|
|
       
|
 |
The Universal Cake by Jan Sand 2007-11-22 09:59:12 |
| Print - Comment - Send to a Friend - More from this Author |
  
 |
My mother was a great cook. I grew up during the depression in New York but food in the USA has always been cheap and my mother was always trying new things. We had regular days of pasta or inexpensive cheese dishes but they always tasted good and it never struck me then that my mother served them to save money.
When my mother cooked she always asked my brother and me to participate and over time there was never any mystery about how to cook. It was just as important to know how to cook as to know how to tie shoelaces and we got pretty professional in both.
Although nobody in the family paid much attention to religion except to wonder why people bothered with it both my parents came from Jewish traditions and my mother's favorite cookbook was "The Settlement House Cookbook" authored by Mrs. Simon Kander who provided a wealth of Jewish recipes. The edition my mother used had a white oilcloth cover with a large heart outlined on the cover and a parade of children in chef costumes marching into the heart. Underneath it quoted the saying "The way to a man's heart".
Cooking is never a problem as you can throw in whatever you like and mostly whatever results usually tastes good. Once I tried scrambled eggs with walnuts and frankly I never tried that again. The basic cooking processes, boiling, broiling, grilling, poaching, frying are easy and in no time you can see what works and how long it should take. By the time I was five I was making pancakes for the family with no supervision.
Another family tradition was to visit, once every couple of weeks, different types of restaurants which were much more affordable in those days. In that way we tasted Chinese, Italian, French, Armenian, Turkish food. One of the critical skills in cooking is to know what tastes good and after each visit my mother would prepare similar dishes at home to make it regular fare.
But baking is something else again.
My mother did a lot of baking, decorated birthday cakes, Christmas cookies, cupcakes, yeast cinnamon buns, etc. but there are much tighter restrictions on the recipes when baking and the wrong variable in either the ingredients or the process can result in a failure. While she was alive, I helped her in the process but she was in charge for the entire process. In the early years there were no electric mixers or refrigerators. We mixed with a wooden spoon and the iceman came and left a block of ice every couple of days.
After she died I started to do the whole thing myself. Even then I was very careful to follow the recipes carefully and usually everything worked out OK. For years afterwards I kept close to the printed recipes but finally I got the nerve to experiment.
There was one recipe from "The Settlement House Cookbook" for a cake called Blitzkuchen which was a very simple, very quick. The basics of most cake recipes is to start with a sugar and butter or margarine mix, add an egg or two and beat, then add flour and baking powder alternately with the liquid making sure the mix is thorough with each addition so that the liquid or the flour never meet directly but only contact the general mixture. If the flour and the liquid meet directly the cake gets lumpy.
To make Blitzkuchen, thoroughly mix, in a large bowl, 125 gms (1/4 pound) butter or margarine with 1 cup of sugar. Add two eggs and mix thoroughly. In a separate bowl mix two cups (1/2 liter) flour with two teaspoons of baking powder. Add this dry mixture alternately with 1 cup (1/4 liter) of milk. That's the basic recipe and it should take about 15 minutes to make. For flavor you can add 1 tablespoon of ground cinnamon or the grated rind of one lemon or a few drops of almond flavoring or any combination of these. You can also add 1 teaspoon of instant coffee dissolved in the milk for another variation.
To bake you should cut a piece of baking paper to fit the bottom of the baking pan and strips to cover the inside of the side. Paint the inside of the baking pan with melted margarine or butter using a pastry brush. Then insert the pieces of baking paper and paint the inner surfaces of the paper with margarine or butter. Then put in the cake batter and bake in the oven at 180 C (350 F) for about 45 minutes. The cake is done when a cake tester or a clean knife inserted comes out clean. Remove the cake from the pan and leave it on a cake cooler to cool before frosting.
The simplest frosting is a butter frosting. A lump of margarine or butter is mixed with an electric mixer with about I cup of confectioner's sugar. Add the juice of ½ lemon or a couple of tablespoons of coffee or a tablespoon of cocoa or a couple of tablespoons of vermouth or rum for flavor. If it's too dry, add more liquid. If too wet add more sugar. It's a very flexible recipe. When it's ready use a spatula to apply it to the cooled cake. You can add raisins or nuts or dried fruit to the frosting but fresh fruit must be added carefully as too much liquid makes the frosting runny.
I call this cake universal because it can be easily modified for different types of cake. Nuts or ground cloves or frozen blueberries or chunks of pineapple or frozen strawberries or chopped prunes or raisins or chunks of semi-sweet chocolate can be added to the batter to make variations. To make it into a chocolate cake just add about a half cup of cocoa. Instant coffee and cinnamon go well with the chocolate cake. To make a marble cake add ¼ cup of cocoa to half the batter and alternately spoon the chocolate and the white batter into the baking pan before baking. You can also use the batter to make cupcakes. Line a muffin pan with cupcake papers and put a heaping tablespoon of batter into each cupcake paper. You can sprinkle a mixture of sugar and cinnamon on top and then a teaspoon of melted margarine. It's good also to push a quarter slice of plum or a frozen raspberry or strawberry into the batter before baking.
Use your imagination and combine all sorts of stuff to your own taste. You have nothing to lose but your waistline.
cooking Food |
|
| Print - Comment - Send to a Friend - More from this Author |
|
|
|