by Unknown
Melting the butter or margarine when making Viennese sponge mixture
In a Viennese sponge mixture, the butter or margarine is only added at the end of the preparation of the mixture. It should be melted in a small saucepan at the start of the preparation process so that it has time to cool down a little.
The addition of butter or margarine makes the sponge moister and compensates for the drying effect of ingredients such as cocoa powder.
Beating the eggs until foamy
Break each egg separately into a cup to make sure that it is fresh. Then beat the eggs together in a mixing bowl, perhaps with a little water, using a hand mixer with whisk at the highest setting for about 1 minute until foamy.
Some recipes require that the eggs are beaten with hot water until foamy so as to increase the volume.
Mixing the sugar and vanilla sugar together and adding to the mixture
Mix the vanilla sugar or 3 drops vanilla essence in 1 tablespoon sugar into the sugar. Stir the sugar into the mixture while whisking over a period of 1 minute, then whisk for a further 2 minutes. It is important to observe the whisking time specified in the recipe. If the mixture is not whisked long enough it will not have enough time to develop the required volume, while whisking for too long results in too great a volume which would only collapse again during the baking process.
Add the flavouring to the egg and sugar mixture.
Mixing the flour and baking powder together and sifting
If baking powder, cornflour or cocoa are to be added to the plain (all-purpose) flour, they are first mixed with the flour which is then sifted. Sifting aerates the flour and ensures that the baking powder or cocoa is distributed evenly in the flour. This in turn produces a lighter sponge.
Wholemeal flour and baking powder should only be mixed together, not sifted, because the coarser texture of wholemeal flower makes sifting impossible. The flour and baking powder should be mixed together with a hand mixer at the lowest setting. Hazelnuts and other heavy ingredients – including the cooled, melted butter or margarine in the case of Viennese sponge mixture – should be added at the end and only stirred briefly. It is important that the flour and other heavy ingredients be stirred as little as possible so as not to reduce the volume of the beaten egg and sugar mixture.
Hazelnuts and almonds should only be coarsely ground because they are very fatty, and if finely ground they will make the sponge heavy and chewy.
Transferring the sponge mixture in the mould
It is best to use a dough scraper to put the sponge mixture in the mould or on the baking sheet. The surface can then be smoothed with a cake slice or spatula.
Baking sponge mixture
A sponge mixture must be baked immediately after stirring or the airy mixture will collapse.
Before taking the sponge out of the oven it is important to check that it is cooked by placing the palm of the hand lightly on the sponge. If the sponge is done, it will no longer feel moist, the texture will be soft and when pressed lightly the springy surface will spring back again. If overdone, the sponge will be dry and solid. Loosen the sponge cake from the edge of the mould with a knife and remove the ring. Then remove the cake from the mould, remove the base and leave the cake to cool down on a rack lined with baking parchment but without removing the baking parchment on which it was baked.
If the surface is domed, it is a good idea to turn the cake out upside down to flatten the surface again.
Large, flat sponges can be unmoulded upside down on a work surface and left on it to cool. With sponges containing egg yolks, as specified in some recipes in this book, it is not necessary to roll them up immediately because a cold sponge containing egg yolk will not crack.
Carefully remove the baking parchment after the cake has cooled down.
Cutting the sponge cake in layers horizontally
Put the sponge cake on a piece of paper or a cake plate with the smooth, flat underside facing upwards. Then cut it into two or more layers with a large knife or a strong thread. To ensure that the layers are of equal thickness, make an incision 1 cm/3⁄8 in deep round the cake with a sharp knife before cutting the layers. Place the thread in the incision, hold it so that the ends are crossed over each other and pull so that the thread cuts through the cake. A sponge cake is easiest to cut the day after it was baked.
To prevent the layers breaking when lifted, use a large cake slice or a piece of paper. To do this fold the paper at the front edge and slide it under the top layer. Using the forefingers and thumbs hold the paper so that it supports the top layer and lift it. Keep the paper as horizontal as possible or the layer may break.
If you are going to cut the cake into layers with a knife, make an incision 1 cm/3⁄8 in deep all round the cake. It is important to use a knife which is longer than the diameter of the cake. Hold the knife horizontally and cut the cake by turning it, thus gradually cutting through to the middle.
Spreading the filling on the layers
Jams and/or butter cream make the best filling. Use a palette knife, dough scraper or cake slice to spread the filling on the bottom layer.
Use the paper as before to move the middle layer onto it, making sure that the edges are aligned. Spread the filling on it as well. Then put the top layer on it.
Cover the top layer and the sides of the cake thinly with a little filling to bind the crumbs, then spread the rest of the cream on top. Use a knife to spread the butter cream on the sides.
Decorating the top and sides of the cake
You can decorate the cake with grated chocolate, peeled, toasted flaked almonds, ground hazelnuts, roast rolled oats or desiccated coconut. Put the chocolate, almonds, hazelnuts and so on near the cake and carefully slide them up the edge so that they adhere, using a dough scraper or knife.
Before decorating the top of the cake, divide it into portions with a cake divider or knife. Cake dividers are available to make 16 or 18 slices.
Decorating with a piping bag
Before you start filling the piping bag, turn the top downwards (about 5 cm/2 in) and outwards.
Only fill the bag half full (if you need more cream you can always fill it again), then turn up the edge you folded down.
Push the cream down the bag carefully so that the air can escape, and gently twist the bag above the cream. Keep the piping bag upright, close it with your right hand and carefully press out the cream while guiding it with your left hand. Never hold the bag with your whole hand but only by the top nozzle with your thumb and forefinger. This is because the cream may liquefy if it comes into contact with the warmth of your hand.
Coating the cake with marzipan
In order to ensure that the marzipan sticks to the cake, first coat the cake with a very thin layer of cream or jam, for instance apricot jam, rubbed through a sieve. To make the marzipan mixture, knead the marzipan with a little icing (confectioner’s) sugar.
Roll out half the marzipan mixture between two sheets of clingfilm or a cut-open freezer bag so that it does not stick to the rolling-pin or work surface. Use the base of the springform tin as a template for the marzipan. Put it on the rolled out marzipan and cut away the excess with a pastry wheel or knife. Position the marzipan on the cake and press it down lightly.
To cover the sides of the cake, knead the left-over marzipan with the rest of the marzipan and roll it out between clingfilm or a cutopen freezer bag. Measure the height and circumference of the cake, roll out the marzipan accordingly, cut out a strip of marzipan of the correct size, and roll it up loosely. Stand the rolled-up strip of marzipan on end next to the cake, unroll it and press it lightly onto the side of the cake.
It is easier to divide the strip of marzipan in two before applying it on the sides of the cake. Press together the ends of the strip of marzipan where they join at the side of the cake and all round the cake where the top and sides join together.
Icing a cake
Coat the cake with jam or marzipan before applying the icing to prevent it fro
m soaking into the cake. Use a smooth jam without pieces of fruit (if the jam contains pieces of fruit, rub it through a sieve to remove them and bring to the boil with a little water). Put the cake on a cake plate without an edge or on a rack. Put some baking parchment under the rack to catch any excess icing. Make the icing with icing (confectioner’s) sugar or chocolate and pour in the middle of the cake.
The icing must have the right consistency to stick to the cake properly and to cover the cake evenly. If the icing is too thick it will be difficult to spread. If the icing is too runny it will not cover the cake sufficiently and it will seep into the cake.
Spread the icing evenly across the top and side of the cake by tilting the cake. If necessary, use a knife to spread it along the sides where it has not covered sufficiently.
To create an even surface, lift the cake on the rack once or twice and carefully let it drop again.
Then transfer the cake as quickly as possible onto a cake plate before the icing begins to set so that it does not crack while being moved. First loosen the cake from the rack or base with a knife.
Carefully slide the cake onto the cake plate by tilting the rack or base and guiding it with the knife.
This must be done quickly so that the icing only sets after the cake has been transferred onto the cake plate.
Storing
Cakes with a cream or custard filling or topping will keep in the refrigerator for 1–2 days.
If cakes decorated with whipped cream or custard are to be deepfrozen it is best to freeze the cake before wrapping so that the decoration does not get damaged.
If possible, wrap pastry in portions because once it has been defrosted it cannot be frozen again.
Storage time: 3 months up to a maximum of 6 months.
Cakes and confectionery should be defrosted in their wrapping at room temperature. Depending on the size and type, cakes or pastries with fruit or fruit and cream filling need more time to defrost than cakes or pastry with only a cream filling. Do not cut cakes or pastries until they are defrosted.
SPONGE MIXTURE
71 | Basic recipe for 1 springform tin
For a springform tin (diameter 26 cm/10 in):
some fat
baking parchment
For the sponge mixture:
4 medium eggs
3 tablespoons hot water
125 g/41⁄2 (5⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
2 level teaspoons baking powder
100 g/31⁄2 oz (3⁄4 cup) cornflour (cornstarch)
for a dark sponge, 2 teaspoons cocoa powder
1. Preheat the oven and grease the springform tin and line with baking parchment.
2. To make the dough, whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes.
3. Mix together the flour, baking powder and cornflour (and cocoa powder if used), sift and stir quickly into the mixture at the lowest setting. Transfer the dough into the springform tin, smooth out the surface and put in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 35 minutes.
4. Remove the cake from the springform tin and leave to cool on a rack lined with baking parchment. Then peel off the baking parchment on which it was cooked.
Tip: Cut the cake horizontally to make three layers, cover each layer with cream or butter cream and reassemble.
SPONGE MIXTURE
72 | Orange biscuits
Quick (about 45 pieces/3 baking sheets)
Preparation time: about 30 minutes
Baking time: about 10 minutes per baking sheet
For the baking sheet:
baking parchment
For the sponge mixture:
2 medium eggs
4 teaspoons orange juice
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
grated zest of 1 untreated orange
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
50 g/2 oz (6 tablespoons) cornflour (cornstarch)
4 level teaspoons custard powder, vanilla flavour
For the icing:
100 g/31⁄2 oz (3⁄4 cup) icing (confectioner’s) sugar
1–2 tablespoons orange juice
Per piece:
P: 1 g, F: 1 g, C: 6 g, kJ: 121, kcal: 29
1. Preheat the oven and line the baking sheet with baking parchment.
2. To make the dough, whisk the eggs with the orange juice in a mixing bowl using a hand mixer with whisk at the highest setting until foamy. Mix together the sugar, vanilla sugar and orange zest, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes.
3. Mix together the flour, cornflour and custard powder, sift and stir quickly into the mixture at the lowest setting. Using 2 teaspoons, put little heaps of the dough mixture on the baking sheet, not too close together, and put the baking sheet in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 10 minutes per baking sheet.
4. Remove the biscuits from the baking sheet together with the baking parchment and put on a rack to cool.
5. To make the icing, sift the icing (confectioner’s) sugar, mix together with the orange juice to make a thick mixture, and spatter on the biscuits when they have cooled down.
Variation: For lemon biscuits, use lemon juice instead of orange juice and replace the grated zest of 1 untreated orange with the grated zest of 1 untreated lemon.
SPONGE MIXTURE
73 | Swiss roll
Popular (about 12 pieces)
Preparation time: about 30 minutes, excluding cooling time
Baking time: about 15 minutes
For a baking sheet (40 x 30 cm/ 16 x 12 in):
some fat
baking parchment
For the sponge mixture:
5 medium eggs
yolk of 1 medium egg
75 g/21⁄2 oz (3⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
90 g/3 oz (7⁄8 cup) plain (all-purpose) flour
1⁄2 teaspoon baking powder
For the filling:
about 375 g/13 oz jam
For dusting:
30 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar
Per piece:
P: 4 g, F: 3 g, C: 37 g, kJ: 831, kcal: 198
1. Preheat the oven. Grease and line the baking sheet with baking parchment. Fold the baking parchment along the open side of the baking sheet in such a way that it forms a rim.
2. To make the sponge mixture, whisk the eggs and egg yolk in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together the flour and baking powder, sift and stir quickly into the mixture at the lowest setting.
3. Spread the sponge mixture on the baking sheet and put the baking sheet in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes.
4. Immediately after taking it out of the oven release the sponge from the edge of the baking sheet, turn it onto baking parchment and leave it to cool on a work surface.
5. To make the filling, rub the jam through a sieve. Carefully lift the sponge off the work surface, peel off the baking parchment and remove
the dark baking crust if there is any. Spread jam evenly over the whole sponge. Roll up the sponge starting with the long side, refrigerate and dust with icing (confectioner’s) sugar before serving.
SPONGE MIXTURE
74 | Swiss roll with lemon and cream
Classic–refreshing (about 16 pieces)
Preparation time: about 45 minutes, excluding cooling time
Baking time: about 10 minutes
For the baking sheet:
some fat
baking parchment
For the sponge mixture:
4 medium eggs
yolk of 1 medium egg
2–3 tablespoons hot water
125 g/41⁄2 oz (5⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
1 pinch baking powder
25 g/1 oz (3 tablespoons) cornflour (cornstarch)
For the filling:
6 sheets gelatine
100 ml/31⁄2 fl oz (1⁄2 cup) lemon juice
400 ml/14 fl oz (13⁄4 cups) chilled whipping cream
100 g/31⁄2 oz icing (confectioner’s) sugar
grated zest of 1 untreated lemon
For the topping:
400 ml/14 fl oz (13⁄4 cups) chilled whipping cream
grated zest of 1 untreated lemon
3 drops vanilla essence in 1 tablespoon sugar
Per piece:
P: 5 g, F: 17 g, C: 25 g, kJ: 1144, kcal: 273
1. Preheat the oven. Grease and line the baking sheet with baking parchment. Fold the baking parchment along the open side of the baking sheet in such a way that it forms a rim.
2. To make the sponge mixture, whisk the eggs and egg yolk with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes.
3. Mix together the flour, baking powder and cornflour, sift and stir quickly into the mixture at the lowest setting. Spread the sponge mixture evenly on the baking sheet and put in the oven.