1920s Yellow Coconut Cake & 7 Minute Icing 2 in 1~ Stay Out of the Kitchen! I am baking a CAKE!
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- Опубліковано 16 вер 2024
- These are recipes of my paternal Grandma's that are from the 1920s.Through out the video I will share a little of my family with you here and there.
Also, there will be timestamps to skip straight to recipes.
5:01 Cake Recipe
12:35 7 Minute Icing
21:20 Assembling the Cake
This is a 1920s Yellow Cake recipe: NOTE* So many are used to opening a cake mix box. Many don't know "old ways" regarding baking from scratch This is one of those times to learn. When you make an old authentic recipe such as this you should understand that If there is too much activity going on in the kitchen - kids running around running and playing , work boots stomping around, walking hard, etc. it can make a cake like this "fall" (sink in the middle) Of course it is still tasty, but Not "pretty". LOL! Just be sure to pick a time when the kitchen is quiet, tell your family members to please stay out until you say it's OK. I can remember my brother and I being told to stay out of the kitchen, because Mama was baking a cake! LOL So tread lightly!
For the Yellow Cake:
2 cups all purpose flour
1 TABLEspoon baking powder
1 teaspoon salt
1 1/3 cups sugar
1 stick of butter
1 1/3 cups milk
2 eggs
2 teaspoons vanilla extract (here is a link to how I make mine: • AMAZING DIY Vanilla Ex... )
coconut (optional) It takes approximately 1/2 of a 14oz bag (give or take) of coconut for a 9x13 pan. If your are making a 2 layer cake then it will take almost a whole bag. as you are doing two layers.
Preheat oven to 375 F (190 C) Sift flour, baking powder and salt together and set aside. In a large mixing bowl add sugar and butter. Cream together on medium speed with mixer for about 2-3 minutes. Add in 1/2 of the flour mixture, 1/2 of the milk and 1 egg. Mix on medium for about 1 minute. Add the rest of the flour mixture, the rest of the milk and the other egg. Add in the vanilla extract. Mix on medium for about another minute, be sure to scrape down the sides of your bowl. Spray or grease a 9x13 cake pan or two round cake pans for a two layer cake. Remember if you are using disposable cake pans, always place them on a cookie sheet before placing into the oven. Bake 9x13 for 26-30 mins depending on your oven, I would check at 24 minutes. Bake at 24-26 mins for the 2 round pans, again depending on your oven. When a toothpick, skewer or butter knife stuck in the middle comes out clean, it is done! Place pan on a cooling rack and allow it to completely cool before icing.
NOTE This is an OLD FASHIONED CAKE, do not attempt to rush it by turning it out too early. Before attempting to flip make sure it has completely cooled and gently run a butter knife around the edges to assist with releasing the cake.
For the cake, you can use 7 minute icing, chocolate, lemon, buttercream or even just powdered sugar for a plain snack cake. You will NOT be disappointed in this cake!
For the 7 minute Icing:
1 1/2 cups sugar
2 teaspoons light Karo syrup
1/3 cup of water
2 egg whites
1/2 teaspoons salt
1 teaspoons vanilla extract
You can most certainly use a double boiler. I do at times myself. Otherwise, have pot of fast simmering water - on the high side of medium heat, ready and simmering (about 2" of water in the pot) on the stove. Don't let your water simmer away. Place all ingredients except for vanilla extract into a glass or stainless steel mixing bowl (be sure that your bowl doesn't have a silicone skid resistant bottom) Make sure that your bowl can safely sit over the pot with simmering water without the bowl touching the simmering water.
Mix together just long enough for the ingredients to incorporate. Place the bowl over your pot with 1-2" of simmering water. Have a pot holder at the ready to hold the bowl in place. Be careful that your mixer cord does not come in contact with the heat from the stove. Continuously mix for approximately 6 minutes until peaks are forming. The key is to continuously mix the icing. After 6-7 minutes remove the bowl from heat and continue to mix for another minute or two, do not overcook. Continue to mix, you will see a fast change and it will suddenly "feel" thicker and you will see the peaks forming and staying in place. Immediately start icing your cake.
NOTES: The icing will "set" upon standing. Humidity can add a minute or two as can making a double batch. Just keep mixing! As long as you cooked it for 6-7 minutes and removed from heat, and continued to mix until peaks form, you will be fine. You may just need to continue beating until those peaks are showing. The icing will be on the soft side, not like a buttercream or a ready made store bought icing.
Enjoy!
Such a pretty Easter cake! I am just like you. Recipes are legacies, memories and love. Thank you for opening your family's recipe book, sharing your love and deliciousness with all of your fans.
What a wonderful treasure you have! I’m lovin’ it!
Hedy. My grandmother made this too. Then my mother. Glad you reminded me. Going to make it this weekend
Thank you for sharing ❤
This is also my families traditional Easter cake, my mom made it every year. I found your video searching for 7 minute icing and your talking about your grandma almost had me in tears missing my mama. Blessed, happy thoughts 😊, she also decorated it with green coconut nest on top and jelly bean eggs in it. Thanks for clear instructions, this is my year to make THE coconut cake as we refer to it. We think it taste best after a couple days , just keeps getting better.
You definitely don't look 53!!! 🌞
Looks delicious! 😋 Love coconut. 🥥
TFS your precious memories and your priceless recipe book. 📗 💜
LOL Thank you! Eileen, honestly, you must add 3 years and almost 9 months more, plus the 53 yrs, THAT is how OLD I am! LOL This cake so good! I love sharing bit and pieces of my memories with y'all!, that beat up old recipe book is one of my treasures!
I started making 7 min icing at around 9 yrs old also. When my grandma would spend the weekend at my house she would always want me to make a devils food cake with 7 min icing. Great memories. I'm 60 now so I have made it many times. My mother and I was talking about this a few weeks ago. She said she always felt sorry for me that grandma wanted me to bake her a cake every time she came but i enjoyed it so much.
Hi Ms. Hedy. Please don't forget to make a video on how to make clarified butter the right way. 🌞
Don't worry, it is definitely on my schedule! If all goes right, it will be out within the next couple weeks. Sooner if I can. I always try to schedule out 4-6 weeks of videos to shoot. But editing and shooting intros/outros add many hours as well. I still far from full speed health wise, though I am pushing ahead. I can promise you that clarified butter is coming up soon. I am actually almost out of my last batch, so I actually need more LOL! :D
My grandmother was born in 1897 or 1898 we don’t know exactly which is correct. I have so many memories of her. She’s been gone since 1995 at the age of -98. I was born in 1970, so she was in her early 70s when I was born.
Really you are 53
I am actually older than that LOL!
@@Hedy . I'm 51. My birthday is 12-4-69.