Yellow Sponge Cake With Early Grey Pastry Cream Recipes

YELLOW SPONGE CAKE WITH EARLY GREY PASTRY CREAM

Steps:

• Preheat oven to 350 F degrees and lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds.
• Also, lightly grease the tops of the paper in the pans.
• Sift together flour, salt and baking soda and set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.
• Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.
• Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.
• Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.
• In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.
• Gently fold the whipped egg whites into the batter, in two additions.
• Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.
• Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.
• For the Earl Grey Pastry Cream.
• In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.
• Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.
• This happens quickly so don't take your eyes off it.
• Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.
• Cover the surface directly with plastic wrap, and refrigerate until chilled and set.
• Makes 4 cups.

PASTRY CREAM

Steps:

• Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. If using vanilla bean, add this as well.
• Whisk yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pal yellow and thick.
• When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. Return mixture to pan, scraping bowl with rubber spatula.
• Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
• Off heat, whisk in butter and vanilla (if using vanilla bean, scrape the pod and add seeds). Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process.
• Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.

WHITE SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Grease 3- 12 inch cake pans, set aside.
• In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
• Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
• Whip until smooth and appearance is light and yellow.
• Add Oil.
• Continue to mix 1 minute until fully incorporated.
• In a separate clean, dry bowl, with wire whip, add Egg Whites.
• Whip until stiff, but not dry peaks.
• In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
• Remove egg white mixture to a large, dry mixing bowl.
• Incorporate the first mix a little at a time by folding in and mixing by hand.
• Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
• Spoon finished mixture into cake pans, spreading evenly.
• Bake at 400 degrees for 35 to 40 minutes.
• Cooking time may vary according to equipment and environment.
• If using an alternate size pan, the heat should be adjusted.
• The deeper and wider your cake pan, the lower you should have the heat.
• Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
• Cool cakes on rack before removing from pans.
• Fill layers with desired filling and frost with lots of whiped cream.

YELLOW CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 13 x 9-inch pan.
• Beat all ingredients on low speed, scraping sides, 30 seconds.
• Beat on high 3 minutes.
• Pour into pans.
• Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean.
• Cool 10 minutes, remove from pan; cool completely.