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Remembrance Cake

September 12, 2011

9-11 Remembrance - FamilyFreshCooking.com

I can remember my then newlywed husband getting out of the shower with his wet and shiny hair yelling at me to come and watch the TV. “A plane hit the World Trade Center. They think it was pilot error.”

What the nation thought of as error would soon become a nightmare as one more plane crashed into the World Trade Center, one into the Pentagon, and one into a field in Pennsylvania.

I had never been to New York, and couldn’t see the events ever being tied to me in a personal way. But they were. I immediately felt vulnerable. Very vulnerable. Like anyone could come in my home and turn it upside down. I also remember a feeling of patriotism I had never felt. In my young life, there hadn’t been wars, and their hadn’t been events that personally connected me and confirmed my patriotism. Until then. And everyone could relate to the eerily quiet skies. I didn’t realize until it was taken away how often I looked up in the sky and saw a helicopter or plane pass by. Or how often at night you would see the lights of a plane in the sky.

Whether I wanted it to or not, life changed that day. I remember as a child going to the John Wayne Airport with my parents to see planes take off and enjoy breakfast. Or to see my Dad off when he went away for business. I even remember sitting with my Mom and comforting her at the gate when her brother died until the final boarding call was made. I always thought it would be something fun to bring my kids to do–because it was one of my most remembered family activities.

I won’t ever be able to do that with my kids. We can’t spend a Saturday morning watching planes launch at the airport. They can’t watch my plane take off from the large window. Pilots no longer give out wings mid-flight to children who enter the cockpit to visit. Security lines now seem to go on forever and even your shoes are inspected. No family dinners at the airport with grandma and grandpa before their flight takes off then waving at them as they board the plane.

Life is different. But with much adversity comes blessings too. A nation grew together as one. The true spirit of patriotism and the resolve of our country was put to the test–and we stuck together.

In honor of 9/11, many bloggers are baking cakes. And in honor of summer leaving us in a week and a half, I’m fighting the end of summer with this Strawberry Mango Ice Cream Torte as one last hurrah before summer ends.

And because Ciao Bella (one of my favorite sorbets) is now selling these bad boys. I used Ciao Bella in this recipe. Mango sorbet can be a little hard to find.Look at Whole Foods and Target.And before you go, grab a coupon

strawberry mango ice cream torte

Ingredients (Cake): 

1 stick (plus 1 tbsp) unsalted butter
1 cup sugar
2 1/4 cups cake flour
3/4 cup milk
5 egg whites, slightly beaten
1/2 tbsp pure vanilla extract
1/2 tbsp baking powder
3/4 tsp salt

Preheat oven to 350 degrees. Grease 1 9×13 inch pan. For a thinner cake, grease 2 9×13 inch pans. Cream together sugar and butter in a mixing bowl. (Approximately 2-3 minutes)

While the sugar and butter are creaming, in a small mixing bowl beat together egg whites, milk, and vanilla extract. In a larger bowl, mix together the baking powder, salt and cake flour. Once the sugar and butter have creamed, alternate adding 1/3 of the dry mixture with 1/3 of the wet mixture until entire cake batter mixture has been well incorporated together.

Divide mixture between the two pans (batter will be very thin if using two 9×13 inch pans) and cook at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow cakes to cool completely before removing pans.

Ingredients (Center of cake)

1 pint (two cups) mango sorbet (I used Ciao Bella available at Whole Foods Market and Target)
1 pint (two cups) strawberry sorbet

To finish preparing the cake, cut into thirds evenly crosswise. Place the first cake top side down on a cake or torte plate. Spread the softened mango sorbet on top, than cover with the 2nd layer of cake, followed by the strawberry sorbet. Place the third piece of cake on top, than cover lightly and freeze for 2-4 hours or overnight.

Ingredients (Frosting)

1 1/2 cup whipping cream
1/2 cup powdered sugar
1 tsp grated lime peel
2 tbsp lime juice

Beat all frosting ingredients together in a bowl on high speed until stiff peaks begin to form. Frost the sides and the top of the cake with the frosting. Freeze approximately 1 hour, or until frosting is firm. Remove from freezer, garnish with strawberries, lime peels, lime pieces, or white chocolate dipped strawberries.

Makes 16 servings.

Diabetic Friendly Version: Substitute Splenda for the 1 cup of sugar the cake requires. I also use white whole wheat flour instead of the all purpose flour. You can also use sugar-free cool whip instead of the heavy whipping cream if desired.

**A special thank you to Marla of Family Fresh Cooking for hosting this event.

 

 

 

 

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