Pastry Chef Lauren
Graham - left
Pastry Chef Alexandra
Cheppa - right
Sponge
Cake with Vanilla Buttercream Icing
&
Topped with Marzipan Decor
.
Preparation:
1) Warm the sugar and eggs together over
a hot water bath (but not touching
the water) until
very hot to the touch and the sugar is melted (rub between
your fingers
to feel if it is grainy). Whip in Kitchenaid mixer with whisk
attachment at
high speed until full volume is reached (3 to 5 minutes).
2) Add the vanilla at the end of whipping
(easiest way to incorporate).
3) Sift flour over the egg/sugar mixture
and gently fold in using a ballon whisk.
Stop half way
through and scrape the bowl well with a rubber spatula.
4) Pour batter into a greased and floured
8” cake pan.
5) Bake in a pre-heated 350° oven
for about 25 minutes. To check if the
cake is done,
tap the top of the cake, it should be firm and hold its shape.
6) Let pan rest on a cooling rack for
about 10 minutes. Then unmold cake
and allow to
cool completely before using or wrapping to store.
The Vanilla Buttercream Icing
Ingredients:
1) 8 oz. Sugar
2) 2 oz. Water
3) 4 oz. Egg Whites
4) 1/2 tsp. Lemon Juice
5) 8 oz. Butter
6) 2 oz. Emulsified Shortening or Crisco
7) 3/4 tsp. Vanilla Extract
Preparation:
1) Make an Italian meringue by combining
the sugar, lemon juice and water
into a large
heavy bottom sauce pan.
2) Wipe the side of the pan down so the
sides are clear of sugar grains.
3) Heat the sugar and water until it reaches
a boil and a candy thermometer
reads 243 degrees
Fahrenheit.
4) While the sugar syrup is cooking, beat
the egg whites in a mixing machine
until they form
soft peaks.
5) With the machine still running, slowly
pour the sugar syrup down the side
of the mixing
bowl being careful not to pour it into the whip.
6) Continue to whip until the meringue
is cool and forms firm peaks. Test the
temperature by
feeling the bottom of the mixing bowl.
7) In another mixing bowl, add the butter,
shortening, and vanilla until soft
and light in
color. Slowly add in the meringue a little at a time blending it
into the butter
mixture well.
The Marzipan
Ingredients:
1) 8 oz. Almond Paste
2) 1/5 oz. Glucose or Light Corn Syrup
3) 8 oz. Confectioners’ sugar - sifted
Preparation:
1) In a clean bowl blend together the
almond paste and corn syrup using the
paddle.
2) Add the sifted confectioners’ sugar
just as fast as it is absorbed into the
almond mixture.
3) Final product should be stiff but workable
and not too dry.
4) Color may be worked in if desired
Outside of the Swiss
Bakery