I love the pic.
My fondest memories are of cooking with my grandma and mom.
What I didn’t read was why she never made it again until now. Very odd to leave that out.
I love this! Thanks for posting.
In case you’re interested PING. :-)
Very nice story, but the writer of this article could use a good editor. The article seems somehow out of sequence.
THE RECIPE
Venetian Cocoanut Cake, aka Venetian Cream-Filled Layers
Makes one 8- or 9-inch cake
¾ cup flour
¼ cup cornstarch
2 teaspoons baking powder
5 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract
¼ teaspoon salt
Venetian filling (recipe follows)
½ cup shredded, sweetened coconut, toasted
Heat oven to 350 degrees. Prepare two cake pans, 8 or 9 inches, by lightly greasing the bottoms and lining with parchment or waxed paper. Do not grease the sides, to help the sponge climb to its full height and stay there.
Sift the flour into a small bowl, measure it again and then sift the flour again with the cornstarch and the baking powder.
Beat egg whites until foamy in a large bowl; continue beating, at high speed, while gradually adding ½ cup of sugar, until the egg whites stand in stiff, glossy peaks.
In another large bowl, beat egg yolks until lightened. Gradually add in remaining ½ cup sugar while beating at high speed, until yolks are thickened and light yellow, at least 2 minutes. Beat in vanilla and salt.
Stir a dollop of whites into the yolks to lighten them, then carefully but thoroughly fold the yolk mixture into the whites, taking care not to deflate them.
Sift flour mixture a third at a time over the egg mix and carefully fold it in after each addition.
Divide batter evenly between the two pans and bake 25 to 30 minutes, until a tester emerges clean from the center. Cool completely in pans on rack.
Meanwhile, prepare filling.
When cake is completely cool, run a thin knife blade between the cake and the pan to loosen, invert and remove paper. Split cooled layers horizontally.
Alternate spreading the vanilla and chocolate fillings between layers, starting with the vanilla for first layer and ending with chocolate on top. Garnish with toasted coconut.
Note: To toast coconut, place in medium skillet over medium-low heat. Stir frequently when it begins to toast, until the coconut is golden. Depending on skillet’s thickness, it might take only a few minutes.
Venetian Filling:
⅓ cup granulated sugar
⅓ cup plus 1 tablespoon sifted flour
2 cups milk
½ cup butter (1 stick), softened
1 teaspoon vanilla extract
1 cup sifted powdered sugar
1 ounce unsweetened chocolate, melted and cooled
Combine granulated sugar, flour and milk in top of double boiler. Cook over but not touching simmering water, stirring the mixture constantly until thickened. Cover and let cook five minutes. Let cool off heat. Cream butter with vanilla in medium bowl and then cream with powdered sugar. Add cooled milk mixture gradually to butter mixture, combining well after each addition.
Place half of filling in small bowl; add melted chocolate and combine well.
Note: Using a stand mixer with paddle attachment, if available, at medium to high speed will smooth curdling from butter that’s too cold, as the filling warms. If the filling is too warm and runny, chill it for a bit and whip filling again.
“....Besides the trip to New York, McCardle won a Mixmaster, an electric range that she didn’t keep because her kitchen was outfitted for a gas stove, and a kitchen dining set. She still has the table and a chair from that set in her laundry room.”
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My Mom had a Mixmaster. She did a lot of baking and cooking and also canned veg from our garden, fruits from the store.
In the last few years I took over most of the cooking duties from my wife. I have some of my Mom’s tools and cookbooks and I think about her just about every time I cook.