This recipe is throwing me for a loop. A little back story. My fiances mother gave me this recipe about a year ago, she mentioned that this was the cake she wanted for her wedding almost 40 years ago but she never got. I'm making her this cake for their anniversary next week. The main problem is the original recipe is for 200 servings. So my question are. How do i scale this recipe down ( I've tried online calculators) Why corn starch AND cake flour? i know the trick to use corn starch with AP to make cake flour but have never seen one with both. It says, as you'll read, to cook some of the egg and sugar, then whip it, i'm assuming this is to add air to rise like an angel food since there's no leavening used? Any help would be great!!
How many servings do you actually need? To scale it down I would work on finding a neat division on the eggs first then work out the rest of the ingredients basing the initial division on the amount of servings you actually need.
If you can convert the recipe to grams it will give you a neater conversion too as (and don't quote me on this) I believe than an ounce is 30 grams? so using grams would be a lot more accurate. when you divide it all up. There are plenty of on line converters that can help there anyway.
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24 egg yolks
4 lbs. 14oz. sugar
2lbs. 10 oz. almond paste
12 oz. sugar
12 eggs
3 lemons, zest of
2lbs. 4oz. cake flour
2lbs. 4oz. corn starch
2lbs. 4oz. melted buttercombine the 72 eggs and 24 yolks and sugar in a double boiler.
whip mixture over low heat. bring mixture up to 115-120
remove from heat and continue to beat until mixture reaches
room temp.
mix together almond paste, 12 oz. sugar, 12 eggs and zest.
add to whipped egg mixture. sift corn starch and flour
gently old into egg and sugar mixture. incorporate melted butter