Posts tagged American Cake
Angel Food Cake - American Cake - Is deviled better?
Angel Food Cake
I made the Angel Food Cake in the American Cake Book. It's just okay. It costs 11 eggs, flour and sugar and time. Lots of time.

The first time I made it something went terribly wrong. I think I was too robust mixing the flour into the egg white/sugar mixture.
The second time and the last time, it was fine, but there I expect other recipes that have different processes that will be easier and more successful.

At any rate I made it. There's a picture. Now I can get on with following recipes. My hurt feelings about the first fail made me pause too long on making the cakes.

It tasted like angel food. It taste like sugar, egg whites, flour and vanilla. All in all, not bad but what to do with the 11 egg yolks? I made curd the first time and I made pastry cream the second time.

1 cup flour
1 teaspoon cream of tartar
11 large egg whites, (1.50 cup, reserve the yolks for something else)
1.50 cup granulated sugar
2 teaspoons vanilla extract
pinch of salt

Sift flour and cream of tartar together.
Beat the egg whites to foaming peaks. Add the sugar a few tablespoons at a time, until it's all incorporated. Add the vanilla and salt. The eggs should be stiff and glossy.

Add the flour mixture and GENTLY mix it in by hand, be super careful not to lose the air in the egg whites. Pour into a UNGREASED Angel Food Pan and bake at 350 for 35 to 40 minutes. Invert immediate when removing it from the oven. Leave to cool completely. Run a sharp knife around the edge.
Frances Virginia Hot Milk Sponge Cake with Lemon Filling - American Cake - Frowny Face :(
Okay, so I'm not going in chronological order in the book, American Cake. I don't know if that's a fool's errand, but I'm finding it hard to do.

What had happened was the next cake is Angel Food Cake. Which I critically failed at making. It was a woeful disaster and I will attempt it again. However, it did leave me with 11 egg yolks. Yolks often mean curd for me, so I made the lemon curd recipe out of the Cake Bible. (I expect Anne knows Rose and they are great friends.)  I tripled the recipe, because you know I had all the yolks.

Plus it was Ricarda's birthday and she wanted a cake with buttercream icing. I had lemon filling so I flipped through Anne's book until I found something. That something is the Hot Milk Sponge Cake.

Overall it was generally satisfying but I've made easier to bake sponge cakes that were less dry. I'm disinclined to even type out the recipe, because you should just keep looking for a different sponge cake recipe. I'm going to call this one done, post a picture and be finished.

I didn't even have the heart to photograph the failed Angel Food. It's been a tough week. :(  The lemon curd was spot on though. :)
Louisiana Syrup Cake - American Cake - Yum
Moist, delicious, gingerbread cake.
There's a piece in the American Cake book with this recipe that talks about Steen's Cane Syrup. Steen's can be found in the south it says. Just about the time I got to this section of the book a co-worker said he was heading to Louisiana to work with his mom on her house that was devastated in the Baton Rouge floods 6 months ago.
I can't imagine the loss. 
But being the opportunist that I am I asked for him to pick up some syrup, you know, if he could. Well he did and I'm grateful. 

This is a variation on gingerbread. The syrup taste like lighter molasses than corn syrup but you know if you don't have Steen's just make a different cake. 

And interestingly, dissolving the baking soda in hot water is a rare thing, but I've seen it a few times and it makes me think "old fashioned".

1.5 cup granulated sugar
.75 cup vegetable oil
1 cup Steen's cane syrup
2 teaspoons baking soda
1 cup water boiling hot
2.5 cups flour
1 teaspoon ginger
0.5 teaspoon cinnamon
0.5 teaspoon cloves
0.5 teaspoon salt
2 eggs beaten

Preheat oven 350 degrees. Butter or oil spray a 13x9 pan thoroughly. Parchment is tricky with this one because it is a sticky cake.

In a big old bowl whisk the sugar and oil together. Add the syrup, stir it in. Dissolve the baking soda into the hot water. Add that to the sugar/syrup mixture. The heat and water loosens the batter. Dump the flour, spices and salt into the mixture. Add the eggs.

Pour the batter into the pan. Bake 45 minutes to an hour until a testers comes out cleanly. Top with powdered sugar and serve warm.

So Mr. Louisiana said the cake reminded him of home. There can't be a better compliment.