My dear husband likes plain cake. No frosting. No icing. No drizzles. I can occasionally sneak in some fruit or a chocolate swirl. But at night, to have with his tea, he prefers plain.
If you don’t own this book yet, you should. Every recipe is wonderful. The pictures are beautiful, it’s well written and the instructions are easy to follow. I have made and tasted a number of things from this book and each is better than the one before.
This cake came together very easily and quickly. No fussy ingredients. Popped it into the oven, sat on the sofa and waited. About halfway through the cooking time, I really started to smell the cake. I knew there was something wrong. Open the oven and what do I see?
Sigh. Over flow everywhere! I scooped up what was on the bottom of my oven. Slid a cookie sheet on the rack under the cake and hoped for the best.
I followed everything to a T. I wrote to Lauren Chattman through her blog, but she had not responded (at the time of this writing it was 3 weeks ago) and I doubt that she ever will.
Anyone out there have any ideas why my cake escaped its loaf pan? Yes, I used the right sized pan. Yes, it says 1 tablespoon of baking powder. No, I didn’t over beat it.
I have to say, even with this disaster, the cake was REALLY good! I would love to make it again, if I can solve the problem!
- 4 large egg yolks
- 2/3 C milk
- 2 t vanilla
- 2 C cake flour
- 1 T baling powder
- 1/4 t salt
- 1 stick unsalted butter, room temperature
- 1 1/4 C sugar
Preheat the oven to 325. Grease and dust with flour a 9X5 loaf pan.
Lightly beat yolks, milk and vanilla together. In a separate, medium bowl, combine flour, baking powder, and salt.
Combine butter in sugar in large mixing bowl and cream with an electric mixer on medium-high until fluffy, about 3 minutes. Scrape down the sides of the bowl if necessary.
NOTE: This may be where my disaster began, I used my Kitchen Aide and not a hand electric mixer. But without feedback, one will never know!
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow steady stream. Stop the mixer once or twice to scrape down the sides.
Turn the mixer to low and add the flour mixer 1/2 cup at a time. Scrape down the sides after each addition. After the last of the flour mixture has been added, mix four 1 minute on medium speed.
Scrape the battered into the prepared loaf pan and smooth out the top. Bake cake until it’s golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
Let the cake cool in the pan for 5 minutes. Invert cake onto a wire rack, turn right side up and let cool completely.
NOTE: Despite the over flow, this was a delicious cake, one I would love to make again. Hopefully Lauren Chattman will answer, or perhaps one of you can come up with a solution!