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Cake review
Last night I made 2 cakes from old recipes (source unknown, got em from this list)
Note that one of them requires 6 egg whites, and the other one 6 egg yolks. That is why I selected these 2 recipes :P Neither contained any instructions on how hot the oven should be, how large the tin(s) or how long they should be baked for, which may have been what proved fatal for these two recipes...
Cake 1: SILVER, OR DELICATE CAKE.
Note that one of them requires 6 egg whites, and the other one 6 egg yolks. That is why I selected these 2 recipes :P Neither contained any instructions on how hot the oven should be, how large the tin(s) or how long they should be baked for, which may have been what proved fatal for these two recipes...
Cake 1: SILVER, OR DELICATE CAKE.
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring and two teaspoonfuls of baking powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper.
KIISU RATING: 5/10
Tried baking at 180 degrees C for 1h 20min, got a bit burned. Need a larger tin OR multiple smaller ones. Also I used too much vanilla extract I think. It smells delicious but tastes... not delicate at all, but very in-your-face vanilla. Has a rather thick, tough crust.
Cake 2: GOLD OR LEMON CAKE.
Overall: both cakes are really sweet and have really strong flavour. Any suggestions about how to fix the issues outlined here are welcome.
When using the whites of eggs for nice cakes, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef.
KIISU RATING: 5/10
Tried baking at 180 degrees C for 1h 20min, got a bit burned. Need a larger tin OR multiple smaller ones. Also I used too much vanilla extract I think. It smells delicious but tastes... not delicate at all, but very in-your-face vanilla. Has a rather thick, tough crust.
Cake 2: GOLD OR LEMON CAKE.
Two cups of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable _lemon_ cake than if made with the white parts of eggs added.
KIISU RATING: 5/10
Also baked at 180 degrees C & 1h 10min. Dense, very lemony, very much not enough liquid in this recipe. I messed this cake up, forgot to put in the 1 whole egg. The batter also turned out very thick, so I had to add another 2/3 cup milk (approximately). Note that the instructions do not tell you when to add the milk; I assume that it would be between mixing the butter with the sugar and adding the yolks. Not sure when the 1 whole egg should be added either - with the rest of the yolks?
Also baked at 180 degrees C & 1h 10min. Dense, very lemony, very much not enough liquid in this recipe. I messed this cake up, forgot to put in the 1 whole egg. The batter also turned out very thick, so I had to add another 2/3 cup milk (approximately). Note that the instructions do not tell you when to add the milk; I assume that it would be between mixing the butter with the sugar and adding the yolks. Not sure when the 1 whole egg should be added either - with the rest of the yolks?
Overall: both cakes are really sweet and have really strong flavour. Any suggestions about how to fix the issues outlined here are welcome.