Happy Father’s Day

Worlds Best Cake

World’s Best Cake for the World’s Best Father


  • 10 ½ tbsp. (1 stick plus 2 ½ tbsp.) butter, softened
  • 1 2/3 cups granulated sugar
  • 1 1/3 cup unbleached all-purpose flour
  • 1 tsp. baking powder
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • ¼ cup sliced almonds
  • 1 cup heavy cream
  • ½ vanilla bean


Preheat the oven to 350 degrees F with a rack in the middle position. Line an 8 x 12 inch baking pan with parchment paper. Beat the butter and 2/3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan. In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board. When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serves 8

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Father’s Day Chocolate Cake- Sweet Treat Saturday

Father’s Day Chocolate Cake
Father’s Day Chocolate Cake


  • 2/3 cup butter
  • ¾ cup sugar
  • 4 eggs, separated, at room temperature
  • 5 squares semisweet chocolate, melted & cooled
  • FullSizeRender1 cup finely ground almonds
  • 1 cup sifted all-purpose flour
  • 6 tablespoons orange liqueur
  • 2 tablespoons apricot jam
  • 1 cup chocolate icing
  • 12 rose leaves, rinsed & patted dry
  • 1 tsp cocoa
  • 5 oz cooking chocolate
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • ½ tsp vanilla extract
    1 tsp cream of tartar


  1. Rose leaves
    Rose leaves

    Melt the chocolate, let it cool for 10 minutes, then stir.

  2. Beat butter and sugar until light and fluffy. Stir in egg yolks, chocolate and almonds until blended.
  3. Beat egg whites until stiff but not dry; to avoid deflating fold gently and then add with flour into the batter.
  4. Bake the cake in a 9 inch greased springform pan in a preheated 350 degree oven for 45 minutes.
  5. Cool cake in pan 10 minutes; remove from pan to wire rack. Prick top with fork, sprinkle with liqueur.
  6. Before using the jam, heat it until liquid, then force it through a strainer; discard solids and then spread.
  7. Melt cooking chocolate on top of double boiler. Holding leaves by stems, dip 1 side into chocolate; let set on waxed paper for 5 minutes.
  8. Spread icing over top and sides of cake in even layer.
  9. Gently peel the rose leaves from the chocolate leaves and sprinkle the chocolate ones with cocoa before applying them to the cake.
  10. For piping rosettes, beat together ½ cup heavy cream, 1 tablespoon sugar, ½ tsp vanilla extract and 1 tsp cream of tartar until stiff. Decorate rosettes with silver dragées.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.