April Showers Bring May Flowers

They say “April showers bring May flowers” so looks like I’m baking spring-inspired cakes! Nothing better than welcoming the spring and summer than with delicious treats. These cake recipes are so good your family will be begging for more.

Lemon-Orange Chiffon Cake

Ingredients needed:

2 ½ cups of sifted cake flour

1 ⅓ cups of sugar

1 tablespoon of baking powder

1 teaspoon of salt

½ cup of Kelapo Coconut Oil

5 large eggs (separated)

¾ cup of fresh orange juice

3 tablespoons of orange zest

½ teaspoon of cream of tartar

Kelapo Coconut Oil Non-Stick Cooking Spray

Lemon orange buttercream frosting

Edible flowers

To make this recipe, remember to separate the egg whites from the egg yolk, or you can always buy them separately. Begin by preheating your oven to 350 degrees. In a large bowl, add the flour, sugar, baking powder and salt and mix. I think a hand mixer will be sufficient but if you have a heavy-duty electric stand mixer that would be best. Clear out a howl in the middle of the bowl and add the coconut oil, egg yolks and orange juice. With the hand mixer, beat at medium-high speed for about 3 to 5 minutes or until you get a smooth consistency. Once everything is combined, add the orange zest and stir. In a separate bowl, add the egg whites and cream of tartar then use the hand mixer at a medium-high speed. Once stiff peaks form gently fold into the flour mixture. You’ll be using 3 9-inch round cake pans so you’ll want to grease each one using the Kelapo Coconut Oil Spray. Once the pans have been greased, add in the batter. Pop the cakes in the oven for 18 to 20 minutes, until the toothpick comes out clean. Once they’re done baking, let them cool for about 10 to 12 minutes. You’ll want to take each cake out of the pan and let sit somewhere for about an hour before adding the buttercream frosting. Once they’ve completely cooled, spread the buttercream frosting on top of each layer. Once you reached the top, spread the frosting on the sides as gently as possible. You can garnish with edible flowers for a real springtime cake!

Strawberry Swirl Pound Cake

For a lactose-free alternative to this recipe, I’ve replaced the butter with Kelapo Ghee.

Ingredients needed:

1 ½ cups of Kelapo Ghee (softened)

3 cups of sugar

1 package of cream cheese (softened)

6 large eggs

3 cups of all-purpose flour

1 teaspoon of almond extract

½ teaspoon of vanilla extract

Kelapo Ghee Non-Stick Cooking Spray

⅔ cup of strawberry glaze

1 wooden skewer

Begin by preheating the oven to 350 degrees. Place the ghee in a medium-sized bowl and using a hand mixer on medium speed beat the ghee until it is completely creamy. Gradually add in the sugar as you use the hand mixer to beat it together until you have a light and fluffy consistency. Do the same thing with the cream cheese and stop when you get a creamy consistency. Next, add the eggs in one at a time and mix until they’re all blended completely. Next, you’ll want to gradually add the flour into the ghee mixture and blend it with the hand mixer on low. This will way you won’t have flour flying all over your kitchen. Then, add in the vanilla and almond extracts, and stir. Grease the 10-inch pan of your choosing with Kelapo Ghee Spray. I suggest using a bundt pan. After you’ve finished greasing it, add a bit of flour to the edges and spread. In that same pan, add ⅓ of the batter. Using a spoon add 8 rounded teaspoonfuls of strawberry glaze over the batter and swirl around with the wooden skewer. Add another ⅓ of the batter and more strawberry glaze then swirl with the skewer. Add the remaining batter and pop in the oven to bake for about 1 hour to 1 hour and 10 minutes. Once it’s finished baking, let the cake cool for about 15 to 20 minutes and then place it on a plate. Wait another hour before serving.

Peace, love and Kelapo ♥


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