It’s Cake Slice Baker time again, and our cake comes from the book that is being cooked from for this year (October 2010 to September 2011) Cake Keeper Cakes by Lauren Chattman published by The Taunton Press 2009.
The cake calls for cake flour which we don’t have in the UK. A substitution here is either ¾ cup plain flour and ¼ cup cornflour or 1 cup plain flour less 2 tablespoons, and replace the 2 tablespoons with cornflour. I made this cake twice (see below) and I thought measuring out one cup, taking out 2 tablespoons, and replacing them 2 tablespoons with cornflour worked best. This gives a substitution for one cup of cake flour.
In the making
This months cake is a cold oven cream cheese pound cake, unusual because you don’t pre-heat the oven. The purpose of this is to give a good crust, but still a tender crumb. I’ve certainly got a good crust, I was a bit alarmed by how dark is was when it came out of the oven, but it tasted fine and had a definite crust with a very tender, moist crumbed cake inside.Cake and its silicone mould
I had to make this cake twice, the first one I made was resolutely stuck to the tin, and the cake came out tasting well, but looking a real shambles! I couldn’t have greased it well enough, but I’ve never had any issues with turning out cakes before, oh well, sigh. It didn’t go to waste though, as I put it out for the birds, and they along with three of my neighbours cats were seen tucking into it. Cats eat cake?! I hope it didn’t upset their tummies! Still I managed to bake a second one yesterday, I only made a half quantity and used a smaller silicone bundt cake mould. I’m very happy to say this second cake turned out of the mould with no problems.
The flavour in the cake was some grated ginger, lemon zest and vanilla extract, this gives an unusual but very pleasant flavour. I served mine for dessert tonight with raspberries and whipped cream. Mmm.
Do have a look at some of my fellow cake bakers cakes on the Cake Slice Bakers blog roll.
Next up: Gran's Kitchen