Vintage Happy Birthday Cake

I can’t believe my baby is turning one year old!

Today is Afooda’s one year birthday…I remember a year ago on November 6^th when we first launched the blog; of course there was a great deal of preparation prior to that day, but the actual launch day was exciting in a new and special way… I’m overcome with emotions when I think of young Afooda, but most of all I feel privileged, proud and thankful to share my stories and recipes and see them come to life and become a part of others’ tables. It is a true gift to document and share many meaningful moments that will live forever in these dishes.

Excitement – check! Gift –check! Now, what’s a birthday without a cake, right?

This is my family’s birthday cake recipe. My Aba (father) used to make this cake on every family birthday. Until this post, I never had the recipe written down anywhere, simply because it is one of those recipes that is ingrained in my head. As a child I watch this cake being made and baked so many times… I remember my head peeking over the mixer and my many attempts to break and separate eggs, I remember my nose against the oven window watching the miracle of baking while the cake grew taller right in front of my eyes… There was so much joy in being part of the actual process of making this cake together. As a child, I looked at my Aba as some sort of magician who could make anything possible and could create something out of nothing… When he made this cake he had the best and most simple tricks. My Aba baked this birthday cake in one round cake pan and to cut it into two or three layers he used a sewing thread (!!!) I also remember him rolling up paper to improvise pastry bags of all sizes and using them to decorate and write special birthday wishes on the cake… and how about using flavored soda as one of the secret ingredients… This birthday cake carried on into my teenage years, as I was the one friend who was responsible for making cakes for all of our friends’ birthday celebrations. I LOVED it!

Some Happy Birthday Cake moments throughout the years…

One Birthday when my husband had to work late we brought the birthday celebration and cake to his office! 🙂

It warms my heart as Afooda joins this great tradition of birthday celebrations…I am thrilled to make its very first birthday cake (hopefully one out of many birthday celebrations to come). Happy Birthday Afooda! Here is to many more traditional and creative yummy dishes. Here is to great food that brings out the goodness and talent in everybody and allows us to share memories and meaningful moments together.

You will need:

5 large Eggs

1 cup Sugar

1 tsp. Vanilla Paste

2¼ cups Flour

1 tbsp. Baking Powder

⅛ tsp. (aka “dash”) Salt

½ cup (120 ml.) Sprite/ Lemon-Lime Soda (NOT DIET soda!)

⅓ cup Canola Oil

Spray Oil

For Cream:

[To wet the cake: 2 tbsp. Brandy & ½ cup (120 ml.) Sprite/ Lime Soda]

1 cup (8 oz.) Mascarpone Cheese (@room temperature)

1 ½ Powdered Sugar

1 tsp. Vanilla Paste

2 cups Heavy Cream

Let’s get to work!

Start with the eggs; we need to separate the whites from the yolks.

I am an old fashioned girl so I just crack them on a flat surface and open them carefully and SLOWLY over the bowl. You may do it in any way that makes you feel like a champion, just get the whites into the stand mixer bowl.

Start mixing the whites with a dash of salt. As soon as the foam start to turn white, SLOWLY add in the sugar.

Continue mixing on medium to high speed until the egg whites are stiff.

Add vanilla paste and make sure to stop and scrape the sides of the bowl gently. [My Aba used to add TWO DROPS of lemon juice to enhance the brightness and fluffiness…]

Once the egg whites, sugar and vanilla mixture is bright and fluffy, lower the mixer speed to medium and add the egg yolks one at a time.

Take your time; don’t ever rush a birthday cake 🙂

While the mixer is mixing combine the dry ingredients: in a separate bowl sift flour and baking powder.

Sifting them helps them be light and airy.

When the mixture is unified and the mixer is on low to medium speed start adding the flour (and baking powder). It’s a good idea to alternate the dry ingredients with the wet ones, so add about a third of the sifted flour and baking powder and then add half of the Sprite (or lime-lemon soda)

The “Sprite Trick”

My Aba is known for his light, airy and very tall cakes and in this case I like to give this credit to his “Sprite Trick”. Having Sprite as one of the ingredients is pretty cool and inventive, but of course what it mainly offers is the “good old” baking soda that improves the texture. Whether you use Sprite or other soda – I always make sure NOT to use diet or sugar free versions. As it is already known, some of the artificial sweeteners’ ingredients are not the healthiest choice for us. Moreover some health concerns are raised when these artificial ingredients are exposed to high temperatures. To make a long story short and just to be on the safe side, I choose a soda without artificial sweeteners.

Back to the mixing …continue alternating flour and Sprite soda (in two or three batches).

Lastly add the oil and mix to unified batter.

Spray the cake pan with oil. Generally I use one regular round sized cake pan (8 or 9 inch round) or separated layer pans of the same size.

Pour the batter evenly and make sure to tap it flat in order to level the surface. It is a simple step, but it happened to me before when I skipped it and my layers came out totally uneven… (included in the Oops Moments)

Bake in 350° preheated oven for 22-25 minutes (add 5-7 minutes if baked in one pan).

When the cake is baked, take it out of the oven and allow cooling for a few minutes before removing it from the pan.

The big difference in this birthday cake is its frosting or actually the cream. I make fresh whipping cream combined with mascarpone to create a light and not too sweet frosting to compliment this airy cake. I also keep it simple in flavor, but of course there are a lot of easy ways to alter the flavors of the batter or the cream… There were times when I simply added unsweetened cocoa powder to have a chocolaty layer in the cake or strawberry purée for a pink and bright flavor. I am not a big fan of food coloring, but whenever I need some color on the birthday cake I turn to alternatives. I have been using natural fruit and vegetable juices to add color to the cream. My favorite is the use of beet juice that gives amazing shades of pink and purple. Adding flavor between the layers is also fun; I’ve been using jams and spreads of all kinds. This time I’m actually going to use a cookie spread I found in the pantry.

Making this amazing vanilla cream cannot get any easier. Using a stand mixer combine together the mascarpone (at room temperature) and the powdered sugar. Add vanilla paste and mix until unified.

Add super cold heavy whipping cream and whip on high speed until the cream is lightly stabled. Once adding the heavy cream, it all happens in a matter of a minute or two.

Watch out! Don’t over whip the cream; it will start separating into butter and liquid… yuck.

The Cream is ready! If you don’t use it right away store it in the refrigerator.

I wet the cake just a little before assembling it. I combine brandy and Sprite and use a spoon to slowly and evenly wet the top of each layer.

Start with the first layer… if you noticing any unevenness – just know that it is easy to hide it with the cream, so always have it facing the inside of the cake. Wet the layer evenly.

Add a generous amount of cream on top and spread it around to level it.

I found some cookie spread in the pantry and thought it will be a good idea to add it between the layers. You may skip this stage or use anything you like…

Spread a thin layer on the second part of the cake.

Place it on the first layer facing down.

Once again wet the cake, this time the top of it and again add a generous amount of cream on top.

Start moving it around towards the edges and sides to cover the cake.

Once the cake is covered with cream, use an angled icing spatula to give the cake a smooth and leveled look.

To do that basically keep moving the spatula and cake around to achieve the look you desire. I like to keep it simple, but you may top it with whatever you like (it also helps to hide any imperfections). However, you do not have to worry too much, this cake tastes so AMAZING that nobody is going to care about that perfect look.

I think this is ready…

I think we are all ready for a piece.

Happy and Yummy Birthday Afooda!

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Quick Recipe:

Happy Birthday Cake-

Mix Egg whites with a dash of Salt in a stand mixer on medium to high speed.

Slowly add Sugar while mixing.

Add Vanilla Paste and continue mixing until Egg whites are stiff.

Add one Egg yolk at a time and continue mixing on medium speed.

Sift Flour and Baking Powder to a separate bowl.

Alternate dry ingredients and Sprite and add to the mixture.

Mix on low speed until batter comes together.

Add Canola Oil and mix to combine.

Pour batter to sprayed cake pan(s) and level the surface.

Bake in 350° preheated oven for 22-25 minutes (add 5-7 minutes if baked in one pan).

When cake is baked allow cooling before removing from pan.

To wet the layers:

Combine Brandy and Sprite

Wet each layer evenly using a spoon.

To make the cream:

Combine Mascarpone Cheese (@room temperature) and Powdered Sugar.

Mix on medium speed.

Add Vanilla Paste and mix until unified

Add cold Heavy Cream and mix on medium to high speed until the cream stables.

Assemble the cake by spreading the cream in between the wet layers.

Add some cream on top to cover.

Level and smooth the look by using an angled icing spatula.