Category: Cake


It’s May What?

I can’t believe it’s been a week since I last posted, but that’s partly because I can’t believe how fast the last week went by! May is always insanely busy, between our anniversary, the twins’ birthday, mother’s day, end-of-school stuff, and Mike’s travel.

However, the fun stuff started on Monday April 30th when our six-year-old water heater decided to spring a leak and we spent all day removing and replacing it. Then one of the twins needed a doctor’s appointment the next day, and then there were groceries, and then birthday celebrations, I finally got a waaaay overdue haircut, we had some of our favorite out-of-state family visit for a night and then we had the twins’ birthday lunch over the weekend.

When I sat down at the computer yesterday I swore I wasn’t going to move from the chair all day. But then I remembered all the stuff that’s piled up since last week and I think I got about an hour of computer time all day. Whatevs, as the kids say.

So, I really didn’t get to do anything fun in the kitchen all week. Aside from a cake that I made the girls that had a, well, gerbil on it. Why this madness? The girls each got a gerbil for their birthday!

It was a chocolate cake with chocolate frosting, and I shredded some white chocolate on top for the “bedding.” I frosted a Twinkie with some coconut pecan frosting and piped on the details. It didn’t quite turn out how I pictured it in my head, and yeah, I know, “oooh gross,” but they loved it and it was delicious.


TWD: Lemon Loaf Cake

This week’s Tuesdays With Dorie is Lemon Loaf Cake. I was looking forward to this one because I love lemons, and a whole cakey loaf that tasted like them sounded wonderful.

i did eventually remember the eggs

The recipe is hosted by Truc and Michelle.

I love how naked lemons look like they’ve been coated in sugar. The recipe called for the zest of three lemons. It was a lot of zest. I was excited.

It was so yellow and so beautiful in the pan.

The house smelled amazing while it was baking. Mike and the girls kept asking when it would be done. We were all impatient. It took the full 60 minutes to bake since it was still pretty gooey at 50 minutes. Then we had to wait at least 10 minutes before taking it out of the pan.

At this point I think everyone stopped by to take a look. Some of the edges got a little browner than they probably should have, but that sort of thing has never bothered me.

The recipe says that some people think pounds cakes taste better after they’ve sat for a day. So we each tested a small piece on baking day. Then I wrapped it up and we tried it again the day after. And… it was fairly meh. It was a bit dry and dense, and the lemon just really never popped.

This isn’t to say the loaf wasn’t good, it was, but it was nowhere near what I was expecting it to be. I don’t know that I’ll make it again, but if I do I’m going to follow some of the advice given at the TWD site and add some lemon juice to the batter, or find a good glaze or topping to go with it. (Of course, it was delicious with butter, but what isn’t.)


The Best Angel Food Cake

Angel Food Cake

Though we’re a little early for strawberry season, I couldn’t help picking up a container of them when I went to Sam’s earlier this week. They were huge and perfect and calling my name, so into the basket they went. I also remembered to pick up more eggs, because I’ve got this recipe memorized and knew I didn’t have enough in the fridge.

Strawberry shortcake is traditionally made with, well, shortcake, but I prefer to use angel food cake. It’s light and spongy, and beautifully absorbs the macerated strawberry liquid.

The recipe says to use a tube pan, but I always just use my bundt pan. As you can see, a little bit of it sticks to the pan but it really works well. You’re going to be dumping delicious strawberries on it – no one will care what it looks like!

I use a small rubber spatula to loosen it from the sides of the pan and it comes out pretty easily. The removable bottom of a tube pan would be a bit more convenient, though 😀

This recipe is an oldy but a goody from Allrecipes, and you’ve got to give it a try. Seriously, this is even good on its own without anything on it.

It calls for 12 eggs, or enough eggs to get 1-1/2 cups of egg whites. I usually only need 10.

Angel Food Cake

Heavenly Angel Food Cake

12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

Fold in the flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.