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Sponge Cake Napoleons (liquid eggs)
Yield: 3 lbs. 13 ounces
aeration
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Pastry Cream
| Ingredients |
Lb. |
Oz. |
Method |
| Milk |
1
|
-
|
Add half of the sugar to the milk and bring to a boil. |
| Sugar |
-
|
4
|
- |
| Liquid Whole Egg |
- |
2
|
Combine the whole eggs and yolks with the cornstarch and remaining sugar. Mix in a bowl until smooth and thoroughly blended. |
| Liquid Egg Yolk |
- |
1.5
|
- |
| Corn Starch |
- |
1.5 |
- |
| Butter |
- |
.5 |
- |
| Vanilla |
- |
.25 |
Gradually add the hot milk to the egg mixture to temper it. |
| Total approximate weight |
1 lb. |
9.75 oz. |
When the mixture is tempered, heat to 180°F. Whisk in butter and vanilla. Pour the cooked pastry cream into a half sheet tray lined with clear wrap, cover and refrigerate until fully cooled. It is ready for use.
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*Optional:
Fruit Mousse – Add a fruit puree and whip cream to create a mousseline filling variation. Add 4 oz. of fruit puree to 16 ounces of pastry cream and 6 oz. of stiff whipped cream. Use as an alternative filling.
Sponge Cake
| Ingredients |
Lb. |
Oz. |
Method |
| Liquid Whole Egg |
1
|
8
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Blend together the eggs and sugar in a mixing bowl and place this over a double boiler,
|
| Sugar |
1
|
-
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Whip lightly and continuously until it reaches 110°F. Place this mixture into a mixer with a balloon whip and mix at high speed for 10 minutes or until the mixture reaches maximum volume and begins to recede in its volume. Reduce the speed to low on the mixer and whip for an additional 10 minutes. |
| Cake Flour |
- |
12 |
- |
| Cornstarch |
- |
4
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Sift all dry ingredients at least twice to incorporate air. Fold this mixture into the finished batter. |
| Melted Butter |
- |
5 |
Melt butter in a sauce pan and fold into the batter mixture. |
| Total approximate weight |
3 lb.
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13 oz.
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Instructions
Portion into sheet pans lined with parchment paper, sprayed with non-stick spray, and lightly dusted with flour. Bake at 375°F for about 20 minutes in the sheet pan. Cool and freeze. Cut the sponge cake sheets in 12 by 5 inch pieces. Cut the layer 1 inch thick by slicing the sheets in half. Fill each layer with pastry cream or fruit mouse. Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit.Cut the sponge cake sheets in 12” by 5 inch pieces. Cut the layer 1 inch thick by slicing the sheets in half. Fill each layer with pastry cream or fruit mouse. Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit.
Yield: 1 – 2# 8 oz half sheet cake & 1# 5 oz. quarter sheet
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