Frank Lloyd Wright’s Birthday Cake Recipe
Frank Lloyd Wright Foundation | Jun 8, 2017
Each year for Frank Lloyd Wright’s birthday, at Taliesin and Taliesin West, his favorite birthday cake recipe is made and served. Join us in celebrating today by following this recipe and making your own cake at home.
Birthday Cake-June 8th-Frank Lloyd Wright
Serving size: Makes 16 servings
Butter and flour 2 bread loaf pans and line the bottoms with waxed paper.
9 eggs (separated)
1 1/3 C sugar
1 1/3 C cake flour (sift four times)
1/4 t cream of tartar
Have eggs at room temperature. Separate eggs. Beat the egg yolks well. Add sugar gradually and beat until light and foamy. Add cake flour. Set aside.
Beat the egg yolks, cream of tartar, and salt until stiff, but do not overheat. Fold egg whites into the batter by hand. Pour the batter into pans and bake at 300 degrees for 40-60 minutes. When cakes are done, remove from pans and cool completely on racks.
20 oz. strawberry jam
8 oz. walnuts (finely ground)
8 walnut halves for garnish
1 qt. whipping cream
1/4 C confectioner’s sugar
Beat whipping cream until thick , add sugar and continue to beat until stiff.
1 t butter
2 oz. baker’s chocolate
1/3 cup sugar
1/3 cup water
Mix ingredients and cook until well blended and slightly thickened. Cool.
To assemble cake: Cut the cooled loaves in half lengthwise. On lower layers spread generously with filling: layer of strawberry jam, layer of ground walnuts, and a layer of whipping cream. Cover with the remaining loaf halves. Frost the top and sides of the cakes with whipping cream.
Pour the cooled chocolate sauce over the cake in an open, lacelike pattern, not solidly covering whipped cream. More chocolate than white should be showing, with some dribbling over the sides of the cake. Garnish with edible flowers if desired.