Monday, March 19, 2012

Secret Recipe Club: Just Like Cotton Chiffon Cake

Yum
Secret Recipe Club
Today was reveal day for Group C of the Secret Recipe Club. Every so often, SRC will have orphans who didn't have a recipe made from their blog. To remedy this, other members will "adopt" the orphans - this is what I am doing today :) Avanika from Yumsilicious Bakes happened to be the orphan I "adopted" and I looked through her blog and found the perfect recipe for what I had on hand: Just Like Cotton Chiffon Cake.

I unfortunately didn't do the best job executing it. I forgot to turn down my oven from making snickerdoodles and ended up getting dangerously close to overcooking it. HOWEVER, it didn't burn and it is still very much an edible, delicious cake. I slapped some Cool Whip on top and tried my first bite - oh my goodness gracious! Seriously one of the best cakes I've made from scratch!

There is just a slight hint of lemon and the texture of the cake was so fancy, if that makes sense :) I cannot wait to try it again {hopefully with no other recipes going at the same time} and I'm already thinking of things to do with it - like making a strawberry whipped topping or using orange zest instead of lemon and topping it with a chocolate ganache. The possibilities are endless!

Be sure to check out Avanika's blog {here} and leave her a little love! :)

(Printable Version)
What you need:
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 3 tbsp. sugar
  • 1/2 cup + 2 tbsp. flour
  • 5 eggs, separated
  • 1 tbsp. vanilla extract
  • Zest of 2 lemons
  • 1 tsp. cream of tarter, optional
  • 4 1/2 tbsp. sugar
Directions:
Mix milk, oil, and 3 tbsp. sugar together in a large saucepan. Bring just to a boil.

Add flour and stir, creating a roux. Let cool to room temperature.

Meanwhile, separate your egg yolks from egg whites. I dumped my egg whites straight into my standmixer's bowl, since that's where they were going anyways.

Stir egg yolks into your roux. Then add vanilla and lemon zest.

Whisk egg whites with cream of tarter until they are glossy.

Add 4 1/2 tbsp. sugar to egg whites in a couple additions. Whisk until soft peaks form.

Mix 1/3 of the egg white mixture into the egg yolk mixture.

Then fold the rest of the egg whites in gently.
Pour into prepared bundt pan and bake in a preheated 320* oven for 30 to 35 minutes.

Let cool and then invert onto serving plate. Serve with cream and strawberries, if desired.




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    10 comments :

    Manuela said...

    Wow! That was fast! And the cake looks delicious!!! I would love that with the chocolate ganache you suggested! :-)

    vivisue said...

    Fabulous cake and what a sweetheart you are for getting this together for your group member! Special people like you are why I LOVE SRC!

    Dorothy @ Crazy for Crust said...

    That looks and sounds DELICIOUS!

    Winnie said...

    Very nice looking cake

    Carrie @ My Favorite Finds said...

    Yum! I REALLY want to be in the SRC, but I never get accepted :(. Oh well, I"ll just enjoy all yours! THanks so much for linking to Must Try Monday. This would be great for our Sunday Bible study group!

    Mandy said...

    Yummy cake! Thanks for linking up on Totally Tasty Tuesdays. Happy Spring!

    Avanika [YumsiliciousBakes] said...

    This looks so good :) Thank you again for making one from my blog. I'm sorry it didn't turn out as well, because this cake is truly fantastic!

    Carrie @ My Favorite Finds said...

    Featuring YOU tomorrow from Must Try Monday!

    Lisa @ Flour Me With Love said...

    Looks delicious! Thanks so much for sharing at Mix it up Monday :)

    Kristin@gratefulbelly.com said...

    Wow, would I love a piece of this right now! I'm a new follower and would love to have you stop by my brand new blog and follow too, if you'd like. My first link party/give-away is running now through Saturday. I hope you'll come and link up!