Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Lemon Raspberry Roll Cake!
YeeHAW! Stampede is back and so are my cooking demos at the kitchen theatre! This year we made a lemon raspberry roll cake with a light lemon sponge and smooth raspberry cream cheese filling. It’s delightful!
Ingredients:
Cake:
5 egg yolks
2 Tablespoons Oil
3 Tablespoons Milk
1 teaspoon vanilla extract
1 teaspoon lemon extract, or zest of 1 lemon
2 drops yellow dye (optional)
1 cup of sugar (divide into 2 parts)
4 egg whites
3/4 cup flour
2 Tablespoons Cornstarch
1 teaspoon Baking Powder
1/4 teaspoon salt
Filling:
454g Cream cheese (2 x 8oz logs)
1 cup sugar
pinch salt
3 Tablespoons Raspberry Jam
1 1/2 cups Whipping Cream
Cake:
Preheat oven to 350*F and grease and line a half sheet pan with parchment. Grease parchment as well.
With electric mixer, whisk yolks, oil, milk, vanilla, lemon extract, yellow dye and half of the sugar. Whip until light and fluffy.
In a separate bowl, whisk egg whites and remaining sugar until stiff peaks form.
Combine remaining dry ingredients in a bowl.
Sift dry ingredients into yolk mixture and gently fold in.
Fold approximately 1/3 of egg whites into the yolk mixture.
Fold in remaining egg whites gently.
Spread into the greased half sheet pan and bake for 15-20 minutes until golden brown and firm feeling.
When cake comes out of the oven, run a knife around the edges to loosen, and flip onto a clean tea towel that is sprinkled heavily with icing sugar.
Peel off parchment paper carefully.
Using tea towel roll the cake up into a log and let cool.
Filling
With a whisk on your mixer, mix together softened cream cheese, sugar, salt and raspberry jam.
Scrape down bowl and continue mixing until smooth.
Slowly pour in cream and combine.
Turn up speed and whip until thick and fluffy.
Unroll cake and spread a tick layer of the filling over the entire cake, leaving about 1” on the far end free of any filling.
Using the tea towel to help, roll the cake back up into a log.
Place onto your serving dish and then spread remaining filling all over the entire cake.
Place in the fridge to chill for at least 30 minutes and serve cold.
Angel Food Cake! Popular with Angels AND Devils!
Angel food cake, what a name! I just imagine the Philadelphia Cream Cheese Angel snacking on it while taking a break from her cream cheese bagels. It’s a cake as light , fluffy and white as a cloud! This baby is made without any fat, which means it can be a bit tricky, but I have faith in you! First you make a meringue, then carefully fold in flour and sugar, then once baked you flip it upside down so it doesn’t collapse on itself while it cools! Fun!
Angel Food Cake!
Angel Food Cake
Yield: 1 x 10” Angel Food Cake Tube Pan (ideally with a removable bottom, but use what you got!)
Preheat your oven to 350*F
1 1/2 cups of Egg Whites, room temperature (I had a carton of pasteurized egg whites to use up, but you can also use fresh egg whites, which would be about 12 egg whites)
1 cup Sugar
1/4 teaspoon Salt
1 teaspoon lemon juice (or vinegar) or if you have it 1/2 teaspoon Cream of Tartar
3/4 cup plus 2 Tablespoons All Purpose Flour
2 Tablespoons Cornstarch
1 1/4 cup Icing Sugar
1 teaspoon Lemon Extract (you can use any flavour here, traditionally it’s almond extract, but vanilla or orange are yummy too!)
Using a sieve, sift together your flour, cornstarch and icing sugar 3 times! Yes, seems excessive but we want those dry ingredients to be light and fluffy! Then set this to the side.
In the bowl of a mixer place your egg whites (make sure the bowl and whisk attachment are super clean and there isn’t any oily residue or else your whites aren’t going to whip). Whip the egg whites with the whisk attachment on medium high speed until they are white, fluffy and starting to look thick.
Now add your lemon juice (or cream of tartar) and salt, and while the machine is whisking on a medium speed very slowly add your 1 cup of regular sugar, don’t dump it in all at once or else it will deflate your egg whites. Basically you want to add a spoonful or two and then once you can’t see it on top of the whites, add another few spoonfuls until it’s all gone.
Once all the sugar is in the whites turn it up to high speed and whisk until you get stiff peaks. You should be able to hold the bowl upside down and the mixture won’t fall out. This is a meringue! Meringue is one of my favourite words.
Remove the bowl from the mixer and add your lemon (or other flavour) extract, and now we are going to add in the flour/icing sugar mixture to the whites by carefully folding it in, in 3-4 additions.
Dump about 1/3 of your flour mixture on top of the meringue and using a rubber spatula,scoop the meringue from the base of the bowl on top of the flour mixture, then continue doing this until it is mostly mixed in, some flour bits will still be showing. Then continue this with the rest of the flour mixture until it has all been incorporated.
At this point your mixture should still be thick and fluffy looking.
Now scoop the batter into your angel food cake tube pan. DO NOT GREASE YOUR PAN! We want a nice, dry, greaseless pan because the batter is going to cling to the sides while it bakes making it nice and light!
Using a butter knife run it through the batter in the pan a few times to knock out any large air bubbles.
Pop your cake into the oven for about 40 minutes or until golden brown and dry looking on top. It should spring back if you touch it with your fingers.
Right when it comes out of the oven FLIP it upside down to cool! Most angel food cake pans have little feet, or a hole in the middle so you can rest it on something and not touch the top edge of the cake.
Once it is cooled, run a knife around the edges, then using the removable bottom from your pan your should be able to push it out and your lovely angel food cake is all ready to be eaten!
I love to eat my angel food cake with whipped cream and berries, but honestly it’s delicious just on it’s own, or if your feeling wild, take a slice, butter both sides, and fry it! Yes, it’s SO good!
Pineapple Upside Down Cake for when the world is upside down!
Yesterday I watched a terribly amazing movie about the BEST surfer from Arizona who goes to Hawaii to surf the North Shore, only he has no idea what he is doing because he is a surfer from ARIZONA! This pretty much sums up my skiing experience - “Hey Deidre have you skied before?” “Oh yes, plenty of times” in MANITOBA! Where we literally skied down a man made hill because we have no mountains. Lets just say I rolled down the mountain for a day and decided never to ski again. Anyways, Hawaii, the land of pineapples is where I wish I was right now, but since I can’t be there lets eat some pineapple!
Pineapple Upside Down Cake
Pineapple Upside Down Cake
Yield: 10” skillet serves 1-8 depending on how willing you are to share
Preheat that oven to 350*F
1/4 cup Butter
1/2 cup Brown Sugar
1 can of pineapple (ideally those rings of pineapple, but I don’t have that so I’m using the chunks of pineapple, use what you got, we’re in quarantine!)
3/4 cup Butter, softened
3/4 cup Sugar
2 Eggs
1 cup Buttermilk or Sour Cream or Yogurt or 1 cup of milk with 1 teaspoon of vinegar
1 teaspoon of Vanilla or Rum if you got it!
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
In a large skillet or 8”-9'“ cake pan melt the 1/4 cup butter, if you have a skillet you can do this right on the burner, otherwise just pop your butter in the microwave and pour it into the bottom of your pan.
Spread the brown sugar on top of the melted butter, making sure to evening distribute it.
Drain your pineapple (we don’t need the juice for this recipe, but it sure makes a great cocktail!) then fan it on top of your brown sugar. If you have larger chunks like me, you can slice them into thinner pieces and read those on the brown sugar so they look prettier…or not, up to you! Then set this pan to the side!
Now for the batter! Ideally with an electric mixer (stand or hand mixer, both work great) beat together your butter, vanilla/rum if you got it, and sugar. You can do this by hand, you are just going to have a work out!
Once the butter/sugar looks nice and fluffy add your eggs.
You can now toss in the baking power, baking soda and salt.
Next, alternate in the flour and buttermilk (or alternative as listed in the ingredients). I usually do 3 additions of flour and 2 of the buttermilk.
Now smear your batter on top of the pineapple in your pan, try to not smooth around the pineapples too much since they are going to be the pretty top of your cake after.
Bake in a preheated 350*F oven until golden and a toothpick comes out clean
Once baked, let your pan sit for about 5 minutes, then place a plate over the top of the cake and very carefully flip it over. WATCH FOR HOT SYRUP! Then eat while warm and dream of Hawaii!