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–CAKE–
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla
VANILLA FILLING
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla
CHOCOLATE ICING
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate
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
Yields
1
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