Sunday, November 20, 2005

An iced cake without egg yolks or other saturated fat

I made this cake for a party for a friend who isn't allowed to eat egg yolks, butter, or margarine. The cake part is something I found on the net called "wacky cake", and the frosting comes from a recipe of Maida Heatter's called "Montana Mountain Cake".

The cake also makes a 9x13 sheet cake, one half of the recipe makes a 8" square cake, and one third makes a not-very-high loaf. Dust with confectioner's sugar or just serve plain. Some versions of the recipe tell you to pour the liquids into three separate holes and/or mix in in the pan, but do it in a bowl, and just pour the liquids in.

Preheat oven to 350F

mix
  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoon baking soda
  • 6 tablespoons cocoa powder
  • 1 teaspoon salt
add and stir in
  • 2 teaspoons vanilla
  • 2 cups cold water
  • 2 tablespoons white or cider vinegar (I guess any kind would work)
  • 2/3 cup vegetable oil
Bake at 35', or until a tester comes out clean. If you're going to frost it, cool in pans ten minutes, turn out onto racks, and cool completely before frosting.

To make 1/2 of the recipe:
  • 1.5 cup flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cups cold water
  • 1 tablespoons vinegar
  • 1/3 cup vegetable oil
To make 1/3 of the recipe:
  • 1 cup flour
  • 2/3 cup sugar
  • 2/3 teaspoon baking soda (what, you don't have a 1/3 teaspoon? they do exist)
  • 2 tablespoons cocoa powder
  • 1/3 teaspoon salt
  • 2/3 teaspoon vanilla
  • 2/3 cup cold water
  • 2 teaspoons vinegar
  • 1/4 cup vegetable oil
Frosting: makes a bit too much for three 8" layers but I don't know if cutting it down to 3 whites would be enough.

Mix in top of large double boiler
  • 4 whites
  • 1.5 c light brown sugar
  • 1/4 c + 1 T strong coffee
  • 1 t cream of tartar
  • 1/8 t salt
Beat over hot water at high for 5' until peaks.
Immediately transfer to bowl, add
  • 1/2 T vanilla
beat at high until smooth and stiff. Use immediately

1 comment:

mother in israel said...

You could also make the icing in the microwave, stirring it every minute or so. Then you wouldn't have to transfer it to another bowl.