Satin Cream on Feather Sponge Cake

Recipe By : Cook's Magazine November 1987
Serving Size : 12 Preparation Time :2:00
Categories : American Cake
Christmas Fall
Thanksgiving Winter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 teaspoon cream of tartar
Powdered sugar

Satin Cream -- see recipe

PREPARATION:
For the Feather Sponge Cake, heat oven to 325°F. Separate the eggs.
Sift
together the flour, baking powder, and salt. In a large bowl, beat egg
yolks
4 minutes. Gradually add the cold water and beat until mixture is pale
yellow and foamy on top, about 1 minute. Gradually beat in granulated
sugar
until it is completely dissolved, about 3 minutes. Beat in vanilla and
almond extract. Sift the flour mixture over the yolk mixture about 1/3
at a
time, and fold in. In a separate bowl, beat egg whites with cream of
tartar
until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in
preheated
oven until top springs back when touched lightly, about 1 hour. Invert
pan
and cool.

Run a sharp knife around the edges of the cake to loosen it. Remove
from
pan. Dust lightly with confectioners sugar.

Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.)

SERVING:
Cut cake into slices and top each piece with Satin Cream. Sprinkle
cream
with grated lemon zest.

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* Exported from MasterCook *

Satin Cream

Recipe By : Cook's Magazine November 1987
Serving Size : 12 Preparation Time :0:20
Categories : American Fall
Winter Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons golden raisins
3 eggs
1/2 cup granulated sugar and
2 tablespoons granulated sugar
1 1/2 teaspoons brandy
1/2 pound Mascarpone cheese
or 1/2 pound cream cheese and
Pinch salt
2 teaspoons grated lemon zest

PREPARATION:
Plump the raisins by soaking them in hot water for 5 minutes. Drain
and dry.
Separate the eggs, reserving 1 white for another use.

Beat the egg yolks with 1/2 cup granulated sugar until light yellow in
color, about 1 minute. Beat in brandy. Gradually beat in cheese until
well
blended and sugar has dissolved.

In a separate bowl, beat the 2 egg whites until foamy. Gradually beat
in
remaining 2 tablespoons granulated sugar and continue beating until
whites
hold soft peaks. Fold together whites, yolk mixture, and raisins.

Satin Cream can be made several hours ahead.

SERVING:
Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle
cream with grated lemon zest.

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