A special Father's Day cake

Enid Donaldson- Mignotte

OVER THE years, many young girls have asked for a cake recipe that is different, as they are going to make a special cake for Father's Day. My first thoughts are that they are accustomed to baking cakes, but this one is to be a special recipe.

In recent years, however, I have had several requests from young boys who are anxious to bake but would like the recipes for cakes, as well as, a few tips on how to bake them.

Somehow in today's setting, our male population now recognise cooking on the whole in a different light to days of yore, and for baking in particular, admit they would like a few tips.

Many books have been written on the subject of making cakes, there is even a "Cake Bible", so it's difficult to cram everything in one column, but let's start with a few basics.

The Recipe

Procure a good recipe, follow it exactly, without making changes. Never guess - measure.

The Baking

Read every word of the recipe twice. Assemble all ingredients, utensils and pans, checking for proper size. Be sure metal cake pans are bright and shiny to ensure even browning. If using oven-glass dishes and cakes are over-browning, reduce oven temperature 25F (10C). Chop nuts, prepare fruit, etc., ahead. Start heating oven about 15 minutes before baking time to have it heated to specified temperature when cake batter is ready.

The Ingredients (very important)

Flour provides the skeleton structure that holds cake ingredients together.

Cake flour is especially milled for delicate cakes. All purpose flour is especially fine for breads, biscuits and pastries. Self-rising flour, contains leavening agents and salt and should be used strictly as directed on the package.

Baking Powder

Controls much of the height, grain and texture of the cake. Always use the exact amount given. Baking powder deteriorates unless kept tightly closed in a cool dry place. Shortening counteracts the toughening ingredients in a cake. It also improves texture, prolongs freshness and distributes flavouring.

Cake making tips

Measuring: Sift flour and confectioners' sugar just before measuring and spoon lightly into correct measuring cup. If brown sugar is lumpy, roll out lumps with rolling pin then sift before measuring. To prevent hardening, store brown sugar in airtight container with piece of bread or a whole lemon set on piece of waxed paper.

For dry ingredients including baking powder, soda, salt and spices, use correct measuring spoon; level off with spatula. For liquids, use standard glass measuring cup with rim above 1 cup line and a pouring lip. Fill on flat surface, at eye level.

Egg notes: Separate eggs about an hour before using. Eggs separate best when cold, but beat up lighter when at room temperature.

To cut up dates, marshmallows, candied fruits, coconut, use kitchen scissors to snip them, dipping the scissors blades into water.

To melt unsweetened chocolate: chocolate scorches very easily, so never try to melt it over direct heat. Instead, place chocolate squares in small saucepan, set saucepan in a larger saucepan containing hot water. Heat, stirring occasionally, until chocolate melts.

Miracle Cake

(230g) 2 cups sifted cake flour

2 1/2 tsp. double-acting baking powder

1/2 tsp. salt

(70g) 1/3 cup soft shortening

(225g) 1 cup granulated sugar

1 medium egg, unbeaten

(230ml) 1 cup less 2 tbsp milk or Lasoy

1 tsp. vanilla extract or

1 tbsp grated orange rind.

Start heating oven to 350F (180C). Grease, then line with waxed paper, bottom of 8" x 8" x 2" pan. Sift together flour, baking powder and salt 3 times.

With electric mix at medium speed thoroughly mix shortening with sugar, then with egg, until very light and fluffy - about 4 minutes altogether. Then at low speed beat in alternatively, just until smooth, flour mixture in fourths and combined milk and vanilla in thirds.

Turn batter into pan. Bake 45 minutes or until done. Cool in pan on wire rack about 10 minutes. Remove from pan, peel off paper, cool on rack.

Chocolate Frosting

2 sq. unsweetened chocolate

1 can sweetened condensed milk

dash salt

1 tbsp water

1/4 tsp. almond extract, or 1/2 tsp.vanilla extract

Combine chocolate, milk and salt in double-broiler top. Cook over rapidly boiling water stirring often till thick - about 10 minutes. Remove from heat stir in water, cool. Add almond extract. Fills and frosts tops and sides of 2 8" layers, or top and sides of 8 x 8 x 2 cake.

Happy Baking!

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