More than almost any heirloom from Tom Sietsema's Worthington, Minn., family home, the Washington Post food critic most treasures his mom's recipe for World's Fair Cake. No other dessert could compete with Dorothy Sietsema's colorful high-rise constructed with four rounds of buttermilk chocolate cake sandwiched with four flavors of fresh whipped cream.
World's Fair Cake
For the cake:
Butter
2 cups flour, plus more for the cake pans
1/2 cup vegetable shortening
2 cups granulated sugar
2 eggs
2 1/4 ounces bittersweet baking chocolate, melted
1 1/4 teaspoons salt
2 teaspoons baking soda
3/4 cup water
1 cup buttermilk
For the filling:
2 1/2 cups heavy whipping cream
1/2 cup PLUS 1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
1 or 2 drops green food coloring
3/4 cup chopped roasted, unsalted pistachios
1 teaspoon almond extract
1 or 2 drops yellow food coloring
1/4 cup chopped peppermint candies OR 3/4 teaspoon peppermint extract
1 or 2 drops red food coloring
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
For the cake: Heat oven to 350 degrees. Use butter to grease two 9-inch-round cake pans, then dust with flour, shaking out any excess. If you have some, line the bottom of each pan with a 9-inch round of parchment paper; this will make it easier to handle the cake later when you cut each layer in half.
Combine the shortening and granulated sugar in a mixing bowl and beat with an electric mixer on medium speed for about 5 minutes, until well incorporated. Stop to scrape down the bowl. Add the eggs; beat on medium speed until well incorporated. Stop to scrape down the bowl. Add the melted chocolate and beat (medium speed) just until blended.
Combine the flour, salt and baking soda in a separate bowl. With the mixer on low speed, alternate adding one-third of the flour mixture, the water, another third of the flour mixture and the buttermilk, ending with the remaining flour mixture; beat to form a smooth, thin batter.
Divide the batter between the cake pans; bake 40 minutes or until a tester inserted into the center of the cake comes out clean. Do not overbake. Transfer the cake, in the pans, to a wire rack to cool while you make the filling.
For the filling: Combine the heavy whipping cream and ½ cup of the confectioners' sugar in a large bowl and beat with an electric mixer on low, then medium-high speed for 5 minutes or until soft peaks form.
Divide the whipped cream among four bowls. Stir in the vanilla extract, green food coloring and pistachios in one bowl, using just enough color to make the tint a soft pastel green. Place in the refrigerator until ready to use.
Stir in the almond extract and yellow food coloring in the second bowl, using just enough color to make the tint a soft pastel yellow. Place in the refrigerator until ready to use.
Stir in the peppermint candies and red food coloring in the third bowl, using just enough color to make the tint a soft pastel pink. Place in the refrigerator until ready to use.
Stir in the cocoa powder, the remaining tablespoon of confectioners' sugar and the cinnamon in the fourth bowl, blending to form an even, light-chocolate tone. Place in the refrigerator until ready to use.
Use a long serrated knife or unwaxed dental floss to cut each cake layer in half horizontally and evenly.
Place one of the four thin cake layers on a serving plate. Spread the green whipped cream evenly across the top, making sure it goes to the edges. (The sides of the cake remain exposed.)
As needed, peel off the parchment from the matching cake layer half, then place the cake layer peeled side up on top of the green whipped cream. Top the second cake layer with the yellow whipped cream.
Place the third cake layer half atop the yellow whipped cream, then spread the pink whipped cream evenly over that surface.
As needed, peel the remaining parchment paper off the last cake layer half; place the layer on top of the pink whipped cream, peeled side up. Spread the chocolate-cinnamon whipped cream on top. Unless you're serving the cake right away, use bamboo skewers to hold the layers in place. Cover with plastic wrap and refrigerate until ready to serve.
Makes 12 to 16 servings.
Food on 06/17/2015