Recipe Booklet

9
half-and-half mixture and vanilla extract;
mix on speed 2 until smooth and completely
combined. Pour the mixture over the cooled
crust. Place the pan in a larger aluminum
pan and place in the oven; add enough hot
water to the outer pan so that it is
1
⁄2-inch
deep. Bake in the preheated 350°F oven for
60 to 70 minutes, until the cheesecake is pull-
ing away from the sides of the pan; the center
will be jiggly. Remove from the oven, remove
the foil and let cool completely on a rack.
Refrigerate at least 4 hours before serving.
Garnish with chocolate curls if desired.
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Variation:
After the cheesecake is mixed, add 3 ounces
each chopped white and bittersweet choco-
late using speed 1; mix for 15 seconds to
combine.
LEMON TEA LOAF
Yields: 1 loaf, sixteen
1
⁄2-inch slices
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon kosher salt
2
⁄3 cup unsalted butter, melted and
cooled to room temperature
2 cups granulated sugar
3
⁄4 cup fresh lemon juice, divided
1
⁄4 cup finely chopped lemon zest
(about 4 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk yogurt
1
⁄2 cup confectioners’ sugar, sifted
Preheat oven to 350°F. Butter and flour a
9 x 5 x 3-inch (8-cup) loaf pan.
Sift flour, baking powder, and salt together
into a medium mixing bowl.
Place the melted butter and sugar in a large
mixing bowl and combine using speed 3
for one minute. The mixture will still seem
slightly granular. Continue mixing and add
the zest and
1
⁄2 cup of the lemon juice.
Add eggs one at a time and then the vanilla.
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
speed 2, ending with the yogurt.
Pour batter into prepared loaf pan. Bake on
the middle rack for approximately 1 hour 35
minutes, rotating the pan halfway through
baking time. Check cake for doneness after
1 hour 20 minutes. Cake is finished when
cake tester comes out clean.
While cake is baking, mix remaining
1
⁄4 cup
of the lemon juice with sifted confectioners’
sugar until white and glossy; reserve.
Allow cake to rest about 10 minutes, until
cool to the touch. Remove from pan and
place on a dish with a lip. Prick the cake
with a toothpick all over the top, particularly
along the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
brush to make sure it covers the top and
side surfaces of the loaf. Transfer to a wire
rack and allow cake to cool completely
before slicing.
Nutritional information per serving:
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SUNSHINE CHIFFON CAKE
Makes 16–20 servings
7 large eggs, separated
1 teaspoon fresh lemon juice
1½ cups granulated sugar, divided
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 tablespoon finely chopped lemon
zest
1 tablespoon finely chopped orange
zest
¾ cup fresh orange juice
½ cup flavorless vegetable oil (or use
a nut oil such as almond or walnut)
1½ teaspoons pure vanilla extract
1 teaspoon pure almond extract
Confectioners’ sugar for dusting
and/or Orange Apricot Glaze (recipe
follows)
Preheat oven to 325°F. Have ready a 10-inch
angel food or tube pan (preferably one that
is one piece).
Put the egg whites in a large, clean stainless
or glass mixing bowl. Using the chef’s whisk,
whip egg whites until frothy and foamy. Start