Friday, August 1, 2008
On birthday cake
ROBERTA: One of the traditions we had in my family growing up was that the birthday person got to choose their cake. I went with angel food cake with whipped cream frosting, tinted pink with food coloring.
My own John (yes the young groom you met on Monday) is turning sixty next week! With him (and my stepdaughter,) it's always chocolate. The recipe that I use for feathery fudge cake with chocolate sour cream frosting comes from the Better Homes and Gardens New Cook Book. My birthday falls in early January--not only are there no other bakers in my family, most of the good bakeries in the area are closed, exhausted from the holidays. I've managed to persuade my stepson (birthday in July) to prefer the cake I would choose: yellow cake spread with whipped cream and crammed with strawberries. I found this on a Softasilk cake flour box one year--it's a winner.
1.5 cups sugar
1/2 C shortening (JAN THIS IS BUTTER NOT CRISCO!)
1 tsp vanilla
4 egg yolks
2 1/4 C Softasilk cake flour
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
grease and flour 2 round pans, heat oven to 35o. eat sugar and shortening until fluffy. beat in vanilla, eggs and egg yolks, one at a time. mix flour, baking powder and salt. Mix in alternately with the milk, beating after each addition just until blended, beginning and ending with flour mixture. pour into pans. Bake 25 min or until toothpick inserted comes out clean. cool 10 min, remove from pans. cool completely.
frost with fresh whipped cream sweetened with a tbsp of sugar and a dash of vanilla. I put chopped strawberries in the middle layer and decorate the top with halved strawberries, maybe a few blueberries too.
So that's it guys and gals--it's anything can happen Friday and I've got birthday cake on the brain. Let's hear about your birthday traditions!