Sponge Cake Napoleons (liquid eggs)

Sponge Cakes Napoleons (liquid eggs)

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Yield: 3 lbs. 13 ounces (1 – 2 lb., 8 oz. half sheet cake & a 1 lb., 5 oz. quarter sheet)

Ingredients for Pastry Cream

  • 1 lb. milk
  • 4 oz. sugar
  • 2 oz. liquid whole egg
  • 1.5 oz. liquid egg yolk
  • 1.5 oz. corn starch
  • 0.5 oz. butter
  • 0.25 oz. vanilla

Directions for Pastry Cream

  1. Add half of the sugar to the milk and bring to a boil.
  2. Combine the whole eggs and yolks with the cornstarch and remaining sugar. Mix in a bowl until smooth and thoroughly blended.
  3. Gradually add the hot milk to the egg mixture to temper it.
  4. 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.

Total approximate weight: 1lb., 9.75 oz

*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.

Ingredients for Sponge Cake

  • 1 lb., 8 oz. liquid whole egg
  • 1 lb. sugar
  • 12 oz. cake flour
  • 4 oz. corn starch
  • 5 oz. melted butter

Total approximate weight: 3 lb., 13 oz.

Directions for Sponge Cake

  1. Blend together the eggs and sugar in a mixing bowl and place this over a double boiler.
  2. 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.
  3. Sift all dry ingredients at least twice to incorporate air. Fold this mixture into the finished batter.
  4. Melt butter in a sauce pan and fold into the batter mixture.

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

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