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Old 08-06-2006, 02:41 PM
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Niceicon Satin Cream on Feather Sponge Cake

Satin Cream on Feather Sponge Cake

Ingredients:

5 eggs
1 1/2 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
1 1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 teaspoon cream of tartar
Powdered sugar
***Satin Cream***
2 tablespoons golden raisins
3 eggs
1/2 cup granulated sugar and
2 tablespoons granulated sugar
1 1/2 teaspoon brandy
1/2 pound Mascarpone or cream cheese and
1 pinch salt
2 teaspoons grated lemon zest


Directions:

For the Feather Sponge Cake, heat oven to 325F. Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly, about 1 hour. Invert pan and cool. Run a sharp knife around the edges of the cake to loosen it. Remove from pan. Dust lightly with confectioners sugar. Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.)

SERVING: Cut cake into slices and top each piece with Satin Cream. Sprinkle cream with grated lemon zest.

Satin Cream:

Plump the raisins by soaking them in hot water for 5 minutes. Drain and dry. Separate the eggs, reserving 1 white for another use. Beat the egg yolks with 1/2 cup granulated sugar until light yellow in color, about 1 minute. Beat in brandy. Gradually beat in cheese until well blended and sugar has dissolved. In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in remaining 2 tablespoons granulated sugar and continue beating until whites hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin Cream can be made several hours ahead.

Servings: 12
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Old 08-08-2006, 03:16 PM
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Krissy Krissy is offline
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