I recently tried a new cake recipe and it had a different method. I had to whisk the egg and sugar in a heat proof bowl over a pot of simmering water until it thickened.
The cake did not come out so good. it was very dense and it was only a couple of inches high. So I wasnt sure if maybe i didnt follow the directions exactly.
Has any one made a cake with this method? or does any one know what this method is used for?
I recently tried a new cake recipe and it had a different method. I had to whisk the egg and sugar in a heat proof bowl over a pot of simmering water until it thickened.
The cake did not come out so good. it was very dense and it was only a couple of inches high. So I wasnt sure if maybe i didnt follow the directions exactly.
Has any one made a cake with this method? or does any one know what this method is used for?
never heard of this for a cake.
the only time I've use it is to create a light custard base for making homemade french vanilla ice cream.
It's a Genoise (sponge cake). I use it often as a desert cake.
Place sugar and eggs in a bowl and whisk until amalgamated. You then warm it over low heat in a heatproof bowl over simmering water. Be careful not to overcook, Mixture should only be of body temperature.
Remove from heat and whisk or use electric mixer till it doubles in volume.
You then fold in flour and butter.Mix.
Pour into greased tin and bake in the centre of oven.
When cold, split into 3 circles.
Decorate with whipped cream or custard. You can use fruit of choice.
HTH.
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