Yellow Sponge Cake With Early Grey Pastry Cream Recipes

YELLOW SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on surface when whisk is raised, about 5 minutes.
• Holding parchment like a funnel, gradually add flour mixture to egg mixture in two batches. With machine running on low speed, mix until just combined. In a steady stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
• Spread batter evenly into prepared sheet. Bake until center springs back when lightly touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let cool completely.

SIMPLE AND DELICIOUS SPONGE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan and line with a circle of parchment paper.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

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.

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.

HOMEMADE CREAM FILLED INDIVIDUAL SPONGE CAKES

Steps:

• Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.
• In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.
• Sandwich the bars with the fluffy filling.