DO YOU BELIEVE THAT TITLE???? DO YOU THINK, NAY.... CAN YOU EVEN IMAGINE THE RUTHINATOR BRINGING YOU A ONE-STAR RECIPE UNLESS IT'S TO REVEAL A RECIPE FAIL????????
No, this amazing bit of Ruthy-devised deliciousness is to invite all o' youse to a one-star party.
One of my books just received a one-star rating from a reader.
(Yes, here is the link to click if you must go see it for yourself!!!)
Now lest you furrow your brow and say "How could this happen????" OR...
(and more likely!)
"Why on earth did it take this long to happen????"
Let me say this to that:
I raised six kids, worked multiple jobs (at the same time) dealt with all kinds of folks, and I'm going to guaran-darn-tee you, it's not the first time I've been found lacking, LOL! But it's the first "In print, In public" smackdown, so we're going to celebrate with cake because now I've officially joined the ranks of very esteemed authors who've achieved the One-Star Rating!!! Go me!!!!
I came up with this recipe based on ideas posted on a blog, and then my experience with sponge cakes which I love.... So give this a try, it's just wonderfully delicious.
Easy-Peasy Lemon Sponge Cake Using White Cake Mix:
1 White cake mix
2/3 cup lemon juice
2/3 cup water
6 eggs, separated
8 ounces white chocolate, melted
In large mixing bowl mix cake mix, lemon juice, water, egg yolks and the melted chocolate. Beat at low speed until blended, scrape sides thoroughly, and then increase speed to medium and blend for about two minutes.
Beat egg whites in separate bowl at top speed until stiff peaks form.
Fold egg whites into cake mix until thoroughly blended, or almost thoroughly blended if you're a little bit impatient and think a little white and yellow mix never hurt anyone.
Bake cake in pans that are lined with parchment paper. (I used three 9" round pans)
Bake at 325° for about twenty minutes. Cake doesn't need to get golden to be done...
While waiting, you can play with these two:
How stinkin' cute are they????? Love them!!! Joslyn and Mary Ruthy!!! Okay, back to business here!
Cake will FREEZE BEAUTIFULLY so if you don't need all three, tuck one or two away in freezer. Wrap securely with freezer paper so it keeps that fresh-baked flavor!
Strawberry Cake Filling:
3 cups frozen strawberries
1/3 cup water
3/4 cup sugar
3 Tablespoons corn starch
Heat berries to thaw in medium saucepan on stove over low heat. Add water. Mix sugar and cornstarch together, stir into hot berries. When thickened (usually within a minute), remove from heat and chill.
1 quart whipping cream
3/4 cup sugar
Whip cream until thick, add sugar, continue whipping until stiff peaks form. Use as frosting and filling...
But first, you know that whole kitchen tour thing???? (Ruthy falls down laughing, thinking of all you CAN'T SEE!!!!! Oh my stars, I have to know you personally for like EIGHT YEARS before I let you in my kitche!!!!)
Okay, that's not exactly true, but here are a few sneak peeks at my dining room shelves, remember the ones I painted last year? Honestly, they may not have been dusted since then, but if you don't move things, no one knows!!!!
See, that's cute right? Eclectic, fun, Clint Eastwood (I told ol' Dave I bought that for HIM at an airport last year. :))
And then this:
Dolls and stoneware. Sweet. Normal. Not too dirty. YES!!!!
And then there's this book that I found for Emma, my granddaughter....
My house is in a town that Harriet Tubman used to ride through as she escorted slaves to freedom. A mile up the road is an Underground Railroad stop at a former one-room schoolhouse. And diagonally across the street from that is an old church. A tunnel leading from the schoolhouse to the church was an escape hatch for runaway slaves.... And the people who built my house 160 years ago were the first signers of the local petition to ban slavery. Harriet Tubman has been a hero of mine from the time I was old enough to read, and I hope I've passed that love her courage on to my kids... Amazing woman!
So here's a look at my 160 year old red cedar floor in the kitchen.... We pulled off two layers of linoleum (cracking and o-l-d) and subflooring to find this floor underneath. I love it:
See the gaps between the boards? They collect everything! Some are wider than others, and it's almost impossible (especially when you sweep like once/month) to keep them clean. I consider it extra nuggets of food for the babies!!! :)
Okay, this is how lovely and delicate this cake comes out. I was afraid it would puff too much for two pans so I used a third, but I'd have been fine with two 9" pans.
And here is building the cake: First layer of cake, and then I spread a thick layer of whipped cream across the layer, and I build up the edges. Then I spooned on the strawberry filling.... and then the top layer of the cake. I repeated this for the final layer. The built-up edge holds the strawberry filling in place so no slip-sliding away!
And the finished cake!!!! Without the one-star candle! :) It was amazingly delicious!
You see this all the time, and it's so much easier keeping THIS SQUARE clean than a whole room! That's just crazy pressure on a busy gal!!!!
And that's what it's all about in my crazy old kitchen: making folks happy.