Pie and Pastry Bible (161 page)

Use cake flour without leavening.

To measure the cake flour, use a
-cup measure and sift directly into it until the flour mounds above the rim. Run a metal spatula or knife blade across the rim of the cup, getting rid of the excess flour.

The bowl, beater, and egg whites must be absolutely free of grease (including even a speck of egg yolk) for the egg whites to beat to stiff peaks.

The egg mixture and the egg whites must be beaten very stiffly. There is no danger of overbeating.

Work quickly once the eggs are beaten so that they do not deflate. Fold the flour gently but thoroughly into the batter. Bake immediately after mixing.

Use the correct pan size.

If using syrup, for one 9- by ½inch layer, use about ½ cup if topping it with fruit, which will moisten it further. If topping it with a custard filling, as in the Tiramisù Tart (page 212), you can use up to
cup syrup.

UNDERSTANDING

Using
teaspoon of cream of tartar per egg white (2 tablespoons) prevents the possibility of overbeating them, which would cause them to lose moisture and not hold air. This batter has very little flour and depends on the eggs for structure. Since it is a thin layer, it does not require as much structure as would a higher cake.

LIGHT CHOCOLATE SPONGE CAKE LAYERS

T
his chocolate sponge cake works well with many fruits, particularly cherries and oranges.

EQUIPMENT

Two 9½- by 1-inch fluted tart pans or one 17- by 12-inch half-size sheet pan, greased, bottom lined with a nonstick liner or parchment, and then greased again and floured (or sprayed with Baker’s Joy)

OVEN TEMPERATURE: 450°F.• BAKING TIME: 7 TO 10 MINUTES MAKES: TWO 8½-BY ¼-INCH-THICK LAYERS AND SCRAPS OR FOUR 9- BY ¼-INCH LAYERS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
unsweetened cocoa, preferably Dutch-processed	¼ cup (lightly spooned)	0.75 ounce	23 grams
boiling water	¼ liquid cup	2 ounces	60 grams
pure vanilla extract	¾ teaspoon	•	3 grams
4 large eggs, at room temperature	¾ liquid cup	7 ounces 200 grams (weighed without the shells)
1 large egg yolk, at room temperature	approx. 1 tablespoon	0.6 ounce	18 grams
sugar, preferably superfine	cup + 1 tablespoon, divided	5 ounces	145 grams
sifted cake flour	cup (sifted and leveled off)	approx. 1.2 ounces	33 grams
cream of tartar	¼ teaspoon	•	•