Don’t Shoot Me I’m Only The Cook

 

 

Babycakes

OR……Migraines and babies make for a scatterbrained Private Chef.

 Hey Friends.  What a way to begin a blog eh?  Just before a major move, in the middle of pollen season, on the way to a trip to the East Coast, and by they way, one of the worst migraines I have ever experienced….

 However, here I am.  Raring to go and full of pent up words and cooking experiments.  My mind has been full of Marinades and Sugar Flowers. I have even been studying diet regimens for Gout and of all things “Sustainable Farm”.  I can’t wait to show you what that is. 

 However, right now, let me express myself in terms of Grandmother. Many of you know, I’m about to become one of the dreams of my life. However, human beings are never just simple “Buns in the Oven” and my granddaughter is no exception.  Daughter in law is valiantly trying to keep my granddaughter safely incubating for another couple of weeks, but our little one seems to be impatient to meet the world. 

 I have had my dreams of baby cakes to make, cookies to bake, and not a few crocheted bonnets, but they all dissolve in the wake of reality.   Keep the faith. My dream girl will probably make her way in another week or even another day.

 In the mean time, in honor of her impatience, Here is a basic cake recipe that if given patience and love, works every time. I use it for wedding cakes. Its moist, buttery, light but firm, and the “Crumb” is just perfect. 

 You hear that Karrington, my girl? Just Cake for right now. The icing and trimmings can wait. 

 

When we find out if she’s a lemon curd, apricot cream, or a chocolate fudge, I will let you know.  Always start with a basic recipe that works.

  

 

     

 

 

 

      Basic Yellow Cake

 

 

 

 

2 ¼    cups sifted flour

2         teaspoons baking powder

½        teaspoon salt.

½        teaspoon ginger

½ #     or two sticks of butter, room temp

2          cups sugar

4          Large Eggs yolks

1          cup of milk

2          teaspoons vanilla

1          cup sour cream

4          large egg whites

 

1.  Preheat to 350 and make sure the oven racks are centered.  Butter  two 8” rounds or One 12” round or as many cup cakes as you can fill ¾’s full.  Line the pans with a single layer of parchment.

2.  Sift together all the dry ingredients. Set aside,  Separate the eggs and set aside. Measure the rest of the ingredients out. Cut the butter into easy to handle pieces.

3.   In a large bowl of electric mixer, cream the butter in high speed, scraping down at intervals until fluffy and the color has changed to a lighter shade.  About 2 minutes.  Add the sugar and continue to blend until fluffy and light.

4.   Add the egg yolks one at a time (I mean it!) being sure each is well blended before adding another one.  Add vanilla and milk….slowly or you and the counter will be covered with the sloshing.  

5.  On low speed add the flour and sour cream alternatively. Ending with the flour. Scrape the sides of the bowl and then “BEAT” again until all is smooth.

6.  Transfer the batter to another bowl if you don’t have another mixer bowl.  Wash it and dry it completely, making sure that there are no extra bits of batter that could interfere with egg whites.

 7.  Add the Egg whites and beat until  soft peaks form.  Then gently fold the egg whites into your batter with a rubber spatula. I smooth this out if needed, buy gently (Gently I say) agitating with a whisk…..gently. We don’t want to deflate the air pockets.  But, we also don’t want white spots of meringue in the batter either.

 8.  Pour the batter into the prepared pans and place in the center of the oven.  Bake for 45 to 50 minutes or until a tooth pick comes out clean.