Vintage Bakeshop & Cafe

Vintage Bakeshop & Cafe - The ambiance & decor

Vintage Bakeshop & Cafe: Visited this quaint little eatery a few weeks ago. Even from outside, Vintage makes quite an impact with the beautiful yellow door, and once you enter, the decor takes you right to the Victorian era.

For more details about the place, and the menu on offer, please check out my review published at Dawn.com

Vintage Bakeshop & Cafe - A classic cafe with a modern twist 

Vintage Bakeshop & Cafe - The food & desserts on offer

Contact Details:

Vintage - Facebook Page

Address:
25C, Khayaban-e-Seher, Off Saba Avenue, Phase 6, DHA, Karachi, Pakistan

Telephone:
021-35341722 - 03218957066

Salted Caramel Custard & a Belated Eid Mubarak

Eid Mubarak - Family togetherness with delicious food

Belated Eid Mubarak everyone! Whether you celebrated it simply or in a much more festive manner, I hope it was spent in the midst of family & friends. That is what Eid is all about - family & togetherness. 

I remember as a child, Eid was about new clothes, the delicious food, and of course the Eidi. Getting all dressed up with matching shoes & churiyaan (bangles); going from one house to another to meet relatives & discussing where we would get the yummiest treats; collecting Eidi in little purses, counting it up and then comparing who had gotten the most. 

As an adult, things remain the same but my perception has changed. I still get new clothes, but I try to make sure the less fortunate around me have Eid clothes too; I don't throw a fuss if there's a tailor mishap or if I don't have matching shoes. It's still about the food, but its about appreciating the love & care that someone went through to make a favourite dish for their nieces/nephews. It's about trying new things & complimenting each other instead of being a critic. Lastly, the Eidi. It's not about the monetary amount anymore, but a token which reminds me that while I might be an adult, I am still a little girl in front of the my family who loves me.

There is nothing traditional about the dessert that I am sharing today but its a new Eid trend that I started a few years back. My mom is a brilliant cook in the family (MashAllah) and I hope to someday be as good as her (InshAllah). But ever since I discovered this food passion of mine, I have taken over making desserts for family parties. The response has been brilliant (Alhamdullillah) with the family looking forward to my desserts so much so that every year, I try to outdo myself. So multiple desserts & over the top desserts & staying up half the night is another new habit. But it's all worth it when I start taking away the dessert dishes, and I realize there's nothing left :) 

Salted Caramel Custard

Salted Caramel Custard

Adapted from Bon Appetit 

Assembly: Can be assembled in a large glass bowl or in small glasses/round bowls for individual servings. Assembly should be done before serving or at 1-2 hours before serving so that the biscuit crust doesn't get soggy.

Make-ahead: Salted Caramel can be made ahead by least a week and refrigerated, the custard can be made a day earlier.  

Ingredients:

Cookie Crust

• 1 1/4 cup finely ground/crushed chocolate cookie crumbs (Used Oreo's - about 2 rolls)
• 3 tablespoons unsalted butter
• 1/8 teaspoon salt

Caramel Custard

• 3 1/2 cups whole milk, divided
• 1/4 cup + 1 tbsp cornflour
• 3/4 cup brown sugar, packed
• 3/4 cup water
• 5 large egg yolks
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla essence
• 1 teaspoon salt

Salted Caramel

• 1 cup sugar
• 1 1/4 cups heavy cream
• 1 vanilla bean, split and seeds removed (or 2 teaspoon vanilla essence)
• 1/4 teaspoon coarse salt
• 1 teaspoon vanilla essence

Whipped Cream

• about 1/2 cup cold fresh dairy cream (tetra-pak can be substituted but it will not whip up properly)
• 2 teaspoons fine granulated sugar

Salted Caramel Custard - The different layers

Directions:

Cookie Crust:

1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish. 

Pudding/Custard: 

1. In a small bowl, whisk 1/2 cup milk and cornflour until combined. Set aside.
2. In a small saucepan, heat the remaining 3 cups of milk until simmering. Remove from heat and set aside.
3. In a steel bowl whisk egg yolks on medium speed using a hand mixer for about 3 minutes. 
4. To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until a thermometer reads 210 – 220 degrees F (100 degrees C) . The mixture will reduce a bit, and it will become a thick syrup similar to normal caramel. Remove from heat.
5. With mixer on low speed, gradually whisk in the hot milk, then the cornflour mixture into the eggs. Don't mix it altogether because otherwise the eggs will cook & curdle. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (coats back of a spoon) and a thermometer registers 175 degrees F (80 degrees C), about 7 to 10 minutes. Remove from heat; whisk in the butter, vanilla essence, and salt. Pour through a sieve/muslin cloth to make it more smooth & silky.
6. Cover and chill custard for 4 to 5 hours. 

Salted Caramel Sauce

1. Place cream in a small bowl. Scrape in seeds from vanilla bean; add bean. Set aside.
2. Stir sugar and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat.
3. Gradually add vanilla cream (mixture will bubble vigorously so be careful). Whisk over medium heat until smooth and thick, about 2 minutes. 
4. Remove from heat; whisk in butter and salt. 
5. If any crystals/hard sugar has formed, stir the caramel over very low heat until the hardened pieces melt and the sauce becomes smooth. 
6. Strain into a heatproof bowl. Let cool slightly.

Whipped Cream

1. In a bowl whisk cream and sugar with a hand mixer on high until soft peaks form.

Assembly:

1. Press the cookie crumbs into the bottom of a large glass bowl. Set aside. 
2. Spoon 1/2 of the salted caramel sauce over caramel custard/pudding and top with lightly whipped cream. 
3. Sprinkle with reserved cookie crumbs & drizzle of salted caramel (about 2 tablespoon). Make sure it is chilled before serving. 
4. The salted caramel custard can be made in a big glass bowl or individual glasses/bowls as well. 

Normandy Apple Tart

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How many of you have experienced the moment where you get beautiful red apples from the 'Sabzi Wala', bite into them and they turn out to be soft & mealy instead of crisp & juicy.

I know people love the soft yellow apples, but my family preference is always 'crisp' apples, so when there are 2 kilo's of apples in the house which no one really wants to eat, its time for me to start looking up recipes on how to use them. But the issue with foreign recipes, they will talk about these apple varieties that you should use (Golden Delicious, McIntosh, Fuji, Granny Smith) but we only get red, green & yellow in Karachi; yes, red are mostly crisp & juicy, yellow are soft & sweet, green are crisp and tart and there's the fourth one where you end up being fleeced by the 'sabzi wala' into not getting the quality apples you want. 

So no matter how much I might wish to use a specific apple, its not possible to do that unless I purchase said varieties from a big supermarket (at a high rate). So I just use whatever apples are in season. If I do have some choice, I generally follow the below mentioned rules. Please note they are my personal opinions based on past experiments, but please feel free to experiment.

Types of Apples - Desi Pakistani Style

1. Crisp Apples (usually red) are great for baking apple pies, because they hold their shape well and don't go mushy.
2. Soft Apples (usually yellow) are great for making apple sauce, because they are soft and if they are baked, they might not hold their shape well.
3. Green Apples are crisp, so they are good for baking, however, they are a bit tart/khatta so a little bit of sugar adjustment is necessary; another option is to have a mix of crisp red & green apples.
4. If you are lucky enough to get really juicy apples, its best to cook the filling/sauce a bit more if you are making applesauce or a cooked apple filling. If you are not doing a cooked apple pie filling, then add a tablespoon of cornflour to the filling so it will help in absorption of juices.

Moving on to the actual recipe - I had to use up the soft yellow apples, and this recipe called for applesauce for the filling which was a perfect use for these apples. Since the applesauce & the pastry dough can be made ahead, the tart just needs to be assembled and baked cutting down on last minute work. I did make a few adjustments to the recipe, by adding cinnamon which goes brilliantly with apple desserts. I also used the same soft apples for topping the great, and while the taste was great, it made the final assembly difficult since the slices were quite crumbly.

Normandy Apple Tart
from Baking: From My Home to Yours by Dorie Greenspan

For the Applesauce
2 lbs (about 6 medium) apples, preferably soft apples
1/4 cup water, or more
1 tablespoon packed brown sugar
1-4 tablespoons sugar (optional)
1/2 teaspoon vanilla essence (optional)
1 tsp cinnamon (optional)
For the Crust
1 9-inch tart shell made with Sweet Tart Dough (recipe below), partially baked and cooled
For the Topping
2 medium apples (preferably firm apples)
1 large egg, beaten with 1/2 teaspoon water, for egg wash
For the Glaze (optional)
about 1/3 cup apple jelly
1 teaspoon water

To make the applesauce: If you have a food mill, a nifty gadget that separates peel and pits from fruit as it purees and strains, or if you don't mind pushing a little harder on a conventional strainer, don't bother peeling and coring the apples, just cut them into chunks and toss them into a 2 to 3-quart heavy-bottomed saucepan. (If you leave the skin on the apples it gives the applesauce a rosier color.) Otherwise, peel and core the apples before cutting them up. Stir in the water and brown sugar, cover the pan and put it over medium-low heat. Don't go far from the stove, because applesauce has a way of bubbling up. Stir the apples from time to time to keep them from scorching, and if the water is boiling way quickly, add more by driblets. When the apples are soft enough to be mashed with a spoon - 15 to 20 minutes - remove the pan from the heat and pass the apples through a food mill, or press them through a sturdy strainer, into a bowl.
If the applesauce seems thin (if liquid accumulates around the edges), return the sauce to the pan and cook, stirring occasionally, for a few minutes, until the sauce is just thick enough to sit up on a spoon. Remove the pan from the heat and return the sauce to the bowl. Taste the sauce, adding granulated sugar if you think it needs it (traditionally the applesauce for this tart was not very sweet) and vanilla and cinnamon, if you want it. Press a piece of plastic wrap against the surface, and refrigerate until no longer warm. (The applesauce can be made up to 4 days ahead and refrigerated, tightly covered.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Fill the tart shell almost to the top of the rim with the applesauce and put the pan on a baking sheet lined with parchment or a silicone mat.
To make the topping: Peel the apples, cut them in half and remove the cores. Cut each apple half lengthwise in half again and then, still working lengthwise, cut about 7 slices from each of the quarters. (The slices will be very thin.) Arrange the slices in slightly overlapping concentric circles on the applesauce, starting at the edge and laying them down so their tips are against the crust. You will probably have enough room for only 2 circles and some artfully arranged snippets of apple in the center. (If another arrangement appeals to you more, go for it.) Using a pastry brush, paint the egg wash over the sliced apples.
Bake the tart for about 50 minutes - it will look as though the applesauce and apples have risen a bit. The apples should be golden, a little burnt around the edges and soft enough to be pierced easily with the tip of a knife. If you'd like to enhance the color around the edges of the apples, run the tart under the broiler just until you get the color you're after. Transfer the pan to a cooling rack.
To make the optional glaze: If you want to glaze the tart, an easy and very professional touch, bring the jelly and the water to a boil. When the jelly is liquefied, brush a thin layer over the top of the tart with a pastry brush. Return the pan to the rack and cool the tart until it is just warm or at room temperature.
Serving: The tart can be served when it is only just warm or when it reaches room temperature, and it can be served with vanilla ice-cream which tastes brilliant with apples & cinnamon
Storing: Although the applesauce can be made ahead, as with all tarts, this one is best served the day it is made, preferably within a few hours of being made.

Sweet Tart Dough
1 1/2 cups all-purpose flour/maida
1/2 cup icing' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough: Put the flour, icing sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.
Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing.
If you want to press the dough into a tart pan, now is the time to do it.
If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.
To make a press-in crust: Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To make a rolled-out crust: This dough is very soft - a combination of a substantial amount of butter and the use of confectioners' sugar - so it is easier to roll it between wax paper or plastic wrap or, easiest of all, in a roll-out-your-dough slipcover. If you use the slipcover, flour it lightly. Roll the dough out evenly, turning the dough over frequently and lifting the wax paper or plastic wrap often, so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge to rest and firm for about 20 minutes before fitting the dough into the buttered tart pan. Trim the excess dough even with the edge of the pan. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially bake the crust: Center a rack in the oven and preheat the oven to 375 F/180 C. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Guest Post - Butter Cookies

[Kiran] – Hello Everyone.

Guest Posts while blogging are like a mini-vacation with benefits – a long weekend spent chilling & relaxing combined with an assistant who is doing all the work ;). I still do love blogging, but this just gives me more time to relax and think about my next recipes, and I do have some good ones in store for this month.

So today is a guest post from my cousin, who will never cook anything the day I go to her place, and then tell me the next day that she tried all these great things and I will be like ‘what?’ all the while thinking that this is how she manages to have leftovers the next day. She will also never take pictures, and it is while cooking that she has to become ‘sughar’ because just after the dish is made, she will divide it into portions – one for the house, one for the university group of friends, and one for the sister’s family who lives down the lane.  

Obviously, there’s nothing left but crumbs for the camera then. Once I had finally given up, she finally decides to write a guest post! (this demonstrates the power of reverse psychology & how cousins studying to become psychologists fall for it)

And now I shall pass on the keyboard…

Butter Cookies

Hey everyone!

So Kiran’s been begging me to write a guest-post for her blog ever since the idea popped in her head while she was engrossed in the final Twilight book. She was all “Edward, I mean, Ambreen please, I need your infinite baking wisdom for my blog or it will never stand on its own two feet” and I kept telling her “You don’t need my years and years of culinary expertise Kiran, you will manage this on your own.”

[Kiran] I am not a fan of ‘Twilight’! and this character assassination is the one con of having guest posts written by cousins :p.

So after much grumbling and mumbling and not-so-passive aggression…voila! The blog was up and running and all Kiran needed were my good wishes and blessings ^.^

Ahem alright, so before I am forever banned from the Kay’s House of Treats facebook page and blog, let’s get down to business. I am kind of a disaster in the kitchen, except for times when I really pray before I start cooking, or I try out some of Kiran or my sister’s tried-and-tested cake recipes. This was one of my numerous daredevil attempts at trying something new and well, alhamdolillah it worked!These Butter Cookies were made using a recipe found in Cook’s illustrated. I did tweak a bit and well overall the results look and taste great and I encourage you guys to try it at home because hey, if I can do it, so can you (and probably a 10 year old, too).

Glazed Butter Cookies Adapted from Cook's Illustrated: Holiday Baking Butter Cookie Dough

2 1/2 cups all-purpose flour/maida (12 1/2 ounces) 3/4 cup superfine sugar (5 1/2 ounces) 1/4 teaspoon salt 16 tablespoons unsalted butter , ( 2 sticks or 200 grams) cut into sixteen 1/2-inch pieces, at room temperature (about 65 degrees) 2 teaspoons vanilla extract/essence 2 tablespoons cream cheese , at room temperature *Note: If you can't find superfine sugar, process regular granulated sugar in a food processor for about 20 seconds. Please note this is not the same as icing sugar. Glaze 1 tablespoon cream cheese , at room temperature 3 tablespoons milk 1 1/2 cups icing sugar (6 ounces) Note: I used 2 cups flour and 200 grams of unsalted butter, which was a bad idea because the butter kind of took over the dough, making it hard to control and very very buttery (of course). Moral of the story: always follow recipe instructions.

1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater (I used my regular attachment as I didn’t have the flat one), mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk. 

The key to making nice firm cookies is to keep the dough chilled, whether it’s after shaping it into discs, or after rolling it out, or even after using the cookie cutter. If it’s not chilled, you will notice it will start to become really loose and soggy and will become very hard to work with.

4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature. 

5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in icing sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

And the final result should look something like this before the glaze:

And something like this after the glaze:

Words of Caution:

Make sure you watch your cookies like a hawk when they are in the oven. I mean it. You can’t even turn around to look at the clock because they will go all spray-tan overdose on you in minutes. Think I’m kidding?

See for yourself:

Also, if you do not chill your cookies as much as instructed earlier, they will soon give up on life and begin to deform, making YOU question the purpose of their short-lived cookie existence. Have a look:

So that’s pretty much it. The cookies taste great and smell richly of vanilla, which I personally *love* in anything baked. These are perfect for winters, specially when they are hot out of the oven. Oh and when describing them to your family members, make sure you call them biscuits and not cookies because they will be all like “Why are they so thin? Why aren’t they chewy? You haven’t made them right” and that really isn’t the way the cookie crumbles. Get it get it? HAHAHA-no? Okay I was done anyway *hmmph*

Enjoy! :D

-Ambreen Ashraf

Cinnamon Chocolate Squares

It's the first week of November and here in Karachi, we have just felt the stirrings of the winter season. A small drop in temperature - a little bit of wind in the mornings and in the evenings.  The popping up of billboards displaying the many different types of textiles & designs that are oh so important for Karachi winters. My cats preferring to go outside instead of spending the night on the cold tiles. Lastly, the beautiful fresh produce in the markets - pomegranates, apples & oranges and of course the vegetables -fresh tomatoes, carrots, peas & more. 

Winter is also a great time for food - not only does the kitchen stop feeling like a furnace but the cold weather is all about comfort food & hearty meals with the entire family gathered and enjoying food together. Hot soups with garlic bread on the side, Kashmiri Chai being served at weddings, Hand whisked coffee and and shelling peanuts or chilgozay/pine-nuts on the side, Degh ka Haleem & Baazar ki Nihari, they all spell winter & family. 

For me, there's one spice that screams winter and that is cinnamon. I have always loved cinnamon, and I would keep grinding up "daalchinni/cinnamon bark" to make fresh batches of the powder & add it in just about everything. But its in winter desserts where this spice truly shines - apple pie with loads of cinnamon served with fresh vanilla ice-cream; carrot cake specked with walnuts & spice with a rich cream cheese frosting. This time going with the cinnamon theme, I decided to try out a new recipe from one of my favorite books - Cinnamon Squares from Baking: From My Home to Yours, by Dorie Greenspan.

It's a rustic looking tea-cake, with a gorgeous swirl of cinnamon, chocolate & espresso. The chocolate ganache (which I didn't do this time) would just be that extra element to turn into a delicious fit for a party cake! 

 

Cinnamon Squares
from Baking: From My Home to Yours, by Dorie Greenspan

Cake
1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons ground cinnamon*
1 1/2 teaspoons coffee powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or 1/2 cup mini chocolate chips
Frosting
6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

*Note: Cinnamon is made by grinding daalchinni/cinnamon bark in a spice grinder till its powdery. Keep it in an air-tight container in a cool place or in the refrigerator to preserve the flavor. Make a fresh batch every 2-3 months for the best flavor. 

Getting Ready: Center a rack in the oven and preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.

To Make the Cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl.
In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, shiny batter.
Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.
Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To Make the Frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)
Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side.


Serving: Serve the cake as is or, if you would like, with whipped cream.
 
Storing: Wrapped in plastic, the cake will keep at room temperature for 2 days. It can be frozen for up to 2 months, but it's best to put the cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator. 
 
Playing Around
Cappuccino Squares: If you like the cappuccino flavor combination of coffee and cinnamon, you can easily switch the balance in this recipe by adding a jolt of coffee flavor to the batter. Just mix 1 tablespoon instant espresso into the milk and warm the milk in a microwave oven until it is hot enough to dissolve the coffee. Cool the milk and carry on.

Classic Victoria Sponge

Eid-ul-Adha or Baqra-Eid is just around the corner, and it usually means a lot of meat. I am sure that everyone must be facing an excess of recipes all focusing on meat as the main course, so contrary to the norm I decided to post about dessert, specifically a quintessential British classic - the Victorian Sponge. 

This delicate sponge cake filled with jam and cream was named after Queen Victoria, who used to favour a slice with her afternoon tea. Though it may pale in comparison to the chocolate cakes that are so popular nowadays, its simplicity is what makes it perfect, not just as a snack for evening tea but also as a delicious dessert to end a party. 

I have tried a number of sponge cakes over the years, with varying levels of complexity leading to different results. The general rule was that the more complicated the instructions, the better the results, however, the number of pots & pans used would put me off making the recipe unless for very special occasions. So I have always been on the lookout for a sponge cake that is relatively simple but also delicious and this recipe fits the bill. The sponge cake light & fluffy and has a beautiful crumb which is just further enhanced the cream & jam filling. 

Victoria Sandwich with Cream & Jam Filling

Ingredients:
175 g unsalted butter, softened, plus extra for greasing
175 g caster sugar (ground the local granulated sugar for about 30 seconds in a spice till the texture is fine) 
3 eggs(approx. 175 g) - room temperature 
175 g self-raising flour (1 cup flour + 1 tsp baking powder + 1/4 tsp = 1 cup self-raising flour) 
3 tbsp whole milk
Note: Caster sugar can be purchased from the supermarket for convenience, however, it can easily be substituted with local sugar ground in a spice mill/grinder. Make sure the grinder is clean, and does not have any residues of local spices, else the sugar will be flavored accordingly. Icing sugar/Confectioners is NOT a substitute as icing sugar is ground much more finely and also has cornstarch in it. 

Filling:
Cream - 1 cup/200 grams
Icing Sugar - 2 tbsp, plus extra to dust (can be increased depending on taste)
Vanilla essence (optional)
Strawberry Jam - 4-5 tbsp

Method:
1. Grease 2 9-inch round baking papers with butter. Line with parchment/baking paper and grease with butter properly. Alternatively one 9 inch round pan can be used to make one cake adjusting the baking time accordingly. The cake would then need to be cut into two equal halves.
2. Pre-heat oven to 180 C.
3. Put the butter in a bowl with the sugar and beat together until really light and fluffy.
4. Gradually add the eggs, beating well after every addition then sift over the flour. Fold in gently with a spatula or metal spoon to combine.
5. Fold in enough milk to give a smooth 'dropping' consistency.
6. Divide the mixture evenly between the tins - use weighing scale if you have it. Bake in the centre of the oven for 20-25 minutes until golden. A skewer inserted into the middle should come out clean. Only test one cake for this so that the top of the cake does not have holes in it.
7. Allow to cool in the tins for about 10 minutes (5 minutes under a full speed fan), then turn out onto a wire rack thats covered with a cotton tea towel/clean cloth to prevent marking. Carefully turn the cake over, removing the tea towel/clean cloth and allow to cool completely. The two halves can also be stored properly covered in the refrigerator for about 2 days and at least a month in the freezer. It is also a good idea to put the cakes in the refrigerator for about 10 minutes in our hot weather since that will make it much more easier to top with cream. 
8. Once cool, place the skewered half, bottom side up, on a cake stand and top with whipped cream. Leave about 1/2 inch space at the edges since the cream will spread when the top layer is put on the cream.Spread the cream with the strawberry jam.
9. Top with the other cake half, bottom down, then sprinkle with caster sugar before serving.

Note: Please be careful when topping it with the other half because as is obvious from my picture, it can't be moved once it sticks to the cream. It will still taste great :), but the cream will melt & leak out after a while. 

Whipped Cream:
In a large bowl, start whipping cream on slow speed with a whisk or hand-held mixer. Increase the speed & keep whisking until stiff peaks are just about to form. Mix in sugar & vanilla essence (optional) until peaks form. Make sure not to over-beat, as cream might separate and become lumpy and butter-like.

Note: Cream whips better if the utensils are cold, & cream is also refrigerated instead of room temperature. I keep the bowl in the freezer for a few minutes, and make sure I am as far away from the stove as possible.

Variations: 
1. Any other flavor of jam can be substituted for strawberry, however, it would be best to substitute with a dark-colored jam to provide contrast.
2. The sponge cake tastes so light & fluffy on its own, that is desired, it can easily be eaten on its own without any filling.
3. The sponge cake can also be used as the basis for a trifle or similar dessert.
4. Lastly, another type of filling that will go great with the sponge cake is a vanilla flavored pastry cream. 

Almond Cake

Almost everyone who bakes usually has a good plain/pound cake recipe - something that you can have with tea, or when you want a light snack and something that the whole family enjoys. This cake is my to go favourite all rounder cake; not only is it a great cake for everyday occasions, but I almost always make it as a secondary cake for parties (especially Eid) for people who would like to have something light for dessert and might not prefer fudgy chocolate cakes. It can easily be made ahead and kept for at least 3-4 days (provided there's enough left :) ). 

Almond Cake

Enough for one 8 inch or 9 inch round pan; one loaf pan (8 1/2 x 4 1/2)
Recipe can be doubled for one 13x9 rectangular baking pan (this is how I usually make it because its a family favourite)
Ingredients (For reference, 8 oz = 1 cup)

6 oz flour (3/4 cup)

6 oz sugar (3/4 cup)

5 oz vegetable oil (1/2 cup + 1/8 cup) - don't use olive oil 

3 eggs

1.5 teaspoon baking powder

4 tbsp coarsely ground almonds (can be reduced - my family loves almonds, so I add more)

(I have a manual nuts mill which I use to coarsely grind the almonds - I like the crunchy texture in the mouth so I coarsely ground the almonds but can be processed more finely based on personal preference)

Almond essence - 1/4 teaspoon (can be increased to 1/2 teaspoon if a stronger almond flavor is preferred)

Vanilla essence - 2 drops

Sliced Almonds - about 1/2 cup (I prefer slicing them with the skin on, since it creates a better contrast with the white cake, but its easier to slice them if the almonds are blanched in hot water and skins removed) 

Method

1. Pre-heat oven to 200 C. Line baking pan with parchment paper and grease well with oil/butter.  

2. Sift flour and baking powder together.

3. Beat sugar and oil together till mixed - about 2 minutes. 

4. Add eggs one by one, beating well after each addition. 

5. Add ground almonds, almond essence and vanilla essence and mix well.

6. Add flour and baking mixture and fold with a spatula or wooden spoon.

7. Pour into baking tray

8. Sprinkle sliced almonds on top for garnish - they will get toasted in the oven and get crisp. If you prefer the almonds untoasted, then you can add them in the end after taking out the cake. 

9. Bake at 200 C for 25 - 30 minutes till skewer comes out with moist crumbs. If recipe is doubled for 13x9 inch pan, then it needs to be baked for about 35 - 40 minutes.

10. Cool on a wire rack.

11. Once cake is cooled, it can be glazed with an almond syrup which adds a light crunchy & sweet texture to the cake. 

Almond Glaze

1 cup icing sugar/confectioner's sugar

1/2 - 1 tablespoon water

1/2 teaspoon almond essence

Sift the icing sugar into a bowl and add the almond essence and enough water to create a glaze with the consistency of light cream (should coat the back of a spoon). Drizzle the glaze over the cooled cake.
Note: It is essential to sift the icing sugar, otherwise there will be lumps in the final product. 

Angel Food Cake

The idea of an angel food cake has always fascinated me though I have never attempted it due to the large number of egg whites required. It's very easy to finish left-over egg whites, but the amount of cholesterol in egg yolks makes it highly unlikely that I will be making scrambled eggs for breakfast with them.

But the coconut custard cake that I made in the last post required 12 egg yolks leaving me with enough egg whites to experiment. The recipe that I tried was Cook's Illustrated (since it had exactly 12 egg whites) and the cake turned out beautiful. It rose up just right, and while the idea of putting the cake to cool on a bottle sounded absurd, it ensured that the cake did not sink once it was out of the oven. The crumb and texture of the cake was really light, however, the taste itself could be improved since it was bland. The next time I make the cake, I would either add more sugar, or pour sugar syrup or a simple glaze over the cake to add some much needed sweetness.

The Best Angel Food Cake
Recipe taken from: 

The New Best Recipe: All-New Edition by Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay and Daniel J. Van Ackere (Oct 15, 2004)

The New Best Recipe

1 1/2 cups egg whites (about 12 egg whites), at room temperature
1 1/2 cups superfine sugar, divided in 3/4 cup and 3/4 cup
1 cup sifted cake flour (3/4 cup all purpose flour + 2 tbsp cornflour)
1 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla essence
1/2 tsp almond essence (or any other flavouring)
zest of 1 small lemon
1 1/2 tsp fresh lemon juice 

Adjust the oven rack to the lower-middle position and preheat the oven to325 degrees. Have ready an ungreased large tube pan (9-inch diameter and 16-cup capacity), preferably with a removable bottom. If pan bottom is not removable, you must line it with parchment or waxed paper, but make sure you don't grease or the batter won't be able to climb the sides of the pan and you will have a very flat angel food cake.

Whisk together the flour and half the sugar in a small bowl. Place the remaining sugar in another small bowl near the mixer.

Beat the egg whites with an electric mixer at medium-low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds, 2 to 3 minutes.

With the mixer still at medium speed, beat in half the sugar, about 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks, another 2 to 3 minutes.

Add vanilla extract, lemon juice and almond extract and beat for about 30 seconds at highest speed.

Resift the flour/sugar mixture and spoon it over the egg whites, about 3 tablespoons at a time, folding in gently with a large spatula.

Gently scrape batter into pan, smooth top with spatula, and give the pan a couple of gentle raps on the counter to release any large air bubbles in the batter.

Bake on lower-middle rack at 325 degrees for 50 to 60 minutes, until cake is golden brown and top springs back when pressed firmly.

If cake pan has feet, invert pan onto them. If not, invert tube of pan over neck of bottle (or two stacked wire cookie cooling racks) so air can circulate all around it. Allow cake to cool completely for 2 to 3 hours.

To unmold, run a thin serrated knife around the edges, being careful to dislodge as little of the crust as possible. Pull cake out of pan and use the same technique on the bottom, or peel off parchment or waxed paper if using. Place cake, bottom side up, on a platter. Cut slices by sawing gently with a serrated knife. Serves 10 to 12.

Chocolate Blackout Cake

This cake is phenomenal. There are 3 layers of dark chocolate cake, filled and topped with the most yummiest chocolate pudding and then finally topped off with cake crumbs.The pudding and the chocolate cake are pretty good on their own, however, combined together they are the best combination possible.

I remember the first time I made this cake and it seemed like the leaning tower of Pisa because I didn't cut the layers properly. However, from then with a bit more practise combined with the realization that patience is absolutely necessary when cutting a cake, I have managed to ensure that my cakes are straight.

I got the recipe for this cake from Cook's Illustrated Holiday Baking.

Swedish Visiting Cake

I always used to look up recipes online. That used to be the best source available, or another option would be our cooking channels which while doing a great service of creating awareness about different cuisines & new ingredients take too much as they are shot in 'real-time'.
Based on this difficulty of finding good recipes and losing recipes because of spilled cake batter, I decided that I should invest in a baking book. So after lots of "googling" and reading about a hundred reviews/lists of "best baking books ever" I finally decided on getting the following book which turned out to be my best investment ever.
Update: I now have a bookshelf of cooking books, procured from Urdu Bazaar, ordered online and delivered through relatives abroad, or while wandering around in Sunday Bazaar.

Baking: From My Home to Yours by Dorie Green Span

I have read this book page by page recipe by recipe twice. Every recipe in this book has been meticulously explained with the author giving an interesting anecdote/story/background to the recipe with little notes on the side detailing multiple variations/playing around that can be done with the recipe. 

This is such a simple cake, but the sprinkling of almonds and sugar of top elevates it to another level.

Swedish Visiting Cake
Ingredients:
8 tbsp unsalted butter, melted and cooled, plus more for preparing pan (I used 100 gms of Nurpur Butter)
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla essence (optional)
1/2 tsp almond essence (optional)
1 cup flour
1/4 cup sliced almonds; preferably unblanched, since the skins gives a good contrast to the white cake

Method:
Center a rack in oven and preheat to 350 degrees. Butter a seasoned 9-inch cast-iron skillet or other heavy oven-proof skillet, a 9-inch round cake pan or even a pie pan. I used a 9-inch cake pan.

Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond essence.

Switch to a rubber spatula and stir in flour. Finally, fold in melted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula.

Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist.

Baking: From My Home to Yours by Dorie Green Span