Remember me mentioning that I had found a Gooseberry Cookbook the other day for $3? Well, I have already found quite a a few new recipes in it that I can’t wait to try. As I sat and ate on a box of Ethel M Chocoalte’s a friend just sent me today for my birthday that is coming up, I was leafing through the dessert section this new cookbook. The intro to it said this,
“Mama heard this recipe on the radio when I was a little girl in the 1940’s. It’s still one of our family’s favorites.”
Wow, that is just so cool. As I began to read it, it sounded so light and perfect for these hot summer days. Because we have so much cake this weekend, I will wait to make this next week. But had to go ahead and share it should you need a cool dessert for this weekend.
2 eggs, separated and room temperature
2 tables softened butter
3/4 cup flour
2 tables granulated sugar
1/4 cup lemon juice
1 cup milk
Top with fresh whipping cream
Beat egg yolks in a small bowl. set aside. In a separate bowl, beat egg whites until stiff peaks form; set aside. In a medium size mixing bowl, cream butter and sugar together; add flour and continue to cream mixture. Beat in egg yolks, lemon juice and milk; fold in beaten egg whites. Pour mixture into a ungreased 12×8″ baking pan or individual custard cups. Bake at 350 degrees for 35 minutes.
(this won’t take as long if using individual custard cups)Center might be a little jiggly when you remove from oven. It will finish setting up after you take from oven.
Top with fresh whipped creams and sliced fresh strawberries (i added the strawberries because I can just see how pretty this will look in individual custard cups with the cream and red strawberries. Oh and maybe a little green mint leaf..or, just the whipped cream! your choice
We have a winner folks. These cupcakes are truly decadent, light, flavorful, beautiful, sunshine in your mouth wonderful! Everyone who has had one, (and so far that is about 50, (two different times of baking them and taking them to different places) has told me that this is their new favorite flavor of cupcake, or cake, that I have made. The first time i made it, was in a cake with cream cheese frosting for the filling and then wrapped it in whipped cream. As that is, to me, the best way to enjoy anything, (wrapped in whipping cream) these cupcakes just are so light and fluffy, that you could eat 5 of them in one sitting. I wish I could say it is because we have great will power to not do that, but the truth of the matter is, that we are in “stay at home” mode due to the CV. I don’t want to run out of eggs, or flour, which I am being told is very hard to find right now. So thankful I had bought a 10 lb bag of flour last time I went to the store and 36 eggs. Because I make a shake pretty much every morning for breakfast with frozen blueberries I usually always have frozen blueberries in the freezer so when I began to think yesterday what I would bake, these came to mind, as the sun finally came shining through the kitchen window after about eleven days. So in honor of the beautiful sunshine, lemon blueberries were the baked good of the day.
I have made this cake twice in one week. The first time I made it was for a friends birthday and used some of the batter to make about 6 cupcakes so Randy and I could have some. Having a new neighbor next to us, 3 of the cupcakes went to her and so I got one and Randy had two. Well, I can tell you that just having one simply was enough to leave me with a craving for more carrot cake. This recipe was handed to me back in 2002 when, at a company picnic, Randy was talked into being in a dunking booth and all the employees bought tickets trying to dunk him. If you know Randy, you will know that the Penny loafer-Polo shirt wearing, brief case carrying man was not in “hog heaven” that day. But I walked away with this great recipe of a cake that one of the ladies from the office brought to the all day picnic.
A new friend who is my neighbor brought me this recipe. Her grandmother use to make it and she said it is just delicious and perfect for those spring and summer luncheons or just dessert when you are sitting out on the front porch enjoying the summer breeze. As soon as I read the recipe, I ran (well, actually I drove) to the store and bought peaches and orange jello and it is now sitting in my fridge, just waiting to be sliced onto a plate for our enjoyment. Seeing it sit there this afternoon, I couldn’t stand it, so I took a spoon and went in for the taste. It is so refreshing and so light, it is just a great recipe to cool you down after a barbecue or heavy dinner. Thanks so much Patti for sharing it. Think Dreamcicle! in a pie!
Chocolate Castles 