Big shout-out to the Pacific Grove High School Culinary One class! Students create a digital portfolio of recipes they make over the course of the year outside of class, which is a brilliant way to get them into the kitchen. This month my daughter chose a yellow cake recipe from the Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries, 1922 – with a seasonal decorative twist.
- 4 eggs
- 1 cup sugar
- 4 Tbs. cold water
- 1 cup flour (All-purpose Gluten Free flour)
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 Tbs. cornstarch
- 1 tsp. lemon extract
Unfortunately, we didn’t have lemon extract so substituted vanilla extract. Lemon extract would have been better. We’re a gluten free house by allergy, so she substituted a cup of all-purpose gluten free flour in the same proportion as the original recipe and it came out fine. Very moist. Used a butter and powder sugar frosting. Decorations were compliments of the local box store.
Her thoughts on the whole process?
It takes a long time to make a cake from scratch – but it tastes way better than the box mixes. (Based on my observation, at least half the time went into decoration.)
Huge success overall!