Jeff (geekbearjeff) wrote,
Jeff
geekbearjeff

yummy, if a little tough

I was watching Ciao Italia on a PBS station the other night, program 1808, they presented two cake recipes; a sponge cake and a chocolate amaretti cake. I've decided that I wanted to try both recipes.

Saturday we went up to Mom's place to retrieve the stand mixer that she has been offering to me periodically over the last few years, we have room in the kitchen now so I can bring in actual kitchen-esq machinery to use. In the evening we went to the mall in search of a second mixing bowl and found it at Macy's. side note did you know that this 5 quart mixing bowl will fit on a 4.5 quart mixer, like this one? pretty, cool, yes? works like a charm! plus, Macys had the 5qt and 3qt bowls at the store, but no 4.5qt ;)

so, where is all this going?

After lunch, today, with Dave, Ed & Jeff, Tom & John and Joey, Dave & I took a trip to the local Wegmans for the rest of the ingredients and a couple more kitchen tools - a micro-plane to zest the oranges & lemons, some more kitchen tools and a food processor for the, upcoming, chocolate amaretti cake.

I opted for Orange flavored sponge cake (see above) and glazed it with the lemon glaze from this scones recipe
I'll be trying the scones recipe when I get a chance.

How did it turn out?
Pretty good, the cake is flavorful, but a little tough, the glaze is quite yummy and may be a little too strong.

Googling for "tough cake", I came across several articles that advise care to not over-mix the batter after adding the flour - possible, but not likely - I added the flour and the egg yolk mixture to the egg white mixture and folded until the items were, just, incorporated, then I filled a (remember this for later) fluted double wall dark non-stick cake pan and set it on a rack in the middle of the 350 degF oven and timed 25 minutes, tested, it was still a little too moist, 5 more minutes, tested again, just turning dry in the middle, and took it out to cool upside down on a wire rack.

So, I read though several of the articles and it seems that the most likely cause of tough cake is over mixing, followed by using the wrong pan!

It seems that I was supposed to use a (simple aluminum) non-fluted, not non-stick, not dark-colored cake pan. Tomorrow I'll head out to the local Williams-Sonomato pick up one of these. Kohl's also has a similar pan one on sale, but only online...
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