MOCHA CAKE ALA GOLDILOCKS

For the Cake:

• 6 large egg yolks, at room temperature
• 1 cup sugar
• 1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla
• 1 teaspoon water
• ½ cup canola oil
• 1 cup cake flour
• 1 teaspoon baking powder
• 6 egg whites, at room temperature
• 1 teaspoon cream of tartar

For the Mocha Buttercream

• 1 cup sugar
• 4 large egg whites, at room temperature
• 3 sticks (12 ounces) unsalted butter, soft, at room temperature
• 1 teaspoon coffee/espresso granules
• 1 teaspoon cocoa powder
• 5 teaspoons water
• 1 teaspoon vanilla extract
• 5 teaspoons amaretto

TOOLS & EQUIPMENT: hand mixer or stand mixer, 2 9”x2” cake pans, 2 baking sheets, parchment paper cake comb (optional, for decoration); OR a 10.5”x15.5”x1” jelly roll pan if making a roll

PREPARATION

1.    For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment paper.

2.    Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4.    Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

8.    For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10.  Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12.  To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13.  Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

NOTES

1.    To decorate: You can use a cake comb to create ridges on the side of the cake. The traditional Goldilocks mocha roll and cake are decorated using a cake comb. I added finely grated chocolate at the top.

2.    To make a mocha roll: From Step 6 onwards — Pour batter into a 10.5”x15.5”x1” jelly roll pan (sprayed with cooking spray and lined with a sheet of wax paper, and another coat of cooking spray) and bake for 12 to 15 minutes with the rack on upper middle position, rotating the pan halfway through. What I usually do is bake for 6 minutes and rotate and add minutes as needed to let it bake thoroughly. It is done when the top is golden brown and cake tester will come out clean. Lay flat a dry kitchen/tea towel that’s slightly larger than the pan and dust with a thin layer of powdered sugar. Remove cake from the oven and turn pan over onto the towel. Carefully peel the wax paper and scooping the towel from underneath, slowly roll the towel and cake together. Cool on a wire rack with the seam side down. After about an hour, unroll and remove the towel, spread a generous layer of mocha buttercream. Depending on your preference, you can put as much as half on it. Re-roll the cake and frost the outside and sides. OR you can use the other half of the icing to fill another roll. [Instructions to make the butter cream is the same.]

EAS POUND CAKE

Ingredients

• 1/2 pound (2 sticks) butter, plus more for pan
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, plus more for pan
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

VANILLA GLAZE

Ingredients

• 1 1/2 cups confectioners' sugar
• 2 1/2 teaspoons milk
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 teaspoon butter

Directions

1. Melt the butter and add to rest of ingredients. Mix until creamy.

THICK BANANAS FOSTER SHAKE

Ingredients

• 1 cup sugar
• 1 stick butter, cut into cubes
• 1/2 cup heavy cream
• 2 semi-ripe bananas, peeled and cut into chunks
• 1 pint vanilla ice cream
• 1-ounce banana liqueur (recommended: 99 Bananas) 1-ounce white rum

Directions

Melt sugar in a small saucepot on medium heat. When sugar has melted to an amber color, add butter, stirring until melted. Remove from heat and slowly stir in cream being careful not to splatter. Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly. Add ice cream, banana-caramel mixture, banana liqueur and rum to a blender and blitz until smooth. Drizzle remaining carameldown the sides of glass goblets. Pour in shake and serve.

FOOLPROOF POPOVERS

Ingredients

• 3 tablespoons melted butter, divided
• 2 eggs
• 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Directions

Special equipment: muffin tin

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

SWEET 'N' CORNY HOECAKES

Ingredients

• 1 cup flour
• 1 cup cornmeal (recommended: Indian Head)
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• Kosher salt
• 3/4 cup frozen yellow corn, thawed
• 1 egg, beaten
• 1 1/2 cups milk, plus extra to thin batter
• 2 teaspoons vegetable oil, plus extra for frying
• Maple syrup, for serving

Directions

In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.

In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.

Preheat the oven to 200 degrees F.

In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.

Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup

HUEVOS RANCHEROS

                                                                    Ingredients

• 8 (5-inch) flour tortillas
• 3 tablespoons butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup prepared chunky cilantro salsa, divided
• 3/4 cup cooked black beans
• 8 eggs
• 1/2 cup shredded pepper jack cheese
• 1/2 cup sour cream
• Special Equipment: 12-cup muffin tin

Directions

Preheat the oven to 400 degrees F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

LIME SPRITZER

Ingredients

• 1 cup sugar
• 1 cup water
• 2 limes, zested and juiced, plus lime wedges for rimming the glasses and garnish
• 1 (1/2-inch) slice fresh ginger
• Kosher salt or sugar, for rimming glasses (optional)
• 24 ounces sparkling water

Directions

For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmerfor 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use.

For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime.

Cook's Note: Sparkling wine can be used instead of water, if desired.