Skill required: You are a successful baker.
Check list: Make sure you have all the ingredients before starting.
Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons (1 ounce) unsalted butter, melted
Pastry Cream:
1 1/4 cups milk
3 large egg yolks
1/4 cup granulated white sugar
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
1 teaspoon vanilla extract
Chocolate Glaze:
3 ounces semisweet or bittersweet chocolate, chopped
1/3 cup heavy whipping cream
1. Sponge Cake: Preheat oven to 350 degrees F and place rack in center of oven.
2. Butter and line the bottom of an 8 inch cake pan with parchment paper.
3. In an electric mixer fitted with paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
4. Beat in the vanilla extract.
5. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk.
6. Sift remaining flour over the batter and fold in.
7. Whisk 1/2 cup of the batter into the melted butter and then gently fold the butter mixture back into the rest of the batter.
8. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.
9. Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
***
1. Pastry Cream: In a medium-sized stainless steel bowl, mix sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.)
2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
3. In a saucepan bring milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.)
4. Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
5. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
6. Remove from heat and whisk in the vanilla extract.
7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
***
1. Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside.
2. Bring the cream just to a boil in a saucepan over medium heat.
3. Immediately pour the boiling cream over the chocolate and allow to stand for 3-5 minutes.
4. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
***
1. To Assemble: With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside.
2. Place the bottom half on a serving plate, cut side up.
3. Pour or spoon the pastry cream onto the cake, spreading to make an even layer.
4. Place the top half of the cake (cut side down) onto the filling.
5. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake.
6. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
Yield: Serves 8-10
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