“HOW BEAUTIFUL A DAY CAN BE WHEN KINDNESS TOUCHES IT.” George Elliston.
Well it is the 20th of the month which means it’s time for The Cake Slice bakers to reveal another cake! Led by our wonderful leader, Paloma, of The Coffee Shop; The Cake Slice is a great group of bakers who are baking our way through the book, Vintage Cakes by Julie Richardson.
August’s selection is a chiffon cake which is subtly sweetened with maple syrup and studded with toasted pecans. A sweet and creamy browned butter icing tops it all off. I can’t remember if this was a cake I voted for or not. But something occurred out of the blue one day, which had me even more excited to bake this particular cake.
I LOVE these cake combs but could not seem to find one anywhere. Nor can I find any kitchen store that seems to carry them any more these days. And so I was secretly hoping to find one in one of my thrift store excursions.
You can not imagine how OVER THE MOON I was when I received an email from Jeanne telling me she that happened to find one while visiting her mom. And look what arrived in my mailbox just a few days later.
Talk about an act of kindness that really brightens your day!!!
I mean think of it for a minute. Here’s a woman that I’ve come to know and love through blogging over the past 2 years, that I’ve never actually met, who happened to be at a flea market in Texas with her mom, who stumbles upon this comb and thinks…..Gee….I’m going to get this and send it to Anne in Maryland. I LOVE YOU JEANNE! And I am so tickled that you would even have thought of me at that very moment in time. And I cannot thank you enough for this really lovely gift!
So of course, I’m going to feature it in just about every picture of this vintage chiffon cake!
Okay. So maybe it wasn’t in that one. But here it is again!
I will admit that though I have loved most every cake we have baked from this wonderful book so far, this is not one of my favorites. I prefer dense, moist cakes. And I love angel food cakes. But there was just something about the texture of this cake which was not to my preference.
But the sweet, creamy, nutty brown butter frosting is a whole ‘nuther story! And it’s one that I will use again and again in many other recipes! It was outrageously good!
Do check out the Cake Slice bakers to see how my talented colleagues enjoyed baking this cake. A huge thank you to the group, who are so supportive of one another. And a big thank you to Paloma for all that she does for our fabulous group!
And again, my heartfelt thanks to Jeanne. Of all the vintage kitchen stuff I collect, I will treasure this gift the most.
The recipe for this cake may be found in Vintage Cakes, by Julie Richardson.
For more examples of cakes I’ve baked from Julie Richardson’s amazing book, take a look at my Red Velvet Cake, The Pink Cake, Honeybee Cake, Black and White Cake, Boston Cream Pie-lets, Lemon Almond Streamliner Cake, Shoo Fly Cake, Butterscotch Cream Roll Up Cake and Banana Cake with Coffee Walnut Buttercream.