Vintage Kitchen Vixen

baking

Classic Genoise Sponge Cake Recipe

by 5 Comments

A classic genoise sponge cake is made with four simple ingredients: flour, sugar, eggs, and butter. Learn how to make it and what desserts to use it in!

classic genoise sponge cake cooling down

This Classic Genoise Sponge Cake post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

CLASSIC GENOISE VIDEO TUTORIAL

When I was in school for baking and pastry, we always had a demo before replicating the recipe. I do things a little differently around here though, can you tell what it is? If you’re a fan of “silent-film mode”, I hope you’ll subscribe to my YouTube channel!

WHAT DOES GENOISE MEAN?

If you didn’t know, this classic genoise sponge cake is a favourite when it comes to French pastry. It makes the base for many beloved cakes, like the fraisier. Around the holidays, it’s rolled up to make bûches de noël (yule logs), which means it’s great for making jelly rolls, too. Despite its widespread use in French pastry, its origins are Italian. Named after Genoa, the sixth-largest city in Italy, we can now see where the name comes from. Genoise = Genoese/Genovese.

…

Read More

Understanding Eggs: Behind the Ingredients

by 1 Comment

There is a lot of freedom in knowing how key ingredients work the way they do. Leave the guesswork behind in the first of this Behind the Ingredients series where we dive into learning about the humble egg.

Photo by Natalie Rhea Riggs on Unsplash

This post on understanding eggs may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

UNDERSTANDING EGGS: THE VIDEO

Here’s the first video in the Behind the Ingredients series. If you like what you see, I hope you’ll consider subscribing to my YouTube channel!

THE HUMBLE, YET MIGHTY EGG

Almost all of us have eaten eggs at some point in our lives and many of us reach for the egg carton first thing in the morning. Apart from making bacon and eggs, why is it that eggs are called for in so many recipes? What is it about eggs that keep us hungry for more?

…

Read More

10 Baking Tools Every Baker Needs

by Leave a Comment

Are you an aspiring baker, or know someone who is?  Here’s a quick list of 10 baking tools every baker needs to get the job done as functionally as possible.

10 tools every baker needs intro picture

This post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

THE 10 BAKING TOOLS VIDEO

If you prefer watching to reading, here’s the video to go with this post. If you like what you see, I hope you’ll subscribe to my YouTube channel!

WHY ONLY 10 BAKING TOOLS?

When it comes to baking (or any industry, really), there are all kinds of doodads that crop up on the scene. These items promise to make your life easier, but then you use them once and they hog up space, only to resurface after an afternoon of reading Marie Kondo. We’re going back to basics here. Together, we’ll go over the 10 baking tools that will help you get the job done. There’s no fluff here, only function. And we’re talking baking here, not decorating, not bread making, just baking in general.

…

Read More

Sesame Naan Bread: A Cast Iron Skillet Recipe

by 2 Comments

It’s time to pull out the cast iron skillet and learn how to whip up a batch of this sesame naan bread. It’s the perfect accompaniment for those winter soups and curries! 

holding a plate of sesame naan bread

This post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

SESAME NAAN BREAD RECIPE VIDEO

If you want to see how it’s made, check out the video tutorial. If you like what you see, I hope you’ll consider subscribing to my YouTube channel!

CAST IRON SKILLET SESAME NAAN BREAD

If you’ve never had naan before, it’s kind of like a pita bread that’s found in many Eastern cuisines. When I think of naan, Indian is the first cuisine that comes to mind, but it’s one of many. Traditionally, naan is baked in a tandoor oven, but since I don’t have one of those in my kitchen, I always turn to my trusty cast iron skillet whenever I’m making a batch. This is also the case when I make flour tortillas and breakfast biscuits, so naan bread is a natural fit. If you’re new to the world of cast iron cooking, you’ll want to begin HERE, but if you know your way around cast iron, please, continue. Of course, it’s also possible to use whatever pan you wish, but I hope you give cast iron a shot!

…

Read More

Madeleines: a Classic French Recipe

by 4 Comments

Madeleines are delightful buttery little cakes with endless flavour possibilities. Learn how to make these classic French treats to go with your cup of coffee or to share with a friend.

plate of madeleines

This post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

THE RECIPE VIDEO

If you’re more of a watcher than a reader, here’s the video. If you like what you see, make sure to subscribe to my YouTube channel!

…

Read More

Early Fall Apple Turnovers Two Ways

by 4 Comments

When the cricket song gets louder and the first apples are ripe for picking, it’s time to make these early fall apple turnovers. Learn how to make these easy puff pastry turnovers and two different, yet delicious autumn fillings.

holding a tray of early fall apple turnovers

This post may contain affiliate links, which means I make a small commission at no cost to you.

FOR WHEN AUTUMN TUGS AT YOUR HEART

Few things get me as excited as the change in seasons. Whether it’s the first dusting of snow; the budding trees in spring; or the heady fragrance of lilac; the transition into autumn has its own magic. It’s when the garden is bursting with good things to eat and preserve. Dusk comes earlier, the grasshoppers fly, and the crickets give their last encore. When the calendar flips open to September and school is back in session, the apple orchards start opening for business. The time has come to get cozy. The candles come out, the tea kettle sees more action, and you have a yearning to bake.

…

Read More