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Posts Tagged ‘cake flour’

I haven’t had a second to write since I pulled the Easter bread out of the oven! This is a first, and I’m not jazzed about it. Being a contractor means you’re never bored and always busy. Which, as any contractor can tell you, is simultaneously great, and blows. Today was the first day in months that I haven’t gone Mach 2 with my hair on fire.* I’ve been so happy to relax a little, to start cooking again (brownies for my teenage cast and crew)…

Three sticks of butter plus cake flour mean they’re essentially a semi-solid.

to eat ice cream (hoooo doggy. Twice this week, actually, and both bloody spectacular)…

Chocolate-orange and coconut ice creams plus hot fudge sauce, all homemade, at the bent spoon in Princeton.

My beloved peanut butter moose tracks, greedily gobbled an hour ago.

I am unusual in that I am oddly, inextricably connected to nature; I must see and smell and touch everything new each season. This past month I missed my ephemerals. I only barely nuzzled the Kwanzan cherry blossoms before the rain took them down. I’ve never missed these, and the lack of them has affected me powerfully, like trying to breathe with the only one lung’s capacity. Subtracting them has not been not healthy for me.

But I’m dreaming about visiting the farm (finally open), foraging (wisteria right now, and much more to come). And I had the loveliest surprise a couple of days ago:

I thought I had missed the lilacs, too, blooming so early this year. Drove in between rushed errands to try to find some blossoms that weren’t spent so I could bury my nose in them, and didn’t have much luck. Then I happened upon a huge, lush group of bushes next to the art building at my alma mater, where I was finishing a prop contract. The school is at the opposite end of the state, and I’d forgotten that flowers there bloom later. The wind off the lake blew their fragrance around me before I even saw them, fresh and sweet as could be. I remembered the strange miracle of more: my theory that whatever we miss, somehow the universe makes it back up again. And then some.

*Gratuitous Top Gun reference.

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Not a lemon cake. Read on for the gripping truth!

I am not an Elvis fan. I mean, I’m not a mouth-foaming, sobbing-on-the-steps-of-Graceland Elvis fan. Seems to me there’s no other kind, and moreover it would require a Swiffer and a lot of Kleenex. I’m not lazy, but that’s a lot of work. His music is good. But his food is even better.

Whenever you see a muffin, crepe, milkshake, or anything named the ‘Elvis’, it usually contains chocolate and/or peanut butter and/or bananas.* And if it can be deep-fried, it will be.** I love it all. But I have a favorite, and while it smugly holds its own in the fattening department, it features none of the above attributes.

Years ago, back when there was a Gourmet Magazine, the editors interviewed Elvis’s personal cook. This lovely lady heaped them with the best kind of blessing: she gave them the recipe for Elvis’s favorite pound cake. The editors mince no words: it was the best pound cake any of them had ever eaten.

The cake looks like nothing; you’re already glancing askance at the pictures wondering why I’m suddenly trying to bore you. Maybe this will help: It contains two sticks of butter, seven eggs (which explains its yellowy-ness), three cups of sugar, and a cup of heavy cream.*** It also calls for cake flour—much more powdery soft than regular AP flour—and has you sift it three times for the ultimate in lightness.

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Those crumbs are so gracefully arranged, aren’t they? Within seconds they were disgracefully devoured.

Yesterday was the Fourth of July, Independence Day here in the States, and I was torn between two recipes to make for the pre-fireworks picnic I was going to with friends and family. I have always wanted to make this cake, but whined internally that I wasn’t feeling awake enough to handle it. Halfway to the store for ingredients to make cookies, I told myself to stop being ridiculous and bought cream and a pound of butter to make it.

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The snickerdoodles will have hold their snickering.

It came out of the oven about half an hour before I was supposed to bike out to Asbury Park. I sliced it up still warm, and it was like slicing through warm wax—the tenderest, squishiest texture, comparable only to the King’s own belly. (One begat the other, after all.) I wrapped the pieces one over the other in parchment. Then I put it all in a Ziploc, closed it only halfway so steam could escape, and loaded it into my backpack.

The friends and family and I ate Cuban sandwiches and caramelized plantains and then we ate cake. The best reaction came from young Charlie, whose eyes widened as he ate. The King must have been watching from up north, and if that didn’t put the sparkle in his sequins, I miss my guess. I sent the leftovers home with Charlie and his family. Elvis would have wanted that.

And the recipe was not lost to the ages; it’s on Epicurious now, making me happily reconsider my agnosticism.

I have three pound cake recipes. Two are Martha’s, and they are sensational. But I concur with the Gourmet crew: this is the best I have ever tasted.

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Cooling by an open window and toying with the neighbors.

*You will never come across an Elvis spinach salad or hummus platter.

**OH, somewhere someone has figured out a way to deep-fry a milkshake, don’t you think otherwise.

***Crap, I meant to suggest you swallow a Bayer before reading that.

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