Tag Archives: cake

Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar

Filling:

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.

Tour the USA (Northeast) – Orange Cake with Cranberry Orange Chipotle Curd

Orange Cake

Makes 3 (9-inch) layers

  • 2 1/2 cups sugar
  • 1 1/2 cups shortening
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • 3 3/4 cups cake flour (sifted)
  • 4 1/2 tablespoons dry milk
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 1 1/2 cups water
  • 7 egg whites

Cream sugar and shortening, then add extracts.  Sift dry ingredients and add alternating with water.  Beat egg whites until firm; gently fold them into the batter.  Bake at 350 degrees for 30 minutes in three greased and floured 9″ pans.

Cranberry Orange Chipotle Curd

  • 1 cup sugar
  • 4 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh orange juice
  • 1/2 cup water
  • 4 egg yolks beaten
  • 1/4 cup butter
  • 3 tablespoons orange zest
  • 3/4 teaspoons orange extract
  • 1/4 cup Art of Chipotle, Crazzberry Fiesta

In saucepan, combine sugar, cornstarch and salt.  Stir in orange juice and water.  Bring to a boil, stirring constantly.  Stir a little of the hot mixture into the 4 beaten egg yolks, then add the 4 yolks to the saucepan of hot mixture.  Boil for one minute.  Add butter, zest and orange extract.  Let cool and then stir in 1/4 cup Art of Chipotle, Crazzberry Fiesta Sauce.  When both the cake and the curd have cooled, spread between layers and on top of cake.

Refrigerate cake before frosting.

Orange Buttercream Frosting

  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp grated orange peel
  • 3/4 teaspoon orange extract
  • 2-3 tablespoons orange juice

Cream butter until light and fluffy.  Beat in the powdered sugar, orange peel and orange extract.  Add orange juice to achieve frosting consistency.

Crazzberry Cream Cheese Coffee Cake

Pastry:
2 1/4 cups all-purpose flour
1 1/4 cup granulated sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon vanilla extract
Filling:
1 (8 oz) package cream cheese, room temperature
3/4 cup Crazzberry Fiesta chipotle sauce or
(mix 1/2 cup Crazzberry and 1/4 cup Raspberry Jam)
1/2 cup sliced almonds

Preheat oven to 350 degrees

Grease and flour bottom and sides of a 9 inch cake pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.

Into the remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and vanilla extract. Blend well.

Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon Art of Chipotle Crazzberry sauce evenly over cheese filling.

In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.

Bake in a 350 degree oven for 45-50 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.