White Cake

I was asked a few weeks ago to post a white cake recipe by a young mother in Juan Dolio. She has had a hard time getting her box cake mixes to rise as they bake... This is a fun cake to make with beaten egg whites, 4 tsp. baking powder, almond extract and sprinkles!   This is one of the most moist cakes I have ever made with a mild and mellow flavor!  For all you chocolate lovers...don't worry I have a plethora of chocolate recipes to share later......this one is for all my vanilla taste bud friends!
(If you are using a box cake mix and it is out of date...add 1/2 tsp. Baking Powder to it before mixing it up.  This will help it rise better.)

3 c. flour,

½ tsp. salt

4 tsp. baking powder

1 ½ c. milk

1 tsp. vanilla

1 tsp. almond extract

¾ c. shortening

1 ¾ c. sugar

6 egg whites, beaten to stiff peaks

Candy sprinkles, (optional)

Sift 3 cups flour, then measure your three cups from the sifted flour for the recipe.... add salt and baking powder and sift again into a mixing bowl.  Set aside.

Add vanilla and almond extract to milk and set aside. Almond extract was not available here so I just used 2 tsp. of vanilla.....I missed the almond flavor but I do have to say that it was still good with just the vanilla!

Beat egg whites and set aside.  Make sure you beat the egg whites until the peaks stand up straight when you pull up on the beaters and the tips don't bend over.

In a mixing bowl, cream sugar and shortening; adding sugar a little at a time until light and fluffy.  Just a little trick for when you measure out the shortening....place plastic wrap in the cup before filling it with the shortening and the when you dump it out your cup stays clean and is ready to use for another ingredient!

Add 1/3 flour mixture then 1/2 milk to sugar mixture alternately, starting and ending with flour. 

Gently fold in beaten egg whites. 

(Sprinkles are optional......this would be the time to gently fold them in)  

Pour batter into two round, greased and floured cake pans (or heart shaped...since that's all I could find!) and bake at 350 degrees for 30 minutes. (I always check mine at 25 minutes then go from there...) 

Cool in pan 10 minutes before turning out onto cooling racks.

  

Cool completely and frost. Color your frosting what ever color makes you happy!!  I know all my friends that really know what they are doing at this point are holding their sides and laughing at me!!!  It's OK because I know it tastes good and I wish you were here to eat it with me!

A little trick to keep your cake plate clean is to pace three strips of parchment paper in a triangle then center the bottom cake on top.

I like to turn the bottom half upside down so the flat sides go together.

spread frosting over the top...this will be the frosting between the layers.

Place top half on top then frost around the edge, then on top.........

I chose to top my cake with more sprinkles but you can leave it plain or if you know how to decorate it....go for it!!  I would love to see what you do!

Now just pull the parchment paper out and run a knife or spatula around the bottom to smooth it out.

Don't worry about everything being perfect or looking like a professionally baked and decorated cake. Keep it simple and add a scoop of ice cream to it and you are a success!!  I think we should sing Happy Birthday!!

© Nancy Rappleye 2011

Eggplant Lasagna

From time to time I am going to have a guest cook on my blog...today I am very excited to have Maritza Melendez from Santo Domingo show us how to make a meatless eggplant lasagna!

Eggplant is a staple vegetable here in the DR and is served in many different ways.  Most eggplant here are a lighter purple, long and thinner than the dark purple more round ones we are used to seeing in the States.  The dark purple ones will work just as well for this dish but if you can find the lighter purple ones, the flavor is not as strong.  I have grown very fond of eggplant since I have been here and eggplant lasagna is a good option  for a meatless meal.  I hope you will be a little adventurous and give it a try...I think you will be pleasantly surprised at the blend of flavors in this unusual and tasty recipe!

This recipe is for a larger lasagna pan so cutting it in half for a 9x13 should not be a problem.  

9 medium eggplant

5 cups water

1/2 cup milk

Red sauce:

1/2 C. water
1/2 green bell pepper
1 small onion
4 C. ketchup

1 tsp. garlic paste

2 T. ground Oregano

1/4 C. sugar

3/4 T. salt

White sauce:

4 egg yolks

4 C. milk

1/2 C. flour

1 1/2 tsp. salt

a pinch to 1/8th tsp. ground nutmeg

a pinch of sugar

1 1/2- 2 pounds fresh Mozzarella Cheese

Peel and slice eggplant into long 1/4 inch thick slices to look like lasagna noodles.  Place in a bowl with salt water. After a few minutes in salt water, loosen seeds.

Remove eggplant from salt water and place in a pot on stove with water and milk. Cook for 25-30 minutes or until the slices are tender.  They will become more translucent in color.

While the eggplant is cooking prepare the sauces........

Red Sauce:
Place water, bell pepper and onion in blender liquefy. Pour into sauce pan and add rest of ingredient.Simmer for 10-15 minutes. Remove from heat and set aside.

The sugar here in the DR that is most commonly used is raw sugar....it looks like a large grain light brown sugar.  I have seen it in the baking section at the grocery store if you choose to try it! (Sometimes called Demerara or Turbinado.)

White Sauce:
In another sauce pan add the ingredients for the white sauce. (Maritza did not have enough milk to add to this part of the recipe so she used 4 cups water and 1 cup powdered milk.)  I love being able to substitute and not change the flavor.  Stir constantly until sauce is thickened and smooth...  Set aside.....

drain the eggplant and set aside..........

Now for putting it together........
Place a thin layer of red sauce in the bottom of the baking pan.....
Layer in this order:
half the eggplant
half the red sauce
half the white sauce
half the mozzarella cheese (the cheese was torn in pieces but could also be shredded)
Then layer the other half of the ingredients.......

Now start over!!!!!

Place in Oven and bake at 350 degrees for  45 minutes...take out and let sit for 10 minutes before cutting and serving....

Thank you so much Maritza for welcoming us into your home and teaching us a new recipe from your country!  Muchisimas gracias hermana!!

© Nancy Rappleye 2011