270 piri piri recipes

Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Sometimes it is hard to get the texture just right when you are attempting the art of gluten-free baking. Gluten-free flour can often leave a gritty consistency that is not desirable in your baked goods. This recipe includes a not-so-secret ingredient which will help you tackle that problem with ease. Coconut oil is just the right thing to combine with your gluten-free flour to make your muffins come out light, airy and smooth. You won’t be able to tell the difference in these treats and their less healthy counterparts. The best part about this recipe is that you will be adding chia seeds. These little powerhouses are full of Omega 3 fatty acids to help control your cholesterol. They also offer lots of antioxidants and fibre to keep you feeling great. These little snacks are going to get you really excited about healthier baking, so let’s hear a big chia!

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Gateau de mousse a la nectarine: a refined French entremet of airy nectarine mousse layered with schnapps-soaked genoise, finished with a glossy peach glaze and toasted-crumb sides. A patisserie showpiece.

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

German wine cream dessert with dry white wine, eggs, and citrus zest creates an airy, custard-like treat perfect for elegant dinner parties or romantic dinners.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Light and airy cantaloupe chiffon pie with pureed and cubed melon, fluffy egg white meringue, and whipped cream in a pie shell. A retro summer dessert that floats off the fork.

Lightened almond macaroons with wheat germ replacing almond paste, baked at ultra-low temperature. Only 30 calories per cookie with crisp, airy texture.