Chocolate And Orange Victoire Gateau Victory Cake Recipes

VICTORY CHOCOLATE CAKE

Steps:

• Sift together the flour, cocoa, baking soda and salt; set aside.
• Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
• Blend in the corn syrup and egg yolks.
• Beat in vanilla.
• Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition.
• Beat egg whites in another bowl until stiff peaks form.
• Fold egg whites into cake batter.
• Pour batter into a greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 350 degree oven 45 minutes or until cake tests done.
• Cool in pan on rack.
• NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply.

GâTEAU VICTOIRE

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
• In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
• In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
• Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
• Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
• This cake is best the day it's made, although it can be kept overnight at room temperature.
• A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
• Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.

VICTORY CAKE

Steps:

• Cream shortening and orange rind.
• Gradually beat in syrup blending for one minute.
• Add 1/4 of dry ingredients.
• Add eggs one at a time beating after the addition of each.
• Add the remaining flour and milk with flavoring added alternately.
• Bake in two eight inch cake pans in a moderate oven (350°F) for 30 minutes.
• Frost with lemon frosting.