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DEL.ICIO.USShirley Corriher's Magnificent Moist Golden Cake
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Persnickity measurements, humorous directions and flawless results -- all are hallmarks of the recipes in “Bakewise” (Scribner, $40), Atlanta cooking teacher and food scientist Shirley Corriher’s follow-up to her groundbreaking "Cookwise."
This truly moist cake recipe uses her dissolved-sugar mixing method. The cake baked up 2 inches high and perfectly level. When I cut it into three horizontal layers it had just the right mix of resilience and tenderness.
-- John Kessler
Hands on time: 10 minutes Total time: 50 minutes Serves: 12 (Makes 1 9 x 2 inch round layer)
Ingredients:
-
Nonstick cooking spray
1 3/4 cups spooned and leveled, cake flour (NO SUBSTITUTE -- the cake will sink and not work correctly if other flours are used )
1 3/4 teaspoons baking powder
1 1/2 cups granulated sugar
1/3 cup water
5 tablespoons unsalted butter, cut in 2 tablespoon pieces
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/3 cup canola oil
3 egg yolks
2 eggs
1/2 cup heavy cream
Instructions:
Place a rack in the lower third of the oven, place a baking stone on it and preheat oven to 350 degrees. Spray a 9- x 2-inch round cake pan with nonstick cooking spray and line the bottom with a parchment circle.
With an electric mixer, beat flour and baking powder for a full 30 seconds at medium speed and then pour the flour mixture into a large bowl and set aside. Don’t wash the mixer bowl. Add the sugar to the bowl and place it back on the mixer.
Heat the water to a simmer in the microwave or on the stove and add it to the mixer bowl. Beat a few seconds to dissolve the sugar, and then beat in the butter, vanilla and salt. Add oil and mix on medium to blend.
Sprinkle 1/3 of the flour mixture over the sugar mixture. Blend in on low with a minimum amount of beating. Continue adding the flour until all is incorporated. By hand, stir in the egg yolks one at a time and then stir in the whole eggs one at a time.
Place a bowl, beaters, and heavy cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just a little beyond this soft peak stage. Stir about 1/4 of the whipped cream into the batter to lighten. Then, gently fold the rest of the whipped cream into the batter.
Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 degrees if you check by inserting an instant read thermometer.
Place the cake in the pan on a rack to cool for about 10 minutes, then shake the pan to loosen the cake all around. Spray the cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling.
With an electric mixer, beat flour and baking powder for a full 30 seconds at medium speed and then pour the flour mixture into a large bowl and set aside. Don’t wash the mixer bowl. Add the sugar to the bowl and place it back on the mixer.
Heat the water to a simmer in the microwave or on the stove and add it to the mixer bowl. Beat a few seconds to dissolve the sugar, and then beat in the butter, vanilla and salt. Add oil and mix on medium to blend.
Sprinkle 1/3 of the flour mixture over the sugar mixture. Blend in on low with a minimum amount of beating. Continue adding the flour until all is incorporated. By hand, stir in the egg yolks one at a time and then stir in the whole eggs one at a time.
Place a bowl, beaters, and heavy cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just a little beyond this soft peak stage. Stir about 1/4 of the whipped cream into the batter to lighten. Then, gently fold the rest of the whipped cream into the batter.
Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 degrees if you check by inserting an instant read thermometer.
Place the cake in the pan on a rack to cool for about 10 minutes, then shake the pan to loosen the cake all around. Spray the cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling.
Nutrition:
Per serving: 314 calories (percent of calories from fat, 48), 3 grams protein, 38 grams carbohydrates, trace fiber, 17 grams fat (6 grams saturated), 116 milligrams cholesterol, 177 milligrams sodium.
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