White Chocolate Cheesecake with White Chocolate Brandy Sauce
Sugar Cookies with Butter cream Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with White Chocolate Cream Cheese Icing
INGREDIENTS:
- 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla
- 2 to 3 teaspoons grated lemon or orange peel
- 1 cup egg whites (about 7)
- 1/2 teaspoon cream of tartar
PREPARATION:
Into a large mixing bowl, sift together the flour, sugar, baking
powder, and salt. Make a well in center of sifted dry ingredients; add oil,
egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low
speed until smooth.
In another large mixing bowl, beat egg whites with cream of tartar
until very stiff peaks form. Pour egg yolk mixture over whites, gently
folding with a rubber spatula just until blended. Do not stir or beat.
Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55
minutes; increase heat to 350° and continue baking for 10 minutes longer.
Invert pan over bottle or position between two pans or racks so the pan
hangs without touching the table. Loosen sides gently with spatula to remove
from pan. Frost with fluffy frosting or chocolate frosting, or a lemon
frosting variation.
