suzyhomemaker Recipe Reviews (Pg. 1) - (11252604)

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Cream Cake

Reviewed: Feb. 12, 2013
The cake is DELICIOUS! I used the precise measurements given, except I added an extra 1/2 t. baking powder and 1 t. vanilla, as others had suggested. I can discern the salt, but I like it, and it helps balance the sweetness. I generally prefer a less sweet cake and will probably cut 1/4 c. of sugar next time. But I want to stress - the cake is WONDERFUL! As for the texture, mine came out light and fluffy and I did a couple of things to achieve this. First, let me say that I'm trying to always bake with some whole wheat flour, no matter the recipe, so dense texture is a particular concern when making cake. I used 1/2 white flour and 1/2 whole wheat. I did two things which I think contributed to the lightness of texture. First, I measured the flours, baking soda and salt in a bowl together, then I triple sifted them. Remember that old trick? It really works! I don't have a sifter, but I used my mesh strainer and it worked perfectly. The second thing I did was to quickly and lightly fold in the cream and flour by hand, with a spatula, after whipping the eggs, sugar and vanilla together. As others suggested, I beat the eggs in my stand mixer at medium speed for a full ten minutes. Then, I added 1/3 flour mix, folded gently but thoroughly, 1/2 cream, folded quickly and thoroughly and repeated. Also, I set my oven for 350 but it runs hot, so I only baked the cake for 25 min. All these things gave it a great rise! I will frost with salted caramel frosting. Yum yum!
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16 users found this review helpful

Romesco Sauce

Reviewed: Oct. 26, 2010
WOW! That was delicious! I served it with roast chicken breast, pan-seared asparagus, thyme roasted potatoes, and french bread. I couldn't decide what to slather it on. So I slathered it on everything. There's more for tomorrow and I'm looking forward to it! I used a few tablespoons of vinegar to start, then added to taste. Didn't roast the garlic, but it was fine raw (if you like that sort of thing), and didn't have tomatoes, so I used some leftover marinara sauce and leftover dried bread crumbs instead of stale bread. I used two red bell peppers and one fresh pasilla pepper, roasted. I used regular paprika because it's all I had and less olive oil than called for. I love the versatility of this sauce! Oh and did I mention it was amazingly delicious?
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4 users found this review helpful

Danish Pastry

Reviewed: Mar. 30, 2010
The recipe came out great, but I couldn't get the dough to stick to itself. I folded and pinched, tried to use water, tried to press really hard, but my shapes still opened up.
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4 users found this review helpful

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