Ingredients Jump to Instructions ↓

  1. Satin Cream on Feather Sponge Cake

  2. 5 eggs

  3. 1 1/2 cups cake flour

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1/2 cup cold water

  7. 1 1/2 cups granulated sugar

  8. 1/2 teaspoon vanilla

  9. 1/4 teaspoon almond extract

  10. 3/4 teaspoon cream of tartar

  11. Powdered sugar

  12. Satin Cream Heat oven to 325F. Separate the eggs. Sift together the flour,

  13. baking powder, and salt. In a large bowl, beat egg yolks 4 minutes.

  14. Gradually add the cold water and beat until mixture is pale yellow

  15. and foamy on top, about 1 minute. Gradually beat in granulated sugar

  16. until it is completely dissolved, about 3 minutes. Beat in vanilla

  17. and almond extract. Sift the flour mixture over the yolk mixture

  18. about 1/3 at a time, and fold in. In a separate bowl, beat egg

  19. 5 to 6 minutes.

  20. Fold into flour mixture. Turn dough into an unbuttered 10-inch

  21. tube cake pan and bake in preheated oven until top springs back

  22. when touched lightly, about 1 hour. Invert pan and cool. Run a

  23. sharp knife around the edges of the cake to loosen it. Remove from

  24. pan. Dust lightly with confectioners sugar. Cut cake into slices and top each piece with Satin Cream. Sprinkle

  25. cream with grated lemon zest.

  26. Satin Cream

  27. Serving Size : 12

  28. 2 tablespoons golden raisins

  29. 3 eggs

  30. 1/2 cup plus 2 tablespoons sugar

  31. 1 1/2 teaspoons brandy

  32. 1/2 pound Mascarpone cheese

  33. 2 teaspoons grated lemon zest

  34. Plump the raisins by soaking them in hot water for 5 minutes. Drain

  35. and dry. Separate the eggs, reserving 1 white for another use.

  36. Beat the egg yolks with 1/2 cup granulated sugar until light yellow

  37. in color, about 1 minute. Beat in brandy. Gradually beat in cheese

  38. until well blended and sugar has dissolved. In a separate bowl, beat the 2 egg whites until foamy. Gradually

  39. beat in remaining 2 tablespoons granulated sugar and continue beating

  40. until whites hold soft peaks. Fold together whites, yolk mixture,

  41. and raisins. Satin Cream can be made several hours ahead.

  42. Top each slice of Feather Sponge Cake or the cake of your choice.

  43. Sprinkle cream with grated lemon zest.


Send feedback