A yellow cake
Well I’ve made cupcakes from the yellow cake recipe in Julia Child’s book. It only had a few ingredients, but the manner in which she said to mix things was new to me.
First, I was to drizzle warm browned butter into the egg and sugar mixture and then to ‘fold’ until everything had been incorporated.
I’ve never drizzled butter before. Creamed, yes. Drizzled, no.
Also, I’m not much for folding. I’m more of a mixer kind of gal. That said, I did my best. However, I must admit, there is room for improvement.
Second, the recipe had neither baking powder nor baking soda. The whipped eggs were to act as the leavener.
I was a little concerned, because while I did resist the urge to use the mixer to incorporate everything, I knew that with every turn of the spatula, I was doing more harm than good.
Other than that, it all went off without a hitch.
Then into the oven, baked for 30 minutes, out of the oven, cooled for 20 minutes.
Conclusion:
The tops were nice and crisp and they had a lovely butter fragrance. But the cupcakes were very dense. I don’t believe they rose at all. (I really will have to work on the ‘folding in’ technique.) I won’t make any further remarks on the recipe until I have. But I will try others. Martha Stewart has one that looks promising
Sunday is a day of rest around here, so I’ll see you Monday.
