| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Armstrong, Cakes, French can, Kids |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sugar, granulated |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Milk |
| 1 |
T |
White vinegar |
| 1 |
t |
Baking soda |
| 2 |
c |
Flour, all purpose |
| 1 |
t |
Baking powder |
| 1/4 |
c |
Cocoa powder, unsweetened |
| 1/2 |
t |
Salt |
| 1 1/2 |
t |
Vanilla |
| 2 |
|
Egg whites |
| 1/2 |
c |
Sugar, granulated |
| 1 |
pn |
Salt |
| 2 |
T |
Water |
| 1 |
t |
Vanilla |
| 2 |
T |
Butter |
| 2 |
T |
Cocoa powder, unsweetened |
| 2 |
T |
Light cream, up to 3 T |
| 1/2 |
t |
Vanilla |
| 1/2 |
c |
Icing, Confectioner's sugar |
|
|
approximate |
INSTRUCTIONS
Gateaux Jos. Louis Home-made versions of this best selling commercial
snacking cake turn up in recipe collections throughout the Beauce. A
product of the giant Vachon bakery at St. Marie, it was launched by
founder-bakers Arcade and Rose-Anna Vachon who named it for their
eldest two sons Joseph and Louis and not, as some believe , after the
heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie
method and ~sometimes- a marshmallow filling. The baking cake is made
automatically with a diameter of 3 1/2 inches (9 cm). To achieve a
symmetrical look and a light texture, I adapted a recipe belonging to
Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.
CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1
cup measure and stir in vinegar, then baking soda. In another bowl,
sift or mix together flour, baking powder, cocoa powder and salt.
Combine dry ingredients with butter mixture with milk; stir in
vanilla. Fill prepared muffin tins half full of batter. Bake in a
preheated 350F oven for about 10 minutes or until a tester inserted in
centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack
and cool completely. VANILLA FILLING: In top of a double boiler, set
over boiling water, combine egg whites, granulated sugar, salt and
water. With an electric mixer, beat until stiff and fluffy, about 3 to
4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING:
Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir
in sifted icing (confectioner's) sugar until icing is of spreading
consistency. Slice cakes in half horizontally. Fill with Vanilla
Filling and spread tops and sides with Chocolate Icing. MAKES:about
12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_
by Julian Armstrong From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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