Foaming Methods

Sponge Cake (Genoise)

Ingredients

U.S.

Metric

Percentage

Eggs

2 lb 4 oz

1050 g

150%

Sugar

1 lb 8 oz

700 g

100%

Cake flour

1 lb 8 oz

700 g

100°%

Butter, melted

8 oz

225 g

33°%

Vanilla (or lemon flavor)

0.5 oz

15 mL

2%

Yield:

5 lb 12 oz

2690 g

Calories, 90; Protein, 2 g; Fat, 3 g (31% cal.); Cholesterol, 55 mg; Carbohydrates, 13 g; Fiber, 0 g; Sodium, 35 mg.

Mixing:

Foaming method. Scaling and baking:

See Table 32.1.

Variations

Chocolate Genoise

Substitute 4 oz (125 g) cocoa powder for 4 oz (125 g) flour. Use the vanilla, not the lemon flavor.

Sponge Roll or Jelly Roll

Prepare basic formula, but omit butter. Add the vanilla to the beaten eggs just before folding in the flour. Spread evenly in parchment-lined pans. When baked and cooled, trim the edges. Cut in half or into quarters. Spread each rectangle with desired filling (jelly, buttercream, etc.) and roll up so that the long side of the rectangle becomes the length of the roll. Ice or sprinkle with 6X sugar.

Milk and Butter Sponge

Ingredients

U.S.

Metric

Percentage

Sugar

1 lb 4 oz

625 g

125%

Eggs, whole

12 oz

375 g

75%

Egg yolks

4 oz

125 g

25%

Salt

0.25 oz (1'/4 tsp)

7 g (6 mL)

1.5%

Cake flour

1 lb

500 g

100%

Baking powder

0.5 oz

15 g

3%

Skim milk

8 oz

250 g

50%

Butter

4 oz

125 g

25%

Vanilla

1 tbsp

15 mL

3%

Yield:

4 lib

2037 g

407%

Per 1 ounce:

Calories, 90; Protein, 2 g; Fat, 2.5 g (25% cal.); Cholesterol, 50 mg;

Carbohydrates, 15 g

; Fiber, 0 g; Sodium, 90 mg.

Mixing:

Sponge method. Heat the milk and butter until the butter is melted; fold into batter (step 5 in basic procedure).

Scaling and baking: Cake layers; see Table 32.1.

Jelly Roll Sponge m E

Ingredients

U.S.

Metric

Percentage

Sugar

11 oz

325 g

100%

Eggs, Whole

10 oz

300 g

90%

Egg yolks

2 oz

65 g

20%

Salt

0.25 oz (114 tsp)

7 g (7 mL)

2%

Corn syrup

1.5 oz

45 g

14%

Water

1 oz

30 g

10%

Vanilla

1 tsp

5 mL

1.5%

Hot water

4 oz

125 g

36%

Cake flour

11 oz

325 g

100%

Baking powder

1 tsp

5 g (5 mL)

1.5%

Yield:

2 lb 8 oz

1232 g

Calories, 80; Protein, 2 g; Fat, 1 g (12% cal.); Cholesterol, 50 mg; Carbohydrates, 15 g; Fiber, 0 g; Sodium, 40 mg.

Mixing:

Sponge method. Add the syrup, the first quantity of water, and the vanilla to the sugar and eggs in the first mixing stage. When the foam is completely whipped, stir in the second quantity of water. Scaling and baking:

See Table 32.1. One recipe makes 1 sheet pan. Line the pans with greased paper. Immediately after baking, turn out of pan onto a sheet of parchment and remove the paper from the bottom of the cake. Spread with jelly and roll up tightly. When cool, dust with confectioners' sugar.

Per 1 ounce:

Calories, 80; Protein, 2 g; Fat, 1 g (12% cal.); Cholesterol, 50 mg; Carbohydrates, 15 g; Fiber, 0 g; Sodium, 40 mg.

Yellow Chiffon Cake

Ingredients

U.S.

Metric

Percentage

Cake flour

1 lb 4 oz

500 g

100%

Sugar

1 lb

400 g

80%

Salt

0.5 oz

12 g

2.5%

Baking powder

1 oz

25 g

5%

Vegetable oil

10 oz

250 g

50%

Egg yolks

10 oz

250 g

50%

Water

15 oz

375 g

75%

Vanilla

0.5 oz

12 mL

2.5%

Egg whites

1 lb 4 oz

500 g

100%

Sugar

10 oz

250 g

50%

Cream of tartar

m tsp

2.5 g (5 mL)

0.5%

Yield:

6 lb 7 oz

2576 g

Mixing:

Chiffon method. Scaling and baking:

Set Table 32.1.

Variation_

Chocolate Chiffon Cake

Add 20% cocoa (4 oz/100 g); sift it with the flour. Increase the egg yolks to 60% (12 oz/300 g). Increase the water to 90% (1 lb 2 oz/450 g).

Per 1 ounce:

Calories, 90; Protein, 1 g; Fat, 3.5 g (38% cal.); Cholesterol, 35 mg; Carbohydrates, 12 g; Fiber, 0 g; Sodium, 95 mg.

Angel Food Cake

Ingredients

Egg whites Cream of tartar Salt Sugar Vanilla

Almond extract

Sugar Cake flour

Yield:

Metric

Percentage

2 lb

1 lb

1 tsp

2 tsp 1 tsp

1000 g

1 lb

12 oz

500 g 375 g

4 lb 12 oz

2403 g

640%

Mixing:

Angel food method.

Scaling and baking:

See Table 32.1.

Variation_

Chocolate Angel Food Cake Substitute 3 oz (90 g) cocoa for 3 oz (90 g) flour.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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