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Thread Number: 83705
/ Tag: Recipes, Cooking Accessories
Eisenhower’s birthday cake |
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Post# 1080645 7/11/2020 at 16:09 (1,396 days old) by Kevin313  (Detroit, Michigan) |
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A friend dropped off a box full of old newspaper clippings of recipes that belonged to a relative of hers that had passed away. I spent hours going through them - most from the 50’s through the 70’s. One was from October 1956 and it was the recipe for the cake that Ike requested for his birthday every year. An old family recipe of his wife’s, it was a chocolate cake with white (7 minute) frosting. The headline stated that it was a cinch for any woman to make - so I thought I’d give it a try!
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Post# 1080733 , Reply# 2 7/12/2020 at 09:32 (1,396 days old) by SudsMaster (SF Bay Area, California) |
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Post# 1080738 , Reply# 3 7/12/2020 at 09:54 (1,396 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Rich
The recipe is in the text under the video. Here's the link to the video on Youtube.
CLICK HERE TO GO TO foraloysius's LINK | ||
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Post# 1080796 , Reply# 4 7/12/2020 at 18:52 (1,395 days old) by Tomturbomatic (Beltsville, MD) |
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When you have domed (not doomed) layers, you can invert the upper one so that you have a flat top and more room for icing between the layers. | ||
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Post# 1080801 , Reply# 5 7/12/2020 at 19:06 (1,395 days old) by ea56 (Cotati, Calif.) |
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 Great video Kevin and Ralph, we watched it about 3 days ago on the living room flat screen.
When I saw you were baking the layers at 375F in glass pans I thought that was a little too high. But I also think that the reason the layers came out so nice and high was due to the high heat hitting the batter with the carefully folded in egg whites, causing the air to expand rapidly. I agree with Matt this is probably what caused the doming of the layers. As Tom said, flipping the domed side down can hide the doming, but this only works up to a point. I know from experience that if the dome is too pronounced this flipping can cause the layer to crack, making an even worse mess. You did the right thing by leveling the top layer.
I recall that during the 50’s and 60’s Seven Minute Frosting was very popular. There were even several Seven Minute Frosting mixes that you just had to add boiling water to and beat on high speed to get a nice frosting. I remember that there was a delicious Cherry version that had an envelope of chopped cherries that you folded in at the end.
Thanks for another great recipe and video.
Eddie | ||
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Post# 1080806 , Reply# 6 7/12/2020 at 19:44 (1,395 days old) by Gyrafoam (Wytheville, VA) |
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7 minute frosting and chocolate cake. Great flavor combination. | ||
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Post# 1080807 , Reply# 7 7/12/2020 at 19:44 (1,395 days old) by appnut (TX) |
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Post# 1080863 , Reply# 9 7/13/2020 at 11:52 (1,394 days old) by kevin313 (Detroit, Michigan) |
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Thanks, everyone!
I did invert the bottom layer when it came time to frost, so the flat portion was on top, but I had to trim the top layer to get it flat on both sides. Thanks for the tips on getting a flat cake while baking - I will try, although Ralph will be sad as he loves to eat the pieces I trim off the top!!
Here's the recipe if you prefer not to watch the video. I usually try to include the recipe in the video description on YouTube. In going through a box of old recipes clipped from newspapers that a friend gave me, I came across this recipe published in the Detroit Free Press on Friday, October 12, 1956. President Dwight D. Eisenhower ("Ike" as he was often referred to) was going to have a birthday on October 14, and this was the cake he requested every year for his birthday. Apparently, it was an old family recipe of Mrs. Eisenhower's. It involves a number of steps, but overall isn't a difficult cake to make - and it was light, moist and delicious! 1/2 cup unsalted butter (1 stick) at room temperature 2 cups sugar 3 eggs, seperated 1 cup sour milk (1 cup milk mixed with 1 TBSP white vinegar or lemon juice) 2 1/2 cups cake flour 1 tsp baking powder 1 tsp baking soda 2/3 cup cocoa powder 1/2 cup boiling water 1/4 tsp salt 1 tsp vanilla Pre-heat oven to 375 degrees Sift together cake flour, baking powder and soda, and salt in a large bowl. Cream together butter and sugar in large bowl until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, add boiling water to cocoa and stir to dissolve. It will form a smooth paste. Add to creamed mixture and blend well. Add flour mixture alternately with sour milk to creamed mixture until well combined. Beat egg whites until they form stiff peaks. Fold into batter. Pour in two greased and floured 9 inch cake pans. Bake for 25-30 minutes or until cake tests done. Remove from oven and let cake cool in pans for 10 minutes. Invert cakes out of pans onto cooling rack and let cool completely before frosting. 2 unbeaten egg whites 1 1/2 cups sugar 5 TBSP cold water 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla You will need a double boiler. Bring bottom pan to a boil and then reduce to simmer. In the top pan off the heat, combine all the ingredients except the vanilla. Stir well to dissolve the sugar as much as possible. Place top pan over bottom pan and begin mixing (an electric hand mixer works best) at high speed until frosting stiffens and will stand in peaks. This may take 7-10 minutes. Add vanilla, and beat in to combine. Spread frosting on cake while frosting is still warm. Allow frosting to set up (at least an hour) before cutting cake. | ||
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Post# 1082525 , Reply# 10 7/26/2020 at 17:39 (1,381 days old) by ozzie908 (Lincoln UK) |
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@Kevin313
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Post# 1082526 , Reply# 11 7/26/2020 at 17:40 (1,381 days old) by ozzie908 (Lincoln UK) |
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Post# 1082580 , Reply# 13 7/27/2020 at 05:19 (1,381 days old) by ozzie908 (Lincoln UK) |
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@tomturbomatic | ||
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Post# 1082634 , Reply# 14 7/27/2020 at 09:48 (1,381 days old) by kevin313 (Detroit, Michigan) |
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Post# 1082642 , Reply# 15 7/27/2020 at 11:01 (1,380 days old) by Tomturbomatic (Beltsville, MD) |
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Yes, 7 minutes is not a rule, just a name. You always have to lift the beaters and see what you have before stopping the beating. | ||
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Post# 1082646 , Reply# 16 7/27/2020 at 11:08 (1,380 days old) by ozzie908 (Lincoln UK) |
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@kevin313 | ||
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Post# 1083650 , Reply# 17 8/2/2020 at 20:29 (1,374 days old) by mikael3 (Atlanta) |
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The cake in the newspaper photo is sitting on a Fenton ruffle-edge cake plate. Fabulous!!
Every time I see these videos I’m amazed by the vintage “store”. It never gets old. | ||
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