July 27, 2009

Ham cake recipe

Here's the recipes I used, in case you wanted to make a ham cake of your very own:

Red Velvet Cake

2.5 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tbsp. cocoa powder
2 oz. red food coloring (2 Tbsp.)
1.5 c. sugar
1/2 c. unsalted butter, softened
2 eggs, room temperature
1 tsp. vanilla extract
1 c. buttermilk
1 tsp. white vinegar

1. Preheat oven to 350 F. Butter and flour a 9x13 pan, two 9" rounds, or three 8" rounds.
2. Sift together the flour, baking powder, baking soda, and salt. In a small bowl, mix food coloring and cocoa powder to form a paste without lumps; set aside (adding a small amount of white sugar helps make cocoa powder dissolve)
3. Cream butter and sugar together until fluffy, about 3 minutes. Beat in eggs, one at a time, then add vanilla and red cocoa paste. Scrape bowl down to ensure even mixing. Add flour mixture in thirds, alternating with buttermilk and ending with a final addition of flour. Beat until well combined, scraping bowl with spatula.
4. Add vinegar and mix well to combine. Pour batter (or spread, it's rather thick) into pan(s) and bake for 25-30 minutes (a few minutes longer for 9x13 pan) or until cake passes the toothpick test.
5. Cool cake in its pan until it is warm enough to handle, then de-pan onto a plate or wire rack. Allow to cool completely before frosting (or better yet, put it in the fridge so it's cold)

Boiled Milk Frosting

1 cup whole milk
3 Tbsp. all-purpose flour
a pinch of salt
1 c. unsalted butter
1 c. sugar
1 tsp. vanilla extract

1. Whisk flour into milk and place over medium in a small saucepan. Cook mixture until thickened (when it barely comes to a simmer); remove from heat and add salt, then set aside to cool slightly.
2. In a stand mixer, cream butter and sugar until fluffy. Add vanilla.
3. Add still-warm milk mixture a spoonful at a time to the creamed butter mixture while the stand mixer is running at medium speed (I switched from the leaf paddle to a whisk attachment at this point, to incorporate more air). An emulsion will slowly form. Be sure to scrape the bowl down for even mixing!
4. You should wind up with an extremely fluffy, light, and buttery frosting when completed.

1 comment:

  1. Hurrah, thank you for posting this! Worked charm-like.

    I wound up using only 1 ounce of red food coloring 'cause I wasn't reading carefully before I went shopping, and added a supplemental ounce of (reddish-purple) blackberry gin. Color came out fine! Not sure how much redder it could've been, honestly.

    I did a cream cheese frosting by request but very much want to try this one sometime soon....