Here's another 1940s cake for you to check out. I haven't made it yet, but I am going to this week. I love creme brulee, so I hope this has a bit of that flavor:
2 cups sugar
1 cup boiling water
3 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt
1 cup shortening
4 eggs, separated
1 tsp vanilla
Place 1 cup of the sugar in a skillet and heat, stirring constantly until sugar melts and becomes brown; remove from heat, add boiling water and stir until sugar is entirely dissolved. Cool. Sift flour, baking powder and salt together. Cream shortening with remaining sugar until fluffy. Add unbeaten egg yolks, one at a time, beating thoroughly after each is added. Add vanilla. Add sifted dry ingredients and caramel sirup alternately in small amounts beating thoroughly after each addition. Fold in stiffly beaten egg whites. Pour into greased pan and bake in moderate oven (350 degrees) 30 to 35 minutes. Makes 3 9-inch layers.
Monday, November 26, 2007
Random Recipe Monday - Burnt Sugar Cake
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2 comments:
What can you use in place of the shortening?
According to a quick search I just did, you can substitute solid fats for solid fats (butter for shortening) and oils for oils (canola oil for olive oil, for example). I would make sure the butter is soft, like the shortening. As for substituting something else, like applesauce or something else to replace the fat, that would require experimenting until you got the right ratio of fats. Let me know how it turns out!
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