Foodie Lass Classic cakes and Bakes from Vienna’s café culture – Viennese Bakery by Bernadette Wörndl
Viennese Bakery is a wonderful baking cookery book that takes you on a historical journey through Vienna, highlighting the café culture of this beautiful city plus 75 inspirational classic cake recipes for you to try.
Bernadette Wörndl writes easy-tounderstand recipes for beautiful and luscious cakes, suitable to all levels of baking abilities from beginner to experienced.
Tempt your taste buds by the following examples of the recipes:
Coffee Cream Roulade
Angel’s Cheeks
Jellied Oranges
Bishop’s Bread
The most intriguing recipe I found was ‘Health Cake’. Why would a cake recipe be considered healthy? But it is! Here is the recipe, from Viennese Bakery
Health Cake
I never really understood why this simple cake had been given this name.
But then I found out that in the past, the large number of eggs included
was considered very healthy. And the eggs make for a beautiful texture,
as well as a lovely yellow colour. Plenty of lemon also adds a fresh, light
touch. So, here’s to the good old days.
For 1 cake
FOR THE CAKE MIX
140g butter, at room temperature, plus extra for greasing
150g icing sugar
6 eggs, at room temperature
350g plain flour (type 00)
10g baking powder
250g milk
100g caster sugar
finely grated zest of 1⁄2 lemon
very fine breadcrumbs for the tin
Preheat the oven to 170°C (150°C fan/350°F/Gas 4). Grease
a 21cm (81⁄2in) bundt tin with butter and dust with very
fine breadcrumbs.
FOR THE CAKE
Beat the butter and icing sugar in the bowl of a
stand mixer for 7–8 minutes until pale and creamy. Separate the
eggs. Gradually add the yolks to the butter and sugar mixture,
stirring each one in well.
Sift the flour and baking powder in a bowl, then add to the
mixture in batches, alternating with the milk. Whisk the egg
whites with the caster sugar in a scrupulously clean bowl until
holding soft peaks, then fold into the cake mix along with the
lemon zest.
Transfer the mixture to the prepared tin and bake on the middle
shelf of the oven for 1 hour–1 hour 10 minutes until a skewer
inserted into the cake comes out clean. Let the cake cool in the
tin for about 15 minutes, then remove it from the tin to cool for
about 1 hour.
You don’t need to be daunted by your baking skills for these amazing recipes – the author provides all the information you require – such as step by step instructions for –
Basic Cake Mix
Filling and icing tortes
Sponge
Yeast Dough
Viennese Bakery is not just a baking book, it gives the reader the opportunity to learn about the history of café culture plus an insight into Vienna’s architecture which the author translates into the most amazing designs of their cakes and pattiserie.
Make sure you add this stunning book to your bookshelf or purchase it for a foodie friend. You will not be disappointed!
Viennese Bakery: Classic Cakes and Bakes from Vienna’s Café Culture
by Bernadette Wörndl (DK, £20)
Photography by Melina Kutelas Available from all the usual book outlets or amazon.co.uk
