Sponge Cake Napoleons (liquid eggs)

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:

  1. 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.
  2. In the bowl of a standing mixer, whisk together the eggs and sugar; place the bowl over a double boiler.
  3. Heat the mixture while whisking continuously until the mixture reaches 110° F.
  4. Place the bowl back in a standing mixer fitted with a whisk attachment. Whip the egg mixture on high speed for 10 minutes.
  5. In a large bowl, sift together the dry ingredients twice, then fold the dry ingredient mixture into the egg mixture.
  6. Gently fold the melted butter into the batter.
  7. Portion 1100g of batter into the prepared quarter sheet pan.
  8. Bake at 375° F for 20 minutes or until a toothpick inserted comes out clean.
  9. 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:

  1. In a saucepan over medium heat, combine sugar part 1 and milk; bring to a boil.
  2. In a medium bowl, whisk the whole eggs, yolks, sugar part 2 and cornstarch until smooth and thoroughly blended.
  3. Gradually add the hot milk to the egg mixture to temper it.
  4. Pour the egg mixture back into the empty saucepan and place back on the stove over medium heat; cook to 180° F.
  5. Remove from the heat and whisk in the butter and vanilla.
  6. 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.


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:

  1. Cut the frozen sponge cake in half.
  2. Cut a layer 1-inch thick by slicing each half in half.
  3. Layer 100g pastry cream or fruit mousse followed by a sponge cake. Repeat.
  4. Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit.

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