HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Learn to make extraordinary cakes with Cake Art from the Culinary Institute of America by Chefs Kate Cavotti & Alison McLoughlin, featuring recipes for Glazed Cake with Chocolate Tiles, Chocolate Flower Cupcakes, Chocolate Sponge Cake, and Hard Ganache.

I Love Desserts

 

Chocolate Sponge Cake

Makes two 8-inch or 9-inch layers, or 24 cupcakes

Photo: Glazed Cake with Chocolate Tiles (using sponge cake)

Glazed Cake with Chocolate Tiles

 
  • 1-1/2 cups cake flour
  • 1/2 cup cocoa powder
  • 6 tablespoons (3/4 stick) unsalted
         butter, plus extra for greasing
  • 1 tablespoon vanilla extract
  • 1-1/4 cups sugar
  • 5 large eggs
  • 5 large egg yolks

Preheat oven to 375 degrees F. Lightly spray 8- or 9-inch round cake pans with a nonstick spray and line the bottoms with a round of parchment paper. For cupcakes, prepare pans with cupcake liners.

Sift the flour and cocoa powder together twice and set aside. Melt the butter in a saucepan over low heat. Remove from the heat, add the vanilla extract to the melted butter, and stir to combine. Set aside to cool.

Combine the sugar, eggs, and egg yolks in the bowl of a stand mixer and set the bowl over a pan of barely simmering water. Whisking constantly with a wire whisk, heat until the mixture is warm to the touch or reaches 120 degrees F on a candy thermometer.

Remove the bowl from the heat and attach it to a stand mixer fitted with the whisk attachment. Whip the egg mixture on a medium speed until the foam triples in volume and just begins to recede, about 5 minutes. Stabilize the foam on low speed for 10 minutes.

Fold the flour into the egg mixture using a rubber spatula. Blend a small amount of the batter into the melted butter, then fold the tempered butter back into remaining batter.

Fill the prepared cake or cupcake pans about two-thirds full. Bake until the top of each layer is firm to the touch—for 8- or 9-inch cakes about 30 minutes, for cupcakes about 20 minutes.

Let the layers cool in the pans for a few minutes before turning out onto wire racks to finish cooling. The cakes are ready to fill and frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.

 
  • from:
  • Cake Art from the Culinary Institute of America
    Simplified Step-by-Step Instructions and Illustrated Techniques
    for the Home Baker to Create Showstopping Cakes and Cupcakes
  • Designs and Techniques by Chefs Kate Cavotti & Alison McLoughlin
  • Lebhar-Friedman, 2008
  • $29.95/hardcover/Full-color photographs
  • ISBN: 0867309229
  • ISBN-13: 978-0867309225
  • Recipe reprinted by permission.

Buy Cake Art from the Culinary Institute of America

 

Cake Art from the Culinary Institute of America

 
 
 
 

This page created May 2008


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,