Tuesday, April 5, 2011

Pan di Spagna (IT) Sponge Cake Demonstration (Engl)

Sponge Cake Demonstration (Engl)

This cake is wonderfully light and airy and it contains just three basic ingredients: eggs, sugar, and flour. It is leavened solely by the air beaten into the eggs. Cornstarch (corn flour) does replace some of the flour in this recipe which makes a tender cake with a fine texture and crumb. However, if you do not have cornstarch in the house, just replace the 3 tablespoons of cornstarch with 3 more tablespoons of cake flour. Now, beating the egg yolks and egg whites separately produces an elastic sponge cake that allows the cake to be rolled without cracking. Cracking of the Sponge Cake is also prevented by rolling the sponge in a clean towel immediately after it is removed from the oven. Once the sponge cake has cooled to room temperature it is then filled with raspberry flavored whipped cream. This cream is made by simply whipping heavy cream (double cream) (cream with a 35-40% butterfat content) with a little vanilla extract and sugar and then adding either raspberry jam (preserves) or a raspberry sauce (puree). Other flavors of jam could also be used in place of the raspberry jam. Well wrapped, the Sponge Cake can be stored in the refrigerator for several days.

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