The Chiffon cake as a special type of separated egg foam cake is discussed in detail. This type of cake contains two ingredients that no other sponge cake has- baking powder and oil. Chef Sokol explains what each of these ingredients does for the texture of this specialty sponge cake. A favorite recipe for a Citrus Chiffon cake is given.
Citrus Chiffon Cake
Makes 1 10-inch cake
2 ¼ cups cake flour
1 ¼ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup canola oil
5 large egg yolks (save the whites for the egg foam for later)
½ cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Zest from: 1 orange, 1 lemon, and 1 lime
1 teaspoon lemon extract
8 large egg whites, room temperature
½ teaspoon cream of tartar
¼ cup granulated sugar
- Preheat oven to 325° F.
- In the bowl of an electric mixer using the paddle attachment, blend the flour, sugar, baking powder, and salt.
- On low speed, add in the oil, yolks, orange juice, lemon and lime juices, followed by all of the zest and the lemon extract. Blend until smooth. Pour the batter into a large bowl and set aside.
- Place the egg whites in the clean, dry bowl of an electric mixer and using the whip attachment, beat them at high speed until foamy. Add the cream of tartar and beat until soft peaks form.
- Slowly add the ¼ cup granulated sugar and beat at high speed until stiff peaks form.
- Using a whisk, blend in about one quarter of the beaten egg whites into the reserved batter to lighten it.
- Place the remaining egg foam over the lightened batter and, using a rubber spatula, fold it in gently.
- Pour the batter into an ungreased false-bottom 10-inch tube pan with metal tabs.
- Bake for 50-60 minutes or until a small, sharp knife inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool upside down.
- Remove the cake from the pan and place it right side up onto a serving platter.
Cakes that use the Sponge method are explored in detail. Sponge cakes are leavened with air, and have less fat than other types of cakes. They are made from egg foams or meringues. The two basic categories of sponge cakes are discussed in detail- Whole Egg Foams and Separated Egg Foams. Chef Sokol breaks down the different types of each category of sponge cakes and reviews each type.
Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse is given with step by step guidance.
French Chocolate Mousse
Serves 6-8 people
1 cup heavy cream
3 egg whites
¼ cup superfine sugar
6 tablespoons unsalted butter, softened
1 1/3 cups semisweet chocolate, melted with ¼ cup brewed coffee over a double boiler, and allowed to cool
3 egg yolks
- In the bowl of an electric mixer using the whip attachment, beat the cream until stiff peaks form. Scrape into a small bowl and set aside.
- Wash the whip and electric mixing bowl and dry thoroughly. Beat the three egg whites until soft peaks form. Slowly add the sugar and beat until stiff peaks form. Scrape into a small mixing bowl and set aside.
- In the bowl of an electric mixer using the whip attachment, beat the softened butter and melted chocolate and coffee mixture. Add the egg yolks, one at a time.
- Scrape the chocolate and butter mixture into a large mixing bowl. Using a whisk, whisk the beaten egg whites into the chocolate. This will lighten the mixture.
- Fold in the whipped cream using a rubber spatula.
- Divide the mousse into 6-8 wine glasses and chill for several hours.
Did you know that a marshmallow is really a stabilized meringue that can be made with or without egg whites? Learn why you would want to make them yourself, and how easy they are to create. Find out Chef Sokol’s best tips to get the fluffiest marshmallows ever. She also shares an easy recipe, so you, too, can make your own marshmallows!
Makes approximately 1 ½ pounds marshmallows
½ cup cold water
2 tablespoons unflavored gelatin (about 2 envelopes)
1 cup granulated sugar
1 cup light corn syrup
1/3 cup water
1 egg white, room temperature
1 teaspoon pure vanilla extract
Confectioners’ sugar for dusting
- Spray a 9 x 13” pan with nonstick cooking spray. Line the bottom with parchment paper. Sprinkle a heavy layer of confectioners’ sugar over the parchment paper.
- Soften the gelatin by placing the ½ cup cold water into a small bowl and sprinkling the powdered gelatin over it. Stir briefly and allow it to bloom and solidify.
- In a heavy medium saucepan, combine the sugar, corn syrup and 1/3 cup water. Bring the mixture to a boil stirring just until the sugar is dissolved. Wash down any sugar crystals with a pastry brush dipped into water.
- Cook the mixture until a candy thermometer climbs to 240°F.
- While the sugar syrup is cooking, place the egg white into the bowl of an electric mixer. Using the whip attachment beat the egg white until it forms stiff peaks.
- Once the sugar syrup reaches 240°F, gently place the softened gelatin into it, and whisk until it has melted. Remove the mixture from the heat and pour it into a greased, heatproof liquid measuring cup.
- With the mixer on medium speed, slowly pour the sugar syrup into the beaten egg white (do not pour the syrup directly onto the beaters).
- Once the sugar syrup has been added, turn the mixer up to high speed. Add the vanilla extract.
- Continue beating until the mixture looks light and fluffy.
- Using a rubber spatula, pour the marshmallow into the 9 x 13” pan spreading the mixture evenly.
- Allow the marshmallow to sit at room temperature for several hours until firm.
- Gently remove the marshmallow from the pan. Place on a cutting board. Using a knife sprayed with nonstick cooking spray, cut the marshmallow into squares, rectangles or using a cookie cutter into any shape you wish. Roll each marshmallow into confectioners’ sugar.
- Place cut marshmallows onto a sheet pan lined with waxed paper sprinkled with confectioners’ sugar.
- Store at room temperature in an airtight container separated by layers of wax paper for one week.
The ingredients that typically go into an ice cream, a churn frozen dessert, are discussed. Explore the churning process itself, and what it does for the texture and taste of ice cream. Learn the secrets of creating the most flavorful ice cream, and how to store it properly.
Learn the difference between the two types of frozen desserts, Churn Frozen and Still Frozen. The ingredients that go into a frozen dessert are explored. Several different kinds of frozen desserts are defined and discussed in detail.