Vintage Cakes by Julie Richardson

Author:Julie Richardson [Richardson, Julie]
Language: eng
Format: epub
ISBN: 978-1-60774-103-9
Publisher: Ten Speed Press
Published: 2012-08-06T16:00:00+00:00

The cakes in this chapter are both elegant and easy. Unlike the festively frosted cakes in the next chapter, many of the recipes here stop short of frosting the outside of the cake, leaving the cake layers and the filling exposed to show their flavorful tiers. Stack Cake gets a bit carried away with its six layers of cake, held together by a delicious plum compote. Other recipes here call for multiple fillings: Goober Cake has both a dreamy peanut butter frosting and a decadent chocolate ganache between its layers, while the layers of Cassata Cake house fresh strawberries and a ricotta cream filling. For a unique cake, try the Blitz Torte, composed of a layer of toasted meringue, dense yellow cake, and a honey custard. And the decadent Red Velvet Cake, as with many other cakes in this chapter, assembles in a snap: just slather the filling in between the layers and on top, and serve.

These cakes each had their day in the sun during the last century. In the early 1900s, Jam Cake, Shinny (aka Lane) Cake, and Cassata Cake were all popular desserts on the American dinner table. By the 1930s, Goober Cake and Carrot Cake had gained an audience. Lovelight Chiffon Cake was all the rage in the middle of the century, when chiffon cake, dubbed “the first new cake for 100 years,” was introduced by Betty Crocker. And finally, by 1976, American households with a wry sense of humor were eating Watergate Cake with Impeachment Frosting, a cake made with instant pistachio pudding (you won’t find that ingredient here).

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