Posts Tagged ‘America’s Test Kitchen’
I think I may be clinging too closely to a routine. Perhaps this is unhealthy?
Here’s the problem. My Sundays are programmed and scheduled to the point that they make some weekdays look relaxed. I will admit a great reluctance to making any adjustments to this schedule as it consists of activities that I enjoy and look forward to. Just one example: every Sunday I make pizza. I’m not giving that up. This activity is so deeply ingrained that if civilization as we know it ever disappears, I will still be found every Sunday trying to bake pizza over whatever source of heat I can find.
Slightly earlier in the day you’ll find me dutifully sprawled on my sofa watching America’s Test Kitchen, the TV show produced by the Boston-based folks who publish Cook’s Illustrated Magazine.
I’ll admit to a certain love / hate relationship with the show and magazine. Some of their recipes can be a bit labor intense, with certain individual ingredients requiring their own multiple steps of pre-prep. But everything they prepare really does look good, and I am convinced that they know their stuff and produce the show with a minimum of TV trickery. None of this really matters. I sit motionless, as transfixed to the screen as I used to be when Captain Kangaroo would weave his magic with construction paper.
A few weeks ago they did something that literally made me sit up from my sprawl, point at the screen, and say out loud, “That’s a great idea!” with an enthusiasm so ripe that, had you been there, you likely would have heard the exclamation mark too.
After this huge buildup I’m sure it will be a huge letdown to tell you that all they did was cut a sheet cake into four pieces.
Layering a cake has always been a tricky proposition for me. I love height, and I love cakes with more than two layers. I just think they are fun and a bit dramatic. I usually bake cakes for special occasions like birthdays, so a little drama isn’t unwelcome. I think it is safe to say that any time you hand something to someone that is on fire there is already a bit of drama afoot, but when the cake has been cut and is being passed on a sagging paper plate, awaiting decimation, a bit of “Wow” should still remain.
The America’s Test Kitchen folks were baking carrot cake that day. Instead of baking the cake in the usual round layer pans, they baked one sheet cake, cut it into four pieces, and ended up with a handsome, square, four layer cake. The advantage to that recipe was that they could better control the cake-to-cream cheese frosting ratio.
I like carrot cake, but given a choice I’ll always go for chocolate cake with white “boiled” frosting, a combination I grew up on in New England. The frosting was called “boiled” but was really a meringue, usually Swiss or Italian. The difference is how the sugar is cooked, with Italian Meringue being the sturdier of the two. (I never fail to be entertained by whipping egg whites into fluff. Yes, I am easily amused.)
I’ve tried various chocolate cake recipes for years but have recently settled on a doctored version of the Hershey’s “Perfectly Chocolate” chocolate cake recipe found on the back of their cocoa powder cans.
Apologies to the folks at Hershey…the doctoring includes not using powdered cocoa, but melted, unsweetened chocolate. (Hershey makes that too, so the ingredients stay “in the family” so to speak.) The other doctoring is simple: brown sugar instead of white, and the addition of instant espresso powder. The recipe is easy, and there’s no butter—canola oil is used instead, which I think makes it a better, moister, cake. Kind of fudgy, but still definitely cake.
The first thing I noticed about baking the recipe in one sheet pan was that I didn’t have to worry about dividing the batter evenly amongst several pans. The cake baked in one even layer, so cutting off the crown as is often necessary with round layers, was eliminated.
I made a minor change to the Americas Test Kitchen technique: instead of cutting the cake into four quadrants (two cuts, north to south and east to west), I cut it into four long strips (three cuts, all north to south—get it?) The change in geometry made my cake come out more like a squared log than just a square.
Stacking the layers with a thin veneer of meringue between each was simple, and the first cut inspired my name for this cake: “Icebox” cake.
If you are unfamiliar with Icebox Cake, this was a simple “no bake” dessert made from Nabisco Famous Chocolate Wafer cookies (addictive, and hard to find) and whipped cream. You stacked layers of the cookies and whipped cream into a log, refrigerated it, then served it in slices.
My personal preference is to serve it not quite chilled, so if you store it in the fridge let it sit out for a while. Each slice is a combination of fluffy meringue and fudgy cake. Looks particularly fetching aflame with candles, but stash this recipe away and think of it when barbecue season rolls around too.
Hey look: we put the cake in Icebox Cake.
Click here for the Icebox Cake recipe
Write to me at the email address below with any questions or thoughts you may have. Thanks!
Let me email you when the blog has been updated! Opt in by clicking the biscotti at right or by sending your email address to email@example.com