It’s been a little while between bakes for me, but last weekend the baking drought ended! My new place has a rather old oven and while I do love vintage things I was a little nervous to see how this ‘vintage’ piece would perform.
Although… you’d think a vintage oven coupled with my vintage baking recipes will be a match made in heaven… right?
Anyhoo… here’s how it went.
The recipe I used was a simple and quick butter cake from the recipe book that came with my vintage Sunbeam Mixmaster.
Ingredients: 1/2 cup butter; flavouring (I used a bit of vanilla essence); 1/2 cup castor sugar; 2 eggs (I used a couple of duck eggs, which a friend from work gave me); 2 cups SR flour; 6 tablespoons milk.
Beat the butter and flavouring in a large bowl until very soft. Add the sugar and continue beating until light and creamy. Add eggs one at a time, beating well between each addition. Mix in sifted flour and milk alternatively. Place in prepped 7 1/2 x 4 inch tin. Bake in a moderate oven (approx. 180-200ºC) for approx. 35 minutes or until baked. Cool and ice.
I iced my cake with a citrus frosting:
Ingredients: 2 tspns grated lemon rind; 2 tblspns butter; 1 cup icing sugar.
Beat butter and rind until soft. Add icing sugar gradually. Mix in sufficient juices to make into a spreading consistency. Beat until creamy.
Now… while the bake went quite well I was a little impatient in waiting for the cake to cool properly before putting on the icing and well… I did what any baker would do when faced with such a problem. I covered it in icing sugar!