By definition, a sponge cake is a light. Airy tender cake of the foam variety, meaning the egg whites are beaten separately, and the egg yolk base is folded into the whites along with flour. It can be varied easily and is used as a base for many fillings. The name comes from its open structure, which resembles a sponge. The plain sponge cake on its own is rather neutral and doesn't have a lot of flavor which is why recipes often brush the sponge cake layers with liqueur based washes.. However, by enhancing it with lemon zest and adding a little butter, it becomes a more flavorful vehicle for fillings. By omitting the zest, you have a basic Butter Sponge Cake. By omitting the butter, you have a basic Sponge Cake.
Another characteristic of the sponge is that it doesn't contain shortening, except in the Butter Sponge Cakes. Sponge cakes can be dry if the egg whites are over beaten. It is better to under beat them than get them too stiff. When the whites are too stiff, it is difficult to fold the flour in without deflating the whites.
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Macadamia brittle is a treat anytime, but add a bit of heat and it becomes Sweet and Hot Macadamia brittle, a candy not to be forgotten.
Madeleines were said to be the favorite of Proust. These shell shaped petit fours were originally made of sponge cake and to me, rather tasteless. They dried out quickly while sitting on display and lacked any definitive flavor.
Butter has long been known for its qualities in baking. When it comes to baking, there is no fat as flavorful, rich and satisfying. There is no other fat that can duplicate its properties when baking.
Ahhh, Marjolaine (pronounced mar zjoh lenn). This naturally flourless cake is perfect to celebrate graduations, wedding rehearsals or showers and is a knock out for birthdays.
I was recently asked for a “New Orleans type dessert” at the restaurant. I was excited to come up with these Banana Caramel Tarts with Rum Pastry Cream and Pralines. The first bite will take you to Mardi Gras.
Individual tarts are the quintessential dessert. What's more flattering than getting your own dessert? Almost any full size tart can be turned into an individual tart by making individual tart shells. Wherein lies the problem. Most shells are one half to three fourths inch tall. By the time you get a regular pie or tart pastry in them, they shrink when baked and there is almost no side left to hold the filling.
My mother was a fantastic baker and cook. She could take nothing and make something wonderful from it. Unfortunately, I didn't appreciate it when I was growing up. They practically had to force feed me like those poor geese for foie gras. But what I did love, was anything my mother baked and is why, in hindsight, I went into the baking business.
Sprinkles, Jimmies, Decoratifs or Vermicelli - whatever you call them these little chocolate decorations can make or break a cupcake or cake!
The Decoratifs by Guittard and Vermicelli by Cocoa Barry are made with real chocolate, are delicate and shiny. They can add an elegant touch when it comes to finishing. Looks-wise, they appear to be made by the same company and just packaged differently.
Wine and Cheese Baguettes are one of my all-time favorite breads. This bread couldn't be easier to make with the help of a food processor. However, alternate instructions are given for the mixer.
TABLESPOON TO FLUID OUNCE and METRIC CONVERSION
Flour is usually the key ingredient in baking and much of pastry. It is important to use the right flour for the desired outcome. While flour can be made from various edible grains, for the purposes of this discussion I am going to stick with four types of wheat flour; all purpose, cake , bread and pastry flour. While bread baking can employ myriad other flours, these four are the basis of cakes and pastry.
Many years ago a friend of mine gave me the recipe for this Creamy Pound Cake. I remember thinking this couldn't possibly work - as bakers we have been trained to preheat the oven. This started in a cold oven. But because she was such a good cook I decided to give it a try exactly as it was given to me. Wow! was I wrong! This is a fantastic, easy pound cake. The only caveat is to make sure the butter is really soft or it won't blend together with the large amount of sugar. I find it fascinating that is rises as it does without the benefit of any kind of leavening which is why it is important beat a lot of air into the butter/sugar. It is a dense cake, as pound cakes are, but it has a moistness and flavor that is incomparable. It literally lasts for days under a cake cover and freezes well.
