Here It Is

Business By Mike1394 Updated 1 Jul 2008 , 12:29am by Mike1394

Mike1394 Posted 28 Jun 2008 , 11:47am
post #1 of 9

I know this should go in the recipe section BUT. With the recent thread lately I thought I would put it here. Now for the caveats icon_biggrin.gif Don't try it if your not going to weigh out the ingred. I don't know if it will come out. If your arteries start to harden don't blame me, IT'S CAKE icon_biggrin.gif. This will fill two 9" round weighed out at 2#s each. If you use all cake, or all pastry flour it will come out as soft as a baby's bottom BUT. I think it's to soft that's why I went with 1/2 AP. With the softer flour, and minimal egg whites the structure is barely there with all pastry flour. Sift flour, and BP together. you can add ANY sort of flavoring to this "base" you like. I add it in before the flour, and s. cream.

12 oz butter
13 oz sugar
3 oz honey
7.5 oz egg YOLKS
3 oz egg WHITES
.6 oz baking powder
7.5 oz half & half
7.5 oz sour cream
7.5 oz AP flour
7.5 oz pastry flour.

Cream butter, sugar, and honey till white, and fluffy.

add yolks, and whites slowly scrap bowl often. Make sure they are incorporated well. This will look like a curdled mess, and more than likely at this point you will curse at me for ruining all your ingreds. icon_biggrin.gif

I measure the S. cream, and 1/2 & 1/2 in the same bowl.
Alternate between the S. cream & flour adding it in slowly a lil at at time. I usually do this three times. With the flour being last. Your trying to squeeze as much moisture into the flour as possible. The honey also helps with this. Pour into the pans.

Good luck, Happy baking,

Mike

8 replies
-K8memphis Posted 28 Jun 2008 , 12:22pm
post #2 of 9

So fearless of you to brave in advance all our 'responses' in the curdling stage.

Thanks for the new formula!

littlecake Posted 28 Jun 2008 , 8:01pm
post #3 of 9

it looks good

Mike1394 Posted 28 Jun 2008 , 10:53pm
post #4 of 9

Thank You

Mike

Ironbaker Posted 30 Jun 2008 , 7:04pm
post #5 of 9

I'm going ot have to try this, Mike. It sounds tasty. Thank you for sharing it!

And that reminds me, I need new batteries for my scale. icon_cry.gif

Mike1394 Posted 30 Jun 2008 , 7:11pm
post #6 of 9
Quote:
Originally Posted by Ironbaker

I'm going ot have to try this, Mike. It sounds tasty. Thank you for sharing it!

And that reminds me, I need new batteries for my scale. icon_cry.gif




Thank You, if it turns out CR***Y don't hollar at me to loud. icon_biggrin.gif

Mike

Ironbaker Posted 30 Jun 2008 , 7:54pm
post #7 of 9

I'll do it under my breath. icon_wink.gif

I'll be sure to post when I do try it.

Petit-four Posted 30 Jun 2008 , 8:14pm
post #8 of 9

Thanks Mike -- I have a similar cake recipe -- blending AP and Cake flour. And I do the sour cream too -- but I love the honey in there! Honey (as you know) holds moisture -- so this is a GREAT recipe, I can tell.

I'm trying it soon!

Mike1394 Posted 1 Jul 2008 , 12:29am
post #9 of 9
Quote:
Originally Posted by Petit-four

Thanks Mike -- I have a similar cake recipe -- blending AP and Cake flour. And I do the sour cream too -- but I love the honey in there! Honey (as you know) holds moisture -- so this is a GREAT recipe, I can tell.

I'm trying it soon!




I just couldn't force any more liquid into the flour. I didn't want to add more flour. That's why I went to the honey. Thank You I hope it works out.

Mike

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