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Language:
English
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Published:
2022-11-02
Updated:
2022-11-06
Words:
1,389
Chapters:
2/?
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10
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Queasy Cuisine

Summary:

Non-fiction piece. A cookbook of recipes, ranging from the common cakes to the "cauliflower protein oatmeal", but largely following the theme of being inspired by brazilian cuisine.
With annotations and the occasional annecdote, these recipes come straight from my family's kitchen - thus, they aren't always the most traditional, though they are very much tested and approved.

Notes:

DISCLAIMER: Though I am a nutrition student, this is NOT intended as a diet plan. There is no nutritional information to go with these foods, with few notable exceptions, namely, recipes created for my dietetics classes.

I do not speak for the culinary experience of every last brazilian person. Brazil is an ethnically diverse country with influene from several other countries, and while I can't speak for everyone...

I do speak for my little white bitch taste

These are good foodstuffs. Enjoy : D

Chapter 1: BASIC WHITE CAKE

Chapter Text

This particular recipe is intended for a good snack, breakfast or dessert base. Good does not signify "good" as in healthful, but as in "tasteful". This is simple, highly processed, and delicious. It does best with frostings, glazes and fillings, but is more than delicious when paired with a good mug of tea or coffee.

 

 It is based on a simple ratio of ingredients, and the entire process of preparing the batter takes about 15 minutes, if you prep your ingredients before starting. For every egg, there will be 1/4 cup of milk (whole, skim or vegetable), 1/2 cup of flour, 1/2 cup of sugar, and roughly one teaspoon of baking powder. Though optional, a small quantity of acid (lemon juice or cream of tartar) may also help stabilize the batter, which will, due to the low fat content, is prone to falling in the center.

 

 Today, I used, for a medium-sized cake for my family,

 

  • 4 eggs
  • 1 cup of milk
  • 2 cups of flour
  • 2 cups of sugar
  • 1 tbsp baking powder
  • 1 tsp lemon juice
  • 1 tsp vanilla essence

 

 This recipe can easily be scaled up and down, as I'd said before, so it can go unsaid that this takes to add-ins - chocolate chips and chunks, flavorings, nuts, etc - very easily. However, when adding in extra things, you may want to mix them with a tablespoon of plain flour to keep them from sinking to the bottom of the cake.

 

  1. start pre-heating your oven to 180C or 350F
  2. take your egg whites and start beating it with a hand mixer. as it stiffens up, slowly add in half the sugar. beat further, until the merengue mixture is glossy, smooth and holds a stiff peak. set aside.
  3.  in a separate bowl, whisk the other half of your sugar with the egg yolks, before taking it to the stand or hand mixer, until the mixture lightens up and gains a creamy, aerated texture. 
  4.  heat up your milk - if using spices, vanilla beans, or other flavorings, add to the milk as it heats to bloom the flavors - and, beating the yolk cream, slowly stream in the milk.
  5.  after the milk is added, sift in the flour, and fold carefully. once the mixture is barely mixed, if a bit lumpy then not streaky, add in one quarter of the merengue to lighten up the texture. proceed to add in two batches your merengue and baking powder. 
  6.  grease a cake pan of your choice, flouring it liberally, and add in the batter. bake until it browns, and when pricked by a toothpick, comes off with no raw batter of large crumbs.
  7.  wait for the cake to cool down while you prepare the fillings, glazes, frostings etc of your choice, OR enjoy it while warm with friends, family and coffee.

 

 

 OPTIONALLY, you can glaze this with an extraordinarily simple chocolate "crust" composed of

 

  • 1/3 cup of milk (80 ml)
  • 2 tbsp of butter (or other fat that goes solid in room temperature - I would say that margarine has a less pleasant taste, but I have seen the use of coconut oil before, so it will most likely be good) (30g, by the way)
  • 1 cup of powdered chocolate or cacao powder (90g) 
  • 3/4 cup of sugar (135g)

 Take all ingredients to a pot on the stovetop, and cook on medium-low heat until the glaze thickens to a syrup. Wait slightly to cool and pour over cooled cake.