Earlier this week I shared my personal birthday tradition -- baking myself my Aunt Blythe's Vienna Cake.
I had high hopes for this year's effort and things started off perfectly...
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| The batter perfect, airy & smooth. |
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| And the cake came out of the oven with souffle-like height & golden. |
Then came the de-panning...
(Can you hear the ominous, silent-era music?)
alas, the pastry gods were not favoring me that day.
The sucker was trapped, like I'd greased the pan with kindergarten paste!
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| Then, just to spite me, the damn custard sauce came out PERFECTLY! |
What a pathetic sight! Where did I go wrong!!
Then I realized where the fatal mistake had occurred...
Not wanting anything to go wrong, dreaming of a perfect birthday Vienna Cake, I had set the oven timer for 1 hour, to remind me to check on the cake's process, but when the timer went "beep, beep, beep" I totally forgot that the cake needed to bake another 15 mintues!!
Damn it! Foiled yet again!
But never fear, it may look disgusting, but that cake still managed to thrill the taste buds.
Maybe next year will be the year -- cake perfection!
Is this a secret recipe?
ReplyDeleteThe recipe is definitely not a secret, but I've been reluctant to share it because it's not reliable - aesthetically speaking, it's ALWAYS delicious.
DeleteBut as I type this, I'm thinking maybe I should post it, maybe some kindly culinary alchemist will be able to determine the missing ingredient or step that will transform it from misfit to masterpiece.
I'll put it on the "list" to post soon.