Watermelon Cake

Author: Jane M. Fields

Is that true that watermelon store and keep ripe at room temperature is more nutritious than ice cold watermelon? Researchers compared the level of antioxidant between watermelon ripe at store room temperature for two weeks increases it nutritional value than one stored in the lower temperature.

Watermelon is like tomatoes that owes its ripening process on the amount of antioxidant lycopene, an organic pigment of carotenoid family. The only differences the watermelon has lower level of beta carotene than tomatoes.

Based on the research, the lycopene level is dependent on the storage temperature. Watermelon left uncut at the kitchen or room temperature doubled its beta carotene compared to the one stored in lower temperature did not increase. Low temperature halted the ripening process of watermelon reducing the beneficial antioxidant to build up.

But, it's not good to leave your food sitting in the table for safety concerns. It's better to put it inside the fridge once you cut it.

Sample of Dessert Recipes: Watermelon Cake

Ingredients:

1 watermelon

8 oz fat free frozen whipped topping, thawed

8 oz nonfat light lemon yogurt

Fresh fruit to decorate cake (strawberries, blueberries, kiwi fruit, grapes, apples,

pineapples)

Method:

Choose 7 inches diameter symmetrical watermelon. Cut 3 "thick cross section from watermelon. Cut 4 slits through rind without cutting the red flesh. Cut the white rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place the watermelon cake on serving plate. Put around the top and sides with whipped topping mixture. Decorate with fresh fruit as desired. Refrigerate until ready to serve. Cut to 10 pieces.

Article Source: http://www.articlesbase.com/desserts-articles/watermelon-cake-4097276.html

About the Author

Jane M. Fields makes articles for several websites. I love sharing my thoughts and work through blogs and different article directories. I like talking to people and happy person. I love movies and music. For more diabetic/diet /any dessert recipes check our Homepage.

Image source: Google. the above image doesn't reflect the actual recipe in this article.

Sponge Cake

Classic Victoria Sponge Cake.

Ditch those mass-produced Victoria Sponge cakes – here’s how to make your own buttery, crumbly cake that even a Queen would be proud of!
A home-baked Victoria Sponge cannot be beaten by a factory-produced cake. Take a slice of a mass-produced sponge cake and slicing into its solid, aerated form you will notice that it doesn’t give away many of its crumbs. It is uniformly pale, its perfectly shaped discs sandwiched together with bright red strawberry jam, and sometimes synthetic cream.

Slice into a home-baked sponge and its bouncy layers and slightly domed top welcome you to take a bite into its eggy, sweet sponge. Fluffy crumbs tumble from the knife as you cut – all these visual effects make for better eating. Despite its pale, simple appearance it is very rich, containing more eggs than a usual sponge and almost an entire block of butter. For that reason it is well worth making your own and abandoning those supermarket versions held together with vegetable oil and emulsifiers.

The Victoria Sponge was the cake of choice for Queen Victoria, who reigned England from 1837 until her death in 1901, and the cake was given her name accordingly. A classic Victorian sponge cake contained jam and sometimes for the more decadent, cream. The cake is not traditionally iced. A sprinkling of caster or icing sugar over the top is the only addition to its already rich form. Mrs Beeton wrote a recipe for it in her “Book of Household Management” in 1861 (foodtimeline.org). In it she describes two layers of sponge cake sandwiched together with jam and then cut into “long finger-pieces” and served “on a glass dish”.
How to Make a Classic Victoria Sponge Cake

Ingredients

* 220g butter
* 220g caster sugar
* 4 medium eggs
* 220g self raising flour
* a drop of milk
* 1 teaspoon vanilla extract
* around 6 tablespoons jam of your choice (raspberry, strawberry and blackcurrant all work well):