Hi all you lovely people, and welcome to my baking blog for those of you who are new đ
Having recently celebrated my *cough* (we wonât say exactly what number) birthday and getting the most exciting present of a stack of rather lovely vintage cookbooks, I decided to change tack for this blog post and segway into the 60âs.
The beautiful area of Devonport here in good old NZ is home to an extensively stocked 2ndhand/vintage bookshop called, funnily enough, Book-Mark. â¤ď¸ They always come up trumps when we visit looking for goodies and this time was no exception! Among the stack my parents bought me was a cookbook which they recognised as one my Scottish grandmother had cooked from (hopefully she will get to read this). The Kenwood recipe book is the title and this one hails from 1960. I thought this was pretty darn cool and as I have a Kenwood mixer just like my Gran did, I thought it would be perfect to give the recipes a try.
I wanted something to impress the fam and this cookbook didnât disappointâŚwith the rather grand title of (putting on a perfect French accent, not đ) âGenoiseâ Gateau Ă la Vanille, I felt this bake was perfect! There is even a byline telling the reader that this recipe was published by kind permission of Mr Trompeto, of the Grosvenor Hotel in London. How posh is that!
Scanning through I saw that even though the recipe was two thirds of the page instruction wise, it doesnât contain too many ingredients. You will need eggs, castor sugar, flour, butter, milk and water. The recipe is divided into two sections, the cake and the icing, and it pays to read through before starting. There is a variation note which suggests you could make this up as one Gateau or multiple petite fours, I thought why not grease and flour a few more pans and go for the smaller cakes. If youâre going to put in the work why not go the whole hog. đ
For both parts of this recipe you are required to warm the bowl, so I went for the old fashioned way and filled it with warm water and let it sit for a bit before drying clean again to start.
The eggs and first measure of castor sugar go into the bowl and are vigorously beaten for a good 8-10 minutes, which is where a standing mixer is fantastic if you would like to keep the feeling in your arms. đ It ends up looking like a fluffy vanilla cloud in the bowl..very satisfying.
The next step is a very careful folding in of the flour and the first measure of butter (melted, but not hot). Pour this mixture into your tin or tins and into the oven it goes at a moderate 375F (190C). ForâŚâŚminutes, it doesnât actually say here but my little cakes took 20 minutes cosily all in together. And voila your cake part is done. đ
Onwards and upwards to the icing and your warmed bowl. Now this states that you need to attach the âJuice extractor & Oil dropperâ to your mixer, which is a pretty cool looking attachment. Sadly I did not own this myself so I Macgyvered it and stood slowly squeezing a dropper bottle into my mixing bowl. Tedious but not very taxing on the body. đ The Kenwood mixer, with attachment, shown below.
The second amount of softened butter gets popped into the mixer with the second lot of castor sugar and while mixing you need to drip in the combined water and milk into the bowl slowly, taking about 5 minutes in total. Donât forget to flavour with your vanilla essence and you should get a mixture that looks pretty similar to a mock cream.
Then the fun partâŚwe get to ice and decorate! Woop!
Cutting the cakes in half I sandwiched the two layers together with my icing and then spread the rest thinly around each cake (Top and sides). I like to pipe so added a few fancy do-dadâs to the top of each cake and some cute sprinkles. The recipe suggests toasted almonds, and chocolate powder added to the centre icing to pipe, but itâs really up to you to go where the creative juices take you. â¤ď¸
Here is one of my finished creationsâŚ.
I hope you have fun with this bake and if you are looking for a detailed ingredient list, please check out my YouTube video at Sweet Sensations NZ. I really look forward to hearing from you and seeing you back here soon. â¤ď¸ YouTube video link: https://youtu.be/tdLSkLtBZWY
#vintagebaking #60sBake #vintagecookbook #Genoisecake #petitsfours #sweetsensationsnz #bakingblog #nzbaker
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