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Treat Your Guests To Some of These Sweet Recipe Ideas You might think of cake as only a frosting-slathered staple dessert item for your menu, but around here, our Un-Iced White Sponge Cake can transform into to anything from a delicious breakfast treat, a little sweet shot to get your customers through the day, or a decadent after-dinner delight. See some of our favorite on-trend recipes below: Prep time: 20 minutes | Cook time: 10 minutes | Total Time: 50 minutes | Makes: 12 servings Directions Ingredients Pineapple Curd: 1 -1/3 cups (325 mL) fresh pineapple purée, strained 2/3 cup (150 mL) granulated sugar 3 tbsp (45 mL) lime juice 3 tbsp (45 mL) cornstarch 6 large egg yolks 1 Pinch salt 3 tbsp (45 mL) unsalted butter, cubed, at room temperature 1 tsp (5 mL) vanilla extract Classic Buttercream: 1/3 cup (75 mL) unsalted butter, softened 2 cups (500 mL) icing sugar, sifted 1/4 cup (60 mL) 35% whipping cream 1 tbsp (15 mL) vanilla 1/4 tsp (1 mL) salt (8 fl oz) (4 oz/120 g) (1-1/2 fl

oz) (0.8 oz/24 g) (1 oz/28 g) (0.17 fl oz) (2.6 oz/75 g) (9 oz/255 g) (2 fl oz) (1/2 fl oz) Assembly 1/2 sheet The Original Cakerie’s Un-Iced White Sponge Cake 3/4 cup (175 mL) toasted coconut flakes Pineapple Curd: In saucepan set over medium heat, whisk together strained pineapple, sugar, lime juice, cornstarch, egg yolks and salt until smooth. Stirring constantly using a wooden spoon or heatproof spatula, cook for 8 to 10 minutes or until mixture thickens and just starts to boil. Remove from heat; stir in butter and vanilla. Strain into bowl Place plastic wrap directly on surface of curd Refrigerate for about 4 hours or until completely cooled. Yield: 1-1/2 cups (375 mL) Classic Buttercream: Whip butter until light and fluffy. Gradually beat in icing sugar until combined Beat in cream, vanilla and salt until smooth. Yield: 1-1/3 cups (325 mL) Assembly: Place The Original Cakerie’s Un-Iced White Sponge sheet cake on cutting board. Using a long sharp knife, slice the cake into

two even layers; spread curd evenly over bottom layer. Place remaining layer over top. Spread buttercream evenly over cake; sprinkle coconut over top Freeze for about 30 minutes or until curd is firm. Cut into twelve 4- x 2-inch (10 x 5 cm) portions. Refrigerate until serving or for up to 3 days Service: Place one slice of cake on serving plate. Garnish with berries and dust with icing sugar For sharing plate, cut slices of cake and place on serving platter. Garnish with berries and dust with icing sugar Tip To chill curd quickly, place bowl of curd over ice bath, stirring frequently, until cool to the touch. (40 oz/2.25 lb/1125 kg) (2.25 oz/66 g) Service 2 cups (500 mL) raspberries Icing sugar, for dusting .more ideas on next page Prep time: 10 minutes | Cook time: 20 minutes | Total Time: 50 minutes | Makes: 12 servings Ingredients French Toast Batter: 6 1-1/2 cups (375 mL) 1/4 cup (60 mL) 1 tbsp (30 mL) 1-1/2 tsp (7 mL) 1/4 tsp (1 mL) Whipped Cream: 1-1/2 cups (375 mL) 1/3

cup (75 mL) 2 tsp (10 mL) large eggs milk granulated sugar vanilla ground cinnamon salt 35% whipping cream icing sugar vanilla Directions (12 fl oz) (2 oz/60 g) (0.5 fl oz) (0.14 oz/39 g) (12 fl oz) (1.5 oz/44 g) (0.3 fl oz) Assembly 1/2 sheet The Original Cakerie’s Un-Iced White Sponge Cake 3/4 cup (175 mL) butter 1-1/2 cups (375 mL) maple syrup 3/4 cup (175 mL) toasted chopped pecans Icing sugar, for dusting (40 oz/2.25 lb/1125 kg) (6 oz/175 g) (12 fl oz) (3.5 oz/98 g) French Toast Batter: Whisk together eggs, milk, sugar, vanilla, cinnamon and salt until blended; refrigerate in airtight container for up to 2 days. Yield: 3 cups (750 mL) Whipped Cream: Just before service, whip cream with icing sugar to stiff peaks. Stir in vanilla Refrigerate to hold. Yield: 3-1/2 cups (875 mL) Assembly: Cut The Original Cakerie’s Un-Iced White Sponge Cake into 24 portions, each 4- x 1-inch (10 x 2.5 cm) Set aside For each serving: Add 1 tbsp (30 mL/.5 oz/15 g) butter to medium nonstick

pan set over medium heat Dip 2 pieces of sponge cake in French toast batter; shake off excess. Pan-fry for about 2 minutes per side or until golden brown and set. Plate 2 pieces of French toast. Drizzle with 2 tbsp (30 mL/1 fl oz) maple syrup Top with 1/4 cup (60 mL) Whipped Cream. Garnish with 1 tbsp (15 mL/03 oz/82 g) toasted pecans Dust with icing sugar Tip Alternatively, use whipped topping instead of whipping cream. Prep time: 30 minutes | Cook time: 12 minutes | Total Time: 55 minutes | Makes: 12 servings Ingredients Directions Spiced Brandy Apples: 1/3 cup (75 mL) butter (2.5 oz/78 g) 8 apples, peeled, cored and chopped (56 oz/1.5 kg) 3/4 cup (175 mL) packed brown sugar (6.5 oz/180 g) 1-1/2 tsp (7 mL) ground cinnamon 1/4 tsp (1 mL) each ground allspice and nutmeg 1/3 cup (75 mL) brandy (2.6 fl oz) 1 tbsp (15 mL) vanilla (0.5 fl oz) Whipped Cream: 1-1/2 cups (375 mL) 35% whipping cream (12 fl oz) 1/3 cup (75 mL) icing sugar (1.5 oz/44 g) 1 tbsp (15 mL) vanilla (0.5 fl oz)

Spiced Brandy Apples: Melt butter in large high-sided skillet or rondeau set over medium heat; cook apples, brown sugar, cinnamon, allspice and nutmeg for about 5 minutes or until apples start to soften. Add brandy and vanilla; cook for 5 to 7 minutes or until apples are tender and juices start to caramelize. Let cool completely. Refrigerate in airtight container for up to 3 days Yield: 6 cups (15 L) Whipped Cream: Just before service, whip cream with icing sugar to stiff peaks. Stir in vanilla Refrigerate to hold. Yield: 3-1/2 cups (875 mL) Assembly: Assembly of trifles should be done to order. If apples are cold, heat through before serving For each serving: On plate, layer 3/4 oz (21 g) cubed The Original Cakerie’s Un-Iced White Sponge Cake, 1/4 cup (60 mL/2 oz/56 g) Spiced Brandy Apples and 2 tbsp (30 mL) Whipped Cream. Repeat layers once Top with 1 tbsp (15 mL/0.3 oz/82 g) chopped pecans Assembly Alternatively, use whipped topping instead of whipping cream. Substitute toasted

almonds or walnuts for pecans. Substitute rum, sherry or bourbon for brandy. 1/4 sheet 3/4 cup (175 mL) The Original Cakerie’s Un-Iced White Sponge Cake, cut into 1/2-inch (1 cm) cubes (20 oz/1.125 lb/06 kg) toasted chopped pecans (3.5 oz/98 g) Tips .more ideas on next page Prep time: 20 minutes | Cook time: 25 minutes | Total Time: 45 minutes | Makes: 12 servings Prep time: 35 minutes | Cook time: 15 minutes | Chill Time: 4 hours | Total Time: 5 hours | Makes: 16 servings (2 cakes) *The BRC Food Certified logo is a trademark belonging to the British Retail Consortium and is being used under licence. 07/2016