the cake recipe and icing recipe contain evaporated milk. With
one can you can complete this recipe, with a little extra to
have for the icing if you prefer it thinner (just add a little
more milk into the icing).
icing is used to glaze this cake featured here, and the easiest
way to do it is to place the cake on a cooling rack over a plate
or cookie sheet, depending on the size of the rack. Simply spoon
the icing on the cake, letting it fall and drizzle over the
sides. Then transfer the iced cake onto a serving dish and place
in the cooler to set. The icing will remain soft, but shiny.
is a great cake recipe to put with your favorite sauces. The
cake soaks up the sauces wonderfully, and the flavor of it pairs
nicely with a variety of fruit and cream sauces.
picture shows a little pooling of the glaze onto the plate.
The cake was cut after freshly glazing. If you prefer a more
solid glaze, allow to set in refrigerator overnight. The glaze
will remain soft, however, not truly setting up to a hard finish,
but will have a beautiful glaze on it.
original recipe for the cake calls for 3 8-inch cake pans, but
we put the batter in a heavy duty angel food cake pan with a
removable bottom. We greased and floured it, and the cake was
removed from the pan easily when baked. The pan gives it a thick
round tube shape with a small hole in the middle. A perfect
shape for the glaze to run off. If you choose, you may use your
favorite tube pan, or other decorative shaped baking pan for
the baking of the cake.
here for assembly
cake is highlighted with vanilla and almond flavors.
c evaporated milk
c sifted flour
t almond extract
T baking powder
Preheat oven to 350°F. Grease an angel food cake pan with
a removeable bottom.
together the flour, baking powder and salt and reserve.
butter in the bowl of a stand-up mixer. Mix with a paddle attachment
until smooth and softened. Add in the sugar and cream well together
smooth. Add in the extracts. Beat in the eggs, one at a time,
adding another egg after the previous one has been incorporated
into the batter. Scrape the bottom of the bowl and the sides and
mix a few turns. Then on low speed, add in the dry ingredients
and the milk alternately, ending with the flour. Transfer the
batter into the prepared cake pan and bake until the cake tests
A sweet, shiny glaze for cakes, coffee cakes, and sweet quick
c evaporated milk
to 3 1/2 c sifted powdered sugar
T corn syrup
a heavy saucepan, place the sugar, evaporated milk, corn syrup
and butter. Over low heat, stir constantly until the butter is
melted and the sugar is melted. Remove from heat and add in the
vanilla and the powdered sugar. Start with 3 cups when mixing
in and add in additional for desired consistency.
Assembly of Dessert:
the cake and bake. Let cool in pan for about 5 minutes. Place
the bottom of the pan over a wide mouth jar or sturdy vase to
push up the bottom of the pan, removing the cake. Transfer the
cake, while still on the bottom of the angel food cake pan, to
a cake rack and cool until you can handle the cake. Carefully
with a thin knife or other untensil, loosen the bottom of the
cake then the middle portion. Remove the bottom portion of the
removeable bottom of the angel food cake pan and allow the cake
to completely cool. Prepare the icing, and allow the icing to
completely cool. The warmer the icing, the thinner it will be.
Place the cake on a cake rack over a plate or cookie sheet and
spoon or drizzle the icing over the cake, allowing it to fall
off the sides of the cake and drip onto the plate or sheet under
the rack. Let sit for a couple of minutes to drip. Transfer the
cake to a decorative cake plate or platter with a slight raised
edge to catch any icing that may continue to fall as it sits in
the refrigerator. Place in the refrigerator and chill for an hour
before serving. Or, as we did, after icing, slice and serve. The
icing may pool on the plate and can be served with the cake.