Satin Cream on Feather Sponge Cake Recipe
Written by admin on September 3rd, 2009
Ingredients:
-5 eggs
-1 1/2 cup cake flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup cold water
-1 1/2 cup granulated sugar
-1/2 teaspoon vanilla
-1/4 teaspoon almond extract
-3/4 teaspoon cream of tartar
-Powdered sugar
***Satin Cream***
-2 tablespoons golden raisins
-3 eggs
-1/2 cup granulated sugar and
-2 tablespoons granulated sugar
-1 1/2 teaspoon brandy
-1/2 pound Mascarpone or cream cheese and
-1 pinch salt
-2 teaspoons grated lemon zest
Directions:
For the Feather Sponge Cake, heat oven to 325F. Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.
Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly, about 1 hour. Invert pan and cool. Run a sharp knife around the edges of the cake to loosen it. Remove from pan. Dust lightly with confectioners sugar. Cake can be made 1 day ahead.
Make the Satin Cream. (Can be made several hours ahead.)
SERVING: Cut cake into slices and top each piece with Satin Cream. Sprinkle cream with grated lemon zest.
Satin Cream:
Plump the raisins by soaking them in hot water for 5 minutes. Drain and dry. Separate the eggs, reserving 1 white for another use. Beat the egg yolks with 1/2 cup granulated sugar until light yellow in color, about 1 minute. Beat in brandy. Gradually beat in cheese until well blended and sugar has dissolved. In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in remaining 2 tablespoons granulated sugar and continue beating until whites hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin Cream can be made several hours ahead.
Leave a Reply