| Easy Desserts that anyone can make.
Posted: 5/13/2008 11:43:18 PM | Here are 2 easy dessert recipes to begin this thread; I hope that you enjoy these.
Sponge Cake
7 eggs, separated Confectioner’s sugar for dusting
1¼ cups of sugar
1 teaspoon vanilla extract Unsalted butter, softened, for cake pans
¾ cup sifted all-purpose flour
¾ cup sifted of potato flour All-purpose flour for dusting cake pans
You will need: Two 9-inch round cake pans
Preheat the oven to 350°. Cut 2 rounds of parchment paper to the diameter of the cake pans. Brush the pans evenly with the softened butter and line each with a round of paper. Brush the papers with butter. Dust the pans with flour and tap out the excess.
Combine the egg yolks, sugar and vanilla in a bowl. Beat with a whisk or electric mixer, until the mixture is a pale yellow and creamy. Combine the flours and fold into the egg mixture.
Beat the egg whites until stiff peaks form. Stir in one-third of the beaten white into the batter until thoroughly blended. Then gently fold in the remaining whites with a spatula. Divide the batter evenly between the 2 cake pans. Bake until the blade of a small knife inserted in the center of cakes comes out clean and dry, about 25 minutes. Turn the cakes out onto a cooling rack and let cool to room temperature. To serve, sift confectioner’s sugar over the top of the cakes and transfer to cake plates. Serve Crème Anglaise on the side. Fresh fruit, such as strawberries, raspberries, or peaches will add taste and color to the plate.
As with all egg-based preparations, care must be taken not to curdle the eggs with too high a heat. As a precaution, the eggs are first tempered, or partially cooked, by the addition of the hot milk before the custard is cooked on top of the stove. Stir the crème anglaise constantly while cooking to avoid burning and do not allow it to boil or it will become grainy.
Crème Anglaise - Custard Sauce
Serves 6
2 cups of milk
1 teaspoon of vanilla extract
4 egg yolks
1/3 cup of sugar
Put the milk and vanilla into a heavy-bottomed saucepan and bring to a boil. Remove fom heat. Combine the egg yolks and sugar in a heatproof bowl and whisk until thick and pale yellow; the mixture form a ribbon when the whisk is lifted from the bowl. Gradually whisk in half of the hot milk. Then whisk in the remaining milk and return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to leave a clear trail when a finger is drawn across the back of the spoon. Do not boil. Remove from the heat and strain into a bowl; let cool, stirring occasionally to prevent a skin from forming. Serve at room temperature.
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