Tuesday, March 24, 2009

Cake Recipe from The School of Essential Ingredients

Oh yes..that's right...the recipe. Thank you so much EricaB for posting a comment with a link to the recipe (and due to your first name and last name initial - are you by chance the author?)

Anyway, the recipe was give to Booking Mama in a guest post by the author and so now I have it and I'm going to share it with you. For the original post, please click here.

Do you think anybody would mind if I just re-posted it here? I hope not because I'm going to. I'll remove it if asked though. So here it is:

Carl and Helen’s Cake
2 2/3 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (room temp)
1 1/4 cup sugar
3 egg yolks
3 tsp vanilla extract
4 egg whites
1/4 cup sugar
3/4 cup milk

Heat oven to 350 degrees. Butter and flour 3 8" cake pans. Separate eggs, set aside.Sift together flour, baking powder and salt. Set aside.Beat butter until soft. Add sugar; beat several minutes (until fluffy!). Add one egg yolk at a time, beating after.Add flour mixture alternately with milk. Flour-milk-flour-milk-flour. Beat egg whites. When peaks are soft, add sugar. Beat until peaks are stiff, but don't overbeat!

Cook 20-25 minutes. Cake is done when a toothpick comes out clean.

1 cup unsalted butter
4 cups confectioner's sugar (plus more if necessary)
1/4 cup milk
1/4 cup whipping cream
1 tsp vanilla

Beat butter until soft. Add sugar gradually, along with vanilla and milk/whipping cream.

I actually made a cake over the weekend.(cake, frosting, and filling all from scratch! Think: chocolate cake, cheesecake icing filling, whipping cream icing on top and sides, oreo's crumbled and sticking to the sides. oh yeah.....). As luck would have it, I have some whipping cream left over. I believe enough for this recipe. So you know what that means? Before the whipping cream goes bad I'm going to be making this cake. I'll be sure to share how it works out with all of you.

I think the only thing I'm going to mess with the first time around, adding almond extract to the icing. I love almond extract. Yum yum yum. I have no idea how much to add, so it will be an experiment. I wish you all lived in STL and then I could make a cake and have you all over.


Bookfool said...

Neato. Love the new header pic!

EricaB said...

Hi Kris,
Hope you enjoy the cake! -- and just to let you know I'll be at Left Bank Books in St. Louis on Sunday, May 17th at 3 pm for a reading and signing :-)

Kris said...

Erica - yeah! I've already written it on my calendar. I love getting books signed!

Kris said...

Nancy - Thanks! I'm hoping we'll eat the rest of the cake I made last Sunday by the weekend so I can make this one. Lol!

Tea said...

Your homepage is beautiful. Thanks for the recipe. I bet that cake is scrumdillious. Yummmmm! I should really try to bake it.

Kris said...

Tea - Thanks! It does sound good doesn't it? I'll post an update after I make it.

BookAddict said...

Your cake sounds delicious, Kris (the one with oreos). I love almond extract too. I add it to a lot of things. Try it in pancakes! Yum!

Kris said...

bookaddict - oh, I've never tried pancakes with almond extract..I think I know what I'll be doing this weekend. haha!