Top 100 Cake Blog

Top 100 Cake Blog

Monday, February 20, 2017

Lemon-Cake Pudding

We were having friends over on Sunday so I made two round yellow things -- a frittata for the main course and this uber delicious Lemon-Cake Pudding for dessert from a c. 1940s recipe. Not only was it delicious, but it was magic -- though I put just one batter in the oven, during baking it turned into two: a light delicate cake atop a lemony custard pudding.

There are a few steps involved, but none are that difficult. And when the payoff is lemon magic, then it's well worth the effort.

Start by juicing some lemons.

Then, set out all of your ingredients. Put the dry ingredients (plus some butter) in one bowl, separate the eggs, and measure out the milk and lemon juice.

After you mix all these up, you'll have three bowls -- all of which are combined in the end. The egg-milk mixture is added to the main batter.

The final step is carefully folding in the egg whites. I always add a bit of cream of tartar when I beat the whites, so as not to dry them out.

After blending, pour into the ungreased pan.  Mine could have been blended a bit better; note the swirls of white.

Bake for about 45 to 50 minutes. Next time, I'd bake this a bit longer than the 50 minutes I did.

It's a bit messy to get the first slice out, but rather easy after that.

Production notes: I followed the recipe almost exactly, and have written it out below the vintage card.

Lemon-Cake Pudding

Preheat oven to 350F
Place a large baking dish in the oven and fill water until it is 1/3 of the way up the sides. This will be your water bath. Make sure your 8- or 9-inch square or round ungreased cake pan will fit comfortably in it. (Or cheat like I did and just put cake pan in the larger pan, place in the oven, and fill the baking pan with water.)

1 c. sugar
4 TBS flour
1/8 t salt
2 TBS butter, softened to room temperature
5 TBS fresh lemon juice
3 egg yolks
3 egg whites
1 1/2 c whole milk

Juice about two small lemons to get 5 tablespoons of juice.
Place sugar, flour, salt, softened butter in a bowl.  Mix thoroughly.
Add lemon juice and mix. Set aside.

In a separate bowl, beat egg whites until stiff peaks form. Set aside.

Beat the egg yolk, add the milk and combine well.

Add the egg-milk mixture to the flour mixture and combine well.
Carefully fold in the egg whites.

Pour into cake pan and place in the oven.

Bake about 45 to 50 minutes. The top should be golden brown.

Tuesday, February 14, 2017

Honey Ginger Cookies

I'm back with a little honey for your honey on Valentine's Day. Honey Ginger Cookies, from a vintage recipe, are cake-like cookies, neither chewy nor crispy and are not overly sweet. They taste like honey, so if that's your thing, this is your cookie. I wasn't a huge fan, but my coworkers were -- these disappeared rather quickly. Or maybe my colleagues were simply distraught over the Super Bowl, as I brought them in the day after the game.

They are rather easy to prepare, requiring just a couple of bowls and spoons, and the butter is melted, so they take virtually no planning (i.e,, you needn't wait for the butter to soften, as in many cookie recipes).

Below is the entire mis en place for the cookies. The topping requires many of these ingredients, plus nuts.

To get started, mix the wet and dry ingredients in separate bowls and combine. No need to use a mixer; a spoon works fine.

The batter will look like this when properly combined.

I found it difficult to drop these from a teaspoon (as the recipe card instructed), so with gloved hands, I rolled them into small balls and just pressed lightly on them before baking.

The recipe calls for small cookies and I did make one sheet of them. But I was in a rush, so doubled the size. Both were good. Just don't put both sizes on a single sheet, as the larger ones take a few minutes longer in the oven.

For the topping, simply place the butter, sugar, honey, salt and nuts in a saucepan.

Let it come to a boil and spoon over the cooled cookies.

Production notes: I followed this recipe exactly, except I only sifted once. If I were to make it again, I'd add a bit more ginger. These also don't spread much, so you don't have to place them three inches apart. Note the old-fashioned spelling of the word "cooky."

Saturday, December 17, 2016

Chocolate Bark (Christmukkah Crack)

In 1985, Marcy Goldman created Matzoh Buttercrunch, a Passover confection that took the country by storm, and it remains the most popular holiday recipe. Marcy was inspired by a recipe much like this Chocolate Bark, though this recipe -- from the collection of Olive Facey -- is even simpler (and less caloric) than the modern day incarnation. But is just as easy and delicious. And infinitely more convenient, i.e., not everyone has matzoh year-round.

Chocolate Bark is simply a sugar-butter mixture poured over Saltine crackers, topped with chocolate and baked. Adding toasted nuts is optional. It takes just a few minutes to make.

Marcy substituted matzoh for the Saltines, as they can't be eaten on Passover. But following Olive's card, I used old-fashioned saltines.

To begin, line a cookie sheet with foil and then Saltines. You will probably need to break some to fill in all the spaces.

Next, melt a stick of butter over a low flame.

Add the sugar and cook until the sugar dissolves and it looks like this. 

Pour it over the crackers covering them as best you can.

Take the back of a spoon, knife or offset spatula to evenly spread, trying to cover every cracker.

Sprinkle chocolate chips atop the mixture. The amount is up to you. Place in a preheated 350F oven.

Bake for ten to 15 minutes. The chocolate chips won't be completely melted, so spread them with the same tool used to spread the sugar mixture. I even added more chocolate at this point, as I thought the layer was  bit too thin.  The chips will melt.

Sprinkle the top with chopped nuts. I used pecans, which I toasted in the oven while the bark was baking.

 Refrigerate until cold, then break up the pieces with your hands.

Unscientific observational differences between Chocolate Bark and Matzoh Buttercrunch: The buttercrunch has a much firmer base, as matzoh is not as soft as Saltines, but the salted crackers added a nice flavor note. Buttercrunch uses brown sugar, which adds a depth of flavor lacking in white sugar (but if you cook the mixture longer, that issue would be mitigated, as it would become more caramel-y), and it also uses double the butter, making it more caloric. Having said all that, upon sampling the bark this morning, the DH declared: This tastes exactly like matzoh buttercrunch!

Below is Olive's recipe card -- part of her collection generously given to me by her handsome son Stephen.  It appears to have been shared with her by Lorraine Allison.

Production notes: I followed this almost exactly, but I cooked the butter sugar mixture (which is not indicated on the card).  I used a 9 x 13 inch cookie sheet, and about 3/4 cups of chocolate chips. I baked it for 15 minutes.

Sunday, December 11, 2016

White Christmas Pie

What becomes of excellent old recipes? At the launch for Eight FlavorsSarah Lohman's hot new book about American food history, the lovely New York Times writer Melissa Clark said that, while bad recipes disappear, the good ones survive through generations. But, it turns out, sadly, some of the good ones die young.That seems to be the case with White Christmas Pie, a light-as-air delicious confection reminiscent of coconut cream pie, but lighter in texture.  

Perhaps White Christmas Pie didn't catch on because it's not the easiest of recipes. But ease of preparation isn't the only survival criteria (I'm thinking of  Buche de Noel here). A little internet sleuthing revealed that the pie was developed by Dixie Willson of Iowa and published in the 1952 Betty Crocker Cook Book.  The mid-century typewritten recipe card in my collection is nearly identical to the one I found online.

Dear readers, trust me. This one is worth the effort to make, and is the perfect dessert to follow a big Christmas meal. Or any meal, for that matter.  Let's get started.

First, make a pie crust,

Next, line the unbaked crust with parchment or foil and fill with beans, or similar, You'll want to bake it for about ten minutes like this, then remove the weights, pierce with a fork, and bake unlined for about another ten minutes....

Until the crust is golden. Set aside to cool.

Soften the unflavored gelatin in some water.

Add it to a mixture of milk, sugar, flour and salt that you've cooked and let cool slightly.  Beat until smooth.

You can see that I burned the milk-sugar mixture while cooking and, this being white pie, I poured the "virgin" mixture into another bowl to continue the recipe.

Fold in the whipped cream.

Fold in the meringue.

Fold in the coconut.

Pour the mixture into the pie shell and refrigerate for several hours. I topped my pie with some toasted coconut for color.

The pie went like hotcakes at work; everyone loved it, and asked for seconds.

Here's the recipe that I followed, and below is the recipe written out in detail.

I’ve written the recipe out, for clarity. 
Soften 1 tablespoon unflavored gelatin in 1/4 cup cold water.  Set aside.

Whisk thoroughly in saucepan:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
Stir in gradually 1 1/2 cup milk.  Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Remove from heat.

Add the gelatin mixture. When partially set, and cooler, beat until smooth. 

Blend in:
3/4 teaspoon vanilla
1/4 teaspoon almond flavoring

Make the meringue:
Beat 3 egg whites until foamy, add 1/4 teaspoon cream of tartar and when almost stiff, gradually add  1/2 cup sugar, beating until stiff peaks form. Fold meringue into the main mixture.

Make the whipped cream:
Beat  1/2 cup whipping cream until stiff. Fold into the mixture.

Fold in 1 cup moist shredded coconut.

Pile into cooled, baked pie shell. Sprinkle with moist shredded coconut.(Or spread coconut on cookie sheet and place in 350 F oven until golden, about ten minutes)
Chill several hours until set. Serve cold.

About the recipe's author:
Born in 1890, Dixie Willson worked in the Betty Crocker test kitchens at General Foods from 1942-1944. A prolific writer, she wrote songs, poems, advertising jingles, short stories, novels, children's books, radio shows and Hollywood screenplays. Her various occupations included elephant rider for the Ringling Brothers Barnum & Bailey Circus, chorus girl in the Ziegfield Follies and critic for the Fox Film Company. She died in 1974.

Sunday, December 4, 2016

Royal One-Egg One-Bowl Cake and Coffee Butter Frosting

There was a wonderful blog, Butter Me Up Brooklyn, the 2012 winner of  Saveur's best baking blog. Authored by the lovely Lillie Auld (we met when we did a food event together a few years back), the blog abruptly stopped in 2014.  (Lillie: where are you?) What I enjoyed best, aside from the imaginative recipes and writing, was its tag line: Baking Makes Friends. I've always subscribed to that theory, but could never express it as well as these three simple words do. 

Which brings me to this Royal One-Egg One-Bowl Cake. James, a porter at work, stopped by my office recently to tell me he had resigned, having purchased a house (for $10K!) in Youngstown, Ohio. James was always a big fan of my baked goods. So what better send off than to bake him a goodbye cake.

Trouble was, I had no time. Or so I thought, until I discovered this easy-as-pie vanilla cake recipe. And an equally easy frosting recipe.  It is a delicious old-fashioned one-layer cake; the recipe was probably originally from Royal Baking Powder, founded in the 1880s

Begin by sifting the flour, baking powder and salt. No one has a flour sifter these days, so just use a strainer, pushing the ingredients through with the back of a large spoon.

Add all the other ingredients except the egg into one bowl and beat for two minutes. Add the egg and beat for one minute.

Pour into a greased and floured nine-inch round cake pan and bake until golden.

While the cake is cooling, start the frosting.  Beat the butter and add the cocoa-sugar mixture.

It won’t look very good, but once you add the brewed coffee (at room temperature), it will smooth out.

Make sure the cake is cold! Never frost a warm cake.  Mine formed a bit of a dome, so using a serrated knife, I sliced it off and then shared that thin layer with a very appreciative DH.

Some beauty shots.

I thoughtfully sliced the cake for James, because I thought he'd want to share with colleagues. Turned out I was wrong and he ate most of it himself.

Full disclosure: The first time I made this cake it was a bit of a disaster. I followed the recipe: Used an eight inch square pan, greased (and not floured). The cake wouldn't release, but it was so good, I thought I'd try again.

My attempt to salvage the cake failed miserably, but at least I could eat my mistake.

Production notes: I followed this recipe exactly, and it resulted in failure. Save yourself the heartache by greasing and flouring the pan, and use a nine-inch round pan. And be sure your butter is at room temperature, i.e., pretty soft.

This very simple frosting is from The General’s Cook Book, a 1961 collection published by the Women’s Board of Akron General Hospital.

James, on his last day of work.