Source: Cakes & Pastries by C. Teubner, J. Charrette, H. Blohm
Makes 16 servings.
Preparation time: 45 minutes
Tips: Freeze on layer for a quick yet elegant dessert.
Ingredients
Preparation
5 eggs
2 egg yolks
3/4 cup sugar
1/2 teaspoon grated lemon peel
1 cup cake flour
1/4 cup cornstarch
6 tablespoons melted and clarified butter
Line 10-inch springform pan with parchment paper or greases wax paper. You may bake one large TALL cake or two SHORT cakes. Short cakes may be cut up to 3 layers each depending on the use.
Preheat oven to 375F degrees.
1. Place eggs, sugar and grated lemon peel in large bowl over pan of barely simmering water. Let mixture stand until eggs are just warm to the touch. Beat mixture over warm water with balloon whisk until thick and lemon-colored, about 3 minutes. Beat vigorously and in a steady pattern.
2. Remove bowl from pan of water and continue beating until mixture is cool, 10 to 12 minutes (you may use electric mixer). Mixture should be thick and triple in volume.
3. Sift together flour and cornstarch, and gradually fold into egg mixture. Sifting flours into a pieces of wax paper allows you to fold paper in half lengthwise and gradually sprinkle flour mixture over egg mixture, folding it in thoroughly with a spatula.
4. Gradually add warm clarified butter in slow steady stream, stirring with spatula. Stir until butter is thoroughly incorporated and no streaks remain. Mixture should be smooth and uniform.
5. Pour into parchment lined pan and smooth top.
6. Bake 35 to 40 minutes or until center springs back when lightly pressed. If batter is spread in two pans, the baking time will be less.
NOTES : 1) Sponge mixtures can be mix warm or cold. When they are prepared cold, egg yolks and egg whites are added separately.
-Cold method: Whisk yolks and 1/2 the sugar together until thick and lemon-colored.Incorporate butter and flavorings. Beat egg whites in separate large bowl until stiff peaks form. Gradually add remaining sugar and continue mixing until stiff and glossy. Stir about 1/4 of beaten egg whites into the yolks and fold gently until well blended. Fold in remaining whites alternately with sifted flours.
This method produces a less dense cake than when warm mixed.
2) Good basic plain layer cake . Create various cakes by, brushing cake with flavored simple syrup and fill with cream, butter or cheese filling of your choice.
Plain Basic Layer Cake
Sponge Mixture
