Not too much to say. This recipe gave me a chance to use the whisk attachment on the Kitchen Aid that I inherited from my mother-in -law. I haven’t used the Kitchen Aid much as it seemed more complicated than my Sunbeam mixer and it is a little more difficult to add ingredients or use a spatula with the narrower Kitchen Aid bowl. Now that I’ve used it a few times it doesn’t seem so complicated. And wow the bowl sounds like a gong when you hit it with a wooden spatula.
I used vanilla. As I was gathering ingredients I discovered that I was out of parchment paper and I just couldn’t go to the grocery store again so I used one of my old cake pans that has a moveable piece that helps to loosen the cake from the pan. While I’m not sure about my oven (note to self: buy an oven thermometer) I did have to leave the cake in the oven for a little over 30 minutes.
So there I was in the late afternoon alone in a quiet house with a cake with one slice cut, dinner organized, the table set, roast chicken for les paresseux in the oven and absolutely nothing that had to be done for at least an hour. It was a perfect time to make a cup of tea and sit and just be. It was a perfect moment of peace and I spent it wondering what everyone else would say about this cake and how you would make it your own. I can hardly wait to find out what you did.
I do have a question. Do you write notes in your cookbook as you complete a recipe? I find it hard to write in a book (all that early training) but you all have such wonderful ideas and suggestions and I’d like to be able to remember them when I come back to make the recipe again.
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