If I could bake for our Favorite characters, I would.
If I could bake for our pack, the International Wildflower Pack, I WOULD!
Until the day we can all gather, enjoy the thoughts of sweets made just for you all. #IWP
RYA - Vanilla cake with Cherry chip icing
Sadly, I do not have a recipe for Cherry Chip Cake or Icing and have always bought Betty Crocker. However in its place, I offer a Vanilla Chiffon Cake with Bordeaux Cherry topping.
Vanilla Chiffon Cake
Preheat oven to 375 degrees F.
2 cup sifted extra fine cake flour
1 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
6 eggs, separated (yolks and whites are used in different places)
1/2 cup vegetable oil or softened butter
1/2 cup water
1 Tablespoon. vanilla extract
1 teapoon. cream of tartar
1 cup sugar
*1/4 c powdered sugar to dust slices with before serving.*
Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and water and vanilla. Beat at high speed for 5 minutes or until satiny smooth.
Combine egg whites (at room temperature) and cream of tartar in a large metal mixing bowl. Beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until very stiff peaks form. Peaks should stand straight up when beaters are lifted.
Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into 2 ungreased 10" Tube pan or 2 ungreased 12" spring-form rounds, spreading batter evenly with spatula. ( a Tube pan is also called a Bundt cake or Ring pan )
Bake at 325°F for 1 hour or until cake springs back when touched lightly.
Remove from oven. Invert cake on cooling rack while still in Tube pan, and cool completely upside down before removing from tube pan. This helps the cake to gently detach from the pan while cooling. OR Allow cake to halfway cool before running a smooth knife around ring and unclip.
Dust slices with *powdered sugar and serve with fresh or poached fruit. This cake is also good with a simple lemon, lemon-mint, or orange spiced glaze.
Bordeaux Cherry topping
Basically this is a red wine and honey poached cherry sauce. I used fresh cherries but you can use frozen.
1 lb sweet dark cherries (Bing, Black, Skeena, Chinese) pitted and stemmed.
2/3 cup sugar
1/2 cup honey
1 1/2 cup Merlot wine or other sweet or semi-sweet red wine. ( fyi Bordeaux is a vineyard region in France) (This can be made with 100% pure juice if you don't want to make it with alcohol.)
Bring to a low boil for 5-10 minutes, stir regularly. Remove from heat and let cherries sit in liquid for up to half an hour, remove cherries with a slotted spoon. Over a medium heat, reduce remaining liquid by half, i will develop a more syrupy consistency. Cool and add cherries back into syrup. Serve over cake (or anything) with Creme Fresh or whipped cream.
YOU ARE READING
Cora, A Sidelines Story from Clayton
WerewolfCora's story. Sometimes forgiveness is the hardest thing to give, and to accept. #iwp Written for the International Wildflower Pack #WildflowersUNITED Cora's story based on the characters from the RACHELLE MILLS' world of CLAYTON. Now Available o...
