It’s time for a contest!!!
In my Boston School Cookbook, there is this recipe for Two-Egg Cake:
Look at all those variations!
This time, I want YOU to be the experimenter! Here is what you need to do…
1. Make the cake. You can make it per the directions or with one of the variations.
2. Take a picture.
3. Send in your picture with a few sentences of your experience and also how it tasted! (send to: email@example.com)
So, what will you win????
I will be giving out two 12 inch cast iron skillets!! 1 to the best picture (ie, makes me want to lick my screen) and 2 to one of you random bakers out there! Just what you need for your own retro recipes!!!
Dust off your cake pans and get baking! I am including the main recipe so you can copy and paste to take to the kitchen with you, but the variations are up to you! Good luck!!
Contest ends February 7th at midnight!!
- 1/3 c. butter
- 1 c. sugar
- 2 eggs, well beaten
- 1/2 c. milk
- 1 3/4 c. flour
- 1/2 t. salt
- 1/2 t. vanilla
- 2 t. baking powder
- Measure all ingredients. Sift flour before measuring. Out of sugar called for in recipe, reserve 1 T for each egg white used. Have eggs at room temperature.
- Take butter from refrigerator long enough in advance so that it is easy to work with but not melted. Work with wooden spoon until soft and creamy. Add remaining sugar gradually, beating until light.
- If eggs are to be added whole, beat thoroughly and add reserved sugar. If eggs are to be separated, beat whites until stiff but not dry and beat in sugar reserved for the purpose, and set aside; beat egg yolks thoroughly with same beater.
- Add beated eggs or yolks to butter and sugar mixture.
- Add dry ingredients and liquid alternately. Beat thoroughly but do not stir.
- Fold in egg whites, if eggs were separated.
To Bake: Pour into buttered loaf or two 8-inch layer-cake pans and bake 20-30 minutes in moderately hot oven (375).
HAVE A GREAT TIME!!!