:A few times a year, Carin's family gets together for lunch/dinner at
some or other holiday. Usually, they ask me to bring my toffee, and
I oblige. I will probably take toffee this year because they asked,
but I'm getting bored with toffee, and I'm hoping to start
developing some other yummies to take to these things. I don't
usually do many desserts, but I'll start trying stuff.
Anyone have ideas for Spring desserts? They should meet the
following criteria:
1) Will travel well for an hour and require minimal prep once I get
there (one time, I took sticky pudding that needed the sauce warmed
up, and I had to elbow my way into the line for the stove/microwave).
2) Will fit in well with a traditionalish Easter dinner -- there
will be ham, waldorf salad, green beans, appetizers, mashed
potatoes, etc.
3) Is mega yummy, so I can start having some other dish that people
ask me to bring that's not toffee. :-)
Serene
Lemon Chiffon cake - easy to make ahead; easy traveling; no prep
necessary on site. It will be light yellow in color, like Easter-y
and spring-like. Garnish with (non-edible) lilacs, hyacinths, or
edible sugared African violets and nasturtiums.
Here's one recipe from Martha Stewart, who has never failed me:
Serving: Makes 1 seven-inch cake
* 3/4 Cup cake flour, (not self-rising)
* 1/4 Teaspoon baking soda
* 1/4 Teaspoon salt
* 3/4 Cup plus 1 tablespoon granulated sugar
* 3 large eggs, separated
* 1/4 Cup vegetable oil
* 1 Tablespoon freshly squeezed lemon juice
* 2 Tablespoons grated lemon zest, (about 4 lemons)
* 1/2 Teaspoon pure vanilla extract
* 1/4 Teaspoon cream of tartar
* Confectioners' sugar, for dusting
Directions
1. Heat oven to 325 degrees;, and have ready an ungreased 7-inch
tube pan. In a medium bowl, sift together flour, baking soda, salt,
and 3/4 cup granulated sugar; set aside.
2. In a large bowl, whisk together egg yolks, vegetable oil, 1/3
cup water, lemon juice, lemon zest, and vanilla. Add reserved dry
ingredients, and beat until smooth.
3. In the bowl of an electric mixer, beat egg whites on medium
speed until foamy. Add cream of tartar; beat on high speed until soft
peaks form, about 1 minute. Gradually add remaining tablespoon of
granulated sugar; beat on high speed until stiff peaks form, about 2
minutes.
4. Gradually fold egg-white mixture into the batter; start by
folding in one-third, then fold in the remaining two-thirds. Pour
batter into pan. Using an offset spatula, smooth the top. Bake until a
cake tester inserted in the middle comes out clean and the cake is
golden, about 45 minutes.
5. Remove cake from oven; invert the pan over a glass soda bottle
for 2 hours to cool. Turn cake right-side up. Run a table knife all
the way down between cake and pan; invert again, and remove cake. Dust
cake with confectioners' sugar before serving.
********
I believe Better Homes & Gardens has a lemon chiffon layer cake
recipe, but I don't have it here. It's very good.
N.
