Rose Levy Beranbaum has been called the “Diva of Desserts" and “the most meticulous cook who
ever lived." And add this recent accolade--“If ever there was a cookbook author
who could place her hands on top of yours, putting you through the proper motions,
helping you arrive at just the right touch, Beranbaum is the one."
Rose’s first book, The Cake Bible, was the 1988 winner of the IACP/Seagram
Book of the Year. Rose’s Christmas Cookies, was the 1990 winner of the James Beard Best
Book in the Dessert and Baking Category. The Pie and Pastry Bible, published
in 1998, received many kudos including: Food & Wine Books “Best of the Best:
The Best Recipes from the Best Cookbooks of the Year" and Coffee & Cuisine
“Best Cookbook" award. The Bread Bible was the 2003
winner of the Gourmand World Cookbook Awards in the Best Bread Book Category.
A luminary in the world of food writing, Rose is a Contributing Editor to
Food Arts Magazine. She is also a contributor to The Washington Post,
Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been
inducted into the James Beard Foundation/D'Artagnon Who's Who of Food
and Beverage in America.
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This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to
An Excerpt from the Introduction
...Julia Child once shared with me her observation that writing cookbooks is
very lonely. This was mostly true for me until the universe presented
Woody Wolston, who asked me to be his sifu, or baking master.
Gradually, as I learned to trust him (long distance from
Minnesota to New York), I opened my world to him, and a fantastic
partnership and friendship emerged...Woody
wholeheartedly tested every recipe in this book numerous times, and by
teaching him to help me, I learned so much more about what people need
to know. Woody sent me hundreds of photographs of different stages of
each recipe, and we've had at least as many e-mail and phone conversations.
His contributions have extended this book well beyond the parameters of my own
vision. This book has become "our" book, and his presence in it was significant
to making it the best that it could be...
...Things change over twenty years, the standard cake pan that used to be 9 by 1 1/2
inches is now 2 inches high. This change made it necessary for me to rework
several favorite Cake Bible recipes. Now, my taste embraces less buttercream
and less fancy decor, prompting me to make these cakes more approachable and delicious. I
also, more than ever, value simplicity over complexity--truly achievable only with top-quality ingredients and equipment. New technology and the availablity of ingredients
and equipment to the consumer have made simplicity possible. In addition, chocolate has
changed. No longer is it enough to recommend my favorite brands; now it is essential
that I specify the percentages of cacao that different chocolates contain...
...Today my goal in baking is to translate the chemical into the practical--taking my
understanding of how ingredients in a cake batter work to reach my idea of the ultimate taste
and texture style. I adore the logic of science, but also the wild creativity
provided by the empirical hands-on method. It is this blending of approaches that helps me to draw
closer to my ideal. A most gratifying affirmation came when my friend Jesus Renta's
daughter Jennifer ate a piece of one of my cakes and afterward said, "The flavors are still
dancing in my mouth!"
My goal in writing this second cake book is to continue to share the incredible, extraordinary,
and unequaled joy of eating and baking...
Whipped Cream Cake
Serves: 8 to 10
Baking Time: 25 to 35 minutes
This unusual old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it. What intrigued both of us about the recipe was that at first glace it seemed to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added. My makeover involved a nip and tuck, decreasing the sugar and baking powder and increasing the salt to compensate for the saltiness previously provided by a higher amount of baking powder. I also increased the overall yield by one and a half times and baked the cake in a fluted tube pan to give it an attractive appearance and more center support. The result is a perfectly even and exceptionally moist and tender cake.
- cake flour (or bleached all-purpose flour)/ 2 1/4 cups (or 2 cups), sifted into the cup and leveled off/ 8 ounces/ 225 grams
- baking powder/ 2 teaspoons
- salt/ 3/4 teaspoon
- heavy cream, cold (see Notes below)/ 1 1/2 cups (12 fluid ounces)/ 12.3 ounces/ 348 grams
- 3 large eggs, at room temperature/ 1/2 cup plus 1 1/2 tablespoons (4.7 fluid ounces)/ 5.3 ounces/ 150 grams
- pure vanilla extract/ 1 teaspoon
- superfine sugar/ 1 cup plus 2 tablespoons/ 8 ounces/ 225 grams
SPECIAL EQUIPMENT ONE
10-cup fluted metal tube pan, coated with baking spray with flour
Preheat the Oven
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).
Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
Mix the Liquid Ingredients
In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
In a medium bowl, whisk the eggs and vanilla just until lightly combined.
On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used).
Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
Make the Batter
Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Cool and Unmold the Cake
Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a large dollop of lightly sweetened Whipped Cream.
Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not
emulsify as readily if the whipped cream is too cold.
High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.
Copyright © 2009 by Rose Levy Beranbaum. Reprinted from Rose's Heavenly Cakes with permission from John Wiley & Sons, Inc.
Click here to download this recipe along with a bonus recipe.
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