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20160321 Sponge Cake

 

Sponge Cake (Part 1)

Ingredients:

    • 5 eggs
    • 1 cup granulated sugar
    • 1/2 teaspoon salt
    • Beat in mixer bowl to the ribbon stage
    • 3/4 cup pastry flour (OR 1 cup pastry flour for vanilla cake and omit cocoa powder)
    • 1/4 cocoa powder
    • Sift together flour and cocoa powder

 

Directions:

  1. Heat oven to 375°F. Size and place parchment paper in a jelly roll pan. Spray sides of pan.
  2. Fold dry ingredients into egg mixture a little at a time. Spread mixture evenly into pan. Bake until done. (If cake is made on baking sheet, cook for 8 to 10 minutes).

 

Butterscotch (Part 2)

Ingredients:

    • 1 1/2 cups (350g) whipping cream

    • 3 3/4 cups (900g) sugar

    • 7/8 cup (200g) water

    • 4 teaspoons (20g) glucose

    • 1/2 cup (110g) unsalted butter

 

Directions:

    1. Add water, sugar and glucose to a saucepan and bring to boil. Cook on high until golden in colour.

    2. Stir in cream then remove from heat. Mix in butter.

    3. Transfer contents from saucepan to container and put in freezer for 10 minutes (optional).

 

Chantilly Cream (Part 3)

Ingredients:

    • 2 cups whipping cream (reduce to 1 3/4 cups)

    • 1/3 cup icing sugar (or sugar to taste)

    • 1 teaspoon vanilla

 

Directions:

  1. Add all ingredients to a bowl and whip to stiff peaks.

  2. Mask cake.

 

Posted: 2016-21-03