Posted on by Lia Fireheart

Thunder Cake

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I didn’t change the ingredients from what appears in the book, but I did adapt the method slightly. The original called for creaming the sugar and shortening, folding in the egg whites, then adding the liquid ingredients. In my experience, folding egg whites into the creamed sugar and shortening would be rough and emulsification of the liquid into that mixture impossible without totally deflating the egg whites (which at that point why beat the egg whites at all?). We’ll test it out on stream and see what we like. I could be totally wrong.

Thunder Cake

Ingredients

  • 1 cup shortening

  • 1 3/4 cup sugar

  • 1 teaspoon vanilla

  • 3 eggs, separated

  • 1 cup cold water

  • 1/3 cup pureed tomatoes

  • 2 1/2 cups cake flour

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • strawberries

  • Chocolate Swiss meringue buttercream

Directions

  • Beat egg whites until stiff
  • Cream together shortening, sugar, vanilla and egg yolks, one at a time.
  • In a separate bowl, whisk together water and pureed tomatoes.
  • Sift together cake flour, cocoa, baking soda and salt.
  • Mix 1/3 dry ingredients into creamed mixture then half the wet ingredients alternately, ending with dry ingredients, until all are combined. Fold in the egg whites by hand.
  • Bake in two greased and floured 8 inch cake pans at 350 degrees for 35 to 40 minutes.
  • Frost with chocolate frosting. Top with strawberries.

Notes