I got this delicious recipe for a 7Up sheet cake in my email earlier this week from NYT Cooking. I love their recipes. They are usually very reliable and delicious.
I actually had a can of 7Up soda in my cupboard so I decided to try it out. I just didn't need a huge sheet cake, however. With just me in the house full recipes are just no longer practical. I thought I would throw caution to the wind and make a half batch of the original recipe.
Apparently this is an old fashioned Southern recipe, very common at potlucks and such. I had never heard of it before and was intrigued.
There is no leavening in the recipe. No baking powder, or soda. Instead the cake relies on the carbonation of the soda drink to give it some rise. This also helps to keep the cake tender and moist.
I like to try new things and the chemistry and mechanics of cooking, and especially baking, has always interested me. I probably should have taken Home Economics in University. I would have enjoyed that.
Anyways, this cake interested me, and I thought it would adapt itself well to baking in a smaller batch. I say small batch, but this quarter sheet pan recipe still makes 6 to 8 generous servings!
Apparently you can also bake the full recipe in a Bundt tin, which I might try sometime when I need a large cake for a special occasion. For now I went with a much smaller cake.
It is also known to go very well with fruit, and I had picked up my first punnet of locally grown strawberries of the season. I was keen to serve them with the cake.
It has a dense pound-cake like texture and the flavor is really intense. You get the pop from the 7Up (lemonade) and lemon and lime zests are used liberally in both the cake and the frosting.
So expect fresh and zesty!! Sweet and buttery!! Dense and delicious!! This cake does not disappoint on any level.
I have seen some versions which use a cake mix. This cake recipe which I am sharing is completely from scratch.
WHAT YOU NEED TO MAKE 7UP SHEET CAKE
With the exception of the soda pop, very simple every day ingredients.
For the cake:
- 1/2 cup (115g) butter, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 2 large free range eggs, plus 1 large free range egg yolk, room temperature (freeze the white for another purpose)
- 1/2 tsp pure lemon extract
- 1/2 tsp finely grated lemon zest
- 1/2 tsp finely grated lime zest
- 1 1/2 cups (210g) cake flour (see note)
- 1/2 cup (120ml) 7-Up soda
For the frosting:
- 2 1/2 cups (245g) icing sugar, sifted
- 1/8 cup (30ml) 7-Up soda
- 1 1/2 TBS lemon juice
- 1/2 tsp finely grated lemon zest
- 1/2 tsp finely grated lime zest
You can actually use 7Up or Sprite interchangeably in this recipe. Both work the same. I don't recommend using the sugar free versions. Use the full sugared option.
Don't worry if you do not have cake flour in the house. This is something I never buy actually. I just make my own. For every cup of flour used, remove 1 TBS of the flour and replace with 1 TBS of cornstarch/corn-flour.
HOW TO MAKE 7UP SHEET CAKE (SMALL BATCH)
Nothing could be easier, but do work quickly after you add the 7Up, so that you can take full advantage of its carbonation when baking.
Preheat the oven to 350*F/180*C/gas mark 4. Butter a quarter sheet baking tray and line with baking paper.
Rub the fruit zests into the sugar until quite fragrant. Add the butter and beat with an electric whisk until light and fluffy. Beat in the eggs, one at a time, and then beat in the egg yolk, until well combined.
Beat in the lemon extract.
Beat in the flour 1/3 at a time alternating with the 7-Up making three dry and two wet additions, working on low speed and scraping the bowl after each addition. Begin and end with dry ingredients.
Spread the batter in the prepared pan, smoothing it out with a spatula.
Bake in the preheated oven for 25 to 30 minutes until golden brown and the top springs back when lightly touched. A toothpick inserted in the center should also come out clean.
Place on a wire cooling rack and leave to cool completely in the pan.
To make the frosting/glaze combine all of the ingredients in a bowl, whisking together until smooth. Spoon over the cold cake and spread out to cover with the back of a metal spoon.
THREE TIPS FOR 7UP CAKE PERFECTION
Here are my sure fire tips to help you end up with a perfect 7Up cake each and every time.
1. Start off with room temperature ingredients. If all of your ingredients are the same temperature they will beat together much more evenly and give you a smoother batter. They are much easier to cream, and allow for maximum lift and volume for your cake.
2. Use only butter. I do not recommend using shortening or margarine for this recipe. Butter is better.
3. Once you have creamed all of the butter, sugar and eggs together, don't overbeat the cake. Mix only to combine at all of the next levels. Overbeating can toughen cake batter.
Store this cake at room temperature in an airtight container. You will actually find that it gets better tasting as it sits. I will keep for 4-5 days at room temperature. Storing cakes in the refrigerator actually alters their texture and taste.
This was quite simply a lovely cake. I did enjoy it with some of my fresh berries. They made the perfect addition to my dessert plate! I think a dollop of whipped cream would also go very well.
Be prepared to fall in love. This is one pretty tasty, dense and delicious cake!
If you are a fan of the smaller batch bake, or are a small family and just can't use a full batch cake, you might also enjoy the following cake recipes:
SMALL BATCH GINGERBREAD CAKE WITH LEMON CREAM - This small batch gingerbread recipe lacks none of the deliciousness of the full batched version. It has a beautiful dense and moist crumb and loads of spicy flavor. The delicious lemon cream is the perfect accompaniment. Lemon and Ginger are beautiful partners. A marriage made in heaven.
SMALL BATCH ZUCCHINI COFFEE CAKE - Not a coffee flavored cake but a cake meant to be enjoyed with a hot drink, such as coffee. This cake is moist, delicious and lightly spiced with an incredibly moreish brown sugar streusel topping. There is everything to love about this cake, and its a good way to use up the glut of zucchini in the vegetable garden.
7Up Sheet Cake (small batch)
Yield: 6 - 8
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A delicious lemon sheet cake that uses 7-up soda both in the batter and in the frosting. Delicious served with berries. This small batch recipe bakes in a lipped quarter-sheet pan. (9 1/2 inches by 13 inches)
Ingredients
For the cake:
- 1/2 cup (115g) butter, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 2 large free range eggs, plus 1 large free range egg yolk, room temperature (freeze the white for another purpose)
- 1/2 tsp pure lemon extract
- 1/2 tsp finely grated lemon zest
- 1/2 tsp finely grated lime zest
- 1 1/2 cups (210g) cake flour (see note)
- 1/2 cup (120ml) 7-Up soda
For the frosting:
- 2 1/2 cups (245g) icing sugar, sifted
- 1/8 cup (30ml) 7-Up soda
- 1 1/2 TBS lemon juice
- 1/2 tsp finely grated lemon zest
- 1/2 tsp finely grated lime zest
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a quarter sheet baking tray and line with baking paper.
- Rub the fruit zests into the sugar until quite fragrant. Add the butter and beat with an electric whisk until light and fluffy. Beat in the eggs, one at a time, and then beat in the egg yolk, until well combined.
- Beat in the lemon extract.
- Beat in the flour 1/3 at a time alternating with the 7-Up making three dry and two wet additions, working on low speed and scraping the bowl after each addition. Begin and end with dry ingredients.
- Spread the batter in the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven for 25 to 30 minutes until golden brown and the top springs back when lightly touched. A toothpick inserted in the center should also come out clean.
- Place on a wire cooling rack and leave to cool completely in the pan.
- To make the frosting/glaze combine all of the ingredients in a bowl, whisking together until smooth. Spoon over the cold cake and spread out to cover with the back of a metal spoon.
Notes
You can very easily make your own cake flour. Measure the flour into a bowl. Remove 2 TBS of the flour and replace with 2 TBS of corn starch/corn flour. Whisk together to combine.
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I have shared this recipe in the past. I have updated it and downsized it now for just two people. If you are wanting the original recipe, which feeds four, you can check it out here.
I adapted the original recipe from one I found in a cookery book by Cook's Country, entitled One Pan Wonders. I have always loved their recipes. They are always delicious and pretty fail proof. If something doesn't work, then its down to the cook's error, not the recipe.
After I had to leave all my cookbooks back in the UK, this was one that I decided was worth replacing. It is full of sound, delicious and simple one pan suppers. You can't go wrong!
I love one pan meals, meals that are engineered to get me in and out of the kitchen quickly and that don't create a lot of mess. Especially in the summer months. I would rather spend my time in the summer doing other things if I can!
This dish is quite a simple one, composed of tender moist, well flavored chicken breasts, lightly browned, then nestled into a combination of rice, stock, carrots, onions and garlic until perfectly cooked, the rice having absorbed all of those tasty flavors.
Frozen peas are stirred in at the end and left to heat through. The chicken is sliced on the diagonal and placed back on the rice to serve.
A squeeze of lemon and a scattering of parsley on top and dinner is served! This really is a winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CLASSIC CHICKEN & RICE FOR TWO
There is nothing artificial here. Just simple classic and fresh ingredients. Tasty ingredients you probably have in your kitchen already! I love meals like this!
Chicken used to be a fairly inexpensive protein to use. Its a lot more expensive these days, but still one of the cheaper options. Make sure you use the best chicken that you can afford to buy. It really does matter when it comes down to taste.
I use President's Choice Free-From chicken breasts. They are raised without antibiotics and have a much better flavor (in my opinion) than regular chicken breasts.
I really miss the free range chicken I was able to buy at the local Market in Chester. It was always very reasonably priced and had an exceptional flavor.
Today I used Uncle Ben's Converted Long Grain Rice. I also used a chicken stock concentrate that I reconstituted with water.
I always use less water than is recommended on the carton. I want my stock to have a stronger depth of chicken flavor. If I had the space I would use homemade stock. I just don't have the space to store it.
I use frozen organic peas that I get in the organic section of the grocery store. They are very small petit pois and have a lovely flavor. I really dislike overly large, woody-textured peas.
This is a really easy dish to make. All in one, you can't complain. It really is no fuss, no muss. The tastes belie the simplicity of this dish. It really is delicious!
Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
This really is a simple and deliciously wholesome meal! Its relatively low in fat, high in fiber and very simple to make. Not only that, its nice and colorful as well. All you need in addition is perhaps a salad on the side!
Any leftovers re-heat very easily. I just add a bit of butter to the pan, add the leftovers and cook, stirring frequently, over a medium heat, until heated through completely.
You can also freeze the leftovers. Just pack into an airtight freezer container or zip lock baggie and freeze, labeling it correctly with the contents and date. Thaw in the refrigerator overnight and reheat as above.
If you really love simple, one dish meals then you might also enjoy the following:
ONE PAN CHICKEN BROCCOLI ALFREDO PASTA - This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
SHEET PAN SAUSAGE & PEPPERS - A lovely mix of sliced peppers, onions and smoked sausage, roasted on a sheet pan in a hot oven until the sausage is golden brown and the vegetables begin to caramelize. This is lovely served on a toasted bun or with a baked potato on the side.
Classic Chicken & Rice for Two
Yield: 2
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This chicken dish is easy and delicious. Tender juicy chicken nestled in a flavor filled rice with peas and carrots. Perfectly sized for just two people.
Ingredients
- 2 boneless, skinless chicken breasts, all roughly the same size
- fine sea salt and freshly ground black pepper to taste
- 1 TBS light olive oil)
- 1 small onion, peeled and finely chopped
- 3/4 cup (165g) long grain rice, uncooked
- 1 fat clove garlic, peeled and minced
- 2 medium carrots, peeled and sliced
- 1 3/4 cups (415ml) chicken stock
- 1/2 cup (75g) frozen petit pois
- 1 TBS fresh lemon juice
- 1/2 TBS minced fresh parsley
- ground sweet paprika and more parsley to sprinkle (optional)
Instructions
- Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
- Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
- Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
- Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
- Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
- Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
- Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
- Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
- Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
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I picked up some cube steaks when I was at the store the other day. Cube steak, also known as minute or cubed steak is an inexpensive cut of beef that has been put through a mechanical tenderizer. It like of looks like it has little dimples all over it.
It is usually made from tougher cuts of beef, is thinly cut and is well suited to quick cooking/flash frying. You can make minute steak yourself by pounding thin cuts of rump or round steak with the side of a meat pounder that has spikes, rather than the flat side.
You can't go wrong really because it is cheaper than other cuts and always comes out tender when cooked. It is really well suited for dishes like chicken fried steak or even Swiss steak.
We always loved it when Swiss steak was on the menu when I was growing up. We didn't have it really often because it was a bit labor intensive for my mother who worked full time.
She would take a large round steak and cut it into smaller portions. Each portion would get pounded and floured until it was thin and nicely coated with flour, the steak having absorbed some. This also helped to thicken the tomato gravy that it was simmered in after browning. So tasty!
Chicken fried steak is tenderized steak, floured and browned until golden brown. Crisp coated on the outside, tender and juicy inside. it is usually served with a cream gravy and plenty of fluffy mashed potatoes.
For todays sandwich, I have skipped the cream gravy. Instead I have added a lovely creamy peppery garlic aioli mayonnaise dressing. I have adapted the steak recipe itself from a delicious one found on The Pioneer Woman. It has been downsized to feed just two people.
WHAT YOU NEED TO MAKE A CHICKEN FRIED STEAK SANDWICH
I had looked at a Chicken Fried Steak Sandwich recipe here. I thought to myself, looks good, but way too faffy for my liking. I am quite a bit lazier than that and I didn't think much of it was required. Simple ingredients done well, that's all you need. There is nothing complicated here. If you are a fan of simple, you will love this.
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
There is not a lot I can tell you about the ingredients. They are pretty straight forward. I got my minute/cube steak at Sobey's which is a grocery chain here in the Maritimes. Its in the chilled meat section.
It looks like this. If you can't find it you can make your own. Just cut steak into serving sized pieces and pound it thin with the spiky side of a meat pounder. In a pinch you can also use the dull size of a heavy knife.
I have done both in the past and both ways work very well!
HOW TO MAKE A CHICKEN FRIED STEAK SANDWICH
This really is a very easy make. They make a great midweek supper, especially in the summer months when you don't really want to be heating up the kitchen!
First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
Set up a mise-en-place for the steaks. You will need two shallow bowls, plus a clean plate.
In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the buns.
Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all. Serve immediately with some potato chips, French fries, or salad. Delicious!
Hah! I just realized that I used my Pioneer Woman Plate to serve my sandwich on. Entirely co-incidental and not planned! The plate was a gift from my friend Elaine and is a favorite of mine for use in photographing my recipes!
This was a really delicious meal! I chose to serve it with a few cheeky potato chips on the side. The meat was tender, well flavored and delicious. That garlic pepper mayo went perfectly with it.
Of course there is only one of me and I cooked two small steaks, so I will probably reheat the second one up tomorrow and make a cream gravy a la pioneer woman to serve with it and some fluffy mash. I can't wait! Cook once, eat twice. You can't get much better than that!
If you are a fan of the hot sandwich in the summer months, might I suggest the following:
AIR FRYER REUBEN SANDWICH - These tasty sandwiches are a great excuse to fire up the air fryer! Nice, buttery and crisp on the outsides, and filled with your favorite Reuben sandwich fixings, smoked/corned beef, sauerkraut, cheese and a tangy homemade Russian dressing. Done in the air fryer so you can keep the kitchen nice and cool!
HOT ITALIAN HOAGIES - These hot sandwiches are so easy to put together and everyone loves them. You can make a whole roasting tray full of them for your family and guests. Layers of Italian deli meats, some spicy pickle, and tasty cheese, all layered up in soft toasty buns, buttered with a nice garlicky butter prior to heating. Altogether very delicious!
Chicken Fried Steak Sandwich
Yield: 2
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A delicious sandwich with a peppery garlic aioli mayo dressing, crunchy delicious chicken fried steak on a toasted bun with lettuce and tomato. Deliciously sized just for two. Uncomplicated deliciousness.
Ingredients
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
Instructions
- First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
- Set up a mise en place for the steaks. You will need two shallow bowls, plus a clean plate.
- In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
- In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
- Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
- Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
- Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the bun.
- Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all.
- Serve immediately with some potato chips, French fries, or salad. Delicious!
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Thanks so much for visiting. Do come again!
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