Directions:
Preheat oven to 320ºF. Line baking pan with parchment paper.
In a sauce pan, over medium heat, combine the butter, cream cheese, and milk. Whisk until creamy and remove from heat. While mixture is cooling, beat egg yolks for 30 seconds. Then slowly add the creamy mixture to the yolks while continuing to whisk. Ten sift flour and corn starch onto batte, and whisk together.
Set batter aside. Beat egg whites, and add in granualted sugar in thirds. You will know to stop beating when the meringue has white peaks at the top. Fold the meringue into the batter in thirds, use a rubber spatula.
Pour batter into previously lined baking pan. Place baking pan into a wider, short baking pan, and fill pan #2 with hot water. Place in oven and bake for 25 minutes. When it's finished take the cake out of pan and and top with powdered sugar. ENJOY!!
White Cake
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Directions:
Preheat oven to 350 degrees F.( 175 degrees celcius). Grease and flour a 9X9 inch pan, or line muffin pan with paper liners for cupcakes.
In a meduim bowl, cream together the sugar and butter. 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 spoon batter into the prepared pan.
Bake for 30-40 minutes in the preheated oven. For cupcakes, bake 20-50 minutes. You will know he cake is done when it spring to the touch.
Cinnamon-Coffee Swirl Bundt Cake
Ingredients:
3/4 cup butter, room temp.
1 1/2 cup white sugar
3 eggs
1 tsp. vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 cup copped walnuts
1 tsp. ground cinnamon
1/4 cup white sugar
Instructions:
Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Keto Lava Cake
Ingedients:
2 tbsp. cocoa powder
1-2 tbsp erythritol
1 medium egg
1 tbsp. heavy cream
1/2 tsp vanilla extract
1/4 tsp. baking powder
1 pinch salt
Instructions:
Preheat your oven, if you're using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.
In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.
Then add your egg, heavy cream and vanilla extract to the erythritol and cocoa mixture. Add your salt and baking powder as well.
Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.
As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem
