Egg sponge
Egg Sponge
Recipe By : Cooking Live Show #CL8934
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/4 cup milk
freshly grated nutmeg to taste
4 eggs -- separated, the
-- whites at room
-- temperature
1/2 cup freshly grated parmesan
1 pinch cream of tartar
Preheat oven to 350 degrees.
In a saucepan melt the butter over low heat, stir in the flour, and
cook the roux, stirring, for 3 minutes. Remove the pan from the heat
and add the milk, heated, in a stream, whisking. Simmer the mixture,
whisking occasionally, for 5 minutes, add the nutmeg and salt and
pepper to taste, and transfer the mixture to a large bowl. Whisk in
the egg yolks, 1 at a time, whisking well after each addition, and
whisk in the Parmesan. In a bowl with an electric mixer beat the egg
whites with a pinch of salt until they are frothy, add the cream of
tartar, and beat the whites until they just hold stiff peaks. Stir one
third of the whites into the mixture and fold in the remaining whites
gently but thoroughly.
Spread the sponge batter evenly in a buttered 15 1/2 by 10 1/2-inch
jelly roll pan lined with buttered and floured waxed paper and bake it
for 25 minutes, or until it is golden and firm to the touch. Cover the
egg sponge with a sheet of buttered waxed paper, buttered side down,
and a dish towel, invert a baking sheet over the towel, and invert the
egg sponge onto the baking sheet. Remove the jelly roll pan and the
waxed paper carefully and trim 1/4-inch from the short sides of the
egg sponge. Fill the egg sponge with the filling of your choice while
it is still warm and flexible.
Yield: 1 egg sponge
- - - - - - - - - - - - - - - - - -
|
