Gateau de l’Ange Gabriel or Gabriel’s Cake

Since Gabriel is used to hearing from me I had to post this family favorite in His honor. Merci beaucoup, Monsieur

1 cup butter
2 cups sifted flour
1 teaspoon baking powder
1 cup white pulverized sugar
8 egg whites ( farm eggs preferred )
1 teaspoon lemon extract
1/4 teaspoon salt

Beat the egg whites until a stiff froth. Add the baking powder to flour and sift 3 times. Sift the sugar 3 times. Beat the butter to cream with the sugar. Gradually add the flour, beating all the while and the extract. Lastly add the whites which must be very stiff. Mix all together and bake in moderately hot oven. About half an hour.

Bourbon Cake and Café au Lait

There are so many ways to start a conversation, a relationship, an adventure… I say why not begin with a good Bourbon Cake and a café au lait? It’s appropriate at brunch or at midnight and like all Creole food it sets the tone for the conversation. If you serve a cake with legs like this one has got, you’re fully committed to the experience. No half broke horses and no flavorless cakes for me. All or nothing at all…so let’s make an entrance and leave an impression; so much more interesting and definitively unforgettable. image