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Boston Cream PieBasic Sponge Cake
Makes two 8″ or 9″ cakesFromFresh from the Oven1/2 cup cake flour 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon table salt2 tablespoons milk4 tablespoons unsalted butter 1/2 teaspoon vanilla extract5 large eggs, at room temperature3/4 cup granulated sugar 1/4 teaspoon cream of tartar Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Greasetwo 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper.Whisk/sieve the flours, baking powder, and salt together in a medium bowl and set aside. Heatthe milk and butter in a small saucepan over low heat until the butter melts. Take the sauce panoff the heat and add in vanilla extract; keep the mixture covered and warm.Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whiskattachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in asmall bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of thesugar and the cream of tartar and continue to beat the whites to soft, moist peaks. If using astanding mixer transfer the beaten egg whites to a large bowl and add the egg yolks to thestanding mixer bowl (you don’t need to clean the bowl).Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until themixture is very thick and turns a pale lemon color, about 5 minutes. Add in the beaten eggwhites to the yolks, but do not mix.Sprinkle/sieve the flour mixture over the egg whites and mix on low speed for 10 seconds.Remove the bowl from the mixer, make a well in one side of the batter and pour the meltedbutter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows notrace of flour and the whites and yolks are evenly mixed, about 8 strokes. Also make sure thatyou have incorporated the butter into the mixture. There should not be visible grease/oil as youpour the mixture into the cake pans.Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown andfeel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to22 minutes for 8-inch cake pans.Cool completely on racks. Run a thin knife around the inside of the cake pans and then invertthem onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes fromthe pans. Remove the parchment paper.
17 and Baking
| http://17andbaking.com/2009/09/15/love-and-pastry-cream/
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