September 2019 • Page 4 of 7 • My Excellent Degustations

Excellent Tropical Smoothie

Course Drinks

Cuisine American

Keyword tropical smoothie

Prep Time 5 minutes

Total Time 5 minutes

Servings 3

Ingredients

1 cup frozen pineapple chunks
1 cup frozen mango chunks
2 cups water
1/4 cup Tangerine juice
2 tbsp honey

Instructions

Put all the ingredients in a blender.
Process until smooth.
Enjoy.

Recipe Notes

You can use fresh fruits of course and add ice.
You can use orange juice instead of Tangerine juice.
You can use more Tangerine or orange juice then reduce the amount of water.

In the bowl of a stand mixer, whisk the egg whites on medium speed until foamy. Add cream of tartar and whisk until soft peaks form, then gradually add sugar. Whisk until stiff peaks form.

Fold the egg whites in the egg yolk batter. Start with small amounts.

Gently fold in the remaining egg whites into the egg yolk batter.

Pour the batter in a greased tube pan (I have used a 10 inch tube pan).

Bake in a 350℉ preheated oven for about 50 minutes or until a toothpick inserted comes out clean.

Upon removing the cake from the oven, turn it upside down. Place it on a small dish to allow air to circulate and let cool completely. This will prevent the cake from shrinking during cooling.

*Place the cake in a serving dish upside down.*

Spread the cream cheese frosting on top and sides of the cake. I have sprinkled the cake with grated chocolate but that’s optional.

Serve the cake with more cream cheese frosting if you like, along with fruits.

🇺🇸 Lemon Almond Chiffon Cake

Course Dessert

Cuisine American

Keyword Chiffon cake

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12

Author LDS’s Mom

Ingredients

1 cup all purpose flour
1 cup almond flour
3/4 cup granulated sugar plus 1/2 cup to be mixed with egg whites
6 eggs, separated
1/2 cup vegetable or canola oil
1/2 cup fresh lemon juice
1 tbsp baking powder
1/2 tsp salt
1 tbsp lemon zests
1/2 tsp cream of tartar
1 tbsp unsalted butter at room temperature to grease the tube pan

Cream Cheese Frosting

8 oz cream cheese, softened at room temperature
2 cups powdered sugar
2 tbsp unsalted butter, at room temperature
2 to 4 tbsp lemon juice

Instructions

In the bowl of a stand mixer, whisk the egg whites on medium speed until foamy.
Add the cream of tartar and whisk for few minutes until soft peaks form.
Add sugar gradually (1/2 cup) and increase the speed to high until stiff peaks form.
In a large bowl, sift flour, salt, almond flour, sugar and baking powder, then mix them together with a wooden spoon.
In a small bowl, mix the egg yolks, oil, lemon zests and lemon juice.
Pour the egg yolk mixture over the flour mixture and mix them well with a spoon.
Gently fold the egg whites into the egg yolk batter. Start with small amounts, then fold in the rest. Make sure to not deflate the batter.
Grease a tube pan with butter and pour the batter in it (I have used a 10 inch tube pan).
Bake in a 350℉ preheated oven for about 50 minutes or until a toothpick inserted comes out clean.
Upon removing the cake from the oven, turn it upside down. Place it on a small dish to allow air to circulate and let it cool completely.
Prepare the cream cheese frosting by mixing in the bowl of a stand mixer, the cream cheese, sifted powdered sugar, butter and 2 tablespoons of lemon juice. Mix until obtain a nice creamy texture (add more lemon juice if needed).
Run a knife all around the inside of the tube pan and in the center core, to remove the cake from the pan.
Place the cake upside down in a serving dish.
Spread the cream cheese frosting on top and sides of the cake (you can put more or less). I like to serve the cake slices with cream cheese frosting aside with fruits. I grated chocolate on top to hide any imperfection( optional).

Recipe Notes

This cake can be served:

Plain.
With whipped cream and fruits.
You can sift powdered sugar on top.
Use chocolate ganache or use any of your favorite frosting.