Amish Friendship Cake Part 1
My sister-in-law and I used to make this all the time. It works on the same basis as sourdough starter.
My sister-in-law and I used to make this all the time. It works on the same basis as sourdough starter.
- Carbohydrate 539.336400846592 g
- Cholesterol 38.4000000324615 mg
- Fat 12.3960000079936 g
- Fiber 8.10000014305115 g
- Protein 46.8300000133903 g
- Saturated Fat 6.49860000510051 g
- Serving Size 1 1 Recipe (1068g)
- Sodium 202.800000166365 mg
- Sugar 531.236400703541 g
- Trans Fat 1.35900000032461 g
- Calories 2447 calories
Step-by-step
- Day 1: Place batter in large bowl. Add 1 cup sugar, 1 cup flour and 1 cup milk. Mix well and cover tightly. Do NOT refrigerate! (Yes the batter smells!)
- Day 2, 3 and 4: Stir batter once a day.
- Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; mix well.
- Day 6, 7, 8 and 9: Stir once a day.
- Day 10: Remove 3 cups batter and give to 3 friends with recipe.
The ingredient measurements listed on the page reveal nothing about the biological activity happening inside the bowl during this ten-day fermentation process. Wild yeasts and bacteria consume the added sugars and starches, generating carbon dioxide that requires adequate headspace to prevent overflow.
- Select a large glass or ceramic container that holds at least four quarts, since trapping gas in a vessel that is too small can rupture standard storage containers. Avoid reactive metal bowls entirely, because lactic acid corrodes aluminum and alters the flavor profile.
- Maintain ambient room temperatures between 68 and 72 degrees Fahrenheit to support steady microbial growth without stalling the culture. Scaling the base ingredients up or down requires keeping the exact one-to-one volumetric ratio of flour, sugar, and milk intact during every feeding phase.
- Stir the mixture with a wooden or silicone spatula rather than metal utensils to minimize contamination risks during the daily agitation steps. When the tenth day arrives, measure out precisely three cups of starter to distribute, leaving the remaining portion behind to feed for the next baking cycle.
Active fermentation produces a pungent, yeasty aroma that intensifies by day five, which signals healthy microbial reproduction rather than spoilage. Proper execution relies entirely on consistent daily stirring routines and strict adherence to non-refrigerated storage conditions throughout the ten-day timeline.
