- Satin Cream on Feather Sponge Cake
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 teaspoon cream of tartar
Satin Cream Heat oven to 325F. Separate the eggs. Sift together the flour,
baking powder, and salt. In a large bowl, beat egg yolks 4 minutes.
Gradually add the cold water and beat until mixture is pale yellow
and foamy on top, about 1 minute. Gradually beat in granulated sugar
until it is completely dissolved, about 3 minutes. Beat in vanilla
and almond extract. Sift the flour mixture over the yolk mixture
about 1/3 at a time, and fold in. In a separate bowl, beat egg
5 to 6 minutes.
Fold into flour mixture. Turn dough into an unbuttered 10-inch
tube cake pan and bake in preheated oven until top springs back
when touched lightly, about 1 hour. Invert pan and cool. Run a
sharp knife around the edges of the cake to loosen it. Remove from
pan. Dust lightly with confectioners sugar. Cut cake into slices and top each piece with Satin Cream. Sprinkle
cream with grated lemon zest.
Serving Size : 12
2 tablespoons golden raisins
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons brandy
1/2 pound Mascarpone cheese
2 teaspoons grated lemon zest
Plump the raisins by soaking them in hot water for 5 minutes. Drain
and dry. Separate the eggs, reserving 1 white for another use.
Beat the egg yolks with 1/2 cup granulated sugar until light yellow
in color, about 1 minute. Beat in brandy. Gradually beat in cheese
until well blended and sugar has dissolved. In a separate bowl, beat the 2 egg whites until foamy. Gradually
beat in remaining 2 tablespoons granulated sugar and continue beating
until whites hold soft peaks. Fold together whites, yolk mixture,
and raisins. Satin Cream can be made several hours ahead.
Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle cream with grated lemon zest.