By Olivia Fowler

For the Courier

ofowler@thepccourier.com

The angel food cake featured this week was always served at the White House for Eleanor Roosevelt’s birthday. It was also a favorite cake of Rachel Jackson.

Abigail and John Adams were frugal New Englanders who favored simple foods, and the Indian Pudding recipe was an old and treasured favorite of theirs.

Mary Todd Lincoln is reported to have constantly been trying to get Abraham to eat, as he often was so immersed in work he forgot to eat lunch and frequently settled for an apple or piece of cheese. This Courting Cake is said to have been one of his favorites.

Dolley Madison’s Layer Cake was often served at the White House. She was said to be a genial hostess and enjoyed entertaining.

I especially like the Angel Food Cake recipe and think it’s much better than what you can buy. Enjoy.

 

Dolley Madison’s Layer Cake

 

1 c. (2 sticks) unsalted butter, plus more for pans

8 large egg whites

2 1/2 c. sugar

1 c. milk

3 c. all-purpose flour

3/4 c. cornstarch

2 1/2 tsp. pure vanilla extract

 

 

 

Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.

In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.

Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.

Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with two more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.

 

 

Abigail Adams’ Indian Pudding

 

 

6 c. milk

1/2 c. (1 stick) butter

1/2 c. yellow cornmeal

1/4 c. flour

1 tsp. salt

1/2 c. molasses

3 eggs, beaten

1/2 c. granulated sugar

1 tsp. cinnamon

1 tsp. nutmeg

                                                                               Whipped cream or vanilla ice cream

 

Scald the milk and butter in a large double boiler or heat the milk and butter for about five minutes on high heat in the microwave until it is boiling, then carefully transfer it to a medium saucepan on the stove. Keep hot over medium heat.

Preheat oven to 250°F. In a medium bowl, mix cornmeal, flour, and salt, then stir in molasses. Thin the mixture with 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to into the scalded milk. Cook, stirring occasionally, until thickened, about 3-4 minutes.

Slowly add a half cup of the hot milk cornmeal mixture to the three beaten eggs, whisking constantly. Then add the egg mixture back in with the cornmeal mixture and stir to combine. Stir in the sugar and spices until smooth. Pour into a 2 1/2 quart shallow casserole dish. Bake for two hours at 250°F. Let cool for about an hour, then serve with whipped cream or vanilla ice cream and enjoy!

 

 

Eleanor Roosevelt’s Angel Food Cake

 

1 1/2 c. sugar

3 egg whites

1/2 c. butter

2 tsp. baking powder

1 1/2 c. cake flour

Dash salt

1 tsp. vanilla

 

Sift flour at least twice. Beat egg whites with hand beater until foamy; add cream of tartar and one cup of sugar carefully, continuing beating until the whites stand up in peaks. Add flavoring. Sift 1/2 cup sugar with salt and flour and very carefully fold into whites. Bake in angel cake pan in 375 degree F oven 30-35 minutes.

Mary Todd Lincoln’s Courting Cake

 

1 1/2 c. sugar

3 egg whites

1/2 c. butter

2 tsp. baking powder

1 1/2 c. cake flour

Dash salt

1 tsp. vanilla

 

One begins by “burning” the sugar. Melt 1/2 cup sugar in a heavy iron skillet. Heat slowly, stirring continuously with a wooden spoon, until the sugar becomes a very dark brown. Then add 1/2 cup hot water and stir until sugar dissolves. This is the caramelized sugar you will use in the cake. Now beat three egg whites until very stiff, adding to them a little at a time 1/2 cup white sugar. Set aside. In another bowl, cream 1/2 cup butter with 1/2 cup white sugar. Add 2 teaspoons baking powder to 1 1/2 cups cake flour, along with a dash of salt. Sift together then add to the butter-sugar mixture, alternating with the caramelized sugar syrup — first a little flour, then a little syrup, until all have been used. Fold in the stiffly beaten egg whites. Flavor with one teaspoon vanilla and bake in two greased and floured 8-inch cake pans. Bake about 45 minutes in a preheated moderate (350 degree F.) oven.

Frosting

 

• 1/2 c. melted butter
• 1 c. dark brown sugar
• 1/3 c. milk
• 2 c. powdered sugar
• 1/2 c. black walnuts (optional)

 

Melt 1/2 cup butter in a heavy saucepan. Add one cup dark brown sugar and cook over low heat for 2-3 minutes, stirring constantly. Remove from the heat, add 1/3 cup milk and bring to a boil again. Cool to lukewarm and stir in gradually two cups powdered sugar. Beat vigorously until mixture is smooth. This makes enough frosting to cover the top and sides of an 8-inch layer cake