Southern Cakes by Becky Luigart-Stayner

Author:Becky Luigart-Stayner
Language: eng
Format: epub
ISBN: 978-1-4521-1282-4
Publisher: Chronicle Books LLC

Alice Lenora Duke Wooten’s

Tipsey Cake

Hungry for Home: Stones of Food from Across the Carolinas is a treasure written by Amy Rogers, editor at Novello Festival Press of Charlotte, North Carolina. It is a moving and delightful collection of recipes and reminiscences gathered by Ms. Rogers from home cooks throughout the region. The book includes this lovely recipe for a holiday trifle, contributed by Marilyn Meacham Price. She cherishes a copy of this recipe handwritten by her grandmother, Alice Lenora Duke Wooten, in 1924. You will need a punch bowl, or a very large mixing bowl or salad bowl, to assemble this splendid dessert. It should be made and chilled a day in advance, and served in small bowls.

SERVES 6 TO 8

Cake

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

3 egg whites

6 egg yolks

2 cups sugar

2 teaspoons vanilla extract

1 cup boiling water

Custard

8 eggs

2 cups sugar

8 cups milk

Sweetened Whipped Cream

1 cup heavy cream or whipping cream

4 cups half-and-half

¾ cup sugar

To Finish the Cake

3½ cups whole blanched almonds

3 cups sweet white wine, such as Riesling or sauvignon blanc

2½ cups thinly sliced almonds

TO MAKE THE CAKE, heat the oven to 350°F Grease and flour three 8-inch round cake pans. Combine the flour, baking soda, and cream of tartar in a medium bowl, and stir with a fork to mix them well. Beat the egg whites with a mixer at low speed until they are foamy, about 1 minute. Increase the speed to high, and beat until they billow into thick, plump clouds with soft, curling peaks. Set aside.

IN A LARGE BOWL, beat the egg yolks at medium speed just to blend them into a smooth mixture. Add the sugar and vanilla and beat until the mixture is pale, shiny, and thick, 2 to 3 minutes. Gently fold in the beaten egg whites, and then stir in the boiling water. Add the flour mixture, stir everything together well, and pour the batter into the prepared pans.

BAKE at 350°F for 20 to 25 minutes, until the cakes are golden brown and spring back when touched lightly in the center. Cool in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out onto wire racks or plates, turn right side up, and cool completely. Wrap the cooled cakes so that they are airtight until you are ready to complete the cake.

WHILE THE CAKE IS BAKING, make the custard. In a medium bowl, beat the eggs with a mixer at low speed to break them up, and then gradually beat in the sugar, scraping down the bowl occasionally. When the mixture is light colored, shiny, and thick, transfer to a large heavy saucepan. Add the milk and stir to mix everything well. Bring to a gentle boil over medium heat, stirring often, and cook for 10 to 12 minutes, until fragrant and thickened. Set aside to cool completely.

TO MAKE THE WHIPPED CREAM, beat the cream with a mixer at high speed until it swells into thick, billowy clouds and holds its shape.

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