Light as a feather layer cakes ideal for spring desserts
When seasonal delicacies like fresh asparagus and rhubarb first appear, it's a signal to search out recipes for light and lovely springtime desserts. Here is the recipe for a good make-ahead dessert. It would be a beautiful finale to a company meal or just right to serve when it's your turn to entertain your club.
Fluffy Fruit Torte is an elaborate-looking layered dessert combining layers or rich, moist cake with a fruited whipped filling. Cut preparation time by using a lemon blueberry Bundt cake mix, which is sliced to make three layers.
Reserve the blueberries from the mix to combine with crushed pineapple, marshmallows, chopped walnuts, and whipped topping for the filling. Juice drained from the pineapple is used as part of the liquid in the cake. Powdered-sugar topping is all you need to finish off this attractive Bundt-shaped spring dessert.
Golden Lemon Angel is a cake that is as much like spring as daffodils. You literally make this dessert in minutes by using a one-step angel-food cake mix, to which you add lemon juice and grated peel for bright flavor and a few drops of yellow food color to enhance the golden appearance.
If you haven't baked an angel-food cake for a while, remember that you must use a clean metal or glass mixing bowl. Plastic can return fats from previous use. Be sure the tube pan is completely free from grease, too, so the batter can cling to the pan as it bakes.
If you want to dress up Golden Lemon Angel further, serve it with scoops of sherbet or a big bowl of fresh strawberries and powdered sugar. Fluffy Fruit Torte 1 package lemon blueberry ring cake mix 8 1/4 ounce can crushed pineapple 1/4 cup margarine or butter, softened 3 eggs 1 envelope whipped topping mix 1/2 cup cold milk 1/2 teaspoon vanilla 1/2 cup miniature marshmallows 1/2 cup walnuts, chopped Powdered sugar
Heat oven to 350 degrees F. Grease and flour 12-cup bundt fluted tube pan. rinse and drain blueberries. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to pineapple juice to measure 1 cup. In large bowl, combine large clear packet of cake mix, margarine, eggs and pineapple-water mixture until moistened.
Beat 2 minutes at medium speed (portable mixer use highest speed). Pour evenly into prepared pan. Bake at 350 degrees F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack, about 45 minutes; invert onto wire rack. Cool completely.
In small bowl, prepare whipped topping according to package directions (with milk and vanilla) until slightly thickened. Blend in glaze packet and continue beating until thickened.Fold in drained blueberries, pineapple, marshmallows and nuts. Slice cooled cake into three layers.
Spread 1/2 of filling evenly over bottom layer. Replace second layer; spread with remaining filling. Replace top layer. sprinkle or sift powdered sugar over top of cake. Store tightly covered in refrigerator. 16 servings.
High altitude -- above 3,500 feet: Add 2 tablespoons flour to cake mix. eat at highest speed. Bake at 350 degrees F. for 30 to 40 minutes. Golden Lemon Angel Cake 1 package 16-ounce 1-step white angel food cake mix 1 1/3 cups water 2 tablespoons lemon juice 1 tablespoon grated lemon peel 6 drops yellow food color Glaze: 2 cups powdered sugar 1 to 2 tablespoons milk 2 tablespoons lemon juice 1 tablespoon margarine or butter; softened 1 teaspoon grated lemon peel
Heat oven to 325 degrees F. In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at medium speed. Do not beat longer. Pour batter into ungreased 10-inch angel food tube pan. Bake at 325 degrees F. on lowest oven rack position for 45 to 55 minutes until crust is deep golden brown and cracks feel dry.
Cool cake upside down, on funnel or bottle, at least 1 hour. Remove cake by carefully running thin spatula around edge of pan. Gently press away from side so as not to tear cake.
In small bowl, blend all glaze ingredients until smooth. If thinner glaze is desired, stir in additional milk a drop at a time. Spoon over top of cake allowing some to drizzle down sides. 12 servings.
High altitude -- above 3,500 feet: Add 3 tablespoons flour. Bake at 350 degrees F. for 40 to 50 minutes.