Unusual techniques that make this “forgotten” retro cake gentle, light and delicious

Every Sunday I bake a cake that can be eaten during the week. He lives on our kitchen counter, ready for me, my family and unexpected guests to chew. Usually fried good is a snack -style like banana bread or coffee cake– Recently, however, I have whipped a lazy daisy cake consisting of a sponge cake with a mixture of melted butter, brown sugar and sweetened coconut.

The lazy Daisy Cake is a retro dessert that goes back to the 1930s. I first met him a few years ago in the 1942 General Mills book Betty Crocker cookbook about universal bakingwhere they were entitled “Busy Daily Cake”. The book notes that “sometimes it is called a lazy daisy cake or an emergency cake that chuckled.

Betty Cocker version of flour, sugar, salt and baking powder is in a bowl, followed by a beating, milk, egg and “flavoring”. After baking the cake, the recipe instructs readers to put melted butter, brown sugar, cream and chopped nuts or chopped coconuts by “fried”. I wonder how I learn more about this cake, I was immersed around the Internet and collided with old editions of various newspapers and learned that the cake was quite popular in the 1930s and 1940s. Unlike the version of the Betty Cocker book made by butter and sugar creamy, many lazy daisies recipes used hot milk cake Like the base made in eggs by casting hot milk and melted butter.

In the edition of January 9, 1939 The tulsa tribuneWriter Betty Sneed called the cake one of his favorites. “On the days when the house doesn't have a dessert and doesn't have much time, this recipe will only fill in Dandy because it can only be confused in a few minutes,” he notes, adding that you don't have to worry about the creamy ingredients and does not wait for the cake to cool before it is iced. “If you haven't developed the lazy Daisy habit on the lazy days, you have a chance here.” The transfer of the sneed cake uses hot milk cake cake and calls for cake serving after the coconut has spread icing – no need.

Like many beloved recipes, there are many riffs on the lazy Daisy Cake. Some people make the sponge by fitting the butter and sugar before adding the egg and dry ingredients, and others are thrown into a bowl and foamed until the dough develops. However, the most common version of the cake is a hot milk curb that was baked with a mixture of coconuts after cooking and then frowned until the filling is golden brown. Extremely similar to the popular Danish Drømmmekage (“Dream Cake” Danish). It is not clear that the two are relatives, but I bet they are.

In the recipe below, I use a hot milk curb as a base. It is extremely simple and almost impossible to confuse it: to make it, simply rotate the entire egg with sugar until it is pale, fluffy and double the volume, then pour into a mixture of hot milk and butter and finally add the dry ingredients and mix until there is a cohesion dough.

Wouldn't be a lazy daisy cake without the top of coconut, so of course I built it into the recipe with the little screw The tanning of the butter Before the brown sugar, the milk and salt is whipped, then the sweetened chopped coconut followed. The brown butter provides the uploader rich nuts notes that complement the molasses of the brown sugar, and a little salt helps rounding.

Many traditional lazy Daisy cakes call the cake and then filled and frown. However, during my testing, I found that baking of uploading was a more reliable method than crunching and led to a sharp coconut cortex that was evenly browned – not even stroked. So, instead of throwing the coconut mixture at most on the cake, I carefully dispel the baking to the cake half. As the cake continues to cook, the coconut is caramelized, satisfactorily crunchy and chewing.

This is a wonderfully light cake that takes only 10 minutes of active time to prepare. The cake can be kept in a nicely wet and airtight container for five days – but if your neighbors, friends and family love it as much as mine, something says the cake will only disappear within a few hours.

Cooking method
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