I want to use it for the Mexican Chocolate Icebox Cake instead of the ladyfingers.http://www.eat.at/swap/forum/index.php?action=display&forumid=6&msgid=63
Does anyone have a good recipe for a plain/vanilla sponge cake baked in two 8 or 9-inch rounds?
- Thread starter meryl
- Start date
Meryl (HBD!) I use Rose Levy Beranbaum's ladyfinger recipe and pipe it in a circle
for whatever size I want. It's simply a genoise recipe that is slightly adjusted for more firmness by eliminating the brown butter.
Your other option is her genoise recipe, but this one would be closer to the texture if you're substituting for lady fingers.
I flip a parchment sheet over and trace the size of my cake layer. Then I pipe a big circle, staring in the center and moving out, but staying slightly inside the diameter. Works perfect every time because you can press the finished baked round into the pan. You can get 2 to 3 layers from a recipe. I don't think I've ever remembered to sprinkle the batter with the extra powdered sugar. Never needed it.
I've gotten really spoiled with this taste for limoncello tiramisu and regular tiramisu. In fact, I wanted to make an "authentic" version so I bought all these imported Italian ladyfingers and they were horrible. Overly sweet and too crunchy.
Biscuit a la Cuilliere - Lady Fingers
The Cake Bible by Rose Levy Beranbaum
6 large eaggs, separated
¾ cup sugar
2-1/2 tsp. Vanilla
1 tbsp. warm water
1-1/2 cups sifted cake flour
¾ tsp. Cream of tartar
Two large baking sheet, lined with parchment and lined with piping guides (parallel lines 3 inches apart).
Preheat oven to 400 F.
In a large mixing bowl beat the yolks and ½ cup sugar on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beater. Lower the speed and beat in the vanilla and water. Increase to high speed and beat for 30 seconds or until thick again. Sift the flour over the yolk mixture without mixing in and set aside.
In another large mixing bowl beat the whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining ¼ cup sugar, beating until very stiff peaks form when the beater is raised slowly. Add 1/3 of the whites to the yolk mixture and with a skimmer or rubber spatula fold until all the flour is incorporated. Gently fold in the remaining white.
Scoop batter into the pastry bag and pipe out
(continue with this if you want "fingers" but I wouldnt' bother
3-inch by 1-1/2 inch side-by-side “fingers.” Be sure to hold the pastry tube high enough above the surface of the sheet so that the batter can fall feely from the tube and not get flattened by the edge of the tube. There should be a ¼-icnh space between the “fingers” as they spread sideways as they are piped.
Sift the powered sugar completely over the fingers. After a few seconds the batter will dissolve and absorb some of the sugar. For a pearled effect, sprinkle with a second coat.
Bake 8 to 10 minutes or until light golden brown and springy to the touch. Remove the sheets to racks and cool slightly. To prevent cracking, remove from the sheets while still warm with a long, thin spatula or pancake turner.
for whatever size I want. It's simply a genoise recipe that is slightly adjusted for more firmness by eliminating the brown butter.
Your other option is her genoise recipe, but this one would be closer to the texture if you're substituting for lady fingers.
I flip a parchment sheet over and trace the size of my cake layer. Then I pipe a big circle, staring in the center and moving out, but staying slightly inside the diameter. Works perfect every time because you can press the finished baked round into the pan. You can get 2 to 3 layers from a recipe. I don't think I've ever remembered to sprinkle the batter with the extra powdered sugar. Never needed it.
I've gotten really spoiled with this taste for limoncello tiramisu and regular tiramisu. In fact, I wanted to make an "authentic" version so I bought all these imported Italian ladyfingers and they were horrible. Overly sweet and too crunchy.
Biscuit a la Cuilliere - Lady Fingers
The Cake Bible by Rose Levy Beranbaum
6 large eaggs, separated
¾ cup sugar
2-1/2 tsp. Vanilla
1 tbsp. warm water
1-1/2 cups sifted cake flour
¾ tsp. Cream of tartar
Two large baking sheet, lined with parchment and lined with piping guides (parallel lines 3 inches apart).
Preheat oven to 400 F.
In a large mixing bowl beat the yolks and ½ cup sugar on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beater. Lower the speed and beat in the vanilla and water. Increase to high speed and beat for 30 seconds or until thick again. Sift the flour over the yolk mixture without mixing in and set aside.
In another large mixing bowl beat the whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining ¼ cup sugar, beating until very stiff peaks form when the beater is raised slowly. Add 1/3 of the whites to the yolk mixture and with a skimmer or rubber spatula fold until all the flour is incorporated. Gently fold in the remaining white.
Scoop batter into the pastry bag and pipe out
(continue with this if you want "fingers" but I wouldnt' bother
3-inch by 1-1/2 inch side-by-side “fingers.” Be sure to hold the pastry tube high enough above the surface of the sheet so that the batter can fall feely from the tube and not get flattened by the edge of the tube. There should be a ¼-icnh space between the “fingers” as they spread sideways as they are piped.
Sift the powered sugar completely over the fingers. After a few seconds the batter will dissolve and absorb some of the sugar. For a pearled effect, sprinkle with a second coat.
Bake 8 to 10 minutes or until light golden brown and springy to the touch. Remove the sheets to racks and cool slightly. To prevent cracking, remove from the sheets while still warm with a long, thin spatula or pancake turner.
G
Guest
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Cake?
I wonder, what is a plain/vanilla sponge cake?
I wonder, what is a plain/vanilla sponge cake?