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"  Strawberry Cream Cake   Prep time:  1 hour and 15 minutesCooking time: 30 to 35 minutes Cake:  2 1/4 cups cake flour (not self-rising) 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1 1/2 teaspoon vanilla extract 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 3 large eggs Filling:  1 lb strawberries, hulled, sliced 1/4 cup sugar 6 ounce raspberries 1/2 cup strawberry jam Frosting:  2 cups heavy cream 1/4 cup sour cream 1/4 cup confectioners&amp;#039; sugar 1 teaspoon vanilla extract 1. Cake:  Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with waxed paper. Grease paper and flour pans, tapping out excess flour. Sift cake flour, baking powder, and salt into a small bowl. Combine milk and vanilla in a glass measuring cup.  2.  In a bowl, with an electric mixer on low speed, beat butter until creamy. Gradually beat in sugar. With mixer on medium speed, beat butter mixture 4 minutes. Beat in eggs, 1 at a time, until well blended.  3.  With mixer on low speed, beat in flour mixture in thirds, alternating with milk mixture, just until blended. Spoon batter into prepared pans and spread evenly. Bake 30 to 35 minutes, or until cake tester comes out clean. Place pans on wire rack and cool 10 minutes. Run a knife around sides and invert cakes onto rack to cool completely. 4.  Filling: Combine strawberries and sugar in a large bowl. Let stand 15 minutes, stirring occasionally, until sugar dissolves and juices form. Gently stir in raspberries.  5. Frosting: In a large bowl, with mixer on high speed, beat frosting ingredients until stiff.  6.  Peel waxed paper off cake layers. Spread one cake layer with 1/4 cup of the jam. Spoon 1 1/2 cups of the berry mixture over jam, spreading evenly. Spread with 3/4 cup of the frosting. Top with second cake layer. Spread with the remaining jam. Frost cake. Serve cake with the remaining berry mixture.  Makes 12 servings. Each serving: 526 calories, 29 grams fat, 5 grams protein, 63 grams carbohydrate You can also try: Mary&amp;#039;s ButterballsVideo: How to Cut CakesTriple Sticky Toffee Pudding Cake Daffodil Cake Prep time:  30 minutesCooking time:  40 minutes Cake:  1 1/2 cups sugar 1 cup cake flour (not self-rising) 6 large egg yolks 1 tablespoon fresh orange juice 2 teaspoon grated orange zest 1/2 teaspoon orange extract 12 large egg whites, at room temperature 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1 teaspoon vanilla extract Glaze:  4 ounce cream cheese 2 tablespoon plus 2 teaspoon fresh orange juice 3/4 teaspoon grated orange zest 3 1/4 cups confectioners&amp;#039; sugar, sifted Strips of orange peel, julienned, for garnish 1. Cake:  Heat oven to 350 degrees F. In a bowl, whisk 1/2 cup of the sugar with cake flour; sift onto a piece of waxed paper.  2.  In a bowl, with an electric mixer on high speed, beat egg yolks and 1/4 cup of the sugar 3 minutes. Beat in orange juice, zest, and extract.  3. Thoroughly clean beaters. In a large bowl, with mixer on medium speed, beat egg whites, lemon juice, and salt until foamy and beginning to hold their shape. Increase speed to medium-high; beat in the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until soft, glossy peaks form. Quickly beat in vanilla. Sift one third of flour mixture over beaten whites; gently fold in with a large rubber spatula, just until blended. Repeat 2 more times with the remaining flour mixture. Gently scrape half the batter into another large bowl. Gently fold in egg yolk mixture, just until blended. 4.  Using a large spoon, alternately spoon batters into an ungreased 10-inch tube pan with a removable bottom; swirl batters slightly with a thin knife.  5. Bake 40 minutes, or until cake is firm in center when gently pressed. Immediately invert center tube of pan onto the neck of a bottle; cool completely. To loosen, run a knife around sides of pan and tube. Invert cake to unmold onto a serving plate.  6. Glaze: In a bowl, with mixer on medium speed, beat cream cheese, 2 tablespoons of the orange juice, orange zest, and 1/2 cup of the confectioners&amp;#039; sugar until smooth. Beat in the remaining 2 3/4 cups confectioners&amp;#039; sugar, half at a time. Add more orange juice as needed to make a thick glaze. Beat until smooth. spread glaze over cake. Let stand until set; garnish with orange peel.  Makes 12 servings. Each serving: 340 calories, 6 grams fat, 6 grams protein, 66 grams carbohydrate You can also try: Caramel Ice Cream SundaesLemon-Mascarpone SherbetVideo: Cupcake Tips Chocolate-Espresso Roulade Prep time:  32 minutesCooking time: 18 minutes  Cake:  1/2 cup cake flour (not self-rising) 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt 5 large eggs, at room temperature, separated 3/4 cup granulated sugar 2 Tablespoon instant espresso coffee powder 2 teaspoon vanilla extract Confectioners&amp;#039; sugar, for dusting Filling:  1 cup cold heavy whipping cream 1/4 cup cold mascarpone cheese or sour cream 1/2 cup confectioners&amp;#039; sugar 1 Tablespoon instant espresso coffee powder 1 teaspoon vanilla extract Glaze:  1/2 cup heavy whipping cream 6 ounce semisweet chocolate, chopped 2 teaspoon instant espresso coffee powder 2 Tablespoon brown sugar, corn syrup, or dark corn syrup Dark chocolate shavings, for garnish (optional)  1. Cake:  Heat oven to 400 degrees F. Line a 151/2x101/2x1-inch jelly roll pan with nonstick foil. Combine cake flour, cocoa powder, baking powder, and salt in a small bowl.  2. In a large bowl, beat egg whites with a handheld mixer on medium-high speed until foamy. Gradually beat in 1/2 cup of the sugar until incorporated. Continue to beat on high speed just until stiff yet billowy peaks form.  3. Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder, and vanilla until thickened, about 3 minutes. At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen. Fold in remaining whites until incorporated. Spread in prepared pan; smooth the top. Bake 12 minutes, or until top puffs up and springs back when gently pressed. Let cool 2 minutes on wire rack. 4. Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners&amp;#039; sugar. Invert cake onto towel. Remove pan; peel off foil. Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely. 5. Filling: Beat filling ingredients in a large bowl until stiff peaks form. Unroll cake; spread evenly with filling, leaving 1/2 inch plain cake at long sides of cake. Roll up cake; place seam side down on cutting board. With a serrated knife, trim both ends of cake roll. Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.  6. Glaze:  Combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth. Place cake on wire rack over waxed paper. Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover. Garnish top of cake with chocolate shavings, if desired. Chill cake until glaze is set. Cake can be refrigerated up to 6 hours before serving. Makes 10 servings. Each serving: 397 cal, 24 grams fat, 7 grams protein, 42 grams carbohydrate You can also try: Sorbet SandwichesVideo: How to Melt ChocolateRich Coconut Custard Pie "^^<http://www.w3.org/2001/XMLSchema#string>
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