Coffee Layer Cake recipe from 1941

on
This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
0

Strawberry Swiss Roll recipe from 1941

on

This strawberry cream roll recipe was discovered in a newspaper dated May 18, 1941. It's a refreshingly light summer dessert that is easy to make.


INGREDIENTS

Cake:

  • ½ cup sifted AP flour (55g)
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup sugar (100g)
  • 3 eggs
  • 1 ¼ tsp vanilla extract
  • 1 ½ tbsp melted butter (21g)

Filling:

  • ⅔ cup cold whipping cream
  • 2 tbsp icing sugar
  • 1 ½ cups slightly crushed strawberries
  • ½ tsp vanilla extract

Note: All ingredients should be room temperature unless otherwise stated.

Method:

  • Preheat oven to 400°F/205°C
  • Grease and line 9x12 sheet pan with parchment paper

Cake:

  1. Sift flour, then measure or weigh ½ cup or 55g. Set aside.
  2. In a large mixing bowl, beat eggs light, then gradually add granulated sugar and continue beating until thick and light-coloured. (Ribbon stage.)
  3. Mix in 1 ¼ teaspoons of vanilla extract.
  4. Sift in pre-sifted flour, baking powder, and salt. Fold in very gently.
  5. Gently fold in melted butter.
  6. Pour on the prepared 12x9 baking sheet and use a spatula to gently smooth the batter until level.
  7. Bake in a preheated oven at 400°F/205°C for 8-10 minutes. (Bake times will vary based on pan size and oven. Keep an eye on it.)
  8. While the sponge bakes, generously sprinkle icing sugar on a dish towel or cheesecloth.
  9. Once the sponge has baked, turn onto the cloth — over the icing sugar — and remove the pan and parchment paper.
  10. Roll the sponge in the cloth while still warm and cool on a cake rack.

Filling:

  1. Wash, hull, and cut fresh strawberries.
  2. Slightly crush them using a fork or masher.
  3. In a mixing bowl, add cold whipping cream, icing sugar, and ½ teaspoon vanilla extract. Whip until stiff peaks.
  4. Gently fold in crushed strawberries.

Rolling:

  1. Once the sponge has cooled, unroll and spread strawberry filling on top, then reroll.
  2. Dust with icing sugar. Cut and serve. :)

Enjoy!

Notes: 

  • The original recipe called for ¾ of a cup of granulated sugar. This made the cake too sweet and very grainy in texture. I opted for 2 tablespoons of icing sugar which worked much better.

Original recipe from 1941:











Comments

Post a Comment