Sponge Cake

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Boston Cream Disaster

Thu, 01/18/2007 - 4:48PM by YumSugar 0 Comments - 175 Views
DSC_8031.JPGBoston Cream Pie From Baking Illustrated 1 cup heavy cream 1/4 cup light corn syrup 8 oz semisweet chocolate, chopped into small pieces 1/2 tsp vanilla extract [recipe|nid=111614|type=link], chilled [recipe|nid=110757|type=link], baked and cooled
Glaze:
  • Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan.DSC_8024.JPG
  • Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat; stir constantly until melted.)DSC_8025.JPG
  • Add the vanilla; stir very gently until the mixture is smooth.
  • Cook until tepid so that a spoonful drizzled back into the pan mounds slightly. (The glaze can be refrigerated to speed up the cooling process, stirring every few minutes to ensure even cooling.)DSC_8027.JPG
Cake:
  • While the glaze is cooling, place one cake layer on a cardboard round on a wire rack set over waxed paper.
  • Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges.
  • Place the second cake layer on top, make sure the layers line up properly.
  • Pour the glaze onto the middle of the top layer and let it flow down the cake sides.
  • Use a metal spatula, if necessary, to completely coat the cake. Use a small needle to puncture any air bubbles.
  • Let the cake sit until the glaze fully sets, about 1 hour. Serve the same day, preferably within a couple of hours.
*Note: My experience was more of a Boston Cream Disaster, however I know someone who has used this recipe and had fantastic results. [recipe|nid=111614] [recipe|nid=110757] 24300
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Foolproof Sponge Cake

Wed, 01/17/2007 - 11:44PM by YumSugar 0 Comments - 156 Views
DSC_8021.JPGFoolproof Sponge Cake From Baking Illustrated 1/2 cup plain cake flour 1/4 cup unbleached all-purpose flour 1 tsp baking powder 1/4 tsp salt 3 tbsp milk 2 tbsp unsalted butter 1/2 tsp vanilla extract 5 large eggs, at room temperature 3/4 cup sugar
    • Preheat oven to 350F.
    • Grease pan and cover bottom with parchment or waxed paper.
    • Whisk the flours, baking powder and salt into medium bowl.
    • Heat milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat and add vanilla. Cover and keep warm.
    • Separate 3 eggs, placing whites in the bowl of standing mixer, reserving the 3 yolks plus the remaining 2 whole eggs in another mixing bowl.DSC_7999.JPG
    • Beat the 3 whites at low speed until foamy.
    • Increase the mixer speed to medium and gradually add 6 tbsp of the sugar; continue to beat the whites to soft, moist peaks. (Do not overbeat.)
    • Transfer the egg whites to a large bowl and add the whole-egg mixture to the mixer bowl.
    • Beat the whole-egg mixture with the remaining 6 tbsp sugar.
    • Beat at medium-high speed until the eggs are very thick and pale yellow color, about 5 minutes. Add the beaten eggs to the whites.
    • Sprinkle the flour mixture over the beaten eggs and whites; fold very gently 12 times with a large rubber spatula.
    • Make a well in one side the batter and pour the milk mixture into the bowl.
    • Continue folding until the batter shows no trace of flour and the whites and whole eggs are evenly mixed, about 8 additional strokes.
    • Immediately pour the batter into the prepared cake pans; bake until the cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
    • Immediately run a knife around the pan perimeters to loosen the cakes.
    • Place one pan on a towel and cover the pan with a large plate.
    • Using the towel to protect your hands and catch the cake, invert the pan and remove the pan from the cake.
    • Peel off the parchment.
    • Reinvert the cake from the plate onto the rack.DSC_8028.JPG
    • Repeat with the remaining cake. Cool cake layers to room temp before proceeding.
    7. Note* I made this cake at someone else's house. This was the only cake pan they had. It still turned out perfectly.
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