These two ingredients don’t seem to go together–but they do! My most-requested birthday cake–a reliably super-moist chocolate layer cake with a buttery chocolate icing–includes them both.
When I first served it, I wasn’t going to tell anyone about my secret (and, some might say, disgusting) ingredient, but my daughter blurted it out: “You’re eating MAYONNAISE!” (If you want something to be known, tell a nine-year-old to keep it a secret!) Luckily, my guests got over it quickly and devoured the cake. (As did my daughter!)
I’ve since convinced myself that mayonnaise isn’t really all that disgusting in a cake. What is it, anyway, but eggs and oil (and a few more little things), traditional ingredients in many cakes?
The recipe has been around for a long time, but I use the one I found on epicurious.
Here’s the cake I made for my son’s 13th birthday, which was yesterday. I wish I could honestly say that my daughter decorated it.
And how great is mayonnaise, anyway? (Well, maybe not for our arteries. But then again, a good friend who’s a cardiologist is more proud of his homemade mayo than of his roasted guinea hen, which is perfection. He doesn’t live in health-conscious LA, of course, but in Paris!) On our recent trip to that city, my husband started a lunch with oeufs a la mayonnaise at Au Rendezvous du Marché, a tiny restaurant in Saint Germain that a friend introduced us to. The owner complimented my husband on his great choice of appetizer and boasted that his mayonnaise was the best in town.
Here’s the restaurant:
Here are the eggs and mayo (on salad):
All this thinking about mayonnaise reminded me of a fabulous article written by Rick Bragg. Do click through, because it’s great.
Everything in moderation…