Pie and Pastry Bible (160 page)

Wash the thermometer and reinsert it into the syrup. Allow it to cool, uncovered, to exactly 140°F.; this will take 25 to 35 minutes.

Add the vanilla and process for 2 to 3 minutes or until the fondant becomes opaque. (The fondant starts as a transparent syrup. As crystallization of the sugar starts, it becomes translucent and finally opaque or white.)

Pour the fondant into a container, such as a 2-cup glass measure, lined with a reclosable quart-size freezer bag. Close the bag without sealing it. When the fondant is completely cool and firm, expel the air, seal the bag, and lift it out of the container. Store it at room temperature for at least 24 hours.

MAKE THE STOCK SYRUP

In a small saucepan, stir together the sugar and water and bring it to a full boil, stirring constantly. Remove it from the heat and allow it to cool until warm before using it to thin the fondant. (The syrup will keep for months in an airtight container, refrigerated.)

PREPARE THE FONDANT FOR POURING

Heat the fondant in the top of a double boiler set over hot water, stirring gently, until warm. To maintain its sheen, the fondant must not exceed 105°F. Stir in enough warm syrup to make the fondant pourable; start with 1 tablespoon.

STORE

Room temperature, up to 1 week; refrigerated, up to 6 months.

POINTERS FOR SUCCESS

See Sugar Syrups (page 648). To prevent premature crystallization, do not stir after the syrup comes to a boil.

To keep the temperature from rising too high, remove the pan from the heat slightly before the syrup reaches 238°F. and then pour it into the processor as soon as it reaches 238°F.

It is essential to use an accurate thermometer (see page 673). To prevent crystallization, the thermometer must be clean before you reinsert it into the syrup.

When reheating the fondant, do not use an aluminum pan, as it would cause discoloration. The fondant must not be overheated, or it will lose its shine.

Avoid vigorous stirring to prevent air bubbles.

LIGHT SPONGE CAKE LAYERS

T
his indispensable cake takes about five minutes to mix and less than ten minutes to bake. It is a slender, airy yet velvety cake layer containing no fat other than what is in the egg yolks, making it sturdy enough to absorb moisture from fruit or other components. Instead of falling apart, it becomes only more tender. It also unites a filling and meringue, keeping them from separating or slipping when cut. The cake layer is barely perceptible, yet its presence makes a great difference to the success of many tarts.

Use the tart pans to bake the cake, and you will have four cake layers (extras freeze perfectly). Or, use the sheet pan and you will have two slightly smaller layers and scraps that can be cut and sprinkled on the tart.

OVEN TEMPERATURE: 45O°F. • BAKING TIME: 7 TO 10 MINUTES MAKES: TWO 8½- BY ¼-INCH-THICK LAYERS AND CRUMBS OR FOUR 9- BY ¼-INCH-THICK LAYERS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
sifted cake flour	cup (sifted and leveled off)	approx. 1.2 ounces	33 grams
unsifted cornstarch	2½ tablespoons	0.75 ounce	23 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	½ cup + 1 tablespoon, divided	4 ounces	113 grams
pure vanilla extract	¾ teaspoon	• 3 grams
cream of tartar	¼ teaspoon	•	•

EQUIPMENT

Two 9½- by 1-inch fluted tart pans or one 17- by 12-inch baking pan (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)

Preheat the oven to 45O°F. at least 20 minutes before baking. Set the oven rack at the lower level before preheating.

In a small bowl, whisk the cake flour and cornstarch to combine them well.

Separate 2 of the eggs, placing the yolks in one large mixer bowl and the whites in another. To the yolks, add the 2 remaining eggs, the additional yolk, and ½ cup of the sugar. Beat, preferably with the whisk attachment on high speed, until thick, fluffy, and tripled in volume, about 5 minutes. Lower the speed and beat in the vanilla.

Sift half the flour mixture over the egg mixture and, using a large balloon whisk, slotted skimmer, or rubber spatula, fold it in gently but rapidly until the flour has disappeared. Repeat with the remaining flour mixture.

Beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised slowly. Beat in the remaining 1 tablespoon of sugar and continue beating until stiff peaks form when the beater is raised. Fold the whites into the batter and pour it into the prepared pans (or pan), using a spatula to level it. If you are using the tart pans, the batter will come halfway up the sides.

Bake for 7 minutes if using the sheet pan, 10 minutes if using the tart pans, or until the cake is golden brown and springs back when lightly pressed in the center with a fingertip.

If necessary, loosen the sides of the cake with the tip of a sharp knife, and unmold at once: If using a sheet pan, grasp a long edge of the liner or parchment overhang and gently slide the cake from the pan onto a flat surface. If using the tart pans, place each pan over a heatproof container that is smaller than the opening of the pan bottom and gently push down on the rim, causing the rim to release and leaving the cake sitting on the tart pan bottom. (If the tart pans do not have removable bottoms, simply invert each layer onto a greased wire rack, lift off the pan, peel away the parchment, and reinvert onto another greased wire rack to cool top side up for maximum height.) Allow the cake to cool.

If desired, use a serrated knife to remove the top crust. For the sheet pan layer, use scissors and a cardboard circle slightly less than 8½ inches in diameter as a template to cut the 2 layers. As the finished size of the sheet is 16¾ inches, you will have almost 8½-inch rounds. Allow the scraps to dry for a few hours and then chop them with a sharp knife or in the food processor to make cake crumbs.

The layers baked in the tart pans will each be a little over ½ inch high. To split each in half, use a long serrated knife held horizontally to make a shallow cut in the middle of each layer, going all the way around. Using this cut as a track for the knife, with a sawing motion, slice from one side all the way through to the other. As you proceed, be sure to check that the far end of the blade stays in the groove.

Wrap each layer in plastic wrap.

STORE

Room temperature, up to 3 days; refrigerated, up to 5 days; frozen, up to 2 months. Do not stack the layers unless they are frozen; once frozen, they can be stacked and placed in reclosable freezer bags.

POINTERS FOR SUCCESS

Use superfine sugar for the finest texture. (You can make it by processing granulated sugar in the food processor for a few minutes until fine.)