Posts tagged Anne Byrn
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. :)
Martha Washington's Great Cake - American Cake -
Slices all lined up. 
I had to backtrack in the book to make this one. For lots of reasons I had to skip forward, but here it is.

This cake reminds me of fruit cake but a 100 percent better than what would show up at Christmas time as a kid. It should taste better, it's full of wine soaked currants, lots of spices and baked slowly. There are no nuts or citrus. It's flavors are direct and good.

On a scale of 1 is never again and 10 is I can't wait to make this for the people I love. This falls right around 7. The most notable thing about this cake is that it takes hours. Soaking the currants then baking it low takes a long time.

Recipe:
3 cups currants
.75 cup white wine
1 cup sugar
1 cup butter
4 eggs
2 cup flour
.5 teaspoon salt
1 teaspoon each cinnamon, nutmeg and mace
3 ounces of reserved wine from the soak


Soak the currants in the wine for at least an hour. Pour off the wine and reserve it.
Prepare a 10x5x3 inch bread pan. Spray it with oil spray then line the pan with parchment and spray it again.
Preheat oven 275 degrees.
Cream the sugar and the butter together. Add the eggs one at a time. Mix the salt and spices into the flour. Add one third of the flour to the eggs and butter. Mix, add half the reserved wine. Add the second third of the flour then the second half of the wine. End with the flour. Mix thoroughly. Fold in the currents. Pour into a prepared 10x5x3 bread pan.
Bake for 2+ hours or until a tester inserted comes out clean. Cool completely before cutting.

As a side note It looks like I'm not going to make the Hickory Nut cake. The nuts are EXPENSIVE and hard to find. They are $28 a pound on the internet and I genuinely don't want to spend that. And sure, I don't need a whole pound, but I'd have to buy a whole pound and it's just not worth it to me. Sorry Anne Byrn.
Lemon & Molasses Marble Cake - (sorry that's not chocolate and vanilla) - American Cake
Surprise! Not chocolate! 
So if I had to guess the author Anne Byrn, bless her heart, didn't bake these cake in consecutive order in which they are published. You know, kind of how I'm almost doing. I say that because I'm about sick to death of cinnamon and I'm on cake nine (10th in the book, I'll swing back for the Great Cake). I like cinnamon, but a girl can only take so much. The one before and the one after this is heavy on the cinnamon. I know, it's the taste of the times. No wonder chocolate, when it found its way, made such an impression.

This cake was moist and stunning, which is a lot when talking about cakes. If I were ever called on creating a lemon/molasses flavored anything I'd make this cake again. I do have a gingersnap cookie that takes lemon oil, so I can't say it I've never put these two together before. But your mind really wants you to think this is chocolate and vanilla. There were sad imaginary trombones going waa-waa when I announced the true flavor of the cake to the teens in the crowd. Hopes were so dashed.

We see cream of tartar, baking soda, and buttermilk coming into play, LEAVENING! which is nice.

You're going to need 3 bowls. One for molasses, one for lemon, one for egg white whipping.

Molasses Layer

6 tablespoons butter, room temp
6 tablespoons light brown sugar
3 egg yolks, reserve the whites
.75 cup molasses
1.66 cups flour
.5 teaspoon baking soda
.5 teaspoon cream of tartar
.5 teaspoon cinnamon
.25 teaspoon mace
.25 teaspoon nutmeg
.25 teaspoon cloves
6 tablespoons buttermilk

Lemon  Layer

6 tablespoons butter, room temp
1 cup sugar
zest from 2 lemons
1 tablespoon fresh lemon juice
1.66 cups flour
.5 teaspoon baking soda
.5 teaspoon cream of tartar
.75 cup buttermilk

3 egg whites
.125 teaspoon salt (1/8)

Spray a tube pan. Set oven to 350 degrees.

Cream the butter and brown sugar. Add the molasses and eggs. In a separate bowl combine the dry ingredients. Add the dry ingredient so the creamed mixture, mix lightly. Lastly add the buttermilk. Let mix for a full minute. Set aside.

For the lemon cake, cream the butter and sugar. Add the zest and juice. Combine the dry ingredients and add to the creamed sugar mixture. Add the buttermilk.

In clean bowl whip the egg whites and salt until stiff. Put about a quarter of the eggs into the lemon batter. Mix vigorously, it will loosen the batter. Fold in the remainder of the egg whites gently, but thoroughly so there are no streaks of white.

I use a scoop to portion the batter, alternating between the two, into the tube pan. Take a knife and swirl the batters together twice-ish. Don't do it too much or you'll get a muddy cake.

Bake until an inserted toothpick comes out cleanly. I'm reluctant to give a time because pans vary too much.

You can glaze the cake with a glaze made of 1.5 cups powdered sugar and 3 tablespoons of lemon juice. Or you can just sprinkle it with powdered sugar.