∼ I finally have time to organize files and photos that were taken over the years. Our beautiful Earth is amazing, fascinating and enchanting. Presently, these photos will have to serve as an inspiring reminder of how fragile our planet and its inhabitants are. Although we are unable to travel and are distanced from each other, we will remain close at heart and pray for strength during this unprecedented time. My wish is for our world to remain resilient and strong and for all of us to heal. God bless all those affected and all those who are helping the affected. ∼
∼ Most bakers and cooks derive our creative inspiration from nature walks, the beach, and the natural habitat surrounding us. I hope you can find inspiration in your day from any sort of nature around us, even if it’s just photos for now. ∼
Use what you have in the pantry. Baking at home is better for the environment, give it a try!
This marble cake recipe is from a BHG cookbook that I bought many years ago, and the pages are so frail that it won’t be legible soon. It is the most popular cake recipe I have made because the cake doesn’t necessarily need frosting. As an added bonus, there are benefits for the environment by baking your own cake at home. Freshly home baked treats do not require the chemical preservatives necessary for a long shelf life. Additionally, home cooking leaves less of a carbon footprint by not needing the required (usually plastic) packaging. If you have a few staples in the pantry, you can make high quality cakes and baked goods very easily at home in less time than a run to the store. Let’s celebrate our beautiful Earth!
Delightful Chiffon Cake with ribbons of chocolate cascading through the layers.
recipe by: GourmetMariChef adapted from the Better Homes and Gardens Cook Book
- 2 ¼ c. sifted cake flour
- 1 ½ c sugar
- 1 tsp. salt
- 3 tsp. baking powder
- 7 room temperature eggs, separated
- ½ c. canola oil
- ¾ c. cold water
- 1 tsp. vanilla
- 2 1 oz. squares of unsweetened chocolate
- 2 tbsp. sugar
- ¼ c. boiling water
If you don’t have chocolate in the pantry, just leave off the last 3 ingredients and prepare the cake plain.
preheat oven to 325°
- In a large mixing bowl, sift the flour, sugar, baking powder and salt together and mix.
- Make a well in the center and add the oil, egg yolks, vanilla and water.
- Blend together with a large spoon, then mix with an electric mixer until smooth.
- Wash the beaters.
- Beat the egg whites until very stiff peaks form.
- In a thin stream, gently add the yolk mixture into the beaten whites by folding.
- Remove 1/3 of the batter to a small bowl.
- Melt the chocolate in the preheating oven for 5-8 minutes, stirring half way through.
- Add the boiled water and sugar to the melted chocolate and mix with the 1/3 batter thoroughly.
- Spoon ½ of the light batter into a tube pan or a spring form pan and swirl the chocolate batter through it.
- Repeat another layer. With a wide spatula swirl the chocolate batter through the light batter leaving definite areas of light and dark batter (marbleized).
- Bake at 325° for 30-35 min. for a pan, or up to 60 minutes for a tube cake.
- Test by gently inserting a dull knife in the middle of the cake when it begins to brown on the sides and top. If it comes out clean, it is done.
- Frost or enjoy bare.