Party! Party!
Hurray! Officially 4 teeth the unwiser as of 4pm or so yesterday, Little Blue Duck is in fine health and barely looks like a chipmunk at all (so far)!
So to celebrate, though she isn't quite up to eating this herself, she presents to all and sundry readers the worthy sequel to Banana Soup she found this morning in the local paper:
WATERMELON CAKE
(straight from the ovens of the Natural Watermelon Promotion Board. go figure.)
300 ml (1 1/4 cups) cake-and-pastry flour
0.5 ml (1/8 tsp) salt
5 large eggs, room temperature
180 ml (3/4 cup) granulated sugar
5 ml (1 tsp) vanilla
80 ml (1/3 cup) unsalted butter, melted
1 medium sized seedless watermelon
1 l (4 cups) prepared whipped topping
1) In a bowl, sift flour & salt, set aside.
2) In large bowl using electric mixer @ high speed, beat together eggs, sugar & vanilla til mixture is pale yellow & tripled in volume, and forms a ribbon when beaters are lifted, ~ 10 minutes.
3) Using rubber spatula, gently fold in flour mixture 1/3 at a time, making sure each addition is well-folded before adding the next. Quickly fold in melted butter.
4) Pour into greased, floured 3l (13x9-inch) cake pan & level with spatula. Run spatula through batter once to remove bubbles.
5) Place in middle rack of oven & bake at 1800C/350F until edges shrink from bottom of pan and tester inserted in centre comes out clean, about 30 mins. Place on wire rack, run knife around edges of cake. Cool pan for 10 mins. Invert onto large rectangular platter. Cool completely.
6) Ice entire cake with whipped topping. From watermelon, remove rind and carve two 7.5x20 cm (3x8 inch) rectangles, no more than 2.5 cm (1 inch) thick. Carve the shape of a maple leaf from a 2.5 cm (1 inch) thick, 12.5 cm (5 inch) square of watermelon (HAAAA??)
7) Place carved pieces on cake top to form the Canadian flag. In seedless pink watermelon. A truly tasteful way to celebrate Canada Day.
*HAPPY CANADA DAY IN ADVANCE!*

