本文发表在 rolia.net 枫下论坛Makes 1 nine-inch-square cake
Use this cake to make the Tiramisu Ice Cream Cake. For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty five minutes. Use one layer for the bombe, and freeze the second layer for later use.
Unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt
1. Heat oven to 350° Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
3. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
4. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to the pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out the cake, and wrap it in plastic wrap until ready to use.更多精彩文章及讨论，请光临枫下论坛 rolia.net
Use this cake to make the Tiramisu Ice Cream Cake. For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty five minutes. Use one layer for the bombe, and freeze the second layer for later use.
Unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt
1. Heat oven to 350° Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
3. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
4. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to the pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out the cake, and wrap it in plastic wrap until ready to use.更多精彩文章及讨论，请光临枫下论坛 rolia.net