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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Sally Lunn Cake or sometimes called soleil et lune or French Solilemme is "a large sponge cake-like bread, more like a bread than a cake that is either yeast or baking powder based that can be made either into a cake, buns, rolls or a loaf of bread."
The history of Sally Lunn is varied. In the 1600s some historians believe that Sally Lunn cake was originally made by Protestant refugees from France, who called the cakes "soleil et lune". This means sun and moon, with the sun referring to the warmly colored top, and moon to the white interior. They say English vendors crying their wares on the streets of Bath, England said Sally Lunn instead of soleil et lune.
The more popular story says that Sally Lunn, real name Solange Luyon, who was a pastry cook in Bath, England, made and sold these buns in the streets of Bath, England in the late 1700s for over thirty years. There is the Sally Lunn Museum in Bath which has her history. The recipe for Sally Lunn buns were bought by the baker William Dalmer in about 1798.
Others say the French chef, Marie Antoine Careme was visiting bath and discovered the cakes and took it back to France, where they called it French Solilemme.
Whatever its beginnings, Sally Lunn was brought to America and was popular to make . The Colonial Williamsburg bakery sells it and has their recipe from Colonial America times.
Others, New Englanders and Southerners, have enjoyed making the cake or bread too.
A recipe I find a favorite to use is Shaker Sally Lunn. This recipe is first mentioned in July 1835 in a menu in The Travel Journals of a Shaker Elder in America to the North Union Shaker community.
Shaker Sally Lunn
1 cup milk
3 tablespoons sugar
2 teaspoons salt
1 cup butter
1 1/2 cakes yeast
3 eggs beaten
6 cups flour
4 tablespoons butter for brushing
Scald milk. Add sugar, salt, butter and stir until butter melts. Cool to lukewarm and crumble yeast into milk mixture. Stir in the well-beaten eggs. Add flour gradually and beat well. Let rise in a buttered bowl until double its bulk. Knead lightly and place in a Sally Lunn pan (tube cake pan). Brush well with soft butter and bake 1 hour in medium (350 degrees) oven. Makes a large loaf. Can serve 12.
History from: http://whatscookingamerica.net/History/Cakes./SallyLunnCake.htm
Recipe from: "The Shaker Cook Book" by Caroline B. Piercy, Crown Publishers, New York.
The history of Sally Lunn is varied. In the 1600s some historians believe that Sally Lunn cake was originally made by Protestant refugees from France, who called the cakes "soleil et lune". This means sun and moon, with the sun referring to the warmly colored top, and moon to the white interior. They say English vendors crying their wares on the streets of Bath, England said Sally Lunn instead of soleil et lune.
The more popular story says that Sally Lunn, real name Solange Luyon, who was a pastry cook in Bath, England, made and sold these buns in the streets of Bath, England in the late 1700s for over thirty years. There is the Sally Lunn Museum in Bath which has her history. The recipe for Sally Lunn buns were bought by the baker William Dalmer in about 1798.
Others say the French chef, Marie Antoine Careme was visiting bath and discovered the cakes and took it back to France, where they called it French Solilemme.
Whatever its beginnings, Sally Lunn was brought to America and was popular to make . The Colonial Williamsburg bakery sells it and has their recipe from Colonial America times.
Others, New Englanders and Southerners, have enjoyed making the cake or bread too.
A recipe I find a favorite to use is Shaker Sally Lunn. This recipe is first mentioned in July 1835 in a menu in The Travel Journals of a Shaker Elder in America to the North Union Shaker community.
Shaker Sally Lunn
1 cup milk
3 tablespoons sugar
2 teaspoons salt
1 cup butter
1 1/2 cakes yeast
3 eggs beaten
6 cups flour
4 tablespoons butter for brushing
Scald milk. Add sugar, salt, butter and stir until butter melts. Cool to lukewarm and crumble yeast into milk mixture. Stir in the well-beaten eggs. Add flour gradually and beat well. Let rise in a buttered bowl until double its bulk. Knead lightly and place in a Sally Lunn pan (tube cake pan). Brush well with soft butter and bake 1 hour in medium (350 degrees) oven. Makes a large loaf. Can serve 12.
History from: http://whatscookingamerica.net/History/Cakes./SallyLunnCake.htm
Recipe from: "The Shaker Cook Book" by Caroline B. Piercy, Crown Publishers, New York.
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