I'm at sea level in Virginia and would love to test your recipe for you!
Great! I'm trying to make a sponge cake intended for soaking and I'm making one major change to the more traditional formulas by leaving out the fat. It seems to soak better without it.This is for a half sheet pan, lined with parchment or silpat.Oven to 350º.Combine dry ingredients: 3 g (.10 oz) Salt123 g (4.35 oz) AP Flour123 g (4.35 oz) Pastry Flour (if you don't have this use cake flour)6 g Ground ginger3 g Ground cinnamon2 g Ground cloves1 g Grated nutmegIn mixer whisk on high:440 g (9 whole) Eggs247 g (9 oz) Dark brown sugarMix until ribbons form and lightened in color.Gently fold dries into eggs in two additions. Add 12 g finely diced candied ginger. Bake for 15 min or until done.The traditional recipe would fold in 42 g melted butter (4 scant Ts). Feel free to do both versions and see what you think. Also, if you don't have a scale for the grams, you can convert relatively easily at GourmetSleuth.com. Thanks and let me know how they turn out. I'll post the full recipe this weekend - its completely wowing my customers.
I got tied up today but I will test this tomorrow morning. I have a scale and pastry flour. Interesting idea to leave out the fat, I will report back. Do you want me to email or post here?
Question: is that 440 g of eggs in the shells, or what you get when you crack the eggs and weigh the contents?
For the most part, eggs are considered 50 g (30 whites and 20 yolks) each for a Large. This recipe can handle an egg count v. grams on the eggs, but to answer your question, its only the inside.
Unless your last batch of eggs came from the farmer's market and they aren't necessarily large.
I would love to test your recipe and I am at sea level. I have been testing recipes for over 5 years.
Thanks ChefK. Carla was able to do it last week so I'll be posting the recipe in a day or two. The recipe has been accepted for publication in Pastry & Baking NA.
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