Made up by me, based on this recipe at Epicurious. Very loosely based.
Ingredients
1 1/2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
4 eggs, separated
3/4 cup brown sugar
1 T. molasses
1/2 cup milk
1 tsp. vanilla extract
2 tsp. Grand Marnier
cream of tarter
Whipped cream
1 pint whipping cream
3 T. confectioners' sugar
1 T. brown sugar
1/2 T. Grand Marnier
1 tsp. vanilla extract
Compote
about 1/2 bag frozen raspberries (it is January in Wisconsin, what do you want?)
1.5 T. brown sugar
~1 T. lemon juice
Methodology
1. Preheat oven to 350*, grease cake pan. Sift flour, baking powder, and cinnamon together. Whip egg whites with cream of tarter until foamy, then add sugar slowly. Try to make peaks. Fail miserably.
2. Add egg yolks. Mix (by hand). Fold in flour mixture. Add vanilla. Put cake in oven. Bake for ~30 minutes.
3. Drizzle 1 tsp of Grand Marnier on the bottom of the cake; turn cake out of pan and drizzle another tsp of GM on the top. Let it cool.
4. Make the compote. Put fruit, sugar, and lemon juice in a small sauce pan over low heat, stir until it turns into sauce, about 5 or 6 minutes. Taste and add more sugar if you want.
5. Make the whipped cream. Put cream, sugar, vanilla, and GM in container and whip until stiff.
6. Serve a slice of cake with whipped cream and sauce. Since it's a sponge cake, it's especially effective if you put some sauce on the plate, then plate the cake, then whipped cream and more sauce. Eat.
Notes
*This was well-received. Part birthday present, part "thanks for playing Queer Eye with my apartment".
*The cake is about 150 calories/slice for 12 slices. I didn't work out the whipped cream and raspberries, but I'd put the finished product at about 250, which isn't bad.
*Would have been better had I gotten the egg whites to whip. Also next time I will put in a little pumpkin pie spice I think. But in terms of stuff I was really worried about all afternoon that came out well? This cake. Yes.
*Disaster index: 3/7.
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