Notice my contact info to the right, if you want to contact me with any questions. I would also like to say that I do attempt to give credit where credit is due. I do not make any claims to cakes in my blog except the ones in my slideshow. If I show a cake I will try to post some type of identifer with it, however, if I don't know who posted the cake it is impossible for me to do that. I am only using the cake to illustrate a specific technique.

Monday, November 7, 2011

A couple new recipes I want to try.

I recently was looking for some new recipes to try, and I came across these in the Joy of Cooking Cookbook that I got from my mom.  I can't remember a time when my mom didn't have this cookbook.It is very "old school", and I love the recipes in it.  So I thought I would share these with you.  If you try them let me know what you think.

Whipped Cream Cake

2 cups cake flour
2-3/4 teas. double-acting baking powder
3/4 teas. salt
1 cup whipping cream
1-1/3 cups powdered sugar
1/2 cup water
1-1/2 teas. vanilla or almond flavoring
3 egg whites.

Preheat oven to 350 degrees.  Have all of your ingredients at about 75 degrees (room temperature).  Sift before measuring: 2 cups cake flour and resift twice with baking powder and salt.  Whip the whipping cream until stiff.  Gradually fold the powdered sugar into the whipping cream and then gradually add the water and flavoring.  Whip the eggs whites until stiff, but not dry.  Combine the cream and the beaten egg whites.  Fold the sifted ingredients into the cream mixture, about 1/3 at a time.  Bake in layer pans for about 25 to 30 minutes.  Makes 2- 9 inch layers.

Sour Cream Cake

1-3/4 cups cake flour
1/4 teas. soda
1-3/4  teas. double-acting baking powder
1/4 teas. salt
1 cup sugar
1/3 cup butter
2 beaten egg yolks
1 teas. vanilla
2/3 cup yogurt or 1 cup cultured sour cream
2 egg whites
1/4 teas. salt

Preheat oven to 375 degrees.  Have all of your ingredients at 75 degrees or room temperature.  Sift flour before measuring.  Measure and sift again with the soda, baking powder, and salt.  In a separate bowl cream butter and sifted sugar.  When creamy, add egg yolks and vanilla.  Add the flour mixture to the butter mixture in 3 parts, alternating in 1/3's with yogurt or sour cream.  Stir the batter after each addition until smooth.  Whip egg whites and salt in another bowl until stiff, but not dry.  Lightly fold the egg white mixture into the batter.  Bake in greased pans for about 25 minutes.  Makes 2- 8 inch round layers

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