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Sponge Cake Napoleons (dried eggs)
Yield: 4 pounds
aeration
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Pastry Cream
| Ingredients |
Lb. |
Oz. |
Method |
| Sugar |
-
|
3.94 |
Blend the sugar, milk solids, dry egg products and starch together. Slowly add to this to the heated water, whisking constantly to completely incorporate. |
| Non-fat Dried Milk |
-
|
1.57 |
- |
| Whole Egg Solids |
- |
.49 |
- |
| Egg Yolk Solids |
- |
.45 |
- |
| Ultra Tex / tapioca starch |
- |
1.48 |
- |
| Water |
1 |
.93 |
Heat the water to 180°F and combine with dry ingredients. |
| Butter |
- |
.49 |
- |
| Vanilla Extract |
- |
.25 |
|
| Total approximate weight |
1 lb. |
9.6 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. |
*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 |
| Sugared Whole Egg Solids |
-
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6.87
|
Blend together the dry eggs, sugar and xanthan gum. Whisk into the heated water, then place mixture over a double boiler. Whip lightly and continuously until it reaches 110°F. |
| Sugar |
1
|
4.61
|
Place this mixture onto a mixer with a balloon whip and mix at high speed for 6 to 8 minutes or until the mixture reaches maximum volume and until it begins to recede in volume. Reduce the mixer speed to low and whip for an additional 5 minutes. |
| Xanthan Gum / optional – for freeze thaw management |
- |
.12 |
- |
| Water, heated to 130°F |
1 |
2.84 |
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| Cake Flour |
- |
11.77
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Sift all remaining dry ingredients at least twice to incorporate air. Fold this mixture into the finished batter. |
| Milk, solids dry |
- |
.88
|
-
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| Melted Butter |
- |
4.91 |
Melt butter in a sauce pan and fold into the batter mixture. |
| Total approximate weight |
4 lb.
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0 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.
Yield: 1 – 4 lb. half sheet cake
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