I just got Sky High Irresistible Triple layer cakes. And I just had to make the peach melba cake. I was so intrigued by the cream cake in this recipe, there is no butter or oil in the cake!!!!

Well I was so excited but was unsure about the 3 3/4 teaspoons of baking powder, but tried the recipe as is, well the first cake was a awful mess I was so disappointed

Well while I was brooding about my cake I remembered that there was a chapter in BakeWise about over leavening. After re reading I fixed the chemical balance of the cake and OMG the second cake I made with the revised recipe was soooooo moist and yummmy.

So Here is the cake for those of you who would want to try.
Cream Cake from Sky High Irresistible Triple Layer Cakes
1 ¾ cups cake flour (I used all purpose and it worked fine)
3 ¾ tsp baking powder (I used 1 ¼ tsp)
½ tsp salt
1 c heavy cream
2 tsp vanilla
1 ¼ c sugar
2 whole eggs
2 egg yolks
3 tbsp buttermilk

Preheat oven to 350. Butter, flour 3 8 rounds. Line bottoms with parchment paper.

Measure flour, powder, and salt into a bowl and whisk to combine. Combine cream and vanilla in the bowl of a stand mixer and whip with whisk attachment until soft peaks form. Reduce to low and beat in sugar but dont allow cream to come to stiff peaks. Add whole eggs one at a time, followed by yolks.

Sift dry ingredients in thirds into cream mixture, fold in each third. Fold in the buttermilk. Divide among pans and bake about 18 to 20 mins.

Heavy Whipping Cream makes butter. As you whip your whipping cream, vanilla and sugar, you might be making butter

You might like to post it in the recipes section. Thanks for posting, and I do love my BakeWise too!

This sounds delicious! Have you tried any fillings with this cake?

may i ask the prinicipal you are referring to when you say that the bakewise book explains "over leavening" if that is the stated amount of baking powder
?? I will definately just try yours (as it worked out!) but i'm new to cake decorating so would love to understand this "levening theory"
thanks so much!!

to lollyponpon- in the book BakeWise the author talks about how in some recipes are over leavned. She recomemds about 1 tbsp of baking podwer for 1 cup of flour or 1/4 of balking soda. She explains that having too much leaving will cause the bubbles in the batter to get too big and rise to the top of the cake and pop. This is more common at high altitude.

U should deffenatly get bakewise it is awsome

to ChoueiriCakeCo- I used the recipe from sky high, I filled the cake with peach mousse, brushed the cake layers with peach syurp, and frosted the cake with raspberry cream. It was soooooooo Yummy

is Bakewise kind of the science of cooking? Is it written in a way that people like me (who have a hard time understanding stuff like that) can understand it? I bet it's pretty helpful!

It is more of a cook book that explains the science behind baking with examples of bad recipes and how to fix them to make them good in some chapters. It is deffenatly easy to understant

I love Shirley Corriher! She is my culinary hero. I had the opportunity to meet her at ICE a couple of years ago. With all the famous chefs that stroll through there and teach there, she was the only person who ever made me starstruck! I know none of you will believe me, but I was speechless!

If any of you ever know someone who wants to learn how to cook, try her first book, CookWise. It's just as fabulous.

Theresa

hey baking_fool thank you soo much!! I'm in Aust so i have a hard time finding a lot of things, so i'll jump straight onto amazon now! It definately sounds like the kind of book i want to invest in, because the more i understand the "whys" the more confident i will be to experiment with cooking. Atm i am petrified of playing around with recipes so i just follow them EXACTLY as they are haha!! But, thanks to Jan H the other day, i learned that there is actually a difference between one cup in an american recipe, the the measuring tools we have over here! DUH!
i knew that we used metric but i still thought one cup here, would be the same in the states (they would just use OZ) WRONG!! so turns out all of the recipes i have tried off of this site have had either too much of some ingredients, or too little of others... how irritating!
Thanks for your reply!!

Your welcome

I can understand how aggravating that would be, I hope you are able to get your hands on her book.

Alton Brown's book, "I'm Just Here For More Food", is another great science of baking book. Very user-friendly.

baking_fool, is this a book for high altitude baking? I'd love a book for our unique baking challenges! I live at about 6300 feet above sea level and when I read sky high, I think high altitude. Reducing leavening is one of the most important steps in high altitude baking.

Thanks!

I'm confused....is the 3 3/4 tsp. baking powder a mis-print? You had to reduce it down by two thirds to 1 1/4 tsp. for the cake to come out correctly, so who would be able to use it in the written proportions?

No sky high is not a high altitude baking book, I have one called Pie in the Sky that addresses high altitude baking but I have only make 2 recipes from it. I am only at 5,000 ft and most of the time sea level recipes come out for me. I have only had to tweak a few. But I can say that the info in Pie in the Sky is good for high altitude.

to katnmouse- I am not sure if the original 3 3/4 is a typo or not but I gave it a try as written and the cake literally looked like a lace cookie, it was awful. But I don't think it is to unusual to find a recipe every now and then that has some of the measures off.

Hi, thanks...could you also share the recipe for the filling too? Sounds real yummy!

It sounds delish and I going to try it too.

I have the sky high cookbook...thanks so much for the information, baking_fool...I'm writing your correction on a Post-it and sticking it on the page.

The sky high in the title refers to the fact that every cake recipe in the book is to make a triple layer and the ingredient amounts are given for that.
There's great filling & frosting recipes too.
I've never made anything, but they all look sooo good!!

I have only tryed this one recipe and it was awsome

I can't wait to try more.

the mousse was really easy
2 tbsp peach schnapps
2/3 cup sugar
1 lb frozen peaches, thawed
1 tbsp lemon juice
1 tsp unflavored gelatin powder
1 c heavy cream

combine peaches, sugar, lemon juice and 1/4 c water in a blender or food processer and puree untill smooth. transfer puree to a bowl.
soak gelatin in schnapps for about 5 min untill bloomed. Microwave on low untill for 10 to 15 min. Stir to dissolve and whisk in to peach puree. Whip heavy cream untill stiff. Fold into puree.

I let it chill till it had set up some berfore I put it in the cake.

ENJOY

hey guys i was reading the new additions to this thread and now i have another silly question... what in the high heavens is high altitude baking?? HAHA it sounds pretty strange but i suppose i'll just punch it into the ever trusty google and figure it out

There is no such thing as a a dumb question

High Altitude refers to how many miles above sea level you are at, now some one correct me if i am wrong because I very much can be, but I think one is offically at high altitude around 4,000 ft?

HTH

Right, high altitude refers to where you live and anything over 3500 feet above sea level is considered high altitude.

I don't know why, but the science of baking doesn't work the same up here . Recipes need to be adjusted by reducing leavening and sugar; increasing fat and liquid; decreasing oven temperature and slightly decreased baking time. I've lived here almost 15 years and still struggle at times with adjustments.

Water also boils at a lower temperature here (19 so making candies and fudge or cooking sugar is affected. Other cooking is fine though.

When I first moved to a higher altitude I noticed the sugar cooking too. The first time I made carmel I was so confused as to why it burned to bad and fast, lol I know better now.

I decided to make fudge last year for my "away" Christmas gifts. What an, ahem, adventure . In the process, I found a great chart online with the conversions. I printed it but didn't save the website and it's not on my printout anywhere. According to the chart:

soft ball 224-230
firm ball 232-238
hard ball 240-258
soft crack 260-280
hard crack 290-300

wow thanks!!
it seems so strange but then again, a lot of science puzzles me
and so you can actually buy books with recipes designed specifically for people living "above normal altitude" hehe
im so immature but i keep giggling at this concept... it's just such a new idea to me!! i do know though that when we go to the snow, if we take packets of chips or anything, the altitdue blows the bag up for some bizarre reason@@
i wonder what altitude i live at?? I'll google that too!!

Sorry that was deffenatly a typo, it is seconds, but I perfer to warm it up on the stove rather then the micro.

Mmmm - that peach mousse sounds heavenly - thanks for posting the recipe.

Sounds like a great recipe! Thanks. Would this recipe hold up to stacking?