February 21 ...
Next week we might meander back in time a few centuries, but during cake week we are staying in close to chronological home.
Two cakes purely for fun today – one very quick, the other strictly for professionals or gifted amateurs with delusions of sculpting skill.
The first one s as wacky as its name – at least method-wise. It appeared in the 1950’s, and the
1 ½ cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup white sugar
1 teaspoon baking powder
5 tablespoons melted shortening
1 teaspoon vanilla
1 tablespoon vanilla
1 tablespoon vinegar
1 cup lukewarm water.
Sift dry ingredients together in a buttered cake pan and make three depressions in the sifted material. In one hole, put the melted shortening; in a second, the vanilla, in the third, the vinegar. Pour the lukewarm water over, and stir all well. Bake 30 mins at 350 degrees F [180 degrees C]
[The Daily Oklahoman, October 1954]
The second one is a rogue migrant for the week on two counts. It hails from
Cake in Imitation of a Haunch of Lamb (a la Soyer)
A dish of this character is of no extraordinary value, even as an eccentricity. Put the yolks of thirty-six eggs in a basin with 3lb. of caster sugar, stand the basin in another one containing hot water, and whisk the eggs till rather thick and warm, then take the basin out of the water, and continue whisking them till cold. Beat the whites of the thirty-six eggs and mix them with the yolks, then sift in gradually 3lb. of the best white flour and the finely-chopped peel of two lemons, stirring it lightly at the same time with a wooden spoon. When quite smooth, turn the batter into a very long mould and bake it. When cooked, take it out of the oven and leave till cold. If not convenient to use so large a mould, the Cake can be baked in two separate portions, and afterwards joined together with icing. When cold, trim the Cake with a sharp knife into the shape of a haunch of lamb. Make a hollow in the interior of the Cake, but fill it up again with the pieces, to keep it in shape. Colour some icing to a light gold with a small quantity of melted chocolate and cochineal, and coat the Cake over with it, and leave it till dry. Make sufficient strawberry or vanilla ice to fill the interior of the Cake. Form the knuckle-bone of the lamb with office-paste; moisten the interior with brandy and preserved strawberry-juice, then fill it with the ice. Put the haunch on to a dish, fix a paper frill round the knuckle-bone, and glaze it over with a mixture of apricot marmalade and currant jelly. Melt a small quantity of red-currant jelly with some red wine, pour it round the haunch, to imitate gravy, and serve.
[Garrett, Theodore. The Encyclopaedia of Practical Cookery.
Tomorrow’s Story ...
Cake Day No. 5
Quotation for the Day …
Baking is just like driving a car; you can read every manual you can get your hands on, but until you get in and do it, you won't really learn how. Marion Cunningham.