Oh, Happy Spring
My Sweet Bambi Mug
Having Tea on our Lanai
To me, Spring is about the colors Green and Yellow. Spring is warm. Spring is fresh and new. Spring is about birds, nests, eggs, flowers, trees, birth, baskets, grass, going barefoot. Spring is about Easter and ladies handkerchiefs. Spring is about gardening, dirt, planting, growing, garden gloves, clay pots, and bugs…….
Spring is about me, Julie.
Colored Eggs and Spring Flowers
Green and Yellow
Spring to me is also about CAKE!
Oranges, Lemons, Limes and Key Limes
Julie’s Yellow and White, Orange and Lemon and Lime and Key Lime Cake
A Spring Cake with Flowers
Marbled Yellow and White
Powdered Sugar with Orange, Lemon, Lime and Key Lime Zest
Jewleh’s (Julie’s) Lemon/Lime Punch
Flowers Optional, but Beautiful
Cake with Punch
Delicious Spring Delight
Julie’s Yellow and White Citrus Cake
This is a vintage cake that I grew up eating and have wanted to make for awhile now. It is part Angel Food/ part Spongecake. The “White” part of the cake are Egg White’s. The “Yellow” part of the cake is Egg Yolks.
(You’ll need an Angel Food Cake Pan)
12-14 Egg Whites-ROOM TEMPERATURE ( I used 12 egg white’s because I want to substitute 2 egg whites with fresh Orange, Lemon, Lime, and Key Lime juices.) BUT, I did not add the juice to this White Cake part. I added it to the YELLOW Cake batter. The reason I’m writing it here is because I basically substituted the juice for the equivalency of two of the 14 eggs whites. You however can eliminate the juice and add 14 egg white’s if you like.
Baking is all about math and you have to get it right otherwise it’s ruined.
1 and 1/4 Cups Cake Flour
1 1/2 Cups Granulated Sugar (I used Splenda Granulated Sugar)
1 1/2 t. Cream of Tartar
1 1/2 t. Vanilla Extract
1/2 t. Salt
5 Egg Yolks
2 T. Cake Flour
2 T. Granulated Sugar (I used Splenda.)
The Juice of an Orange, Lemon, Lime and Key Lime.
(Watch your measurements as you are adding the same amount of juice that would equal 2 egg whites.)
-Zest of an Orange, Lemon, Lime, and Key Lime
(Or just use what you like. It’s YOUR cake after all.)
The Main Ingredient in this Cake
Allow them to get to Room Temperature
The first thing we are going to do is to make the “White” batter. So, in our large mixing bowl to our Vintage Mixer, I added 12 Egg Whites.
Sifting the Cake Flour and only 1/2 Cup Sugar into a Mixing Bowl.
Don’t let all my bowls confuse you right now.
Because it is time to beat all those Egg Whites in the Mixer.
Add to the 12 Egg White’s 1 1/2 t. Cream of Tartar, and 1/2 t. Salt.
You want the Mixer on the highest settings in order for the Egg White’s to form stiff peaks. I use a spatula, scraping the sides of the bowl as it turns. This should take a few minutes. Just monitor it.
You can see the stiff peaks here.
Now you want to add 1 Cup of Sugar, gradually. Beating it as you go. Just add about 1/4 Cup at time until all has been added.
Now with a wire whisk we want to add our 1 1/2 t. of Vanilla Extract.
Ready to Whisk in the Vanilla
I then transferred my Egg White Mixture into a larger bowl.
You now want to sift your Flour mixture into your Egg White mixture about 1/4 at a time whisking it in as you go using gentle strokes of over, and under until well blended.
You now want to take about 1/3 of the batter and place into another bowl.
In the meantime you can preheat your oven to 375F.
Yellow Cake Mixture
Now it’s time to combine our 5 Egg Yolks, 2 T. Cake Flour, and 2 T. Sugar.
I’m reusing my White Cake mixing bowl for my Yellow Cake batter.
You want to beat at a high speed until the Yellow mixture is very thick. It’s at this point where I add all my citrus juices of Orange, Lemon, Lime and Key Lime. Probably equaling about 1/2 Cup.
Remember the 1/3 of the White Cake batter that I reserved into a smaller bowl? Now, we want to add that to our Yellow Cake mixture, gently blending it in.
(Ungreased) Angel Food Cake Pan
Here is where we can marble together the White and the Yellow.
Pour some Yellow, Spoon some White……
Until you have it all in your pan.
You could add some Yellow food coloring to your Yellow batter to make it more pronounced.
But I like it subtle, and natural.
Now it’s time to place into your 375F oven, lower rack, for 35 minutes or so.
Each oven is different so monitor the cooking time.
You know it’s done when the cake springs back when you touch it.
And now for my favorite part of the process. Placing the pan upside down on a bottle to cool thoroughly. 🙂
When it is thoroughly cooled remove from the pan and place onto a wire rack like so…. or you can go ahead and place it onto whatever plate or cake pedestal you have in mind.
(I personally love eating all the gunk out of the pan.) 🙂
To finish the cake off I sprinkled some confectioner’s sugar over the top and grated the zest of all my leftover citrus. I also added some pretty flowers as an accent.
Perfect when Eaten with my Lemon/Lime Punch
Julie’s Lemon/Lime Punch
(This is all fun, mix and match.)
I would like to warn you that I really don’t do measurements. I don’t see why? Just get a punch bowl and start pouring! Let’s first start with some carbonated lemon/lime sodas and go from there. Here I have some Fresca, Sprite Zero, Lemon/Lime Seltzer Water, a few Ginger Lime Sparkling Waters, a few cans of Gingerale Lemonade, as well as some fresh Lemon and Lime Juice.
Lime and Lemon Sherbet
Fresh Lemons and Limes
I had some leftover so I might as well squeeze them into my punch bowl.
When all the liquids have been poured, it’s time to add the Lime and Lemon Sherbet’s in nice scoops to our punch and just let them fizz away.
Julie’s Frittata Brunch
When Gordon made these Frittata’s they were for a special breakfast that we did. I wanted my own for a brunch, so I had Gordon to place the egg mixture into this cute little baking dish for me. My only regret is that I forgot to remove the ugly yellow pot holder. 🙁 It ruins the shot, but not the taste.) 🙂
So, here is the write up that Gordon did on how to make these delicious Frittata’s:
With this recipe, you can use as little or as much as you want with the ingredients. Just be sure to not
use too many vegetables though so you will still have room for your eggs. I like the ratio of ¼ veggies to
¾ egg mixture.
½ Red, Yellow, and Green Bell Pepper – sliced and chopped
¼ Yellow Onion sliced and diced
2 Garlic Cloves sliced and thinly diced
4 to 5-inch piece of ½ of a Leek – sliced into half rounds
¼ stick of butter
1 Dozen Eggs
1 Culp Half and Half
Italian and Mozzarella Cheese
Salt and Pepper to taste
Depending on how many Frittata’s you are going to make, will depend on how much of each ingredient
you are going to use. With that said, begin to slice up your Bell Peppers.
Slice your Bell Pepper in half, then remove the seeds and the stem.
Now, slice the bell pepper into long thin slices as shown.
Using your knife, remove any white part of the inside of the bell pepper as it is very bland.
Nice picture Julie! 🙂 (Thanks Gordon.)
Do the same for all the Bell Peppers.
Then chop the
slices into medium dice pieces.
Here is your Leek which can be very dirty inside, as seen later on.
Be sure to rinse all your vegetables before slicing them.
Pour about 3 Tbsp’s of Olive Oil into a large sauté pan and turn to medium heat.
When the oil is hot, add your Bell Peppers as they take the longest to cook.
Add some salt and pepper to taste. We are using a Florida blend salt mixture here.
But you can use whatever you like.
Slice your Leek in half as shown. I told you this vegetable is Dirty!
Rinse the dirt away from the root end as shown. Doing this will ensure the dirt doesn’t get further down
into the white part of the leek.
Here, I am slicing up the onion.
Now, slice your root end off the leek, then slice the leek into thin strips as shown.
Multitasking at its best!
Once your bell peppers are nicely sautéed, add your leeks and onion and stir.
Slice your Cherry Tomatoes in half as shown.
Now, slice your garlic thinly.
Once your onions and leeks have begun to wilt, add your cherry tomatoes.
Then add your sliced garlic and stir together well.
Add about a tsp of butter to the mixture and stir some more.
Add some freshly ground black pepper to taste.
Left, Slice your Chives thinly as shown. These are from our garden!
Next, slice the root ends off your Green Onions, and slice into thin rounds as shown.
Remove the Oregano from the stems as shown.
Remove some of the larger stems from your parsley before slicing.
Slice your parsley thinly.
Gordon Cooking in our Florida Kitchen
Crack your eggs into a large bowl… here we will use a dozen.
Using a whisk, combine all the eggs until well blended.
Pour 1 cup of half and half into the whisked eggs.
Whisk to Combine
Add some salt to the egg mixture … here we added a special Florida blend.
And also add some freshly ground pepper.
Add as much or as little of the herbs you just chopped to the egg mixture and whisk to combine.
Using your favorite cooking spray, coat each ramekin with enough to just cover the surface.
Now, add a large spoonful of your sautéed vegetable mixture to the bottom of the ramekin.
Add about a Tbsp of Mozzarella cheese to your ramekin.
Using a ladle to add the egg mixture to your ramekin. Add just enough to go ¾ of the way up the side of
the ramekin as shown.
Top your egg mixture with about a Tbsp of any Italian cheese.
Place your ramekins on a cookie sheet just in case the eggs spill over during the cooking process.
Preheat your oven to 350’F and when at temperature, place them in for ~15 minutes.
Here is a great picture of the eggs most of the way through the cooking process. Nice close detailed
shot Julie! Cook them about a few minutes more and they should be fully cooked. Remember, the
residual heat will continue to cook the eggs well after you have removed them from the oven.
Here you can really see the beautiful colors of the herbs and vegetables.
Which leads us to………
Julie’s Eggscillent Frittata Brunch