Cake Recipe Recipe - Cooking Index
Cake Recipe Recipe - Cooking Index
| 2 oz | 56g | To 4 oz chocolate |
| 1/2 cup | 118ml | Milk |
| 1 cup | 160g / 5.6oz | Light brown sugar - firmly packed |
| 1 | Egg yolk |
Preheat oven to 350F.
Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remove from heat when thickened.
Have other ingredients at about 75F. Sift before measuring: 2 cup cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 cup white sugar Beat until soft: 1/2 cup butter Add the sugar gradually.
Blend until very light and creamy. Beat in, one at a time: 2 egg yolks Add the flour to the butter mixture in 3 parts, alternating with thirds of: 1/4 cup water 1/2 cup milk 1 tsp vanilla Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter.
Baked in 2 greased 9-inch round pans for about 25 minutes. Spread, when cool, with: Caramel Icing or Chocolate Icing (recipes follow)
CARAMEL ICING
Stir until the sugar is dissolved: 2 cup brown sugar 1 cup cream or 1/2 cup butter plus 1/2 cup milk Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 to 240F. Add: 3 tbs butter Remove the icing from the heat and cool to 110F. Add: 1 tsp vanilla Beat the icing until it is thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread.
Source:
Better Homes and Gardens magazine, Feb.'95
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