Cooking
Standard Method of Mixing Cakes Without Fat
Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat it till thick and lemon-colored; if using only the yolk, beat till thick and light in color; add the sugar gradually and beat after each addition until the sugar dissolves.
Add the flavoring and liquid, if there is any, and fold in the sifted dry ingredients.
When the whites have been beaten separately, they are added last, using the folding motion. Do not beat the mixture after the whites have been added. Place at once in a slow oven(300-325 F).
---The Victory Binding of the American Woman's Cook Book; Wartime Edition; published 1943
I've had a craving for Angelfood cake lately; and oh look; the VBotAMCB had one. Convenient.
Seven egg whites, beaten with sugar, cream of tartar & salt till 'stiff foam', vanilla mixed in (couldn't find the almond extract also called for, which is fine by me), the 4x sifted flour & a big of sugar folded in, then poured into an ungreased tube pan. Bake in a moderate oven till done.
Good flavor, nice crumb. Much more dense than expected, but tasty. Freezing the rest to save for grilling this weekend.
This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!
RSVP by Friday, 20 March
- Did You Know?
Maybe I'm the last to know, but did you know you can freeze eggs? I can't count how many times I've thrown out whites or yolks because all I needed was one or the other. I was making cookies today that used two egg yolks and started wondering...
- Wartime Wednesdays: Griddlecakes
Useful Facts About Food Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results....
- Wartime Wednesdays: Baked Eggs In Bacon
Eggs Are Valuable Food Eggs are valuable sources of proteins, iron, vitamins A, B & D; use them freely as long as their cost is reasonable. Only the usual seasonal fluctuations in price are expected but if larege amounts are fried and shipped abroad...
- Chocolate Praline Souffle Omelet, With Toasted Brioche---eomeote
It's EoMEoTE time, hosted by Cook Sister! Another recipe from a 1968 Gourmet. An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy. Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in....
- Blowing The Dust Off...
Another 'oldie': from the August 1969 Gourmet, White Mountain Cake. This one came from one my favorite sections, the 'You Asked For It' column. The cake, apparently, came a bakery in Philadelphia, which had gone out of business. Interesting...
Cooking
Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat
Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat it till thick and lemon-colored; if using only the yolk, beat till thick and light in color; add the sugar gradually and beat after each addition until the sugar dissolves.
Add the flavoring and liquid, if there is any, and fold in the sifted dry ingredients.
When the whites have been beaten separately, they are added last, using the folding motion. Do not beat the mixture after the whites have been added. Place at once in a slow oven(300-325 F).
---The Victory Binding of the American Woman's Cook Book; Wartime Edition; published 1943
I've had a craving for Angelfood cake lately; and oh look; the VBotAMCB had one. Convenient.
Seven egg whites, beaten with sugar, cream of tartar & salt till 'stiff foam', vanilla mixed in (couldn't find the almond extract also called for, which is fine by me), the 4x sifted flour & a big of sugar folded in, then poured into an ungreased tube pan. Bake in a moderate oven till done.
Good flavor, nice crumb. Much more dense than expected, but tasty. Freezing the rest to save for grilling this weekend.
This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!
RSVP by Friday, 20 March
- Did You Know?
Maybe I'm the last to know, but did you know you can freeze eggs? I can't count how many times I've thrown out whites or yolks because all I needed was one or the other. I was making cookies today that used two egg yolks and started wondering...
- Wartime Wednesdays: Griddlecakes
Useful Facts About Food Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results....
- Wartime Wednesdays: Baked Eggs In Bacon
Eggs Are Valuable Food Eggs are valuable sources of proteins, iron, vitamins A, B & D; use them freely as long as their cost is reasonable. Only the usual seasonal fluctuations in price are expected but if larege amounts are fried and shipped abroad...
- Chocolate Praline Souffle Omelet, With Toasted Brioche---eomeote
It's EoMEoTE time, hosted by Cook Sister! Another recipe from a 1968 Gourmet. An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy. Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in....
- Blowing The Dust Off...
Another 'oldie': from the August 1969 Gourmet, White Mountain Cake. This one came from one my favorite sections, the 'You Asked For It' column. The cake, apparently, came a bakery in Philadelphia, which had gone out of business. Interesting...