Creating A Delicious Wedding Cake, Amma-Style

The Sri Lankan love cake, also known as 'ape amma', is a traditional cake with a long history. It is said to have originated in the 15th century when the Portuguese ruled the small island of Ceylon, now known as Sri Lanka. The cake is typically baked for birthdays, weddings, and other celebrations, and it is known for its sweet, fragrant, and slightly spiced flavor. The key to a delicious love cake is its moisture—it should never be allowed to dry out. With a combination of butter, sugar, cashews, eggs, and a variety of spices and essences, this cake is sure to be a show-stopper at any celebration.

Soak the fruit in brandy, rose water and honey for 5+ days

To make a traditional Sri Lankan wedding cake, you'll need to soak the fruit in brandy, rose water, and honey for at least five days. This process ensures that the fruit absorbs the liquid and becomes plump and juicy. Here are some detailed instructions to guide you through the process:

Before soaking, prepare the fruit by removing any seeds and cutting the raisins into three or four pieces. Wash and stem the sultanas, and wash, pick, and dry the currants. If you're using other types of fruit, such as apricots or dates, chop them into uniform sizes.

Once the fruit is prepared, it's time to make the soaking liquid. In a large container, mix together brandy, rose water, and honey. The amount of liquid you need will depend on the quantity of fruit you're soaking. Ideally, you want enough liquid to cover the fruit by at least one inch. You can adjust the ratio of brandy, rose water, and honey to your taste preferences.

Add the fruit to the container with the liquid. Use a spoon to gently stir and coat all the fruit pieces with the liquid. Cover the container tightly to prevent evaporation and store it in a cool, dark place, like a cupboard, away from direct sunlight.

Let the fruit soak for at least five days. During this time, the fruit will absorb the flavours of the brandy, rose water, and honey, becoming infused with their unique aromas. Stir the mixture once daily to ensure even soaking and coat any pieces that may have floated to the top.

You can also speed up the soaking process by gently warming the liquid before adding it to the fruit. This helps the fruit absorb the liquid faster. However, be careful not to heat the alcohol too much, as high temperatures can cause the alcohol to evaporate.

After five days or more, your brandy, rose water, and honey-soaked fruit will be ready to use in your wedding cake recipe. This process adds a depth of flavour and moisture to the cake, making it a delightful treat for any special occasion.

Mix butter, sugar, yolks, rulang and fruit

I found a recipe for a traditional Sri Lankan wedding cake called "love cake". Here is a detailed, step-by-step guide on how to mix butter, sugar, egg yolks, rulang, and fruit, based on this recipe:

Firstly, gather your ingredients. You will need 1/2 lb of rulang, 1 1/2 lbs of soft sugar, 1/4 lb of butter, 12 egg yolks, 1 wine glass of rose water, 1/2 grated nutmeg, 200 candjunuts, 4 teaspoons of vanilla, 1 tablespoon of grated lemon rind, and 1/2 teaspoon of almond essence.

Now, prepare your fruit. Wash and cut the raisins, sultanas, and currants, and finely shred the candied peel. Combine all the fruit with the rose water and soak for five or more days.

Next, put the butter and sugar into a large bowl and beat well with a wooden spoon until the mixture is light and smooth. Then, add the egg yolks, one at a time, beating well after each addition.

Gradually mix in the rulang, followed by the soaked fruit and spices. Ensure everything is well combined.

At this stage, your butter, sugar, egg yolks, rulang, and fruit should be well-mixed and ready to be added to the rest of the cake batter.

Follow the rest of the recipe instructions to complete your wedding cake.

Please note that the quantities in the above instructions are based on a single recipe and may need to be adjusted if you are making a larger cake.

Beat egg whites to stiff froth

Beating egg whites to a stiff froth is a crucial step in making a wedding cake, such as the traditional Sri Lankan love cake, also known as "ape amma". This technique incorporates air into the egg whites, increasing their volume and creating a light and fluffy texture. Here's a detailed guide on how to achieve this:

Preparation:

Before you start, make sure you have the right equipment. Egg whites should be whipped in glass, metal, or glazed ceramic bowls. Plastic bowls can hinder the whipping process due to their thin, oily residue. Ensure your whisk or beaters are also spotlessly clean and completely dry. Fresh eggs are preferable, as they will achieve greater volume due to their slightly acidic nature, which helps stabilize the proteins. Room-temperature eggs will be easier to whip, but cold eggs are simpler to separate, so you may want to separate the eggs when cold and then let them warm up.

The Whipping Process:

Start whipping the egg whites on a low speed until they become foamy and frothy. Once frothy, increase the speed to high. If using a stand mixer, set it to a high speed of 8-10 to incorporate a large amount of air quickly. When beating by hand, use a large balloon whisk and beat quickly in a big circular motion to incorporate as much air as possible.

Achieving Stiff Peaks:

As you continue beating, the egg whites will progress through different stages: foamy, soft peaks, and finally, stiff peaks. To achieve stiff peaks, keep beating the egg whites until you notice more agitation on the surface. Lift the beaters – if the tip of the peak that forms stands up straight and does not bend, you've reached the stiff peak stage. If the peak still bows down a bit, keep beating.

Common Mistakes and Troubleshooting:

It's important to ensure that no yolk is mixed with the egg whites, as this can prevent stiff peaks from forming. Even a small amount of yolk can ruin your foam, so be careful when separating the eggs. Additionally, always use a clean and dry mixing bowl, as any residue, especially fats like oil or butter, can interfere with the process. Do not use a plastic mixing bowl. If you notice that your peaks are not forming properly, try adding a pinch of salt or cream of tartar, which will help accelerate stiffening.

Incorporating Other Ingredients:

If your recipe calls for sugar or other ingredients, add them gradually after the egg whites have reached the foamy stage. Sugar, in particular, should be added slowly to prevent the foam from collapsing. Sugar will give the egg whites a glossy appearance. When adding your whipped egg whites to other ingredients, gently fold them in with wide, slow strokes to maintain the volume. Avoid over-mixing, as it can cause the mixture to deflate.

Bake in a 175 F oven for 2-3 hours

When baking a wedding cake, it's important to ensure that your oven is preheated to the correct temperature. In this case, you should set your oven to 175 F and bake your cake for 2-3 hours. This temperature and duration will ensure that your cake is baked evenly and thoroughly.

While the cake is baking, you can start cleaning up your workspace and preparing any other components for the cake, such as the icing or filling. Here are some tips to keep in mind:

• It is important to keep an eye on your cake while it is baking. Do not open the oven door frequently, as this can cause the temperature to fluctuate and affect the baking process.
• If you are using a convection oven, it is a good idea to rotate the cake pan halfway through the baking time. This will help ensure even baking.
• Use a timer to keep track of the baking time, and set it for the minimum time suggested in your recipe (in this case, 2 hours). You can always add more time if needed, but you don't want to overbake your cake.
• The cake is ready when a toothpick or skewer inserted into the centre comes out clean. If the toothpick comes out with wet batter, the cake needs more time. If it comes out with a few moist crumbs, your cake is likely done.

Once the cake is done, remove it from the oven and let it cool. The cooling process is crucial, as it allows the cake to set and prevents it from collapsing. Here are some tips for cooling your cake:

• Place the cake on a wire rack to cool. This allows air to circulate around the cake, preventing it from becoming soggy.
• Allow the cake to cool in the pan for a few minutes before turning it out onto a wire rack to cool completely. The cooling time will depend on the size of your cake, but it typically takes at least 20-30 minutes.
• If you are making a multi-layer cake, let the layers cool completely before assembling them. This will make it easier to handle the layers and ensure a neater finish.
• Once the cake is completely cool, you can decorate it as desired.

Dust with icing sugar to serve

Dusting a wedding cake with icing sugar is a simple way to decorate it, enhancing its flavour and appearance. To do this, place the cake on a cooling rack and pour some icing sugar into a bowl, stirring it to remove any clumps. Then, carefully pour the sugar into an empty sugar shaker, sifter, sieve, or fine strainer. Hold this over the cake and gently shake out or sift the sugar until the cake is evenly covered with a fine layer. You can also use a stencil or doily to create designs on the cake before dusting.

If you are dusting icing sugar on a moist cake, it is best to do so right before serving, as the sugar will eventually dissolve and disappear. To prevent this, you can try mixing the icing sugar with corn starch. Alternatively, you can dust the cake right before serving or once it has been portioned out onto individual plates.

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