Make your ‘from-scratch’ cake…and eat it, too!

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(Editor’s note: This story is tied to our Food Scene column on page 12 of our February 2016 printed issue of Country Living.) Some of the best cake bakers in the state belong to rural electric cooperatives, and they prefer to make theirs from scratch instead of with a box mix.

Alice Fay of Forest

Fay, a member of Hancock-Wood Electric Cooperative, makes Chiffon Cake the way her mother (the late Grace Boerger) did years ago.

“I haven’t changed the recipe,” she said. “However, I have used a convection oven and baked it at 325 degrees for 45 minutes. I used a cake tester to be sure. This cake is still my very favorite without icing.”

Chiffon Cake
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Credit: Alice Fay of Forest, a member of Hancock-Wood Electric Cooperative
Servings
1 cake
Servings
1 cake
Chiffon Cake
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Credit: Alice Fay of Forest, a member of Hancock-Wood Electric Cooperative
Servings
1 cake
Servings
1 cake
Ingredients
  • 2 squares unsweetened baking chocolate
  • 1/4 cup sugar
  • 1/4 cup hot water
  • 1/4 tsp. baking soda
  • 2 cups all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-1/2 cups white sugar
  • 1 tsp. salt
  • 1/2 cup Wesson oil
  • 3/4 cup water
  • 2 tsp. vanilla
  • 7 egg yokes (retain the whites)
  • 1 cup egg whites at room temperature
  • 1/2 tsp. cream of tartar
Servings: cake
Instructions
  1. Melt unsweetened baking chocolate. Add sugar, hot water and baking soda. Stir briefly and set aside.
  2. In first bowl, sift together flour, baking powder, baking soda, white sugar and salt.
  3. Make a well with the back of a spoon in the flour mixture and add the following to the well: oil, water, vanilla and egg yolks. Mix until smooth.
  4. In a second bowl, add egg whites and cream of tartar. Beat with a mixer until stiff peaks form. You should be able to cut through the whites with a silver knife and leave a path.
  5. Fold in 2 to 3 tablespoons of first bowl mixture over the beaten egg whites. Continue until all the mixture is folded into the egg whites. Fold slowly; do not stir.
  6. Put one-third of mixture in a small bowl. Fold in chocolate mixture (fold very little).
  7. Carefully push a small amount of the yellow batter into an ungreased angel food cake pan. Drop in a spatula of chocolate on top in 5 or 6 spots leaving yellow in between. Continue to alternate batters in pan.
  8. Bake 55 minutes in a preheated oven at 325 degrees, then increase to 350 degrees for 10 minutes.
  9. Turn pan upside down to cool completely. Loosen with a knife around the pan and hole. Use hole to remove cake. Slide knife between pan and bottom. Return to pan and put a cake plate over top before inverting cake.

Joanne Bayer of Carroll

Bayer, a member of South Central Power, pleases family and friends with Banana Chiffon Cake. She found a recipe for Double Orange Chiffon Cake in a cookbook purchased years ago at a Big Bear grocery store, but added a welcome change.

Banana Chiffon Cake
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Credit: Joanne Bayer of Carroll, a member of South Central Power
Servings
1 cake
Servings
1 cake
Banana Chiffon Cake
Print Recipe
Credit: Joanne Bayer of Carroll, a member of South Central Power
Servings
1 cake
Servings
1 cake
Ingredients
  • 8 eggs large
  • 2 cups all purpose flour
  • 1-1/2 cups sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup salad oil
  • 1/2 cup water
  • 2 ripe bananas
  • 1/2 tsp. cream of tartar
Servings: cake
Instructions
  1. Separate eggs reserving yolks and whites. In a large bowl, combine flour, sugar, baking powder, salt, salad oil, water, egg yolks and bananas; mix well.
  2. In another large bowl, combine egg whites and cream of tartar. Mix until stiff peaks form. Fold (do not use mixer) egg white mixture into yolk mixture until combined.
  3. Pour into large angel food pan or two loaf pans. Run a knife through mixture in pan to remove large bubbles.
  4. Preheat oven to 325 degrees and bake 55 minutes. Increase temperature to 350 degrees and bake 10 minutes longer or until cake tester comes out clean. Invert cake pan to cool. When cool, run knife around edges to release cake before removing to a plate.
  5. When cool, run knife around edges to release cake before removing to a plate. Sprinkle powdered sugar over cake. Note: The original recipe called for 2 Tbsp. orange peel and 1/4 cup orange juice instead of bananas.

Glenna Reed of Marysville

Reed, a member of Union Rural Electric, shared a cake recipe she received 30 years ago from her aunt, Ilah Anderson of Rapid City, S.D.
“I have served this cake with strawberries and whipped cream in the summer and with warm caramel sauce in the winter,” she said. “It is also very good ‘as is’ or with ice cream. It is so moist and rich.”

Easy Pound Cake
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Credit: Glenna Reed of Marysville, a member of Union Rural Electric
Servings
1 cake
Servings
1 cake
Easy Pound Cake
Print Recipe
Credit: Glenna Reed of Marysville, a member of Union Rural Electric
Servings
1 cake
Servings
1 cake
Ingredients
  • 2 sticks butter (at room temperature)
  • 2 cups granulated sugar
  • 1 Tbsp. vanilla extract*
  • 8 medium or 6 large eggs
  • 2 cups self-rising flour
Servings: cake
Instructions
  1. Cream the softened butter and sugar together. Add the extract.
  2. Continue to mix slowly and add the eggs one by one. Slowly add the flour and continue mixing at medium speed for 10 minutes. This will be a very thick batter.
  3. Spread batter evenly into a greased and floured tube pan. Bounce the pan on the counter to remove air bubbles.
  4. Bake at 325 degrees for 60 minutes. Allow pan to cool on a wire rack for 10 minutes before inverting onto a cake plate. * You can substitute lemon or almond for vanilla extract if desired.

Shirley Thompson of Bainbridge

Thompson, a South Central Power member, earns accolades from family members when she serves angel cake studded with finely chopped maraschino cherries.
“The recipe was in a Better Homes and Garden cookbook I received from my aunt at my bridal shower 51 years ago,” she said.

Angel Cake
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Credit: Shirley Thompson of Bainbridge, a South Central Power member
Servings
1 cake
Servings
1 cake
Angel Cake
Print Recipe
Credit: Shirley Thompson of Bainbridge, a South Central Power member
Servings
1 cake
Servings
1 cake
Ingredients
  • 1 cup sifted cake flour
  • 3/4 cup sugar
  • 1-1/2 cups egg whites (12)
  • 1-1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla
  • 3/4 cup sugar
  • 1/2 cup maraschino cherries drained and finely chopped
Servings: cake
Instructions
  1. Sift flour with 3/4 sugar four times.
  2. Beat egg whites with cream of tartar, salt and vanilla till stiff enough to form stiff peaks but still moist and glossy.
  3. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.
  4. Sift about one-fourth of flour mixture over whites; fold in. Fold in remaining flour by fourths. Fold in well-drained and finely chopped maraschino cherries.
  5. Bake in ungreased 10-inch tube pan in moderate oven (375 degrees) for 35 minutes or till done. Invert pan and let cake cool.

Sarah Heaston of New Philadelphia

Heaston, a Carroll Electric Cooperative member, found her favorite recipe on a website. She and her mother ultimately used the recipe along with five others to create a unique wedding cake display.

Six-Egg Pound Cake
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Credit: Sarah Heaston of New Philadelphia, a Carroll Electric Cooperative member
Servings
1 cake
Servings
1 cake
Six-Egg Pound Cake
Print Recipe
Credit: Sarah Heaston of New Philadelphia, a Carroll Electric Cooperative member
Servings
1 cake
Servings
1 cake
Ingredients
  • 3 cups flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1-1/2 cups butter
  • 2-1/2 cups sugar
  • 6 eggs
  • 1-1/2 tsp. vanilla
  • 3/4 cup milk
Servings: cake
Instructions
  1. Do not preheat oven. Grease tube or Bundt pan.
  2. In bowl, mix flour, baking powder and salt; set aside.
  3. In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  4. Add flour mixture and milk, creaming mixture alternately. Beat until smooth and pour into pan. Place cake in cold oven. Set oven at 350 degrees and bake 60 to 90 minutes.

Mrs. Mose Nisley of Millersburg

Nisley, a Frontier Power member, enjoys making jelly rolls with a recipe she received from an aunt.
“I enjoy making them because it doesn’t take long and we all like them,” she said. “We even had these for our wedding meal.”

Jelly Roll
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Credit: Mrs. Mose Nisley of Millersburg, a Frontier Power member.
Servings
1 roll
Servings
1 roll
Jelly Roll
Print Recipe
Credit: Mrs. Mose Nisley of Millersburg, a Frontier Power member.
Servings
1 roll
Servings
1 roll
Ingredients
  • 4 eggs
  • 3/4 cup white sugar
  • 1 tsp. vanilla
  • 3/4 cup cake flour
  • 1 tsp. baking powder
  • Filling
  • 2 Tbsp. water
  • 1/4 cup white sugar
  • 1 egg white beaten
  • 2-1/3 cups powdered sugar
  • 1/2 cup Crisco
  • 1/4 tsp. salt
  • 1 tsp. vanilla
Servings: roll
Instructions
  1. For jelly roll: Separate eggs. Beat egg whites till stiff and then add yolks.
  2. Gradually beat in sugar and vanilla.
  3. Sift flour and baking powder together. Fold into egg mixture with wire whip.
  4. Place wax paper into jelly roll pan. Pour batter in pan and spread evenly. Bake at 375 degrees for 12 minutes.
  5. Loosen edges and turn hot cake upside down on a towel. Remove wax paper. Roll up cake with towel from the wide end.
  6. Cool, unroll and spread with filling. Then roll up again without the towel. Slice to serve.
  7. For filling: Boil water and sugar. Cool; then mix in remaining ingredients.
  8. Variations: For a strawberry roll, add 1/3 cup strawberry Jell-O and decrease sugar by 1/3 cup. For a chocolate roll, add 1/3 cup cocoa and decrease flour by 1/3 cup flour. For filling variation: Use 8 ounces Cool Whip mixed with 8 ounces cream cheese. Fill jelly roll and refrigerate until filling is solid.

Karen M. Heitmeyer of Fort Jennings,

Heitmeyer, a Paulding Putnam Electric Cooperative member, shared her favorite recipe from the Bueltner family cookbook.

Angel Food Cake
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Credit: Karen M. Heitmeyer of Fort Jennings, a Paulding Putnam Electric Cooperative member
Servings
1 cake
Servings
1 cake
Angel Food Cake
Print Recipe
Credit: Karen M. Heitmeyer of Fort Jennings, a Paulding Putnam Electric Cooperative member
Servings
1 cake
Servings
1 cake
Ingredients
  • 1-1/4 cups cake flour
  • 1-3/4 cups white sugar
  • 1-3/4 cups egg whites
  • 1/4 tsp. salt
  • 1-1/2 tsp. cream of tatar
  • 1 tsp. vanilla
Servings: cake
Instructions
  1. Sift flour. Measure and mix with 3/4 cup sugar; sift 3 times.
  2. Beat egg whites with salt and cream of tartar. Add 1 cup sugar very slowly until stiff peaks form.
  3. Place batter in angel food cake pan and bake at 375 degrees for 35 minutes. *You can substitute almond extract for vanilla.