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Featured Recipe:
Rich Cake with Milk and Butter Icing
By Renee Shelton

Featured Recipe
The Featured Recipe is one or more recipes on our site, which can also be found on our index of recipes, put to use to make a delightful dessert. Here we used:

  • Butter Cake
  • Cooked Milk Icing

This cake is richly accompanied with a sweet icing made with evaporated milk, butter, vanilla and sugar. The glaze stays shiny with the incorporation of corn syrup. The cake, being flavored with vanilla and almond, is a perfect cake to serve a whole host of icings or frostings, and in this particular featured dessert, it is baked in an angel food pan.

Rich Cake with Milk and Butter Icing
Yellow cake flavored with vanilla and almond, and glazed with an icing made with evaporated milk and butter.

Notes:

  • Both 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).
  • The 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.
  • This 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.
  • The 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.
  • The 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.

Click here for assembly

Butter Cake
This cake is highlighted with vanilla and almond flavors.

1 c butter

4 eggs

2 c sugar

3/4 c evaporated milk

1 t vanilla

3 c sifted flour

1/4 t almond extract

1 T baking powder

  1/2 t salt

 

 

 

Preheat oven to 350°F. Grease an angel food cake pan with a removeable bottom.

Sift together the flour, baking powder and salt and reserve.

Place 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 done.

Cooked Milk Icing
A sweet, shiny glaze for cakes, coffee cakes, and sweet quick breads.

1/2 c sugar 3 T butter
1/2 c evaporated milk 3 to 3 1/2 c sifted powdered sugar
1 T corn syrup 2 t vanilla

 

 

 

In 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.

 

For Assembly of Dessert:

Prepare 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.


Click here to read about Renee Shelton and PastrySampler.com.
Write to her at renee@pastrysampler.com.

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Copyright © 2005-2007 Beach Cuisine Inc. and Beach Cuisine®.
Beach Cuisine® is a registered trademark.
Copyright © 2007 Renee Shelton. All rights reserved.

 

Have a great day!

 

 

 

 
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