My wife added orange marmalade on top after the photo was taken.
Here also is one of the three bambinos.
On Super Bowl Sunday, as I watched, paused, watched, rewound, paused…well, you get the idea…the game, I took on this new recipe.
Thanks to Virginia for the inspiration to bake this O.M.C. She had blogged about this once-a-year cake a few years back.
It’s so big–needs five whole eggs and four egg yolks–that I have to abbreviate the name. [Shape Shifters Fitness Trainer–avert your eyes.]
A few broken rules:
- I would double the syrup and poke even more toothpick holes into the baked cake.
- I didn’t go three layers high. Reason? I didn’t have three round cake pans.
Instead, I went with a two-layer rectangular cake with leftover batter for three mini-cakes. I actually preferred this approach so I could experiment with other accompaniments for the bambinos. [My favorite: key lime marmalade mixed with sour cream as a ‘dip’.]
Anyway, I enjoyed the result. [Thanks again, Virginia!] And so did my work colleagues the next day. [Plenty for them and for us at home.]
Drawback: I didn’t enjoy the way the first part of the recipe was written.
Excerpt: Cake: Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. [This is where confusion set in. Based on these instructions, wouldn’t you fold half of the dry ingredients into the bowl of the zest, vanilla, and buttermilk?]
If I rewrote this, I would have gone with:
Set up three bowls for the varied ingredients.
- The largest bowl for the butter, sugar, eggs, and oil. You will be adding the rest of the ingredients here.
- A bowl large enough for 3+ cups of sifted dry ingredients.
- A bowl large enough for the orange zest, a cup of buttermilk, and the vanilla.
I valiantly rose above the confusing instructions because, well, we’re talkin’ dessert here.
Give it a try.
Haha!! Eyes averted (just kidding, I would have no qualms avoiding eating this eggy cake, just send me a piece and I’ll prove it : )
In fact a large piece of “cha cha carrot cake” was consumed from the co-op over the weekend, now I’m inspired lol.
The name of a recipe with cha-cha included is intriguing enough. I’m now equally inspired.
It’s indeed an amazing piece of carrot cake!
I’ve been scoping out the “Milk Street” issues when in line at the co-op too, looks like a really good magazine. Also read the foreward for the latest Cooks Illustrated; it’s just not the same as when Christopher Kimball was writing it.
Yep, C Kimball could really deliver on life slices of Vermont.
Oh la la – so glad your cake(s) turned out, Tim! I like the idea of trying lime marmalade, too (with lime syrup.) I usually splurge on a quality orange marmalade that makes filling & topping extra yum. Here’s to trying new literary cakes!📚 🎂🤗🎂📚