After the cake layer is baked, allow for the steam to escape for only a minute or two. Then immediately roll it up along with the baking paper (this is instead of the towel method which can sometimes cause the cake to absorb the scent of the fabric softener the towel was washed in). When completely cooled, carefully unroll, remove the paper, fill with desired filling and roll up again.
Q. I know you use oil instead of margarine in your baking recipes. I’ve heard there’s also a way of substituting the oil with applesauce. Can you tell me how and for which cakes it works best?
A. If your recipe calls for 1 cup of oil, use only ¼ cup, substituting the rest (¾ cup) with applesauce. We’ve tried it with brownies and chocolate cakes and it comes out terrific – I dare say, even better than the original recipe! Try it with the Two-Tone Spoon Cake recipe below and let me know how it comes out.
Now I have a question for you, dear readers:
Q: How do you cut cakes into perfect uniform pieces?
A: For “cutting edge” results, use a long stainless steel ruler! First to measure and mark the exact places you want to cut and then for the actual cutting. To do so, hold the ruler as you would a knife over the cake, then press down firmly from mark to mark. Continue cutting all the horizontal lines, then cut the verticals.
Two-Tone Spoon Cake
This cake is so moist, looks so good, and is so easy to make (even for a kid), you just have to try it. The best news is that all you need is a spoon for mixing so you save on dirty dishes. That’s my style!
White layer
2⅔ cups whole-wheat flour
2 teaspoons baking powder
6 egg yolks
1 cup canola oil
1 cup sugar
⅓ cup orange juice
⅔ cup water
Chocolate layer
2 cups whole-wheat flour
2 teaspoons baking powder
1 cup sugar
4 tablespoons baking cocoa
6 egg whites
8 tablespoons water
2 tablespoons rum extract
1 cup canola oil
Preheat the oven to 350º F (175º C). Line oven pan (13×14) with baking paper.
To prepare the white layer, in a large bowl, combine the flour and baking powder. With a spoon, stir in the egg yolks, canola oil, sugar, orange juice, and water.
Pour the batter into the lined oven pan, smoothing the surface with the back of the spoon.
To prepare the chocolate layer, in a large bowl, combine the flour and baking powder. Stir in the sugar, cocoa, egg whites, water, rum extract, and oil. Pour the chocolate batter over the white layer, spread evenly over the white batter with the back of the spoon.
Bake for 40 minutes, or until a toothpick inserted in the center comes clean.
Tip:
To spread cake batter easily in the baking pan, wet the back of a spoon or spatula. The batter won’t stick to the spoon.