Vintage Moon Cake

Today is my birthday and it's the last time I can say I will be in my twenties so why not make a 1920's inspired moon cake to celebrate! 

Moon Cake

(a goldy white cake)

 1 1/2 cups of flour

1 cup golden granulated sugar

1/2 cup unsalted butter, at room temperature (plus extra to butter pan)

1 1/2 tsp. baking powder

1/2 tsp. sea salt

1 egg + 3 yolks, room temperature

2 tsp. vanilla extract

1/2 cup milk, room temperature

baking paper and pen

(amounts coming soon in grams/ml :))

Preheat the oven to 350F/170C and prepare a round 9 inch cake pan with baking paper and butter the sides.  Cream the sugar and butter together with an electric mixer for five minutes.  Then add 1 egg at a time blending for 1 minute between each addition, making sure to scrape the bowl down every so often. In a separate bowl sift together the dry ingredients and set aside. In a small pitcher add together the remaining wet ingredients. Fold the dry and wet ingredients into the egg mixture alternating between the two. Begin with 1/3 of the dry ingredients and fold just enough to mix followed by 1/2 of the wet ingredients and continue the process. Pour the creamy slightly lumpy mixture into the prepared pan and bake for 20 minutes then turn it in the oven. Bake for an addition 10-15 minutes or 30-35 minutes in total until a toothpick comes out with crumbs that are no longer wet or no crumbs at all! Cool for 15 minutes in the pan before removing to a wire rack to cool completely.

With your baking paper and pen trace around your pan.  Cut out the circular shape and then draw the outline of a crescent. Cut out the crescent and use the remaining shape to use as a template for the cake. Position on the cake and cut around it to make your moon. :)

Frost and sprinkle with edible carnation petals painted with gold dust if you like. I used the strawberry whipped cream frosting here from the Joy of Baking.