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Dec 21, 2009 10:37 PM

Cake recipe--do you think I could double this?

Here's the link:

It's the featured "Drunken Cake" recipe about a third of the way down the page on the right.

Made the cake tonight, it's an easy recipe, I liked the flavor of the batter (haven't tasted the final product yet), and it absorbed the rum syrup really well. But it's lilliputian, and I need something bigger.

Also, can someone tell me what type of cake it is? Thanks a lot.

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  1. It's a genoise or spongecake in English; often the egg/sugar mixture of a genoise is beaten over gentle heat in a double boiler to ribbon stage (it pours off the whisk in a thick ribbon) to really get some volume from the eggs. Genoise doesn't usually have any leavening other than the air in the beaten eggs; I see your recipe does, it makes the cake more of a sponge than a genoise. Also, genoise are usually "lean" cakes, (they can be a bit dry) with only fat from the egg yolks, but butter is often added for moisture. Genoise are brushed with a flavored syrup or liquor, to add flavor and moisture, as well. Normally cake flour is used to make a tender crumb and not weigh down the egg foam, and the flour is folded in thirds, then the butter is folded into a cup of batter, then into the remaining batter to maintain the volume from the whipped eggs.

    Now, this is probably much more than you wanted to know but sometimes when I get started...

    What you have is a simplified genoise, more of a sponge cake, with the leavening, in the sense that it's easier to make than a classic genoise but you get the same nice results. Sponge cakes are a little more forgiving.

    Yes, you can double it. I don't know how you do it, but I portion out batter into separate pans with a ladle so I get a pretty accurate amount in each. You should bake the batter very soon after making it; it will deflate. If you don't have another springform you can use greased and floured cake pans. You can use this recipe for swiss roll (jelly roll,) ladyfingers or even madeleines, it's the same type of cake batter.
    Ok, I'll stop now.

    Enjoy! Happy Holidays to you and yours!

    2 Replies
    1. re: bushwickgirl

      No need to apologize or to stop, bushwick. I really appreciate the information.

      I also was thinking it was a type of genoise or sponge, when I saw the batter and then saw the finished cake. The texture and weight felt like one of those, and that's how the batter looked at various points. However, I have made genoises before, either as layer cakes or for rolled cakes, and just as you said, the recipes I've used have required the use of the double-boiler and, obviously, this does not. Then sponge cake occurred to me, because it has so little flour, but the sponge cakes I remember making called for a little bit more flour and definitely more eggs. I knew it wasn't your garden variety, "everyday" simple yellow batter, but the conflicting signals confused me.

      Of course, I won't know until we actually taste it, but it seems, looking at it and handling it (from the weight and texture, that is) like a lovely, airier cake when you want that effect, but want to put something together quickly and easily. I'm hoping it will be well received, because it will be a convenient, no-fuss recipe to have in my "repertoire".

      I'm actually making this in a Kugelhopf mold, and another thing that pleasantly surprised me was how nicely it behaved in the mold. The baked product shows the detail of the mold well, it browned to a perfect golden, and it came out of the mold intact with absolutely no fuss at all. All in all, the ideal cake to make, except that it was just too small and only came halfway up the mold. I can still use it, though, at some time during the holidays (have it wrapped up tightly soaking in the rum now) when we want something sweet with our coffee; it's just not large enough for Christmas dinner. I'm very happy to know that I can double it and will make a bigger one now.

      So, really, bushwick, thank you very much and don't ever feel like you need to apologize to me for providing "too much" information. There's always something new I can learn about cooking and especially about cakes. I'm not exactly inexperienced in having made different types of cakes; however, I am really am much more of a cook than a baker and have a lot still to understand about pastry in general. TY! :-)

      1. re: Normandie

        Oh, you're welcome and I'm very glad it came out so well. I think the use of the Kugelhopf mold must make for a very attractive cake. It is quite a no fuss recipe and it's always good to have a few of those for go-tos.
        Let us know how it tastes; I may add it to my cake file as well.;-)