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Jenny Lind Cake Recipe

Jenny Lind Cake Recipe

The Jenny Lind Cake is a charming, old-fashioned treat that offers a simple yet satisfying experience. Named after the famous 19th-century Swedish opera singer, Jenny Lind, this cake reflects the elegance and simplicity of the era. This cake is light, mildly sweet, and pairs wonderfully with a pat of butter while still warm. Let’s walk through the steps to create this timeless dessert.

Jenny Lind Cake Recipe


Ingredients:

  • 3 Cupfuls of Flour: Flour forms the base of your cake, providing structure and giving it that classic cake texture. For this recipe, all-purpose flour is ideal, but you could experiment with different types for varied results.
  • 1 Tablespoonful of Melted Butter: Butter adds richness and flavor to the cake. The melted butter ensures it blends smoothly into the batter, giving the cake a tender crumb.
  • 1/2 Cupful of Sugar: Sugar sweetens the cake, but in this recipe, it’s used modestly to keep the flavor balanced. The sugar also helps to create a light, golden crust on the cake.
  • 1 Egg: The egg acts as a binder, holding the ingredients together. It also contributes to the cake's overall texture and adds a bit of richness.
  • 2 Teaspoonfuls of Cream of Tartar: Cream of tartar is an acidic powder that helps to stabilize the egg whites when they are beaten. In this recipe, it works with the baking soda to provide leavening, helping the cake rise during baking.
  • 1 Teaspoonful of Soda (Baking Soda): Baking soda reacts with the cream of tartar to create bubbles of carbon dioxide, which makes the cake light and airy.
  • Milk: The milk is added gradually to bring the dry ingredients together into a smooth, thick batter. It also adds moisture, ensuring the cake is tender.

Procedure:

  1. Prepare the Dry Ingredients: Start by sifting together the flour, baking soda, and cream of tartar. This step is important to ensure that the leavening agents are evenly distributed throughout the flour, which will help the cake rise uniformly. Sifting also helps to aerate the flour, making the cake lighter in texture.

  2. Mix the Wet Ingredients: In a separate bowl, beat the egg until it’s well combined and slightly frothy. Add the sugar to the egg and continue beating until the mixture is smooth. Then, stir in the melted butter. The melted butter should be slightly cooled to prevent it from cooking the egg.

  3. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently to combine. The key here is to mix just until the ingredients are incorporated. Overmixing can result in a dense cake. Slowly add enough milk to the batter to reach a consistency that’s thick yet pourable, similar to a typical cake batter. The exact amount of milk required can vary, but you’re looking for a smooth, thick consistency.

  4. Prepare for Baking: Preheat your oven to a moderate temperature, around 350°F (175°C). To prevent the cake from sticking to the pan, you can either rub some butter or oil on it and then sprinkle flour on top, or you can put a special paper called parchment paper in the pan. Once you've done that, pour the cake batter into the pan and make sure it's spread out evenly.

  5. Bake the Cake: Put the cake in the oven, which should already be hot. Bake it until the top is golden brown and a toothpick stuck in the middle comes out clean. This usually takes about 25 to 30 minutes. The exact baking time can vary depending on your oven, so keep an eye on the cake as it bakes.

  6. Serve: Once baked, remove the cake from the oven and let it cool slightly in the pan before turning it out onto a wire rack. The Jenny Lind Cake is traditionally served warm, with a generous pat of butter. It’s a perfect treat for breakfast, a snack, or even a light dessert.

Approximate Calorie Count:

This Jenny Lind Cake, when prepared as described, has an estimated calorie count of around 200-250 calories per slice, assuming the cake is divided into 10 slices. This estimate includes the basic ingredients like flour, sugar, butter, and milk, as well as the egg and leavening agents. The actual calorie count may vary slightly depending on the exact measurements and serving sizes.

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