This versatile cake, which is used in varying ways for several recipes throughout the book, takes about 10 minutes to mix and 10 minutes or less to bake. It is a slender, airy, yet velvety cake layer containing no fat other than that from the egg yolks, making it sturdy enough to absorb moisture from other components without falling apart. The following recipe gives instructions for baking the cake in a half sheet pan. The cake can also be made in two
|bleached cake flour (or bleached all-purpose flour)|
|whites (about 4)|
|pure vanilla extract||.||.|
|cream of tartar||.|
One 17¼ by 12¼ by 1 inch half sheet pan, bottom coated with shortening, then lined with parchment (cut the parchment to extend 1 inch past one of the long sides of the pan) coated with baking spray with flour | One large uncoated wire rack | One baking sheet or extra half sheet pan (inverted), lightly coated with nonstick cooking spray
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and
In a small bowl, whisk together the flour and cornstarch until well combined.
In the bowl of a stand mixer fitted with the whisk beater, place the egg yolks, half of the egg whites (
Sift half of the flour mixture over the egg mixture and, using a large balloon whisk, slotted skimmer, or silicone spatula, fold it in gently but rapidly until almost all of the flour has disappeared. Repeat with the remaining flour mixture until all traces of the flour have disappeared.
In the bowl of a stand mixer fitted with the whisk beater, beat the remaining egg whites and the cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining
Using a large balloon whisk, slotted skimmer, or large silicone spatula, gently fold the meringue into the batter. Scrape the batter into the prepared pan and, using an offset spatula, smooth it as evenly as possible.
If necessary, loosen the sides with the tip of the sharp knife. Unmold the cake at once. Slip a small offset spatula under the narrow edge of the parchment to loosen it. Grasp the parchment and gently slide the cake onto the large uncoated wire rack. Let the cake cool completely, about 20 minutes. Invert the cake onto the baking sheet or inverted half sheet pan and peel off the parchment.
Airtight: in a single layer, room temperature, 3 days; refrigerated, 5 days; frozen, 2 months. Once frozen, multiple layers (if baking in two round cake or tart pans) can be stacked and placed in freezer bags.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.