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Tuesday, September 5, 2017

My White Cake and Pineapple Pudding


Honestly, the above cake is the best white cake I have ever made from scratch.  The original recipe that my friend gave to me, called for 1/2 cup sour cream, and I did not have any at home so I used two containers (serving size) strawberry yogurt instead.  Next time I will use sour cream, and add a bit of sweetened condensed milk, because that makes the cake extra moist.  (see note at end*)
  

This is how I made this cake:

First I gathered my ingredients and let the eggs set out to get room temperature.  Cake flour, baking powder, butter, sugar, yogurt (or sour cream) were used in addition to 6 egg whites.


First I measured the dry ingredients and whisked them together to break any lumps:

2 1/4 cups cake flour
1 3/4 cups sugar
4 t. baking powder
1 t. salt



Set out 1 1/2 sticks cubed butter, to get room temperature as well.



Crack 6 large eggs and separate yolks from whites.  One of my eggs had double yolks!



Mix the whites to very frothy, and  add with fork,  2 containers yogurt OR 1/2 cup sour cream.




Here you may add up to 3 teaspoons flavoring.  2 teaspoons almond extract and 1 teaspoon vanilla is suggested.  Sometimes I use just 2 capfuls of vanilla.  Today I used 2 capfuls of lemon extract.


Then incorporate dry ingredients into egg white mixture.



Last of all I worked with the spatula to well blend the softened butter.


I filled 12 cupcake tins, and one round.
Bake 350* for 25 minutes.


That is it for the cake!!

Now this day, I used the yolks to make 
homemade pineapple pudding:

I MIXED:
the yolks from 6 eggs
a whole can crushed pineapple packed in juice
I did not drain it.
One can sweetened condensed milk.




Then I filled the condensed milk can, less than half way full of corn starch, and then to the top almost with WATER, and stirred.  The corn starch dissolved and it looked like milk.  I whisked this in with the pineapple, yolk, condensed milk mixture.





Then I tried to bring it to a boil in a frying pan of BOILING WATER, just because I did not have another clean cooking pan for this.  I don't have many and one of my favorite is in the fridge holding the chicken that my daughter and I will be eating on for half of the week.  It took FOREVER and still did not boil.




So I gave up on stove-top and microwaved it for 3 minutes.



Look at the layers that were visible:  


As I stirred it, it seemed to get thicker and take the form of pudding.








To the extent that you enjoy white cake and pineapple or  pudding, I think you would be pleased with this recipe.

*Next time I make the cake, I will use 1/2 cup sour cream instead of yogurt, and I think I will add about 1/2 can of sweetened condensed milk, because I have found that doing so adds moisture to the cake, and I love a moist cake.

May our disposition be as sweet at our cakes, and may our love bring glory to God.

Tammy @
Grandma Mary Martha






2 comments:

  1. That looks delicious! I will try the yogurt because kids love it. I tried sour and cream in my alfredo pasta but the little boy didn't like it. Did you make the blackboard sign I saw at the background? It's beautiful because it compliments well with the work you do at the kitchen.

    ReplyDelete
    Replies
    1. Sour cream is so interesting to cook with, diverse, the way it is used in desserts and staple dishes alike. Yes, I have fun with the chalkboard in my kitchen. Thanks for kind visit and comment sweet friend.

      Delete

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