April 2, 2022


I love this cake and make it about once a year when I'm having people over in the Spring or Summer.  If the candy part seems daunting just leaving it off.  The cake is just as good with only the Lemon Curd Cream Frosting.  

I prefer Chiffon to Angel Food Cake.  They are similar but Chiffon includes the egg yolks so it is richer but still light in texture.  Enjoy make this cake!



Serves 8 to 10.


2 cups flour

1 1/2 cups sugar

1 T. baking powder

1 tsp. salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

1 T. lemon zest

1 tsp. orange zest

1 tsp. vanilla

1 cup egg whites (7 to 8 whites)

1/2 tsp. cream of tartar


1 1/2 cups sugar

1/4 cup water

1/4 cup light corn syrup

1 T. baking soda

2 tsp. lemon extract


2 cups heavy whipping cream

3/4 cup prepared lemon curd (see below)

Sliced strawberries, sugared

1. Preheat oven to 325 degrees. To make the cake, whisk together the flour, sugar, baking powder and salt in a large bowl.  Make a well in the center and add in order the oil, egg yolks, cold water, lemon and orange zests and vanilla.  Stir until smooth.

2. With a mixer, whip egg whites with cream of tartar until stiff peaks form.  Gradually pour egg yolk mixture over beaten whites, folding gently until just blended.  Pour into an ungreased 10 inch angel food cake pan.  Bake for 65 to 75 minutes or until top springs back when touched lightly with finger. 

3. Invert pan and let stand until cake is completely cool.  To remove from pan, loosen first by moving a spatula up and down against in the inside of pan.  Next, hit edge of pan against counter top and gently shake cake out onto cake plate.  Leave cake bottom side up and cut in half across to form 2 layers.

4. To make candy, cover a baking sheet with parchment paper and set aside.  Combine sugar, water and corn syrup in a heavy 4-quart saucepan.  Cook over medium high heat, without stirring, until sugar dissolves.  Continue cooking, again without stirring, until syrup reaches the hard-crack stage, 300 degrees on a candy thermometer. 

5. Remove pan from heat and immediately stir in baking soda and lemon extract.  Stir until blended—it will be very foamy.  Quickly pour candy on prepared parchment cover pan and spread as thin as possible.  Let cool completely, 20 to 30 minutes.  Break and crush candy into tiny pieces—you probably won’t need it all for the cake.

6. Whip cream to stiff peaks and fold in the lemon curd.  Fill and frost cake with lemon cream and press crushed candy into the sides of the cake to coat well; refrigerate for 3 to 4 hours to set cream into a mousse-like texture before serving. 


LEMON CURD                         

Makes about 1 1/2 cups

1 cup sugar

3 large eggs

1 egg yolk

1/2 cup unsalted butter, cut into pieces

6 T. fresh lemon juice

1 T. lemon zest

Whisk sugar, eggs, yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until butter melts and sugar dissolves. Continue to cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 5 minutes. Mixture should reach 160 degrees on an instant thermometer at this point. Pour into a bowl; cover with plastic wrap set right on the surface of the curd and chill for several hours until cold.

February 4, 2022

 Virtual Cooking Class coming up in February 

with Phillis Carey

Fun with Italian Flavors                     PAY NOW

            Wednesday, February 16 at 11 am

Rosemary Roasted Grapes and Burrata Crostini;

Crispy Chicken Parmesan with Pepperoni on Broccoli Pesto Pasta;  

Pork Tenderloin Agradolce (Sweet/Sour Sauce of balsamic, garlic, thyme and honey);

Scampi Fra Diavolo Risotto (made with a tomato broth);

Lemon Crepelle (Crepes) with Creamy Mascarpone Pistachio Filling and Berries.

To register for the class, click on the Pay Now button.  Registration confirmation will be emailed to you within 24 hours.  Recipes and the Zoom link with be sent 3 days before the class.

July 28, 2021

Come Cruise with Phillis Carey

 Cruising Southern Europe & Casablanca

                       from Lisbon to Rome

                    * * with Phillis Carey * *

Join Phillis for a Culinary Cruise enjoying

                    Oceania’s “Southern Europe Icons”

            October 13 to 24, 2022     11-Night Cruise

 As we sail onboard the Riviera you will enjoy some of  

the finest cuisine at sea on this culinary cruise from

Lisbon, Portugal to Rome, Italy.


Oceania’s “OLife” Fares… 

                ·        Included:  Roundtrip Economy Air (from most major U.S. airports)

                ·        Included:  Unlimited Internet

                ·        Plus:  choose ONE of these per stateroom

                                           * Beverage Package (Beer, Wine and Champagne at lunch and dinner)

                                           * Six Shore Excursions

                                           * $600 Shipboard Credit 

Exclusive Amenities for Phillis Carey’s Group...

            ·        Included:  Private Cooking Class by Phillis

            ·        Included:  Private Culinary Presentation by Phillis

            ·        Included:  Private Welcome Reception

            ·        Included:  Private Farewell Reception

          ·        Included:  Pre-Paid Gratuities


            ·        Optional:  Pre-Cruise Culinary Tour

            ·        Optional:  Private Group Culinary Tours in Casablanca and Marseille

For cruise info and to book:


or call Adam Martindale at (619) 879-3601           

September 21, 2020

More Videos--Blueberry Orange Scones and Quiche Cups

New Videos are posted on my youtube channel:

Phillis Carey Cooks!

I had a friend over last Saturday for Brunch.  I figured since I was cooking I might as well make a couple videos!  Here's what we enjoyed and now you can too.  Click on Video and it will take you to the youtube sight where you can view the video.  Click on Recipe and you'll find a downloadable copy of both recipes.

Quiche Cups 

Blueberry Orange Scones 

August 31, 2020

Chicken and Sausage Ragu Video

My first video! 

 It's pretty raw and I hope over time I will learn how to edit a bit more but for now here it is. 

Just click or copy and paste!  It's about 17 minutes long and here's the recipe I'm cooking.

Chicken and Sausage Ragu
Serves 6.

4 T. olive oil, divided use
1 onion, coarsely chopped
1 lb. Italian sausage, coarsely crumbled
1 1/2 to 2 lbs. boneless chicken, breast or thigh, cut into 1 inch pieces
Salt and pepper (or just pepper if using salty sun-dried tomatoes)
1-15 1/2 oz. can diced tomatoes
1/2 to 1 cup chicken broth (more if serving over pasta)
1/2 cup sun-dried tomatoes, coarsely chopped (soft or oil-packed)
3 rosemary sprigs
6 oz. frozen artichoke hearts, thawed
3 oz. cream cheese, softened
Freshly grated Parmesan or Romano cheese
Parsley for garnish

1. Heat 2 T. olive oil in a deep saute pan or a Dutch oven over medium high heat.  Add the onion and cook until tender, 5 minute.  Add the sausage and cook, stirring often until nicely browned.  Does not have to  be cooked through at this point.  Remove mixture to a bowl.

2. Add remaining 2 T. olive oil to the pan.  Season chicken with salt and pepper and add to pan.  Cook, tossing occasionally until chicken is well browned, about 5 minutes.  Remove chicken to the bowl with sausage.

3. Add the tomatoes and chicken broth to the pan.  Bring mixture to a boil, scraping up the browned bits from the bottom of the pan.  Return the chicken and sausage to the pan and add the sun-dried tomatoes and rosemary to the mixture.  Bring to a simmer and then lower heat, cover and cook about 10 minutes or until chicken and sausage are cooked through.

4. Stir cream cheese into the ragu, a bit at a time.  Until smooth and creamy.  You may remove the chicken and sausage to do this if you are worried about overcooking the chicken.  I do this more often when using chicken breast rather than chicken thighs.  

5. Serve as is or over pasta or polenta, sprinkled with cheese and parsley. Enjoy!


June 26, 2020

a new recipe collection from Phillis Carey
only $5.99
CLICK HERE to order your collection!

Enjoy 36 very cheesy recipes from Phillis Carey's classes.  You'll recipes for appetizers, snacks, salads, fondue, quesadillas, grilled cheese sandwiches, mac and cheese, 
lasagnas, casseroles and desserts!

Parmesan Crisps……….1
Pimiento Cheese……….2
Cheese Ball Bits Rolled in Bacon and Pecans……….2
Bacon Wrapped Dates Stuffed with Manchego Cheese……….2
Mom’s Blue Cheese Ball……….3
Fried Brie with Green Onions……….3
Mexican Street Corn Dip……….4
Queso Fundido with Chipotle Chilies, Sausage, and Corn……….5
White Cheddar and Beer Fondue……….5
Traditional Swiss Fondue with Spinach and Artichoke Hearts……….6
Pesto Fondue with Fontina, Emmentaler and Romano……….7
Bacon and Caramelized Onion Focaccia Tart with Gruyere……….7
Mushroom Puff Pastry Costada with Roquefort……….8
Belgian Endive and Watercress Salad with Apples, Walnuts and Blue Cheese……….9
Spinach Salad with Balsamic Orange Dressing, Berries, Pecans and Feta Cheese……….10
Triple Cheese and Bacon Grilled Cheese……….11
Caramelized Onion and Gruyere Grilled Cheese……….11
Bacon, Crab, Avocado Grilled Cheese Sandwich with Parmesan Crust……….12
Baked Three Cheese Quesadillas……….12
Caprese Quesadillas……….13
Mac and Cheese with Cheddar and Bacon……….14
BBQ Pork Mac and Cheese……….15
Macaroni with Four Cheeses……….16
Mac and Cheese with Bacon, Mushrooms and White Corn……….17
Crustless Taco Pie………..18
Tex-Mex Chicken Tortilla Bake with Salsa Verde and Corn……….19
Baked Croque Madame with Ham and Gruyere……….20
Three Cheese Spinach Lasagna with Italian Sausage and Beef Sauce……….21
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese……….22
Pesto Chicken Lasagna Rolls with White Sauce……….23
Lemon Curd Cheesecake Tart……….24
Lemon Curd……….25
Lemon Cheesecake with Hazelnut Crust……….25
Chocolate Caramel Cheesecake Tart……….26
White Chocolate Cheesecake Pie with Chocolate Cookie Crust……….27
Mexican Bread Pudding with Cheese and Apples……….27

March 31, 2020

With not much to do these days (except cook) I thought you might like to go back over some of my past emails and check out the recipes I posted in each and maybe get a few new/old ideas for dishes to prepare.  Stay home, stay healthy!

Instant Pot Pork Ragu                                      https://conta.cc/2JvKQ2B
Reuben Soup  with Sauerkraut                         https://conta.cc/2UzvTmK
Champagne Risotto with Asparagus                https://conta.cc/2Uw7ez8
Chicken Chile Verde Soup                               https://conta.cc/2JFY657
Favorite Recipes from 2019                             https://conta.cc/3atfJRf
Sicilian Slow-Roasted Salmon                         https://conta.cc/2JtUyTb
   And Pumpkin Sheet Cake
Thai Pineapple Yellow Curry                           https://conta.cc/2UylQyf
Greek Shrimp with Tomatoes                          https://conta.cc/340f9rH
Blood Orange Margaritas                                 https://conta.cc/33Z1rFz
Tandoori Chicken with Masala Sauce              https://conta.cc/39tQnl3
Smoky Ribs with Molasses BBQ Sauce           https://conta.cc/33Xbefm
   And Bacon and Macaroni Salad
Chicken and Bacon Caesar White Pizza          https://conta.cc/2NgnkLS
Rocky Road Cola Cake                                    https://conta.cc/2QZOHIg
   And Cauliflower Salad
Sicilian Caponata                                             https://conta.cc/340fVVD
Rosa di Parma Stuffed Pork Tenderloin           https://conta.cc/2JqNmHu
   And Almond Bacon Cheese Crostini
Spaghetti Squash Carbonara                            https://conta.cc/2EOaPja
Mascarpone Spinach Stuffed Salmon              https://conta.cc/2UAp6ct
Bacon and Fennel Salad with                          https://conta.cc/3aAwMkn
   Honey Vinaigrette
Fanfare Stuffed Chicken with Zucchini,           https://conta.cc/3azNBvF
   Dill and Tomatoes
Matuffi—Layered Polenta and Sausage,          https://conta.cc/2FLxxuo
   Mushroom Sauce
Mediterranean Chicken Breasts with                https://conta.cc/2FKqWAt
   Cucumber Yogurt Sauce
Parmesan Tomato Tortellini Soup                    https://conta.cc/2JtX3F3
   With Spinach and Prosciutto Crisps
Christmas Cookies and Treats                          https://conta.cc/346X2k4
Coconut Chicken Soup with Lemongrass         https://conta.cc/2UvyD4g
Saffron Rice Salad with Peppers,                     https://conta.cc/3ayRy3W
   Cucumbers and Pistachio Nuts
Rotisserie Chicken Recipes--                           https://conta.cc/39y4A00
   Chicken and Tortilla Bake and
   Black Bean Chicken Stew
Amaretto Sours and Tortilla Crusted                https://conta.cc/343WLhQ
   Salsa Chicken Breasts
Watermelon Sangria                                         https://conta.cc/2xFDoze
   And Cheesy Shrimp Garlic Bread
Buffalo Grilled Chicken Tenders                      https://conta.cc/2w26BUE
   With Watermelon and Jicama Salad
Lemon Butter-Basted Salmon with                   https://conta.cc/39BgoPg
   Dill Beurre Blanc
Gazpacho Salsa Topped Reverse-Seared          https://conta.cc/2UvzJNq
   Top Sirloin and Raspberry Panna Cotta
Bacon and Cheddar Stuffed Burgers                https://conta.cc/39zxAoc
   And Pasta Salad with Grilled Vegies
June Recipes and Blueberry Galette                 https://conta.cc/3aySJ3m
New Orleans BBQ Shrimp                               https://conta.cc/3aBqQrw
  And Grilled Flank Steak with Onion
  Horseradish Sauce
Slow Roasted Salmon with Mexican                https://conta.cc/2UwWpNv
   Creamed Corn