Chocolate Sponge Cake Recipe IV
Written by admin on December 11th, 2009
Ingredients:
-1/2 cup cake flour
-1/2 cup cocoa powder
-6 tablespoons unsalted butter, plus extra for greasing
-1 tablespoon vanilla extract
-1/2 cup sugar
-5 large eggs
-5 large egg yolks
Directions:
Preheat oven to 375 degrees F. Lightly spray 8- or 9-inch round cake pans with a nonstick spray and line the bottoms with a round of parchment paper. For cupcakes, prepare pans with cupcake liners.
Sift the flour and cocoa powder together twice and set aside.
Melt the butter in a saucepan over low heat. Remove from the heat, add the vanilla extract to the melted butter, and stir to combine. Set aside to cool.
Combine the sugar, eggs, and egg yolks in the bowl of a stand mixer and set the bowl over a pan of barely simmering water. Whisking constantly with a wire whisk, heat until the mixture is warm to the touch or reaches 120 degrees F on a candy thermometer.
Remove the bowl from the heat and attach it to a stand mixer fitted with the whisk attachment. Whip the egg mixture on a medium speed until the foam triples in volume and just begins to recede, about 5 minutes. Stabilize the foam on low speed for 10 minutes.
Fold the flour into the egg mixture using a rubber spatula. Blend a small amount of the batter into the melted butter, then fold the tempered butter back into remaining batter.
Fill the prepared cake or cupcake pans about two-thirds full. Bake until the top of each layer is firm to the touch – for 8- or 9-inch cakes about 30 minutes, for cupcakes about 20 minutes.
Let the layers cool in the pans for a few minutes before turning out onto wire racks to finish cooling.
The cakes are ready to fill and frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
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Original Orange Sponge Cake Recipe
Written by admin on December 11th, 2009
Ingredients:
-1/2 cup matzo cake meal
-1/2 cup potato starch
-1/2 teaspoon salt
-1/2 cup fresh orange juice
-1/4 cup fresh lemon juice
-1 orange, zest of
-1 lemon, zest of
-1 cup sugar
-1/4 cup canola oil
-6 eggs separated
Directions:
Position a rack in the lower third of an oven and preheat to 325 degrees F.
Over a sheet of waxed paper sift together cake meal, potato starch and salt then set aside.
In a small bowl whisk together orange juice, lemon juice and zests then set aside.
In bowl of electric mixer fitted with flat beater beat together 3/4 cup sugar and oil on medium. Beat until well combined about 1 minute. Add egg yolks one at a time beating well after each addition.
Reduce speed to low and add matzo mixture in three additions altering with orange mixture. Begin and ending with matzo.
Beat each addition just until incorporated then beat for 1 minute more. Remove bowl from mixer and set aside.
In clean bowl of electric mixer with whisk beat egg whites on medium speed for 3 minutes. Add remaining sugar and beat until stiff peaks form about 5 minutes.
Using a rubber spatula gently fold whites into egg yolk mixture just until combined.
Pour batter into angel food cake pan. Bake until cake is golden brown and springs back when touched in the center about 1 hour.
Immediately invert the pan onto its feet or the neck of a wine bottle and let cool completely.
Run a thin bladed knife around outer sides of pan and around inside of the tube to loosen cake. Invert pan onto a cake plate and lift off the pan.
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Baked Alaska Sponge Cake Recipe
Written by admin on December 11th, 2009
Ingredients:
-1 quart ice cream – softened
***SPONGE CAKE BASE***
-3 large eggs
-1/3 cup sugar
-1/2 cup flour
-2 teaspoons cornstarch
***MERINGUE***
-4 egg whites
-3/4 cup confectioner’s sugar
Directions:
Leave the ice cream in room temperature for an hour to soften.
For the sponge base: In a small sauce pan, bring a cup of water to simmer over low heat.
Preheat oven to 425 F (or 210 C).
Beat the eggs and sugar in a small steel mixing bowl over the simmering water (double boiler), until the temperature reaches about 110 – 120 F (or 40 – 45 C). Remove from heat. Continue beating until light and creamy – until it cools down again.
Add the flour and starch, then fold gently. Be careful not to overmix. On a greased baking pan, line up a sheet of silicon or wax paper. Spread the sponge base mixture thin over the sheet of silicon or wax paper. The shape is not important as this will just be the cake base that will be hidden by the meringue. A rough rectangle will be okay.
Bake quickly in the oven for about 4-5 minutes, then remove from oven and let it cool. The cake should come off the paper quite easily.
In your choice of mold, cover the bottom and sides with pieces of the cake. Put in the softened ice cream to fill the mold. Cover the top with cake, then freeze for about 3 hours.
Prepare the meringue by beating the eggwhites with the confectioners sugar until stiff. Place in a piping bag.
Preheat oven to 425 F (210 C).
Unmold the frozen cake-ice cream on a baking tray. Pipe the meringue mixture all around to completely cover the cake-ice cream. You can make shapes with the meringue.
When completely covered with the meringue, put it in the oven to bake for 2 – 4 minutes. The meringue surface will bake very quickly, and the edges will start to brown. When the edges have browned enough, remove from the oven.
The meringue surface will be baked, while the ice cream inside remains frozen.
Decorate with cherries or candies, then serve.
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