Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (20038)	8/29/2007 1:46:36 PM
From: Neeka	Read Replies (1) \| Respond to of 25073

A friend sent me this recipe because I love Coconut Cake. Sounds like too much work for me. MASTER RECIPE FOR WHITE CAKE Butter and flour for preparing cake pans 1 cup milk 6 egg whites (use large eggs) 2 1/2 teaspoons vanilla extract 3 cups cake flour 4 teaspoons baking powder 1 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 1. Heat oven to 350 degrees. Set rack in middle position. Coat two 9-inch cake pans with butter and sprinkle with flour. Roll pans in all directions to coat, shaking out excess. 2. Stir together the milk, egg whites, and vanilla with a fork. Sift together the next three ingredients (flour through salt) into a medium bowl. 3. Beat the butter in a large bowl on medium speed for 30 seconds. Continue beating, gradually adding the sugar. Beat until fluffy, 2 to 3 minutes. Scrape down the sides of the bowl when necessary. 4. Add 1/3 of the flour mixture and 1/3 of the milk mixture and beat on low speed of by hand until just incorporated. Add the remaining flour and milk mixtures in 2 separate batches, beating between additions to fully incorporate. Scrape down the sides of the bowl and stir by hand to finish. 5. Divide batter between prepared pans. Smooth surface with a rubber spatula. Place pans in oven, a few inches apart, and bake 25 to 30 minutes or until the top of the cake springs back when lightly pressed in the center and a cake tester comes out clean. (Check the cake after 22 minutes.) 6. Remove pans to a cooling rack. Let rest for 5 minutes. Run a small metal spatula around the sides of the pan and invert cakes onto greased racks. Re-invert cakes onto cooling rack. Let cool for at least 1 1/2 hours. OLD-FASHIONED COCONUT LAYER CAKE In the words of cookbook author Chris Kimball, "I have made this cake with both sweetened supermarket coconut and unsweetened coconut, which may be found at a health food store. The latter is substantially better, with more coconut flavor and less sweetness. It is also best to toast the coconut first. When toasting, watch it closely, as it burns quickly and easily. This cake can also be filled with Rich Lemon filling." 1 master recipe for White Cake 1 recipe for Meringue Frosting (to follow) 2 1/2 cups lightly packed unsweetened shredded coconut 1. Prepare cake according to instructions and let it cool to room temperature on racks 2. If you prefer to use toasted coconut (this step is optional--but I did toast and was glad I did). Heat the oven to 350 degrees. Spread coconut on a cookie sheet and bake about 7 minutes. Watch the coconut closely, as it burns easily. 3. Prepare Meringue Frosting and fold in 2 cups of the coconut. Place one cake layer on a cake plate, frost the top and sides. Sprinkle 1/2 cup reserved coconut over frosted cake. MERINGUE FROSTING This is a classic recipe for an Italian meringue. A hot sugar syrup is poured over beaten egg whites which are then whipped a bit longer to incorporate the syrup. This sets the whites, giving them lots of body. An instant-read thermometer is helpful in determining when the sugar syrup is properly cooked, although the traditional soft-ball test will do in a pinch. (A bit of the hot sugar syrup is dropped into a glass of cold water. If it sets up into a soft, gummy ball, it is done.) 3 large egg whites 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 1/4 cups sugar 1/3 cup water 1. Beat egg whites in a medium bowl with an electric mixer or by hand with a large whisk for 45 seconds. Add the vanilla, cream of tartar, and salt. Increase speed to high and beat until stiff but still glossy. Whites should still be moist, not dry and cottony (This can be done by hand, without an ele ctric mixser, but will take a few minutes of intense beating with a large whisk.) 2. At the same time, combine sufar and water in a small saucepan. Bring to a boil, swirling pan occasionally to wash down the sides of the pan. Boil until sugar mixture reaches 238 degrees on a candy thermometer or until a drop of the syrup makes a soft, gummy ball when dropped inot a small bowl of cold water. This will tkae about 7 minutes. Remove from heat and let cool for 5 minutes. 3. With the mixer on medium high, add the sugar syrup to the egg whites in a thin, steady stream. Continue beating until the frosting can holds a 2-inch peak and is very shiny. Cool to room temperature. And, just in case you want to make a lemon-filled cake from the recipe above: RICH LEMON FILLING 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 3/8 cups cold water 4 large egg yolks 2 teaspoons zest from 1 lemon 1/2 cup lemon juice from 2 lemons 2 teaspoons unsalted butter Confectioners sugar, for dusting Bring sugar, cornstarch, salt, and water to simmer in a large nonreactive saucepan over medium heat, whisking occasionally at beginning of process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, 2 at a time. Whisk in zest, then lemon juice and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat and transfer to another container to cool to room temperature, placing a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let cool to room temperature. (Can be refrigerated over night.) To ensure that lemon filling does not thin out, do not whisk or vigorously stir it once it has set. Carefully spoon filling over bottom layer and spread evenly up to cake edge. Place the second layer on top. Dust with confectioner's sugar and serve.