Tag Archives: Cake

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Krimpet-esque cake (baking bites.com)

4 large eggs, room temperature

1 c sugar

1 c light brown sugar

1 1/2 tsp vanilla extract

1 c milk

2 T butter, softened

2 c all purpose flour

1 tsp baking powder

1/4 tsp salt

Preheat oven to 350.  Lightly grease a 17x11x1 jelly-roll pan, and line the bottom with parchment paper.  Beat together eggs and sugars, 3-5 minutes.  Beat in vanilla.  Heat butter and milk until butter is melted and milk is just shy of boiling.  Gradually add flour and baking powder to egg mixture, then milk/butter mixture.  Pour batter into pan, spreading evenly, and bake 20-25 minutes (was nearly 40 for us, but we were using a smaller, deeper pan).

Let cool five minutes, then turn onto a wire rack to cool completely.  Slice and frost.  I used Rombauer’s Butterscotch Icing, which I will post soonish.

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Sour Cream Cheesecake (Rombauer’s)

Make Zwieback crust, line pan with it.  Chill the crust.

Preheat oven to 375.

Mix well and pour into crust:

2 beaten eggs

3/4 lb soft cream cheese

1/2 c sugar

1 tsp lemon juice or 1/2 tsp vanilla

1/2 tsp salt

Bake 20 minutes.  Remove from oven.

Cool to room temperature.  Heat oven to 425.

Mix well and pour over cake:

1 1/2 c sour cream

2 T sugar

1/2 tsp vanilla

1/8 tsp salt

Bake 5 minutes.  Cool.  Refrigerate 6-12 hours.  (Lean much further to 12.)