Tuesday, November 30, 2010

Collection of Cakes

How awesome is it that one (economical) cake recipe can do so many things?  In a previous post, I made Creole Cake (Recipe is here.  It's the same cake baked in a square pan and topped with chocolate/coffee frosting.), three weeks ago I made Layer Cake with Pink Frosting (see below) and yesterday I made Boston Cream Pie.  Unfortunately, I only made half of a Boston Cream Pie, because my layers stuck to their pans and I was only able to salvage one of them.  No worries, though--we'll cover the other in custard and lots of sherry, call it a trifle and everything will be all right.  You wouldn't even know except that I just told you.  Besides, I don't believe in pretending that everything always turns out exactly as I intend!


One Egg Cake:
 Serves 12

1/4 cup butter (4 tablespoons)
1 cup sugar
1 egg
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

  • Either preheat oven to 350 degrees and grease an 8" square cake tin or preheat oven to 375 degrees and grease two 8" round cake tins.
  • In a large mixing bowl, cream the butter and sugar.
  • Beat in egg, then vanilla, combining thoroughly.
  • Beat in flour (1/2 cup at a time) and milk (1/4 cup at a time) alternately, beating after each addition.  With the last 1/2 cup of flour, add the salt and baking powder.
  • If making a square cake, pour batter into tin, smooth out with a spatula and bake 45 to 50 minutes, or until a cake tester comes out clean.
  • If making two round layers, divide batter evenly between tins, smooth out with a spatula and bake 20 to 25 minutes or until a cake tester comes out clean.
  • Leave cake tin(s) to cool on a rack 10 minutes, then turn out and leave to cool completely.   
Adapted from "Calumet One-egg Cake," All About Home Baking (New York: General Foods Corporation, 1933), 32.

Layer Cake with Pink Frosting

Serves 12

Bake One Egg Cake in two 8"-round cake tins (375 degrees, 20-25 minutes).  Cool completely and set aside.

Frosting:
1/4 cup butter
2 cups powdered sugar, sifted
gel food coloring (optional, can be any color but I used pink)
approximately 3 tablespoons milk
1 teaspoon vanilla
dash of salt (less than a pinch)

  • In a medium mixing bowl, cream butter.  Add sugar gradually, beating after each addition.
  • If you are using food coloring, beat it into the frosting now.
  • Beat in milk, a little at a time, until frosting is a good consistency for spreading (you may not need all the milk).
  • Stir in vanilla and salt.
  • Frost the top of the first layer and place the second layer on top of it.  Frost the top of the second layer, as well.
Adapted from "Butter Frosting," All About Home Baking (New York: General Foods Corporation, 1933,), 107.



Boston Cream Pie

Serves 12

Bake One Egg Cake in two 8"-round cake tins (375 degrees, 20-25 minutes).  Cool completely and set aside.

Custard Filling:
3 tablespoons cake flour
1/3 cup sugar
Dash of salt
1 cup milk
1 egg yolk
1/2 teaspoon vanilla

  • Put all the ingredients, except vanilla, in the top of a double boiler.
  • Whisk continuously over high heat for about 10 minutes, or until mixture has thickened.
  • Cool slightly then stir in vanilla.
  • Cover with plastic wrap (directly on the custard to prevent a skin from forming) and chill until needed.  Custard should be completely cooled before using.


Chocolate icing:
3 tablespoons chocolate chips
1 teaspoon butter
2 tablespoons hot water
3/4 cup powdered sugar, sifted

  • Put the chocolate chips, butter and water into a small saucepan. 
  • Stir over lowest heat until just melted.
  • Remove from heat and stir in powdered sugar.  Stir until cooled and thickened.
To assemble: Spread custard filling on top of one layer and top with second layer.  Spread chocolate icing on top of second layer.  Chill cake for at least half an hour before serving.


Adapted from "Custard Cream Filling," All About Home Baking (New York: General Foods Corporation, 1933), 74 and "Thin Chocolate Icing," Betty Crocker's New Dinner For Two Cookbook (New York: Golden Press, 1964), 68.

Creole Cake recipe here.  It's the same cake baked in a square pan and topped with chocolate/coffee frosting.

.....

Some music to go with the recipes (1933 for All About Home Baking and 1964 for Betty Crocker's New Dinner for Two):

1933: Guy Lombardo and His Royal Canadians featuring Bing Crosby- "You're Getting to Be a Habit with Me"


1964: Dean Martin- "Everybody Loves Somebody" (Yes, in a year full of Beatles singles I picked a Dean Martin song, but none of you dear readers are surprised.)

2 comments:

  1. No, I'm not surprised...except by how many different cakes can be made with the one recipe. The pink icing takes me back to when you started asking for yellow cake with pink icing, because it was absolutely your favorite! Do you remember? Did we fix it or did you eat it somewhere else?

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  2. The yellow cake with pink frosting came from reading Number the Stars by Lois Lowry. I think I read that book three times!

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