Roti n Rice is ONE year old today and what a ride it has been! Exactly 365 days ago today, I sat down to inaugurate this blog as a journal of my culinary efforts. In my mind’s eye I had visualized leisurely evenings recounting my latest food endeavor to a receptive community of my peers. I am happy to report the that the latter part did come true but I was way off the mark on the notion of it being “leisurely”.
Talk about being naive. I had no idea about site design, copyright, links, advertising, and the grand daddy of a successful food blog…Photography! In a course of one year I went through three cameras starting with my little point-and-shoot Nikon to my intermediate level Panasonic FZ-35, and now using a Canon EOS Rebel-XT with multiple lenses, tripods, and studio lights. I spend as much time struggling with the photography as I do planning and cooking the dish. Ro-Ri San says I rail more against the camera than I do against the pot.
Some of you may recall my first post which is also the Namesake of my Blog. What a picture of simplicity! Little did I realize that from this little beginning, I have made many good friends and shared many wonderful food experiences. I could not have done it without your support and participation. THANK YOU so much for your encouragement and for cheering me on.
As a token of my appreciation, I have chosen a cookbook by Shelley N.C. Holl and B.J. Carpenter as my 1st Blog Anniversary Giveaway. This wonderful cookbook entitled The Minnesota Table was first published in May, 2010. Both authors are currently travelling around Minnesota signing their book. I was fortunate to have two copies of the book, one for myself and the other as a giveaway, signed by B.J. Carpenter. It was fun to meet her and to hear first hand about when the book was conceived.
The Minnesota Table is more than just a cookbook. It is a culinary adventure of two good friends traversing the state finding local sources of key ingredients. Shelly recounts about the farms they visited and the people they met. At the end of each chapter are recipes by B.J. using some of those ingredients they encountered on their travels. The book is organized by months and there is a chapter for each month accompanied by photographs and beautiful watercolor illustrations by Shelley.
This book is a good read and I hope you enjoy it as much as I do. This giveaway is open to ALL my readers including international readers. Please leave a comment on this post to be considered in the giveaway which will be opened until 9:00pm Central time, Wednesday, January 12, 2011. I will randomly pick a winner and make the announcement on Friday, January 14, 2011.
And now for today’s recipe. This White Anniversary Cake was adapted from The King Arthur Flour Baker’s Companion. This is a very white and fine grain cake. I used a simple whipped cream frosting to ice the cake.
- 1 stick (½ cup/8oz/115g) butter
- ½ cup (8oz/115g) vegetable shortening
- 1 tbsp baking powder
- ¾ cup (165g) granulated sugar
- ¾ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 large egg whites
- 2¾ cups (415g) cake flour, sifted
- 1 cup (240ml) milk
- 2 cups (480ml) heavy whipping cream
- ¼ cup (35g) powdered sugar
- 1 tsp vanilla extract
Grease and flour two 9-inch (23cm) diameter round cake pans. Preheat oven to 350°F (180°C).
In a large mixing bowl, cream butter, shortening, baking powder, sugar, salt, and extracts until light and fluffy, about 5 minutes. Add egg whites and beat until combined. Beat in half the flour and milk. Scrape the sides of the bowl and add remaining flour and milk. Beat till combined.
Pour batter into pans and bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and allow cakes to cool completely on a wire rack.
Chill bowl and wire whisk for at least 30 minutes. Combine cream, sugar, and vanilla extract in chilled bowl. Beat mixture till stiff peaks form.
Spread about ½ cup frosting on the first layer of cake. Place second cake top side up onto frosted layer. Spread frosting on the side and top of cake. Leave cake to chill in the fridge until being served.
Disclaimer: I did not receive any monetary compensation nor free products for this write up. The two copies obtained as mentioned in this post were purchased entirely with my own funds. What was written are my personal thoughts and views. For full disclaimer, please click here.
Thank you all for visiting and for your kind wishes this holiday season. Sorry I have not been visiting but will do so soon. Wishing you all a HAPPY, HEALTHY NEW YEAR!