Othello Sponge Batter

Name: Othello Sponge Batter
Yield: Approximately 50 pastry shells, ¾ × 2 inches (2 × 5 cm)
Ingredients: ½ teaspoon (1 g) cream of tartar; 8 egg whites (1 cup/240 ml); 6 egg yolks (½ cup/120 ml); 3 ounces (85 g) bread flour; 3 ounces (85 g) cornstarch; 3 ounces (85 g) granulated sugar

Preparation info

Approximately
50
pastry shells, ¾ × 2 inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 ounces (85 g) granulated sugar
3 ounces (85

Pastry
Vegetarian

Method

Combine half of the sugar with half of the cornstarch. Set aside.
Sift the remaining cornstarch with the flour. Set aside.
Whip the egg yolks with the remaining sugar until the consistency is light and fluffy.
Whip the egg whites and cream of tartar for a few minutes, until they quadruple in volume. Lower the mixer speed and gradually add th