A generous slice of home made cake accompanied by a scoop of ice cream is a dessert to ease the hunger pains of guests and family members of all ages.
This week’s recipes offer two ideas featuring cakes.
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Yesterday’s Cake
4 cups leftover cake, cubed
2 egg yolks
1 1/4 cups sugar
1 cup all-purpose flour
1 tsp. baking powder
1 1/2 cups milk
2 tbsps. melted butter
1/4 tsp. vanilla extract
Meringue:
2 egg whites
2 cups brown sugar
Preheat oven to 350 degrees F. Butter a 9x12 inch baking dish.
Place cake cubes in the baking dish and set aside.
Combine egg yolks and sugar in a large bowl and beat until frothy. Add flour and baking powder and mix. Then pour in milk and melted butter. Stir well and add vanilla extract.
Pour batter over cake cubes and bake for 30 minutes in the pre-heated oven. Remove from oven.
To make meringue, beat egg whites and brown sugar until stiff peaks form. Spread the meringue mixture on the cake.
Broil until meringue turns golden. Cool before serving.
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Beet and Carrot Cake
3/4 cup oil
1 1/4 cups sugar
3 egg yolks
3 egg whites
1 tsp. vanilla extract
3 tbsps. hot water
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
2 cups raw carrots, finely grated
1 cup raw beets, finely grated
Preheat oven to 350 degrees F. Butter an 8 inch round cake pan.
In a bowl combine oil, sugar, egg yolks, vanilla and water.
In a second bowl sift dry ingredients and fold them into first mixture.
Add carrots and beets and stir well.
Beat egg whites until stiff peaks form. Gently add to batter.
Pour batter into prepared cake pan and bake about 50-60 minutes.
Remove from oven and cool. If desired, ice with a vanilla icing and decorate with sprinkles. Makes about 10 servings.
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Brown Sugar Icing
1/4 cup milk
1 cup brown sugar
1/2 cup butter
1 cup icing sugar
Boil milk, brown sugar and butter for five minutes. Remove from heat and cool.
Add icing sugar all at once and beat until it shines. Frost a favourite cake and garnish with fresh fruit slices.
Joyce Walter can be reached at [email protected]
