Archives for July 2011
A Fortieth Birthday Cake
2 July 2011 | cake, creative presentation of the week, delicious, dessert | 8 Responses
Because you know, it’s like you’re dying; turning forty. At least that’s the joke. Anyway, I had fun making this one. I hadn’t made a sheet cake in awhile, maybe not since Didier’s 39th birthday cake a year ago. The cake itself was a lemon sponge, the filling vanilla butt cream and fresh blueberries and raspberries. The coffin is made from the same, minus the berries, and glazed with chocolate and crusted with cocoa nibs. I made the tombstone out of chocolate shortbread.
The cake was well recieved, and the party was well attended; as all the Porteaud parties are. Kara and Didier Porteau are two of the most beloved people I know, an integral part of the family that adopted me at Ten-01. The party included much eating, drinking, and merriment, and I did a good amount of what I like to call “dancing.” Didier was a real sport about the cake, and there was much hugging and high-fiving long before I reached the “I love you man” stage, which was inevitable. When the numerous candles were finally blown out, we lowered the coffin into the grave before eating.
Lemon Sponge Cake
makes 6 1/2 sheet cakes
- 12 eggs
- 5 - 3/4 cups sugar
- 6 tsp vanilla
- 1 jar of mayonnaise
- 12 cups AP flour
- 4 - 1/2 tsp baking soda
- 1 - 1/2 tsp baking powder
- 1 tsp salt
- 3 - 1/2 cups milk
- 1 - 1/2 cups lemon juice
- zest of 8 lemons
Measure the eggs, sugar, vanilla, and salt into the bowl of a stand mixer. This probably won’t fit in your standard Kitchen Aid, you may want to halve it. Whip this mixture on medium high until light and fluffy, about 6-8 minutes. It can really just keep whipping. Whip the shit out of it as they say.
While the eggs are having the shit whipped out of them, sift together the AP flour, baking soda, and baking powder. Zest and juice the lemons. Measure the milk.
On low speed, add the wet and dry ingredients in three steps, alternating between the two. Start and end with the dry ingredients. When it’s all in, kick the mixer up to medium to ensure total incorporation.
Line six half sheet pans with parchment. Divide the batter evenly between the pans. I weigh each, 34 ounces is a nice amount for a layer. Bake in a preheated 325 degree oven until GBD, rotating once during baking; about 12 - 18 minutes total.
