MEL BA' S SWAP SHOP
MEMORIES ...
DEAR READERS: I'm sure you read that Chef John Bennett died last month. I'm sad, but it brought back many memories.
Years ago, every year, I traveled to a different state to attend an International Food Convention. The first one I attended was where I met Julia Child. I was thrilled and introduced myself to her. When I said I was from Oklahoma City, she immediately interrupted, saying, “How's my good friend John Bennett?” From then until I stopped attending, we went through the same experience each year, and I'm glad, because it was one memory I'll never forget.
Years ago, John shared his grandmother's coconut cake recipe. Typical of older recipes, the list of ingredients is a little difficult to follow, but try it. You'll like it.
MAMA BENNETT'S COCONUT CAKE
• 1 scant cup shortening
• 2 cups sugar
• 7 large or 7 medium egg yolks
• 3 teaspoons baking powder
• 1/2 cup milk
• Approximately 3 cups cake flour (sifted three times)
• Vanilla, to taste Cream sugar, flour and shortening until mixture is light and fluffy at medium speed of electric mixer. Reserve egg whites. Add egg yolks, one at a time, beating well after each. Dissolve baking powder in the
1/2- cup milk and add to mixture. Continue beating until well blended. Add vanilla. Add remaining 1-cup milk alternately with enough flour to make a medium cake batter. Divide into greased and floured 9-inch cake pans and bake in 350-degree oven 30-to-40 minutes.
FILLING
• 2 egg whites
• 1/2 cup sugar, superfine
• 1/3 to 1/2 cup flour, sifted three times
• 2 1/2 cups milk • 2 packages angel flake coconut • 2 tablespoons butter
• 2 teaspoons vanilla
Beat egg whites until not quite stiff. Gradually add sugar. Add enough flour to get desired thickness. In double boiler, scald milk. Pour small amount of scalded milk into egg white mixture, stirring well. Add remaining milk slowly, stirring egg white mixture over low heat. Add coconut, butter and vanilla. Pour on the cake while filling is still warm but cake is cool.
ICING
• 4 or 5 egg whites
• 1 cup sugar, superfine
• 1/8 teaspoon cream of tartar
• 1 package angel flake coconut Beat egg whites until stiff. Fold in sugar and cream of tartar. Beat until stiff but not dry. Ice cake thickly. Sprinkle with coconut.
Thanks, John.
And, something that has nothing to do with “our good friend, John Bennett,” but a reminder: If you attend the Oklahoma County Free Fair Saturday, Sandy Killian and I will be judging the Ice Cream Freeze-Off contest at 10 a.m. Come see us. We might share a bite or two.