Author Archives: SDCWA Webmaster

SDCWA Chinese Eight Eggs Sponge Cake

Posted on July 24, 2011 | Comments Off on SDCWA Chinese Eight Eggs Sponge Cake

For printable version, click here
(From the kitchen of Rose Hom)


Ingredients:
8 eggs (room temperature)
½ cup oil
1 cup sugar
1 cup flour (optional: cake flour)
1 tsp. baking powder
½ cup water
1½ tsp. almond extract
1 tsp. cream of tartar

Instructions:
1. Preheat oven to 325 degrees.
2. Separate egg yolks and egg whites. Be sure there is absolutely no yolk in the
egg whites.
3. Add sugar and oil to egg yolks.
4. Sift flour (optional: sift flour 3 times) & baking powder. Set aside.
5. Beat egg yolk mixture for 5 minutes at high speed.
6. Add water gradually at low speed. Then beat at high speed for 7 minutes.
7. Add almond extract at low speed.
8. Blend flour mixture gradually to yolk mixture with a wire whisk.
9. CLEAN BEATERS AND SPATULA! It is very important to get the oil off
prior to beating the egg whites.
10. Beat egg whites until foamy.
11. Add cream of tartar & beat for 5 minutes until stiff (the egg whites hold the
tunnel shape when a spatula is drawn through it).
12. Flatten air bubbles in egg yolk mixture.
13. Gently fold into egg white mixture with a spatula.
14. Pour into angel food cake pan. Do not grease or flour the pan.
15. Bake for 60 minutes. Do not overbake. Insert a skewer in the cake; if it
comes out clean, the cake is done.
16. Cool for 2 hours inverted on neck part of a coke bottle or by propping the
edges of the pan on inverted drinking glasses.

Comments Off on SDCWA Chinese Eight Eggs Sponge Cake

Posted in Cake

Petit fours

Posted on March 6, 2010 | Leave a comment

For printable version, click here
(From the kitchen of Judy Wong)

Lady Judy's purple petit fours

Ingredients:
1 box Pillsbury cake mix (white or yellow)
Filling of your choice (Bavarian, lemon cream)
1 lb. tub of truffle icing
Buttercream icing (optional)

 Make cake as directed on cake mix.  Pour batter into jelly roll pan.  Bake as instructed.

After baking, flip cake to cool; cut in half.  Fill the top of one of the halves with filling.  Then top with second half of the cake.  Wrap in plastic wrap and freeze (several hours or overnight).  When ready to dip cake, trim off ends.  Use serrated knife to cut into 1″ x 1″.

Melt truffle icing in microwave.  Truffle icing burns easily – know your microwave!  Estimated time of microwaving a full tub of truffle icing is usually 30 seconds, but start with 15-20 seconds if you’re not sure about your microwave.  After microwaving, if not completely melted, stir and microwave (even less time) again.

Before dipping each cake square, trim if necessary so that sides are straight.  Skewer bottom of cake, dip, and let excess icing drip.  Then lift cake with fork; remove skewer, twisting as you’re pulling it out.  May need to clean fork and skewer periodically.  Can add color to white truffle icing (use gel paste and not the liquid food colorings).  Melt the truffle icing first and then add the gel paste.  If cake gets soft after dipping for awhile, stick the cake back in the freezer for a few minutes.  Don’t want cake to crumble.  When petit four is set, take paring knife and trim off excess icing from bottom of “feet” of petit four.

Optional:  To decorate, use buttercream icing; keep it simple. Can use small paper cupcake holders to hold the petit four.  Can keep out at room temperature for a couple of days.  Need to refrigerate if longer, keeping in mind that chocolates will condensate in the refrigerator.

Note: If using a colored filling (ie, raspberry, strawberry), it will show through the white truffle icing.  Truffle icing, cake fillings and buttercream icings are available at Do It With Icing.

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Posted in Afternoon tea, Desserts