Vintage Cakes
Page 12
7/ Dust generously with icing sugar and gently place with the seam underneath on a serving plate. Serve with fresh pouring or whipped cream if desired. Chocolate roulade is also delicious with fresh fruits, especially raspberries.
STORAGE: Eat as soon as possible after filling and rolling up.
coconut cake
It’s not surprising that many baking cultures have a coconut cake; its taste and texture lend themselves to a rich, moist, sweet cake. This one is inspired by the cakes of the 1970s that were made with desiccated coconut. But if you can find shredded coconut, it will make your cakes even softer, sweeter, chewier and more coconutty.
FOR THE CAKE
175g soft butter, plus extra for greasing
3 eggs, lightly beaten
1 x 397g tin condensed milk
75g desiccated or shredded coconut
175g self-raising flour
1 level teaspoon baking powder
FOR THE ICING
450–500g icing sugar
150g soft butter
50g desiccated or shredded coconut
2–3 tablespoons milk
TO FINISH
2–3 handfuls of desiccated or shredded coconut
YOU WILL NEED
a 20cm round cake tin, greased with butter and lined with baking parchment
makes 1 large cake (serves 10–12)
1/ Preheat the oven to 160°C (gas mark 3).
2/ Put all the sponge cake ingredients into a large mixing bowl. With an electric mixer or wooden spoon, mix well until you have a smooth and light cake batter.
3/ Spoon the mixture into the prepared tin, level the surface and bake in the preheated oven for 60–70 minutes until well risen and golden brown on top, and a metal skewer or sharp knife inserted into the centre comes out clean.
4/ Transfer to a wire rack and leave to cool for 10–15 minutes before turning out of the tin. The cake is ready to ice when it is completely cool.
5/ To make the icing, sift 450g of the icing sugar into a mixing bowl and add the butter and desiccated coconut. Add a small amount of milk and mix well to combine all the ingredients into a smooth and spreadable buttercream icing. Gradually add more icing sugar and milk according to taste and if necessary to achieve a nice spreading consistency.
6/ With a large, sharp knife, cut the cake in half through the middle. Spread the lower half with one-third of the buttercream and replace the top. Now ice the sides of the cake, saving enough buttercream for the top.
7/ Cover the iced sides of the cake with desiccated coconut. Spread out a length of baking parchment cut long enough to go round the cake. Sprinkle a line of coconut a little wider than the depth of the cake along the sheet of parchment. Holding the cake carefully, roll it lightly along the line of coconut so that the sides are covered, re-rolling gently if necessary to cover any bare patches.
8/ Ice the top of the cake with the remaining buttercream and sprinkle generously with desiccated coconut.
STORAGE: Coconut cake is best eaten when fresh, but will keep for a couple of days if wrapped in foil and stored in an airtight tin in a cool place.
cook’s tip
To give the buttercream icing a stronger coconut flavour, gently heat the milk with a tablespoon of desiccated coconut and leave to infuse for a few minutes before straining, cooling and using.
hazelnut meringue cake
It’s surprising that a decade that produced such terrible fashions in clothes was also responsible for creating many a baked classic. The 1970s were the heyday of the hazelnut meringue cake, made with layers of nutty, chewy meringue filled with billowing cream. It looks and sounds impressive, but is remarkably straightforward to make as these particular meringues are very well-behaved, easy to handle and can be made in advance. It is particularly good when served with plenty of fresh raspberries.
FOR THE CAKE
butter, for greasing
5 egg whites
280g golden caster sugar
150g finely ground hazelnuts
TO FINISH
350ml double cream
1–2 punnets fresh raspberries
icing sugar, for dusting (optional)
YOU WILL NEED
two 20cm round cake tins, lightly greased with butter and lined with baking parchment
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 160°C (gas mark 3).
2/ In a large mixing bowl, whisk the egg whites until softly peaking. Add the sugar in 3 or 4 batches, whisking in well after each addition, making sure you scrape down the sides of the bowl with a flexible spatula to ensure all the sugar is incorporated. Now add the hazelnuts, gently folding in until fully combined.
3/ Spoon the mixture into the prepared cake tins, dividing it equally. Bake in the preheated oven for 35–40 minutes or until pale gold and firm to the touch. Transfer to a wire rack, and leave to cool completely before carefully removing from the tins. The layers can now be stored in an airtight tin in a cool place for up to 2 days until needed.
4/ When you are ready to serve the cake, peel off any remaining baking parchment and place the bottom layer of meringue on your chosen plate or stand. Whip the cream until softly billowing (do not over-whip) and spread half over the meringue base. Add raspberries if desired. Place the second layer on top and cover with the remaining cream. Decorate with raspberries. Serve plain or with more raspberries lightly dusted with icing sugar.
STORAGE: Once the cake has been filled and covered with cream, it will start to soften so is best eaten quickly, but it does keep well for a day or so in the fridge even though some of the crispness is lost.
marble bundt cake
With its lovely swirls of light vanilla and dark chocolate sponge that make every slice different, marble cake has been a highlight of many afternoon teas. It is said to have originated in Germany in the 19th century before finding fame in America. It works well in any cake tin, but is most often baked in a Bundt tin, the tin that is closely associated with German baking. This tin is now so popular that it has become an art form in itself, with companies now making cleverly detailed versions, so you can create spectacular-looking marble cakes.
FOR THE CAKE
250g soft butter, plus extra for greasing
250g caster sugar
250g plain flour
2 teaspoons baking powder
4 eggs
a few drops of vanilla extract
2 tablespoons milk, plus 2 teaspoons
2 tablespoons cocoa powder
icing sugar, for dusting
YOU WILL NEED
a greased 24cm diameter ring mould with a 1.25 litre capacity (greasing is best done with a pastry brush and melted butter, especially if you are using a mould with an intricate design)
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Put all the ingredients except the milk and cocoa powder in a large mixing bowl and mix well with an electric whisk or wooden spoon. When thoroughly mixed, fold in the 2 tablespoons milk with a metal spoon to give a light, smooth dropping consistency.
3/ Divide the batter between 2 smaller bowls (the best way to do this is to measure it out into 2 bowls on electronic scales if you have them).
4/ Flavour one bowl with cocoa. Mix the cocoa powder with a couple of teaspoons of warm milk, then add to the mix and fold in well. You will now have one bowl of pale vanilla sponge mix, and one of dark chocolate sponge mix.
5/ Using a dessertspoon or tablespoon, drop spoonfuls of mixture into the prepared tin, alternating light and dark without making a neat pattern – go round twice, putting dollops in different places – so that when you cut you get different effects in each slice: irregular and unpredictable but a good mix of the two.
6/ Bake in the preheated oven for 35-40 minutes until a metal skewer or sharp knife comes out clean. Leave to cool on a wire rack for 5–10 minutes before turning out carefully. Leave to cool completely. If th
e underside is too mounded, trim to make it level. Dust with icing sugar before cutting into slices to serve.
STORAGE: Marble Bundt cake is best eaten within a day or two of making. Store in an airtight tin in a cool place.
variation
You could also drizzle the cooked cake with a thin white glacé icing made with icing sugar and water.
devil's food cake
It would seem that few people are able to resist the devilish temptations of this large layered cake, as it is quite understandably one of the most popular baked treats in America. Despite appearances, it’s deceptively light and airy due to the use of cocoa powder, rather than chocolate, and the addition of bicarbonate of soda. The sweetness of the sponge is offset by the addition of coffee (you can substitute this with milk or water if you prefer), although this is more than compensated for by the rich, sweet frosting, which is one of the distinguishing features of this delightfully sinful treat.
FOR THE CAKE
125g butter, plus extra for greasing
250g caster sugar
2 eggs
225g plain flour
½ teaspoon baking powder
1 teaspoon bicarbonate of soda
50g good-quality cocoa powder
a pinch of salt
125ml cooled black coffee mixed with 125ml milk OR a total of 250ml milk
FOR THE FROSTING
125ml milk
30g dark soft brown sugar
125g butter
300g dark chocolate, broken into small pieces
YOU WILL NEED
two 20cm round cake tins, greased with butter and lined with baking parchment
makes 1 large cake (serves 8–10)
1/ Make the frosting first: put the milk, sugar and butter in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Take off the heat, add the pieces of chocolate and leave to melt, swirling the pan occasionally. When melted, whisk well until smooth and glossy. Leave to cool for 60–70 minutes, by which time the frosting will have changed consistency and become thick and fudgy.
2/ To make the cake: preheat the oven to 180°C (gas mark 4). Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
3/ Measure out the flour, baking powder, bicarbonate of soda, cocoa powder and salt into a small bowl. Measure out the coffee and milk in a jug. Add half the dry ingredients to the mixing bowl and fold in with a large metal spoon. Add half the liquid and mix in gently. Now add the remaining ingredients and fold in thoroughly until well combined.
4/ Divide the mixture equally between the 2 prepared tins, level the surfaces and bake in the preheated oven for 25 minutes. The cakes are ready when a metal skewer or sharp knife inserted into the centre of the cake comes out clean. Transfer to a wire rack and leave to cool completely before icing.
5/ When the layers are ready to ice, place one of them upside down (to give a flat surface) on a cake stand, plate or icing stand. With a palette knife, spread one-third of the chocolate frosting over the surface. Place the other layer on top, the right way up. Spread frosting over the top and sides using a swirling motion.
6/ Keep in a cool place until you are ready to serve the cake, as the frosting melts quite quickly in warm temperatures.
STORAGE: This cake is best eaten on the day of making, although it will be fine the following day if kept in a cool, dark place.
cook’s tip
If you plan to serve the cake soon after making, make the frosting first as it requires time to cool before spreading.
upside-down pineapple cake
The 1960s and 1970s were topsy-turvy times, and it seemed some cakes followed suit. These were the decades in which upside-down fruit cakes were fashionable, and none more so than the often garishly colourful upside-down pineapple cake. It may be a throwback to an era of psychedelia and tinned fruit, but it’s an iconic retro cake that does at least have a great taste to match its appearance. It's worth using tinned pineapple in juice (rather than syrup) for extra flavour.
FOR THE CAKE
175g soft butter, plus extra for greasing
25g caster sugar
6–8 tinned pineapple rings in fruit juice (not syrup)
8–16 whole glacé cherries (optional)
175g light soft brown sugar
3 eggs, lightly beaten
200g self-raising flour
2 tablespoons pineapple juice from the tin
FOR THE SYRUP
100ml pineapple juice from the tin
50g caster sugar
YOU WILL NEED
the ideal tin for this cake is an all-inone baking tin, such as a metal tart tin without a loose base, which ensures the juices and liquids won’t run out and burn during baking. A shallow metal pie tin or Tarte Tatin tin with slightly sloping sides is perfect. The one used here measures about 24cm wide at the top and 20cm wide across the base. Alternatively, use a 23cm round loosebottom or springform tin
makes 1 large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4). Grease the tin generously and sprinkle 25g caster sugar over the base.
2/ Drain the pineapple rings, reserving the juice, and arrange them close together in the tin. Place a glacé cherry in the centre of each ring (if using), and, if you wish, make a pretty pattern in the spaces between the rings with more cherries.
3/ Now make the sponge. Put the butter and brown sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
4/ Sift in the flour, add 2 tablespoons of the pineapple juice and fold in gently with a metal spoon until all the ingredients are thoroughly combined.
5/ Carefully spoon the mixture over the pineapple rings in the tin, level the surface with the back of the spoon, and bake in the preheated oven for 40 minutes or until a metal skewer or sharp knife inserted into the centre of the cake comes out clean. Leave the cake in its tin on a wire rack to cool for a few minutes.
6/ While you are waiting, make a syrup by putting the pineapple juice and caster sugar in a saucepan and boiling over a medium heat, without stirring, until it thickens – this takes a few minutes. Remove from the heat.
7/ The next step is to turn the cake out of the tin so that it is upside down on a plate or cake stand. Ease a sharp knife round the edge of the cake to loosen it. The easiest way to get it out in one whole piece is to place the plate or stand over the tin, then, wearing oven gloves and holding the tin and plate together, quickly invert both the tin and the plate/stand so the plate is the right way up and the tin is upside down on it. Leave for a few moments, give it a little shake to nudge the cake out, then carefully lift off the tin. The cake should now be upside down, intact, on the plate.
8/ Spoon the syrup evenly over the surface, using as much as you think necessary. Leave to cool before serving with cream or custard if desired.
STORAGE: Upside-down pineapple cake is at its best on the day of making and although it will still taste fine the next day, it will have lost some of its initial gloss and good looks.
griestorte with pears
It’s easy to create a classic German Kaffee-und-Küchen (coffee-and-cake) moment with this featherlight sponge filled with cream and slices of ripe fruit. The semolina (gries in German) gives ultra-airy results with a barely discernible crunch that contrasts beautifully with the rich cream and luscious fruit. It’s a well-behaved sponge that can be made a couple of days in advance, then simply and easily filled with slices of pear, peach or any ripe fruit in season, just before you get out the pretty china (vintage Thomas china from Bavaria would be the ideal and authentic choice) and share in one of the most civilised, European cake traditions.
FOR THE CAKE
butter, for greasing
3 eggs
120g caster sugar
60g fine semolina
20g ground almonds
TO FINISH
150–200ml double cream
3–4 ripe pears or peaches
icing sugar, for dusting
YOU WILL NEED
a 20cm round cake tin, lightly greased with butter and lined with baking parchment
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Separate the eggs and put the egg whites in a mixing bowl, and the yolks in a separate mixing bowl.
3/ Add the caster sugar to the egg yolks and with a whisk or electric mixer, whisk until pale and creamy. Add the lemon juice and whisk again. Add the semolina and ground almonds and fold in with a large wooden spoon or flexible spatula.
4/ Whisk the eggs whites until softly peaking. Spoon into the yolk and sugar mixture. Fold in gently with a large metal spoon or flexible spatula until all the ingredients are fully combined.
5/ Spoon into the prepared tin, level the surface and bake in the preheated oven for 30 minutes until well risen, golden brown and firm to the touch on top. Transfer to a wire rack and leave to cool before turning out of the tin. You can now store the cake in an airtight tin in a cool place for up to 2 days before filling.
6/ When the cake has cooled completely, you can fill and finish it. With a sharp knife, cut the cake horizontally into 2 layers. Place the bottom layer on your chosen cake plate or stand.
7/ Whip the cream (adjust the quantity according to how rich and creamy you like your cakes) until it is light and billowing, but do not over-whip. With a palette knife, spread half the cream over the bottom layer of sponge. Peel and slice the fruit and place it in a layer on top of the cream. Gently spread the remaining cream over the fruit, replace the top layer of sponge, and dust with icing sugar.
STORAGE: Griestorte sponge is at its lightest on the day of making but it keeps well for up to 2 days before filling. Once the cake has been filled, it should be eaten soon after, preferably on the same day, although it will keep until the next day if stored in the fridge.