Growing old is mandatory, but growing up is optional. - Walt Disney
Timeline. PBS
And the time came to try a new recipe. My favorite cake is pie. I am branching out.
Wendy's Coffeehouse Podcast Archives:
Sandra Martin 2/19/17
Snapshots, Memories & Recipes is a collection of stories from retired A-List Literary Agent, Sandra Martin. Doesn't hurt that your mouth waters when you read the recipes. She was active in the early stages when topics covering metaphysical, paranormal, psychic, mediums, alternative healing, true ghost stories and the like (that eventually became
New Age) were trying to find a niche.
Topics I am very familiar with and have been living, reading and exploring for much of my life. I was excited to talk with her about her experiences.
Names were dropped. 1/Ingo Swann and (derailed) dinner party caper. 2/John Cleese and hands on healing in a crowded restaurant. Those stories are included in the interview. One that we didn't cover is a fascinating past life reveal that explains an unusual life long connection with France. That's in the book.
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| Prior to cake timing adjustment - still yummy! |
Preparing for our interview was even more fun when I discovered a treasured cake recipe sandwiched between stories that cried out for sampling. There are more than a few now earmarked for testing.
Sandra says her Grandmother's recipe for Orange Chiffon Cake is one she made for her daughter Lisa on her third birthday and that's the cake she requested from then on. A birthday tradition. That testimonial was all I needed. Lisa and I both share March birthdays so the timing was also an incentive.
When my husband Andy heard me talk about how good it sounded, he grabbed the book and went to work. He did the major portion of ingredient wrangling. I was in charge of oranges; juicing and zesting. An assist helps. Oranges are the extra effort that supply zip for the cake.
Turns out this story has an unintended plot twist:
There's a typo in the recipe. Really. When I told Lisa we were practicing our cake skills and adjusting the cooking time, we both laughed.
Cake number one baked at 65 minutes was a bit dry but tasty. Andy and I figured our special gas oven was so efficient it just did a better job than one Grandma might have relied on when she used her recipe.
Cake number two baked at 45 minutes was significantly more moist and the frosting seemed to cover better. Yum!
Lisa's birthday is before mine. I was waiting to post our results when I got a note from Sandra. She discovered a typo in the book recipe when she was making Lisa's birthday cake.
Really. That's right.
Bake time for the cake should be:
35 minutes.
Waistline is now taking a break but I am looking forward to cake
number three. Honestly, we have discovered through practical application there isn't really a bad way to make this cake. Obviously, there are better ways. Adjusting the baking time is one. However, we're now discussing ingredient alternatives like grapefruit, lemons, raspberries and possibly a liqueur in the icing. Yum and Yummy!
Correction for typo! We proceed with that in mind. Sandra had already given me permission to share the recipe. Now it seems an even better reason is at hand.
Correction in the book forthcoming. Until then, enjoy this fabulous cake.
NOTE: In parenthesis are the details Andy and I added.
My favorite recipe from Sandra Martin's kitchen and the book,
Snapshots, Memories & Recipes,
Lisa Hagan Books
Grandmother Maude's Orange Chiffon Cake
You'll need 2 round, un-greased, 9-inch cake pans. (
Andy bought 2 instead of relying on our trusty 13 by 9 pyrex, better photo op.)
2 1/4 c all purpose flour
1 1/2 c sugar
3t baking powder
1t salt
1/2 c veg oil
8 egg yolks
8 egg whites
1/2 t cream of tartar
3/4 c fresh squeezed orange juice
3T grated orange rind (Cake and Frosting: 3 large oranges worked for us.)
1. Preheat oven 325 degrees.
2. Sift together the flour, sugar, baking powder and salt. Make a well in the center of the bowl and add oil. Mix thoroughly.
3. Separate eggs. Whisk the yolks together.
4. Add the egg whites into a large bowl, add the cream of tartar, and whip until stiff peaks form. (
This requires a bit of patience.)
5. Pour the egg yolks over the egg whites and gently fold the two ingredients together until completely mixed.
6. Add the dry ingredients to the eggs in batches, mixing thoroughly between each addition.
7. Add juice and zest and mix gently. Divide the batter equally among the pans.
8. Bake in two round, un-greased, 9 inch cake pans at 325 degrees for
35 minutes.
*Really important part and a correction from the book: Bake for 35 minutes.*
9. Cool and Frost
(Turn the cakes out to cool. If left in pan too long they stick to the pan.)
Frosting
Juice of one orange
1/2 stick butter
1 1/2c sugar
1. Put all ingredients into small sauce pan and bring to a boil. Boil just enough to form a soft ball.
In a mug of room temperature water drop a spoonful of cooking frosting. When you can roll it into a soft ball in the water, it's ready to cool for your cake.
2. Let it cool a bit then spread over cake.
(Cool until it starts to gel. Or it runs off of the cake.)
Serve.
My birthday present: DVD on sale - Season One: Dirk Gently's Holistic Detective Agency
Speedbump: Sale discount not applied. Have to take it back to get the price adjustment!Happy Birthday Anticipation! LOL
Alternative Fact: Birthdays are good for your health. Studies have shown that people who have more birthdays live the longest. Source: Internet factdom or Bill Murray Twitter Fan
Birthday Quotes are good for you too: Brainy Quote
*Entertaining the Curious -
Wendy's Coffeehouse Podcast Archives
