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SPONGE CAKES
Recipe:
CREAMED CAKES
Recipe:
3 pounds 7 oz eggs
2 pounds 1 oz sugar
oz salt
2 pounds 1 oz flour
MOP:
Heat eggs or egg yolks with sugar to 110 degrees
Fahrenheit, whip to a foam, fold in dry ingredients
into foam.
4# 2 oz cake flour
2 oz baking powder
1 tbsp salt
3# 2 oz butter
3 # 10 oz sugar
1# 3 oz eggs
12 oz yolks
1 oz vanilla extract
3# 7 oz milk
MOP:
Cream sugar and fat (butter) until light and fluffy, add eggs slowly to create
emulsion, alternate remaining ingredients: dry, wet, dry, wet, dry.
SCALING FORMULAE
PRACTICE
BUTTERCREAM
SPONGE CAKE
Original recipe:
Original recipe:
4 lb 8 oz hi ratio shortening
12 oz water
9 lb powdered sugar
9 tbsp meringue powder
3 lb 7 oz eggs
2 lb 1 oz sugar
oz salt
2 lb 1 oz cake flour
Decrease by 1/2X:
Decreased by 1/2X:
2
6
4
4
1 lb 11 oz eggs
1 lb oz sugar
oz salt
1 lb oz cake flour
lb 4 oz hi ratio shortening
oz water
lb 8 oz powdered sugar
Tbsp meringue powder
Increased by 3X:
Increased by 3X:
13 lb 8 oz hi ratio shortening
2 lb 4 oz water
27 lb powdered sugar
27 Tbsp meringue powder
10 lb 5 oz eggs
6 lb 3 oz sugar
1 oz salt
6 lb 3 oz cake flour
INGREDIENT DESCRIPTION:
FATS
METHODOLOGY
Creaming for cakes method:
1. scale ingredients and have them at room temperature.
2. place fat (butter) in mixing bowl, beat slowly and
gradually add sugar. Whip until light and fluffy.
3. add eggs one at a time to create an emulsion, once each
egg is combined and thoroughly mixed.
4. scrape down the sides and bottoms of the bowl.
5. while mixer is on a low speed add 1/3 of the sifted dry
ingredients, add liquid, scrape down, add remaining
dry ingredients, and rest of liquid and scrape down, add
remaining dry until just combined.
FAVORITE PRODUCT:
TARTS
We made 4 tarts: ganache, poached pear tart, lizertorte, lemon
curd.
Linzertorte: The linzertorte was a linzer dough rolled out in a
pan, log rolled sides, filled with raspberry marmalade, and
covered with a cut out (lattice) top dough.
Lemon curd: pate sucree dough rolled out to fit the pan, blind
baked, then filled with premade lemon curd, topped with
italian meringue and torched until brown.
Ganache: chocolate tart dough blind baked, filled with
chocolate ganache and whole raspberries, then frozen until
thickened and firmed.
Poached pear tart: pate sucree dough filled with a frangipane
filling (almond paste), topped with poached pears prior to
baking, glazed with a poached pear liquid and apricot
marmalade.