I needed to bake this cake. It may be a few weeks before I’m back in the kitchen: I’m packing up to move to Poland – permanently this time or at least for a couple of years.
This was the usual butter cake with the unusual addition of quail egg yolks. My daughter went in search of the cute little eggs. After trying our local upscale grocery store, she found them in an Asian market – packet of 10 for $1.25. I had two little heart cake pans, so I made a double recipe and gave one to my friends, Jim and Charlotte. Charlotte was one of the earliest readers of my blog and I’ve been telling her for ages that I was going to bake a cake for her family.
Working with quail eggs is not easy. Rapping the shell on the edge of a bowl will crack the shell, but I still had to poke through the very tough membrane. The eggs are mostly yolk, but this does not help with separating. The small amount of white clung to the yolk with great tenacity.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Now that is what the cake is supposed to look like!
evil cake lady
i love your nicely browned crust! and yes–if you are using all purpose when she calls for cake flour you need to substitute some cornstarch or potato starch flour or else the center will sink (the exact percentage is in the book somewhere, but i think it is 15%). i’ve done that with a couple cakes, and even then, the texture still isn’t quite right. old baking powder can be a problem but in my experience that leads to dense, poorly risen cakes. i write the date i opened the baking powder on the lid so i know how old it is!
good luck on your move to poland! that sounds exciting.
It turned out perfect! My cupcakes sank a bit, too. You should win a prize for finding quail eggs at the best price! How exciting to be moving to Poland. The adventures you’ll have. I hope you’ll keep posting all sorts of pictures. If you start a living in Poland blog, please let us know!
The color of your crust looks perfect! And the heart shape is super cute! Best of luck in Poland. Should you be traveling to any “closeby” countries (like the Netherlands) let me know. I will be there in May. My email address is: HanaasKitchen [at] live [dot] com.
Hi, I am a new follower and enjoyed reading your unique recipes. Check out my blog when you have a chance. I am just getting started and food is defiantly a passion of mine!
That looks amazingly easy and really tasty!