Sunday, September 14, 2008

Vintage Baking Book Beauty



I have a growing collection of lovely and hilarious vintage baking books and even baking flyer-type things that always contain truly wonderful recipes. I love the technicolor photos and the strange, strange food-styling and photography of yesteryear!


They have some very awesome decorative tips... click on picture for zoom-in!



I inherited this 1970s Betty Crocker cookbook from my mom's collection:




This morning I was called upon to make a birthday cake to celebrate my grandma's 86th birthday. I was going to attempt a classic Chinese birthday cake with spongecake, whipped cream and melon balls... do you know the kind? Fresh, light, made with vegetable oil instead of butter. But I decided to go light and lovely lemon chiffon, with fresh whipped cream and organic strawberries! This is the "Two-Egg Yellow Chiffon Cake" but made lemon with lemon zest, from Betty Crocker to my kitchen to you!

Lemon Chiffon with Whipped Cream and Fresh Berries

2 eggs, separated
1 1/2 cups sugar
2 1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1 cup milk
1 1/2 teaspoons vanilla
1 teaspoon grated lemon zest

--whipped cream and fresh berries

Preheat oven to 350 degrees. Grease and flour 2 round layer pans.
1. In a mixer bowl, beat egg whites until foamy. Beat in 1/2 cup sugar 1 tablespoon at a time; beaing until very stiff and glossy. Set meringue aside.
2. Measure remaining sugar, flour, baking powder and salt into mixing bowl. Add oil, half the milk, vanilla and lemon zest; beat 1 minute on high speed, scraping as needed.
3. Add remaining milk and egg yolks; beat 1 minute, scraping bowl occasionally.
4. Gently fold in meringue. Pour into pans.
5. Bake 20-25 minutes, rotating pans halfway through. Bake until a little wooden sticky inserted in the middle of the cake comes out clean.
6. Whip your whipping cream and add sugar to taste. Slice berries for the middle and top of cake.

To assemble:
Put one cake round on platter. Cover with whipped cream and layer berries. Put second cake round on top. Cover with whipped cream and some sort of decorative berry-ness!

The lemon chiffon cake turned out very nicely lemon-y. Next time I will do mixed berries in the middle and top and add fresh mint leaves for contrast color!


2 comments:

Cakebrain said...

That looks like an interesting chiffon recipe to try! Have you tried the America's Test Kitchen recipe yet? it's the most foolproof moist chiffon I've ever tasted! I just love chiffon but sometimes a full recipe is too much for my family to eat.

lyndsay said...

oooh thanks for the tip cakebrain! i'm about to look up the recipe... :)