All Cakes Considered - Melissa Gray [76]
7. Remove the bowl from the mixer. Fold half the egg whites into the batter until completely incorporated, then fold in the remaining egg whites.
8. Pour the batter into the prepared cake pans and bake for 25 minutes, or until the layers test done. Cool the layers in the pans 10 minutes. Unmold onto cake racks and cool to room temperature.
TO MAKE THE LADY’S FILLING
9. If you wish, set aside a few pecan halves to decorate the top of the cake.
10. In your food processor, chop the raisins, figs, and remaining nuts with the lemon extract until medium-coarse in texture. Set aside.
Skip ahead to page 190 for Divinity Frosting directions if you’re making just the Lady Baltimore Cake. Then, for directions on assembling the cake, see page 191.
Lord Baltimore
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YOU’LL NEED
Two 8-inch or two 9-inch round cake pans
A whisk attachment and extra bowl for mixer
2 or 3 medium bowls
2 rubber spatulas
A food processor
FOR THE CAKE
⅔ cup egg yolks (7 or 8 large egg yolks)
1½ sticks (¾cup) unsalted butter, at room temperature
1¼ cups sugar
½ teaspoon lemon extract
1 teaspoon vanilla extract
2½ cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
FOR THE MANLY FILLING
1 cup dry macaroon crumbs
½ cup pecans
½ cup almonds, chopped
24 candied cherries, quartered
½ teaspoon orange extract
4 teaspoons lemon juice
Divinity Frosting (page 190)
TO MAKE ES MUY MACHO CAKE
1. Center a rack and preheat the oven to 375 degrees F. Prepare the pans.
2. With the mixer on medium speed, beat the egg yolks until thick and light yellow. Set aside. Clean the paddle attachment or beaters and set a clean mixing bowl in place.
3. Cream the butter on medium speed, gradually adding the sugar and beating well. Add the lemon extract and vanilla extract and beat the mixture until it is extremely creamy. Super creamy.
4. Add the egg yolks to the creamed mixture and beat for 5 minutes on medium speed.
5. In a separate bowl, dry whisk the flour, baking powder, and salt together.
6. Add a third of the flour mixture to the creamed mixture, followed by a third of the milk, and beat well. Repeat two more times to use up all of the flour and milk. Beat for 2 more minutes at medium-high speed.
7. Pour the batter into the prepared pans and bake 20 to 25 minutes, or until the cake layers test done.
8. Cool the layers in the pans for 10 minutes. Unmold onto cake racks and cool to room temperature.
TO MAKE THE FILLING
9. If you wish, set aside a few pecan halves or whole cherries to decorate the top of the cake before making the filling.
10. In your food processor, chop the macaroons, pecans, almonds, and candied cherries with the orange extract and lemon juice until medium-coarse. Set aside while you make the Divinity Frosting.
And now, the moment we’ve all been waiting for … DIVINITY FROSTING!
Seriously, have NO distractions when you’re making this. Take no phone calls. Answer no e-mails. Text no friends. Shoo your children out of the kitchen or, heck, out of the house. Lock up your pets. Tell your spouse or partner to GO AWAY AND NOT COME BACK UNTIL YOU SAY SO. Also, if you have an apron, wear it. This part can get messy.
You’re going to be dealing with hot (as in 268 degrees F) sugar syrup. It is CRITICAL that you have a candy thermometer. One with a clip is ideal: you can clip it to the side of the pan. Do not proceed further until you go out and get one. Seriously. This has to be done precisely, or it won’t work at all.
This recipe is enough for both the frosting and filling of one cake. Double the quantity of the frosting if you’re making both the Lord and Lady Baltimore Cakes at one time.
Divinity Frosting
* * *
YOU’LL NEED
A whisk attachment for the mixer
A heavy saucepan
A candy thermometer
Oven mitts
4 large egg whites
3 cups sugar
¾ cup water
¼ teaspoon cream of tartar
2 teaspoons vanilla extract
11. With the mixer on high speed and the whisk attachment in place, beat the egg whites until they have stiff peaks. Stop the mixer.
12. Combine the sugar, water, and