Cake Flour

An old-fashioned cake gets a new treatment: Some of the trimmed cake crumbs are mixed with chocolate-cookie crumbs and pressed onto the frosting. Fresh raspberries are the colorful crowning touch.

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.

Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.

Tortelli di Zucca con Mandorle Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling. Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

Maple syrup, brown sugar and cinnamon enhance this easy-to-make cake.

This recipe originally accompanied Chocolate Mint Layer Cake .

Can be prepared in 45 minutes or less.

We garnished this cake with Vanda orchids, an edible flower often used to decorate drinks in Hawaii.

The cider sauce adds an extra spark of ginger to this old-fashioned cake.

It takes a bit of practice to make a pie crust, just as it does to hit a tennis ball. Take a cool Saturday morning and make several batches, testing them by cutting off a strip and baking it, until you come up with the one of your dreams. Note on your recipe what you like, then write your own recipe. The size you cut fat into whether you use shortening or butter can both make a difference. Remember, however, that different flours absorb water differently, and flours absorb water differently according to the weather, so your crust will be different in measure each time—you need to learn the feel.

This recipe can be prepared in 45 minutes or less. These tender biscuits are especially light when made with cake flour.