The Half-cooked Cake Dilemma
Dear Aunt Daisy,I want to tell you about a rich cake I made, which, when cut, was not cooked inside. I removed the almond icing, etc., carefully, and put aside; greased the tin in which the cake had been cooked, put the cake back, and covered it well with buttered paper tied down. Then I popped it into a big saucepan and steamed it about four or five hours. When the cake was cool, I managed to fit the icing on again-the cake had shrunk a bit! And it now looks like one of those rich dark juicy ones and is delicious. This may help someone who has a similar accident. Rancid Butter. Another hint I want to give you is about rancid butter. I have a friend who has an Italian woman cooking for her, and she can "cure" rancid butter. She just boils it slowly for hours and hours, and then uses it for cooking. It is then tasteless, I am told.
Virginia
Wanganui. |
Many thanks for your help in this quite common accident. Young cooks must make qurg that the water in the saucepan comes only. about hali way up-the cake tim,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440107.2.31.3.1
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New Zealand Listener, Volume 10, Issue 237, 7 January 1944, Page 15
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199The Half-cooked Cake Dilemma New Zealand Listener, Volume 10, Issue 237, 7 January 1944, Page 15
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