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The Cold Oven Cake | 1976 Recipe

Apr 12, 2022
gentlemen and lady, welcome back to the kitchen. I ask them what is the first instruction we come across when we are baking. Yes she said to preheat the

oven

. I completely agree with you.

recipe

from

1976

titled

cold

oven

cake

and the idea of ​​putting an unbaked item in a

cold

oven intrigues me because of course we were all taught or at least I was taught that an oven preheated to the correct temperature is paramount importance for your baked good to come out correctly, that being said, there's something slightly exciting about breaking the rules, exciting, still, let's dig in, so the

recipe

in question comes specifically from the October

1976

little ditty here, the newspaper of women's circle home cooking. subtitle of the national women's home cooking club and let me tell you, these are my favorite cookbooks, something many cookbook collectors would scoff at as junk or ephemera ra were mailed en masse by subscription every months to all sorts of people there is nothing too special about this but i say no and its because they show what really goes on in the everyday kitchens of everyday people like you and me every recipe here is submitted by an average member of the public strangely with their full names and addresses included now commercial or professional restaurant cookbooks are fantastic don't get me wrong I collected quite a few but they don't give an accurate description of what food culture is at the time you know they show what people are striving for for eating, while these and church or community cookbooks show us what people really eat. she's eating now we're here to bake a

cake

, so let's talk about the cake on page 47 of the cookbook.
the cold oven cake 1976 recipe
I'll find our recipe and just by looking at the ingredients you'll see we've got some quirks in front of us we've got two sticks of margarine which is a full cup plus an additional half cup shortening don Don't forget this was in the 70's huh we go on we got three cups of sugar and three cups of flour now the one to one ratio of sugar to flour plus the large amount of fat should tell us that this is going to be similar to a pound cake and that idea is borne out by the tiny amount of baking powder and the relatively large amount of eggs of course we have a cup of milk and some extracts on top of that for flavor so let's start with two sticks or a cup of margarine aka oleo short for oleo margarine and i can hear the collective sign margarine gets a lot of bad press and most of it is for good reason you know it tastes inferior to butter and arguably butter it's better for you but you know i really hate this kind of elitism in baking if you're in your own kitchen baking for your own use whatever you want to use you know it's not just some people can't afford butter and it's It's bad to flame them but I think margarine actually has its place.
the cold oven cake 1976 recipe

More Interesting Facts About,

the cold oven cake 1976 recipe...

For example, I'll admit that I use margarine willingly, not under duress or duress, for certain types of crunchy cookies like oatmeal crunchy cookies or peanut butter cookies. God forbid because I like the texture that margarine can provide cancel I don't use margarine and cakes though we can we can let that in the 70's now we need a half cup of crisco shortening and I got out a scale because I can never get it precisely Shortening displacement measures, it forms air pockets and sticks to the cup and because shortening has so much fat in it you never want it to be inaccurate or otherwise your cake may fail I think it's much easier to know that half a cup of crisco is 95 grams and that goes now it's time for three cups of sugar and I'm going to cream one cup at a time, cup number two and the last you know sugar in a box is so much easier so i have a lot of people on tik tok and youtube always asking why i dont use an electric mixer or a stand mixer to cream my butter and sugar with a margarine in the sugar in this case because it is a very important step to bake well the cream of fats and sugars especially in a cake like this and I really have two reasons The first reason is that I really love baking so if I am going to bake I want to bake I want being down in the process i want to be well involved in the situation because i find it fun and the second reason is just not everyone has these things well not everyone has a stand mixer so when they see these 600 c utensils kitchen on tv or on youtube gives them the wrong idea it gives them the idea that if they don't have the gadgets they can't bake the recipe and that's patently false, you'd be surprised what you can do with a bowl, a wooden spoon and a beater with that rant finished here with our margarine and our sugar we have a light and fluffy texture that builds in volume so we're ready for the eggies of which we need to put five in one at a time so we're on our third egg now and as you can see the mixture is getting quite smooth and taking on a lovely golden yellow color which is a welcome departure from the sickly pale crisco and margarine well all the eggs have been incorporated well beaten between each addition so we're going to go through to the dry ingredients for this we need three cups of sifted flour so there are three in the sieve right now and just a half teaspoon of baking powder like i always say normally I don't do this for recipes when I'm baking for myself, but in those that call for it, you better know that I also need a cup of milk on hand so we can alternate adding it to this mix with the flour to get a touch of milk mixture in. flour and a bit of milk so the alternating additions of things like milk to the dry ingredients is just so we don't break the dough if we add all the milk at once it would become too loose and threaten all the air we work with very hard to incorporate during the previous steps more flour I'll tell you what unlike cakes made with butter which smell so good at this point this doesn't smell like anything oh margarine that's the last of the flour the last of the milk look what creamy and smooth that is our dough at this point we add the flavorings which are a teaspoon of vanilla and a teaspoon of coconut now I know that our cold oven cake that will be here is not billed as a sponge cake but I think that's what you're trying to judge by the ingredients, like I said before, and it's going to be interesting because usually a pound cake recipe doesn't have any flavoring, it doesn't have milk, it doesn't have baking powder, all of those us . i have traditionally added a pound cake recipe it is just a pound of butter sugar eggs and flour so i am very interested in how it will turn out our instructions are to turn this into a 10 inch tube pan now i dont have one of those t The closest I have is a similar sized Bundt pan which is close enough.
the cold oven cake 1976 recipe
I have heavily buttered and floured it, which is very important with biscuit type items. You don't want this to stick. It happened to me once. Don't skimp on the process. so here we're going to look at those tapes now there's a chance this is too much batter in this pan but we're going to do it anyway um and as for the instructions our cold oven cake is going to go into a cold oven, we set a timer for 1 hour 15 minutes and set the temp to 350. 350 and an hour and 15. and now we wait we've reached temp after 12 minutes and the cake is starting to form some bubbles this is 40 minutes and still looking quite pale, got a little more bubbly but also started to over pan as feared but I think all will be fine with about 10 minutes left in the bake.
the cold oven cake 1976 recipe
I wanted to share with you yet another reason why I love these periodical cookbooks and that is because of the little glimpses of current events that you find happening during the time they were published and on page nine of this issue you will find an article titled getting ready for metric kitchen and let me read this to you metrics are coming and it can't be helped children's textbooks, business magazines and accounting books, abandon the language of pounds, ounces, feet and inches, these familiar names will be replaced by terms such as grams, liters, meters and centimeters and the language change will not stop there, He will follow us to the kitchen. in December 1975 and everyone was getting ready to make the change and some were quite upset it was quickly repealed by Reagan in 1982 if memory serves I think stuff like this is funny isn't it a beauty too does it smell good now?
So getting things out of pans can be very tricky, so my plan of action is to let it cool for about five minutes. Try to turn it off and then we'll leave it. cool completely before trying it nothing goes here hello it's a huge cake you're not cold anymore are you okay? our cake has cooled and set for about four hours now so I think it's time to see what's inside oh it's done pretty crispy cakes this size normally bake at 300 or 325 so this is going to be interesting look how tight that crumb is hi hmm there's something pretty special here you have a crispy brown outside but the inside is where the magic is it's the tightest densest crumb I've ever experienced um and it almost lends itself to a sweet consistency of a very positive way but it's not undercooked it's very nice the flavor is also very good which it shouldn't be and i'm a bit annoyed about it i h like margaret and crisco in it but i think it's just the three cups of sugar speaking this is a wonderful cake now the question is the cold oven the secret makes a difference and i am inclined to say yes there is no way it doesn't make a difference starting the baking process at room temperature essentially gives so much more time for the large bubbles to rise to the top and burst before the cake begins to build its structure through heat, so that as the temperature rises, the cake builds itself on a more lattice fine of air pockets, it creates a dense crumb and the structure builds gradually or at least that's my hypothesis, i think you would get a much different cake if you baked it in a preheated oven?
I'm pretty sure you'd get something similar, but this method needs to go the extra mile. I am not convinced that these results are unique to the cold oven method of quoting. the p packet and a bit before you bake it in a preheated oven maybe this is the easiest or most replicable way to get these results in a cake all I know is it's fantastic and it uses margarine which means if you use butter has to be really good we must also give credit where due this recipe comes to us from kathy oh dear um kathy n from Huntington station nyc so its been a few days and initially i was quite happy to upload this video where I was however, if I were a cat, curiosity would have killed me a long time ago because Kathy from Huntington Station and her potentially troublesome and mispronounced last name and her cold oven cake have been in my dreams and have led me to want to bake. this cake in a preheated oven just to see what a difference it makes because I am truly fascinated by this cold idea and I need to know if that fascination is justified or misplaced so that once again we have our butter and flour. red pan and we have our pie crust now our pie crust is prepared exactly the same way we just did earlier with the same ingredients same method the only difference is we are going to bake this in a preheated oven now we don't I'll lie, a big part of me wanted to change the oven temperature to something lower so the outside wouldn't burn because of course with the cake cold out of the oven it wasn't exposed to that high temperature the whole time it was cold , but then I said no you know that's changing too many variables I want to see the difference between a preheated oven and a non preheated oven so we're just going to bake this at 350 and if it's done early it's done early here we go again , all good here we are in the 350 preheated oven on this guy don't worry I'll watch it closely hopefully it's done in about the same amount of time of course just a shortly before so this is the 40 minute mark in our hot oven cake and it looks pretty much the same maybe it's a little rounder than the last one okay this one oh dear this guy was done in an hour and five minutes and looks definitely different just on first inspection this one has cracked much more markedly and is also more bulged let's see how this works hi this angle looks pretty much the same but let's let it cool oh this feels like it feels different, it moves, oh peculiar, it certainly is a different crumb, isn't it?
I mean, it's not much different, but let's see if he knows. wow, that's itdifferent, just not as good, the crumb is more crumbly, not as well put together, and tastes drier, the positive consistency of the previous cake is gone, the density too i can't say with any degree of certainty. that one of these cakes tastes better than the other, but I can say with certainty that I feel like the previous cake tasted better, and it brings out an important note: the texture of a baked good plays a bigger role in flavor perception than what it is.
What do you think and I much prefer the previous cake to be honest with you I didn't expect a big difference. I was expecting the outer shell of this pie to be a bit more burnt and crunchy compared to the other one, that's all, but this certainly validates Kathy, doesn't it? 2020 so if any of you have any information on cold oven cakes or cold oven methods please let me know in the comments I would be very interested to read them all I know is I have a lot of cake to eat so that's it . me today and i will see you very soon this was fun you

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