EVER YD AY C AKE CHESNAK OV A US $22.95 / $22.95 CAN ISBN: 978-1-63217-298-3 Cooking POLINA CHESNAKOVA 45 SIMPLE RECIPES FOR LAYER, BUNDT, LOAF, AND SHEET CAKES 45 Sweetly Indulgent Recipes for Layer, Bundt, Loaf, and Sheet Cakes Guaranteed to Spark Joy AnytimeMAMA’S RUM RAISIN BUNDT CAKE This is my mom’s signature cake for potlucks and church gatherings. With almost a whole cup of rum in the ingre- dient list, you would think her fellow churchgoers would abstain from a slice. But it’s always the first dessert to go, its boozy flavor the main draw. Her recipe, snipped from a Bacardi rum ad, calls for boxed cake mix (which I ditched) and instant pudding (which I kept). My mostly from-scratch version, like the original, results in a vel- vety crumb that’s studded with raisins and walnuts. The butter-rum glaze soaks through the cake from the bottom and the top, leaving it ultra-moist and irresistible. If extra glaze is enticing, feel free to double it. MAKES 8 TO 10 SERVINGS w Preheat the oven to 325 degrees F. Lightly but evenly grease a 10- to 12-cup Bundt pan and dust the inside with flour (see page 21). w In the bowl of a stand mixer, whisk together by hand the flour, sugar, pudding mix, baking powder, and salt. In a medium bowl, use the same whisk to combine the eggs, milk, rum, oil, and vanilla until smooth. w Add the butter to the dry ingredients. Fit the mixer with the paddle attachment and beat on low speed until the butter is incorporated and the mixture resembles coarse sand with no visible chunks, 2 to 3 minutes. w Pour in half of the egg mixture and beat on low speed until the flour mixture is hydrated. Stop the mixer, scrape down the bottom and sides of the bowl, and pour in the remaining 2 1/4 cups minus 1 tablespoon (285 g) all-purpose flour, plus more for dusting 11/2 cups (300 g) granulated sugar 1 (3.4-ounce) box French vanilla or vanilla instant pudding mix 2 teaspoons baking powder 1 1/4 teaspoons kosher salt 4 eggs, at room temperature 1/2 cup (120 ml) whole milk, at room temperature 1/2 cup (120 ml) light or dark rum 1/4 cup (60 ml) vegetable oil 2 teaspoons vanilla extract 3/4 cup (170 g) unsalted butter, cubed, at room temperature 3/4 cup (115 g) golden raisins 3/4 cup (85 g) toasted walnuts, chopped (optional) 28 EVERYDAY CAKEegg mixture. Beat on low speed until fully incorporated. The batter will be thin and runny at this point. Scrape down the bowl, then slowly increase the speed to medium and beat for 1 minute. Pause to scrape the bowl again, then beat for another 30 seconds—the batter will be smooth, pale in color, and very thick. Stir in the raisins and walnuts by hand to incorporate. w Scrape the batter into the prepared pan and smooth out the top. Bake until the cake is golden, looks set, and a tester inserted into the center comes out clean, 55 to 70 minutes. Remove the cake from the oven and allow to slightly cool. w While the cake is baking, make the glaze. In a small sauce- pan, combine the sugar, butter, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, without stirring, for 5 to 7 minutes, or until the syrup thickens slightly. Remove from the heat and stir in the rum and vanilla. w Poke holes all over the top of the warm cake with a wooden skewer or chopstick. Gradually pour three-quarters of the glaze over the cake, allowing it to absorb the glaze before add- ing more. Allow the cake to cool for 15 to 20 minutes before inverting and releasing it onto a wire rack (see page 21). Brush with the remaining glaze; if it has thickened, simply rewarm over low heat. w Allow the cake to completely cool before transferring to a serving plate. This cake is best the next day and gets better with age; it keeps well wrapped at room temperature for up to 5 days. For the glaze 1/2 cup (100 g) granulated sugar 1/4 cup (55 g) unsalted butter 2 tablespoons water 1/4 cup (60 ml) light or dark rum 1/2 teaspoon vanilla extract Bundt And tuBE CAkES 29RASPBERRY-ROSE ANGEL FOOD CAKE A full-size angel food cake can call for up to a carton of eggs, but this half-dozen version is much more approach- able and still makes plenty to go around. The key to these cloudlike cakes is whipped egg whites and zero fat, result- ing in a uniquely light, airy, and slightly chewy texture. This sweet take features a delicate rose-scented cake filled with fresh raspberries and whipped cream—a garnish of pistachios and dried rose petals hint at the flavors within. If your tube pan doesn’t have legs, you can invert it and insert the long neck of a bottle through the center hole of the pan, or set it on a trio of cans once it comes out of the oven (make sure you have them ready to go!). You’ll want to factor in cooling time (around 2 hours) when planning to bake this cake. MAKES 8 TO 10 SERVINGS w Preheat the oven to 350 degrees F. w In a medium bowl, measure out the powdered sugar and flour, then sift them together into another medium bowl. Sift two more times. Whisk in the salt. w In the bowl of a stand mixer fitted with the whisk attach- ment, whip the egg whites on low speed for 1 minute to loosen them up. Increase the speed to medium-low and whip until there is no longer a cloudy, yellowish liquid at the bottom, and a white foam forms with large bubbles, 2 to 3 minutes. Add the cream of tartar and whip to incorporate. 2/3 cup (80 g) powdered sugar 1/2 cup (60 g) cake flour 1/2 teaspoon kosher salt 3/4 cup (190 g) egg whites (from 5 to 6 eggs), at room temperature 3/4 teaspoon cream of tartar 1/2 cup (100 g) granulated sugar, divided 1 teaspoon rose water 1/2 teaspoon vanilla extract For the whipped cream 2 cups (475 ml) cold heavy cream 1/4 cup (30 g) powdered sugar 3/4 teaspoon rose water 1/4 teaspoon kosher salt For assembly 1 1/2 cups (6.5 ounces) fresh raspberries 2 tablespoons roasted shelled pistachios, whole or crushed, for garnish Dried rose petals, for garnish Bundt And tuBE CAkES 45 w Increase the speed to medium and keep whipping until the egg whites resemble a thick, dense foam. Gradually add the granulated sugar 1 tablespoon at a time. Continue to beat until the whites are glossy and opaque and soft peaks form (see page 51), 1 to 2 minutes. Add the rose water and vanilla, and mix to incorporate. w Sprinkle a quarter of the flour mixture over the whites and use a silicone spatula to gently but confidently fold it in by hand, starting from the bottom and folding through the center to ensure no flour remains. Repeat with the remaining flour mixture in three more batches. w Scrape the batter into an ungreased 10-inch tube pan and work an offset spatula or butter knife through the batter in a zigzag motion one or two times to remove any air pockets. Smooth out the top. Bake until the top is puffed, browned, and springs back when gently pressed, 20 to 25 minutes. Remove the pan from the oven and immediately turn it upside down onto its feet or over a bottle or cans. Allow the cake to cool completely before proceeding. w Flip the pan right side up and run a paring knife around the outer edge until the cake releases from the sides. Push the cake up and out from the bottom. Run the knife between the bottom of the cake and the pan to loosen it, then flip onto a cutting board. Gently pull on the sides of the cake to release it from the center tube. w When ready to assemble, make the rose whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, sugar, rose water, and salt. On medium speed, whip the cream until it has thickened and firm peaks form. 46 EVERYDAY CAKE w To assemble the cake, first cut it in half crosswise with a serrated knife using a gentle sawing motion. Place the bottom layer (cut side up) onto a cake stand or serving plate. Tuck strips of parchment paper under the edge of the cake to keep the plate clean. w Arrange the raspberries over the top of the cake in an even layer. Dollop about 1 1/2 cups (355 ml) whipped cream over the raspberries and use an offset spatula to evenly smooth the top. Top with the other cake layer (cut side down). Spread the remaining whipped cream over the top and sides, making swoops and swirls with the spatula or a spoon. Chill for at least 1 hour and up to 6 hours. w Before serving, sprinkle the cake with pistachios and rose petals. Cut the cake with a serrated knife using a gentle sawing motion. Covered and refrigerated, the cake will keep for up to 2 days. NOTE : To add a hint of pink to the cake, add 1/8 to 1/4 teaspoon red natural food coloring powder to the powdered sugar–flour mixture. Or, if using red liquid food coloring, add 2 to 3 drops to the meringue along with the rose water and vanilla. Bundt And tuBE CAkES 47Next >