09 April 2009

Cake report

On Tuesday evening, The D.E.B. and I invited our friend, Sallie (not Sally the cake baker) to join us in our garden for a glass of wine and a bit of cake. It was a lovely, warmish spring evening.  We sipped chilled rosé, and prepared ourselves for the task at hand. 

Before us, three lovely wedding cake samples: 1.) a traditional English sponge with jam, 2.) Sally the Cake Baker’s attempt at American wedding cake, and 3.) a combination cake, American wedding cake with jam.

In the end, it was number 3 for each of us. Sally the Cake Baker had done a very good job of getting the flavo(u)r and taste of the American wedding cake just right, the only thing I could fault was the texture. Her version with quite dense. 

American wedding cake is meant to have a very light, airy texture. So, we are going to have another go. Sally the Cake Baker thinks the difference could be in the flour. 

Could it be that American flour has a unique characteristic that its British counterpart lacks? Or perhaps there is a special flour that American bakers use to produce wedding cakes, and nothing else. I promised Sally the Cake Baker that I would do a bit more research on this for her next attempt.

1 comment:

Anonymous said...

Maybe it's the sugar....is she using castor versus the standard kind used in America?