Sponge Cake Napoleons (liquid eggs)
View dried egg formulation
Yield: 1 half sheet cake
Part 1 - Sponge Cake
Ingredients |
Percent (%) |
Grams |
Volume |
Egg whole, liquid |
39.34 |
472.13 |
16.5 fl. oz. |
Sugar, granulated |
26.23 |
314.75 |
1 1/2 cups |
Flour, cake |
19.67 |
236.07 |
1 3/4 cups |
Cornstarch |
6.56 |
78.69 |
1/2 cup |
Butter, unsalted, melted |
8.20 |
98.36 |
7 tbsp. |
Total |
100.00 |
1200.00 |
|
Method of Production:
- Prepare a quarter sheet pan by lining it with parchment paper, spray with non-stick spray, and lightly dust with flour; tap out excess flour and set aside.
- In the bowl of a standing mixer, whisk together the eggs and sugar; place the bowl over a double boiler.
- Heat the mixture while whisking continuously until the mixture reaches 110° F.
- Place the bowl back in a standing mixer fitted with a whisk attachment. Whip the egg mixture on high speed for 10 minutes.
- In a large bowl, sift together the dry ingredients twice, then fold the dry ingredient mixture into the egg mixture.
- Gently fold the melted butter into the batter.
- Portion 1100g of batter into the prepared quarter sheet pan.
- Bake at 375° F for 20 minutes or until a toothpick inserted comes out clean.
- Cool and freeze until solid. If not using immediately, cover in a triple layer of plastic wrap and store frozen for up to two months.
Part 2 - Pastry Cream
Ingredients |
Percent (%) |
Grams |
Volume |
Sugar, granulated part 1 |
7.77 |
38.83 |
1/4 cup |
Milk, whole |
62.12 |
310.69 |
10 fl. oz. |
Egg, whole, liquid |
7.77 |
38.83 |
1.5 fl. oz. |
Egg yolk, liquid |
5.83 |
29.13 |
1 fl. oz. |
Sugar, granulated part 2 |
7.77 |
38.83 |
1/4 cup |
Cornstarch |
5.83 |
29.13 |
1/4 cup |
Butter, unsalted |
1.94 |
9.71 |
1 tbsp. |
Vanilla extract |
0.97 |
4.85 |
1 tsp. |
Total |
100.00 |
500.00 |
|
Method of Production:
- In a saucepan over medium heat, combine sugar part 1 and milk; bring to a boil.
- In a medium bowl, whisk the whole eggs, yolks, sugar part 2 and cornstarch until smooth and thoroughly blended.
- Gradually add the hot milk to the egg mixture to temper it.
- Pour the egg mixture back into the empty saucepan and place back on the stove over medium heat; cook to 180° F.
- Remove from the heat and whisk in the butter and vanilla.
- Pour the cooked pastry cream into a half sheet tray lined with plastic wrap, cover with additional plastic wrap and refrigerate until fully cooled. If not using immediately, store refrigerated for up to three days.
*Optional: Fruit Mousse – Add a fruit puree and whipped cream to create a diplomat cream variation. Add 4 oz. of fruit puree and 6 oz. of stiff whipped cream to 16 ounces of pastry cream. Use as an alternative filling.
Assembly
Ingredients |
Percent (%) |
Grams |
Volume |
Part 1 - Sponge Cake |
73.33 |
1100.00 |
|
Part 2 - Pastry Cream |
26.67 |
400.00 |
|
Total |
100.00 |
1500.00 |
|
Method of Production:
- Cut the frozen sponge cake in half.
- Cut a layer 1-inch thick by slicing each half in half.
- Layer 100g pastry cream or fruit mousse followed by a sponge cake. Repeat.
- Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit.
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