Golden sheet cake with buttercream icing

Eid Mubarak everyone.  Here is a golden sheet cake recipe I made for Eid.  The recipe is adapted from The Smitten Kitchen Cookbook.

12 tbsp (170g) unsalted butter at room temperature
2 3/4 cup (345g) flour
1/4 cup (30g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups (300g) sugar *
1 1/2 tsp vanilla extract ** 
3 large eggs at room temperature
1 1/2 cup (355g) buttermilk well shaken

*I measured all ingredients in a weighing scale and reduced the amount of sugar by about 2 to 3 tbsp; just because my family doesn't like cakes that are too sweet.  Next time I will be reducing the butter by a couple of tbsp as well.
** I used vanilla infused sugar and omitted the vanilla extract.

Cream the butter and sugar till pale and fluffy then add vanilla if using.  Add eggs to this mixture one at a time beating well after each addition.  Add the buttermilk until just combined.
Mix flour, cornstarch, baking powder, baking soda, salt in a bowl, then sift it before mixing it into the butter sugar mixture in three additions until it is just incorporated. 
Spread the batter evenly in a 9"x13" baking pan prepared with parchment paper that is coated with butter or cooking spray or muffin tray (makes 24).  
Bake at 350F for 30 to 40 minutes until the cake tested with a skewer comes out clean.  Cool the cake in the pan on a rack for 10 minutes then discard the parchment paper and cool completely for about an hour before frosting the cake with buttercream icing.

The Smitten Kitchen Cookbook is written by food blogger, Deb Perelman.  Deb started her kitchen adventure in her tiny kitchen in Manhattan and documented it in her blog Smitten Kitchen.  She has adapted her recipes for the everyday cook, as the recipes use less time to prepare, few  ingredients and costs less.  This cookbook has over 100 recipes that are easy to follow, which is separated into breakfast, salads, sandwich/tart/pizzas, vegetarian dishes, non-vegetarian dishes, sweets and party snacks/ drinks.  
I liked reading the stories that came with each recipe that accompanies delicious pictures.  
I will be having brunch with Deb, the author in the middle of November; so if you have any questions or comments please email me or leave a comment on this post.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Apple cinnamon bread pudding and butter bell crock

The Butter Bell® crock is a family owned business founded in 1996 in Los Angeles, California.  They provide unique, time-honoured kitchen tools, gourmet housewares and decorative tabletop linens to consumers worldwide. The original Butter Bell® crock is a modern version of the authentic French beurrier.  It is made out of high quality durable new bone china.  This dishwasher safe container keeps butter at room temperature on the counter/tabletop without spoiling.  

This natural method of preserving the creamy texture and delicate flavour makes butter more desirable and easy to spread.  It holds 1/2 cup (1 stick) of butter. Check out this effective, beautiful, innovative butter storage that is available in USA and Canada.

Disclaimer: This sponsorship is brought to you by the butter bell crock who we have partnered with for this promotion.

Here is a quick recipe for reusing bread.  Apple cinnamon bread pudding.

2 eggs

2 cups milk

1 cup whipped cream

12 pieces of old sliced bread cut into cubes

1 tsp cinnamon

1/8 tsp salt

4 tbsp brown sugar

1 apples cut into cubes

Whisk the eggs, milk, cream, cinnamon, salt and sugar.  Soak the bread and apples with the mixture and leave it for about 10 minutes.

Put in individual ramekins or baking tray and place it a pan with hot water.

Bake for an hour at 325F in a water bath, until a wooden skewer inserted comes out clean.

Serve it warm or cold, on its own or with ice cream.

All rights reserved on mentioned photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First