If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally have stale (or extra) cake — with or without teenagers — read on!
If you’re unfamiliar with trifle, it’s a British invention for using stale cake. Which does lead one to wonder if stale cake is a common problem for the Brits because their teenagers are sent off to boarding school.
While this recipe involves some time and dedication, it isn’t difficult. It was inspired by a recipe in Sunset magazine, which I’ve adapted. For instance, the original recipe called for two tablespoons of hazelnut liquor, such as Frangelico. The local liquor store didn’t have any “shooter” bottles and I didn’t want to invest in a large bottle, so I added some extra vanilla extract.
Isn’t it fun to look at gorgeous pastries and desserts and fantasize about making (and eating) them? When it comes down to it, though, how often do you do it? Really, except for when I want to dazzle someone with a gift or it’s a holiday, I nearly always opt for simple.
Spring weather is so fickle. Balmy and beautiful one day, windy and wild the next. But here on the California Coast, the first organic strawberries are being picked on our local farms, unusual this early, but oh, so welcome, and perfect for a holiday dessert.
When I think spring and summer cakes, I think angel food, sponge or chiffon. Light, airy, the perfect foil for berries and other summer fruits. I decided on chiffon.
My friend and colleague Shirley Corriher, has this to say about chiffon cakes in her book, BakeWise :
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmonson
Courtesy of Rose Levy Beranbaum, Real Baking With Rose
I long resisted the charms of Rose Red Velvet Cake, believing it to be merely a layer cake tinted red with a bottle of food coloring. But when several people on my blog sang its praises, I decided to investigate it more thoroughly. It turns out that there is more to this cake than its shocking color. This beloved southern cake is traditionally prepared with oil, a mere suspicion of cocoa, and a teaspoon of white vinegar, which raises the acidity of the batter and intensifies its color. The liquid component is usually buttermilk, which is thought to raise the acidity as well, although the baking soda normally used neutralizes most of the acidity and makes the crumb more coarse and the color darker. So, when I created my
version of this classic, I used only baking powder to employ the full acidity of the buttermilk, making vinegar unnecessary. I also used half oil and half butter for the flavor-enhancing qualities of butter and the moist, softening quality of the oil. The resulting cake is as flavorful and tender as you can hope for and stays soft enough to eat even straight from the fridge. A heart-shape pan is perfect for Valentine’s Day. And the contrast of the white chocolate cream cheese buttercream against the red cake is alluring.
Whipped Cream Cake Courtesy of Rose Levy Beranbaum, www.realbakingwithrose.com
Rose says: This unusual, old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it.
Kaese Sahne Torte
An Austrian Cheese and Cream Cake
Today I am bringing you a blog from a dear friend, Maria Reisz Springer. Maria is from Europe and grew up with incredible desserts. She now has a cooking school in Maryland and tempts those of us who don’t live nearby with incredible blogs. When I saw this blog on Facebook, I asked Maria if she would be comfortable sharing it with my readers and she said she would be happy to be a guest blogger.
This delicate, delicious, absolutely-must-make cake recipe comes from Maria Reiz Springer. Now living in Maryland, Maria is from Austria and has an infinite number of amazing European dessert recipes, and usually a wonderful story that goes with the recipe. Maria has a home cooking school and is truly a master baker. The plum cake can be made with other stone fruits as well, but if you are lucky enough to have French plums, they are both the traditional plum used as well as divine in this cake.
Courtesy of Alice Medrich, “Sinfully Easy Delicious Desserts”
Alice’s recipes are always meticulously tested. So what have I done? Meddled with it! But only a little bit.
This is a gem of a cake. It’s a rich, buttery cake with an orange and Grand Marnier glaze, a perfect completion to a lovely meal. I made the cake in the picture for a friend’s birthday party. The Satsuma Mandarins had just come into the Farmers Market so I purchased a bag filled with the sweet orange orbs, and added lots of fresh zest to the cake batter.
My mother took some cooking classes when she lived in Washington, D.C. in the late 1960s, and one of the series focused on meals from various countries. This is one of the recipes from that era, and one I happen to like. So, when I was invited by a chef friend to a Greek Easter party I volunteered to bring the cake.
I’m not quite sure why things went wrong, but the cake stuck in the pan. I carefully ran a knife around the edges and thumped. Nothing. Finally it came out in seven or eight pieces. I was mortified as I worked with the chef and other chefs attending the party. I pushed the pieces together as well as possible, but it was obvious that it was not quite as it should have been.
Got to the party and my chef friend showed me a Greek pastry that he had ruined earlier that day. It looked worse than mine. Then another chef arrived at the party. I told him what happened, and he said, “What’s the problem? It simply represents all the Greek Islands!
Courtesy of Janet Sawyer, Little Pod, UK
This recipe is written for those of you who are in the UK or other countries who measure with grams. It’s truly a delicious recipe that Janet served for the first anniversary party for Little Pod, held at the Chelsea Physic Gardens in London.
This delicate cake was conceived as a coffee cake but it deserves to be elevated to an afternoon and evening tea cake. Feel free to substitute brandy for the rum if you prefer.
Courtesy of Beth Hensperger
Beth Hensperger is an amazing baker and the go-to person for when you need to know anything that has to do with baking.
Courtesy of Pat Sinclair, Classic Scandinavian Baking
Pat says, “To Scandinavians, “tosca” means a layer of sliced almonds covered with a buttery caramel topping. The tender sponge cake is leavened mostly by air beaten into the eggs and is typical of the type of cakes popular in Scandinavia. Toasting the almonds brings out their nutty flavor and adds color to the topping.”
Courtesy of David Lebovitz from Ready for Dessert
David says that while the cakes stands well on its own, the apricots poached in Sauternes are so good, that he has included them with this recipe. This recipe is also in Room for Dessert, a compilation of David’s best/favorite desserts, sans apricots in Sauternes, so you’re getting a double treat here.
Courtesy of Susie Norris, author of Chocolate Bliss
Susie says, This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and moist. Its texture is strong enough to hold up to butter cream, which can drag a lesser cake down. This cake works well with Sweet Bittersweet Ganache (recipe below.)
Makes 2 (8-inch) cake layers
Courtesy of Rose Levy Beranbaum from Rose’s Heavenly Cakes Real Baking With Rose
Creamy cheesecakes set on a gossamer base of thin sponge cake (biscuit) and topped with
lemon curd are a real favorite for a dinner party, an afternoon tea, or any special event.
Make all twelve as there will surely be calls for seconds! If you want to make a charming
flourless version, bake and serve the cheesecakes without the cake in lovely pastel silicone Sili-cups).