Friday, 29 August 2014

WW2 Bakery ~ Vinegar Cake

How could I not try something that sounds so, well, unappetizing? 

I went out and bought some Sarsons especially for the occasion. Isn't it odd buying one of those cupboard staples when you run out? Like, salt. I always really seem to notice when I buy these bits. Or am I just weird?

This cake-u-lar grabbed my attention straight away. Vinegar? In a cake? Saaaay whaaat?

Although it felt a little odd tipping it into milk instead of on me chips, I have to say that this bake is really rather nice.

170g self-raising flour (or plain with 2 tsp on baking powder added)
90g sugar
90g margarine
1 tbsp vinegar
1/4 pint of milk
1/2 tsp bicarb of soda
90g mixed dried fruit
(you can round these 90gs up to 100gs - I did with no adverse effects)

  • Preheat oven to 350F / 180C / GM4. Grease & floor or line an 8" cake tin
  • Cream together the fat and the sugar in a large bowl. Sift the flour into a separate bowl
  • Pour the milk and vinegar into a bowl or jug, add the bicarb and whisk together. It should begin to froth. The more air added -  the better
  • Mix the froth into the creamed sugar and marg, add the dried fruit (I used raisins as that's all I had)
  • Pour into your baking tin and bake for about 45-55 mins, depending on your oven

With no eggs, the alchemy of the vinegar and Bicarb of Soda really does work wonders. I paid careful attention to how much I sprinkled in, as I have been known in the past to be a bit teaspoon-happy, chucking in what I think is about a spoonful, which has ended in something tasting a little like soap. 

Mmmmm. Soap.

No such mistakes here though with the finished cake being crumbly and light, with a slightly crispy top. There was no hint of vinegar (or soap) and it was nice to have a cake that was not spiced - there has been a lot of ginger used in my kitchen of late -  so a plain cake is rather refreshing.

It has lasted a good week with no adverse side affects and I would certainly make it again. As it is plain, you could flavor this in any way you choose. Perhaps some lemon and orange rind? Or some dried cranberries and nutmeg for the festive season?

Either way, you will have some right nice cakeage at the end of it.


*Adapted from The Victory Cookbook

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