[RECIPE] Childhood Cake | Wisconsin Public Radio - Wisconsin Public Radio

Childhood Cake is excerpted from Gateau by Aleksandra Crapanzano. Copyright (c) 2022 by Aleksandra Crapanzano. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.

Childhood Cake (Gâteau de ton Enfance)

PAN

• 1 tablespoon butter
• 2 tablespoons granulated or raw sugar, plus more if needed

BATTER

• 1⁄2 cup plus 1 tablespoon / 9 tablespoons unsalted butter, at room temperature
• 1⁄2 cup plus 2 tablespoons / 125 grams superfine sugar
• 2 large / 120 grams eggs, at room temperature
• 1 large and juicy organic juicing orange
• 1 cup / 120 grams cake flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon fine sea salt

1. Preheat the oven to 350°F. Very generously slather a 9-inch cake pan with the 1 tablespoon butter. Then sprinkle it with the 2 tablespoons granulated sugar, trying to cover as much of the bottom and sides as possible. If you need more, use it.
2. In a good-sized mixing bowl, cream the butter and superfine sugar. Piège does this with a whisk. If I’m feeling lazy, I’ll use electric beaters, at medium speed. Once pale and fluffy, add the eggs and whisk until you see no streaks of yolk.
3. Zest the orange directly into the batter, then cut the orange in half and juice it into a measuring cup. You will need 1⁄2 cup juice. Add this to the batter and stir until homogenous.
4. Place a sieve over the mixing bowl and sift in the flour, baking powder and salt. Give the batter a quick but determined whisking to thoroughly integrate all the ingredients. Pour into the prepared pan and bake for 20–30 minutes, until the cake starts to pull away from the sides of the pan and a knife inserted in the center comes out clean. The cake should be a golden brown.
5. Set it on a rack to cool for 10 minutes, then invert onto a serving plate. Serve at room temperature.

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