I made another attempt at the Lady Baltimore cake about a week and a half ago - It was delicious but I FORGOT THE BAKING POWDER! It ended up being more of a shortcake, so I called it the "Shorty Baltimore" LOL! It tasted quite good, just very dense. I went to the dollar store and got three 8" round pans, but only used two. Also, this time I used a real double boiler that I got from my mom. The 7-minute icing really only took about 7 minutes. The only issue is that the icing seemed a little gooey, akin to marshmallow creme.
Today I decided to try version 3. I used a whole wheat pastry flour instead of the all-purpose variety and I made three 8" round layers. The cake stuck to the pan and was crumbly. Maybe it was the whole wheat flour? Maybe I cooked it too long? I baked it the same amount of time I did for the "Shorty" that was only 2 layers, so maybe the thinner batter just cooked faster and the grainy whole wheat flour wasn't cooperating. The icing turned out okay. I used a 7-minute Icing recipe from the Joy of Cooking this time, which was basically the same as the previous recipe I used only it had one more egg white. I chopped the nuts and raisins super fine and by hand, but the icing was still kind of gooey. I revisited the instructions in JOY after already icing the cake and realized that I was supposed to continue beating the icing, once removed from the heat, until it reached room temperature. I'm sure that process would help with the texture a bit.
Next time I think I'll nail this sucker as long as I remember all the ingredients and all the steps. It's definitely a learning process and the science of baking is a little more difficult that I originally imagined. I hope to have this cake perfected by June 12 so that I may take it to our family reunion potluck dinner!
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