Happy Birthday to us! One year ago today we launched our website The Whisk And The Spoon. We love traveling and home in equal measure and wanted to bring that same spirit to our new food blog. For one year we have bringing you recipes, and pictures to enjoy and get you in to the kitchen cooking and baking. Lately it has been really exciting to see our mentions in the media. With all of the love and hard work poured in we love that you love
Over this past year we have created a snazzy new recipes box full of just about everything and anything. If you are gluten-free we have over 50 recipes from breakfast to dessert. Plus we especially love bringing you gluten-free dishes from other countries. Delicious!
As of today the electronic version of our new cookbook is headed to Amazon, Barns and Noble, and more! In a couple of weeks the paperback will follow and we are so excited to see our new cookbook out there! We are hitting the gluten-free circuit this year and are looking forward to meeting some new folks, making new friends, and selling our cookbook.
This blogging and cookbook venture has taken us far this year. We have become food prop and antique experts, better cooks, better bakers, recipes developers, and food photography experts. It has really stretched us creatively, and although we have worked incredibly hard on this venture we can’t wait to see what is around the corner.
Happy Birthday, Bon Anniversaire, Feliz Cumpleaños, Buon compleanno,
Lemon-Filled White Cake
1 ½ cups cake flour
1 ½ cups sugar
2 tsp baking powder
1 tsp salt
¼ cup shortening
¼ cup softened butter
1 cup whole or 2% milk
3 egg whites
1 ½ tsp vanilla
For Lemon Filling:
1 cup sugar
4 Tbsp. cornstarch
1/8 tsp. salt
1/2 cup lemon juice
3 Tbsp. water
2 beaten egg yolks
1 Tbsp. melted butter
1 cup boiling water
Zest of 1 lemon
1/2 tsp. lemon extract
1 batch of Seven Minute Frosting
Coconut for decoration
Preheat oven to 350 degrees F. Prepare two 8-inch or three 6-inch cake pans by spraying with cooking spray and lining the bottoms with parchment paper.
In mixer bowl with paddle beater, beat shortening and butter until light and fluffy. Combine flour, sugar, baking powder and salt. Add flour mixture to butter alternately with ¾ cup of the milk, beating well after each addition. Add egg whites and vanilla and rest of the milk and beat 2 minutes.
Pour into prepared cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then run a knife around the edge to loosen the cake. Turn out on cooling rack to finish cooling.
While cake is baking, make lemon filling: Combine sugar, cornstarch and salt in medium saucepan. Whisk together. Combine lemon juice and water and whisk into sugar mixture. Whisk in beaten egg yolks until thoroughly combined.
Mix together melted butter and boiling water, then whisk into sugar mixture. Set pan on stove and heat on medium until mixture begins to boil, stirring continually. Turn to simmer and cook until thickened, which takes only a couple minutes. Remove from burner and whisk in lemon zest and extract. Allow to cool completely.
For 8-inch layers: When cake is completely cooled, slice each layer in half horizontally (you will now have four layers). Place first layer on serving plate, top with 1/3 of the lemon filling, and repeat the process with the second and third layers. Place the fourth layer on top and frost top and sides with seven-minute frosting (recipe below). Sprinkle frosting with shredded coconut.
For 6-inch layers: Use filling between first and second layers. Frost top and sides with seven-minute frosting and sprinkle with shredded coconut.
Add candles and sing Happy Birthday!
2 unbeaten egg whites
1 ½ cups sugar
5 Tbsp. cold water
¼ tsp. cream of tartar
1 tsp. vanilla extract
Place egg whites, sugar, cold water and cream of tartar in the top of a double boiler over rapidly boiling water. Beat constantly with an electric beater or a wire whisk for seven minutes. Remove icing from heat and add vanilla. Continue beating until the correct consistency for spreading.