Recipe By : Flo Braker, Baker's Dozen Show #1A13
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cake flour -- sifted
7 tb Granulated sugar
7 tb Granulated sugar -- +1 tb
7 lg Eggs -- room temperature
1 ts Vanilla
1 ts Cream of tartar
Chocolate Butter Glaze:
4 oz Semisweet chocolate
2 oz Unsweetened chocolate
6 tb Unsalted butter
Trifle Custard Filling:
1 1/3 c Half and half
1/2 c Granulated sugar
4 Egg yolks
1/2 c Granulated sugar
1/4 c Unsifted all-purpose flour
1 ts Vanilla
1 ts Dark rum
1 c Heavy cream
Position rack in lower third of oven and preheat to 300 degrees F.
Pour the flour and 7 tb sugar in that order into a triple sifter or
sieve. Sift onto a sheet of waxed paper, and set aside. (Sifting the
two together disperses and separates the particles of flour so that
when dry ingredients are added later to the batter, folding in the
flour is easier and more efficient, requiring less folding to
incorporate. Measure the additional 7 tb and 1 tb of granulated
sugar; set aside.
Separate the eggs, placing the whites in the bowl of a heavy duty
mixer and yolks in a 1-1/2 qt bowl. A deep bowl this size makes it
more efficient for whipping the yolks thoroughly since it minimizes
the surface area. With an electric hand mixer, whip the yolks on high
speed (#10) for 3 to 5 minutes. Add the vanilla, and continue
whipping for 15 seconds to incorporate; the mixture should appear
thicker, pale yellow, and increased in volume. Test the consistency
by lifting some of the mixture with the beaters. If it flows back
into the bowl in ribbons that slowly dissolve on the surface, proceed
to whipping the whites. But if the ribbons sink into the surface
immediately, continue whipping until the yolks have the desired
consistency.
Attach the bowl of whites to the mixer, and with the whisk
attachment, whip on medium low speed (#3) for 30 to 45 seconds to
break them up. When small bubbles appear and the surface is frothy,
stop the machine, and sprinkle the cream of tartar and the 1 tb
granulated sugar in the center. Resume whipping, increasing speed to
medium (#5), for 4 to 5 minutes, or until the whites appear glossy
and stiff but not dry or granular.
Detach the whisk and bowl, tapping the whisk against the side of the
bowl with enough force to free the excess. Pour the yolks onto the
whites (notice they float on the surface). Using just a few strokes,
fold the two together with a rubber spatula. Don't be concerned if
some of the yolks remain visible. Sprinkle half of 7 tb sugar over
the surface, and fold to incorporate. Sprinkle with the remaining
sugar, folding again to incorporate.
With the aid of a metal spatula, scoop a third of the flour, and
sprinkle it over the egg mixture; with a rubber spatula, fold to
incorporate. Repeat two more times, folding just until incorporated
after each addition.
Gently pour batter into an ungreased 9-inch springform pan with the
aid of a rubber spatula and smooth the surface level. Bake for 55 to
60 minutes, or until the top is golden. (The batter hardly rises
During the first 20 to 30 minutes of baking. The low oven temperature
allows the batter to absorb heat slowly, so rising is gradual. Toward
the end of baking the cake may mound high above the pan's rim. That's
fine. As it cools, this dome will contract a bit.) When finished
baking, the cake should feel spongy, springing back slightly upon
being lightly touched. A toothpick, inserted in the center, comes out
free of cake. The toothpick is the last test for this cake before you
judge if it is finished baking and remove it from the oven. If in
doubt, baking 5 to 7 more minutes will not harm the cake.
Remove spongecake from the oven, and immediately turn it upside down,
positioning the edges of the pan on the inverted glasses. This
position, defying gravity, allows the cake to maintain its spongy
structure without deflating while cooling. Cool the cake for 2 hours;
then turn the pan right side up, and place it on the counter. Though
the cake is cool to the touch, let it sit for at least 1 more hour to
cool the inside completely. (The cake's structure is less fragile
when cool, making removal easier.) To release the spongecake and
maintain its shape perfectly, remove it from the pan as follows:
Carefully loosen the cake crust that is stuck to the top rim of the
pan; insert a thin metal spatula down 1/8", and loosen and free the
crust all around the cake. Then tilt and rotate pan, tapping it
gently on the counter to free the sponge from the metal sides. Tap
more if it is not completely released. Finally, release the spring
mechanism, and slowly remove the rim. (You'll notice the cake seemed
to have had a slipcover because a thin, crusty layer of cake remains
on the springform rim; it's delicious, too.) Now tilt the cake on its
side, and gently tap the metal bottom on the counter. Rotate the cake
as you tap until the removable bottom appears free. Additional
tapping may be necessary before it comes off completely. Patience
will ensure a perfectly shaped cake.
Chocolate Butter Glaze:
Chop the chocolate into matchstick size pieces with a chef's knife on
a dry cutting board. Place first the butter, then the chocolate
pieces in the top portion of a 1-1/2 qt double boiler (or a 1 qt
mixing bowl that fits snugly over a saucepan or another mixing bowl).
Fill the bottom vessel half full with hot tap water (120-130 degrees
F) and place the chocolate/butter bowl on top to melt. You may put
the double boiler on the stove over a very low flame just to maintain
the water's temperature while melting the mixture if you wish. Stir
occasionally to blend until the mixture is smooth, shiny and liquid.
Remove from the water, and set aside.
Trifle Custard Filling:
Pour the half and half into a 1-1/2 qt heavy bottomed saucepan, add
the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the
egg yolks and the remaining 1/2 cup sugar to combine. Add the flour,
and whisk to combine. Bring the half and half mixture just to a boil
over medium heat. Remove, and pour half of the hot liquid over the
yolk mixture, whisking to combine. Pour the yolk mixture into
saucepan, and over medium heat bring it to a boil again, stirring
constantly. When it is thick and smooth, remove it from the heat,
pour it into a 3 quart mixing bowl to cool, and cover the surface
with plastic wrap to prevent a crust from forming on the cream. (This
bowl size is to allow room for folding in the whipped cream later.)
Pierce the plastic with the tip of a knife to let steam escape and
cool faster. Refrigerate.
Assembling The Trifle:
Split the spongecake evenly into three layers, each about 7/8" thick,
using a 12" serrated knife in a sawing motion. Lift the top two
layers, one at a time, and set aside (this is easy because each layer
is spongy and thick).
Stir the vanilla and rum into the cold custard. Whip the heavy cream
in a 1-1/2 qt mixing bowl to the Chantilly stage, and fold into the
custard mixture. Place the bottom cake layer of cake in a 2-1/2 to
3 qt glass bowl, and cover it with half of the filling, spreading
evenly with a rubber spatula. Center the middle layer on top, and
cover it with the remaining filling. Center the last layer on top.
Cover the dessert with plastic wrap and refrigerate.
Spoon 1 cup of the Chocolate Butter Glaze into a 1 qt bowl over a
bowl of hot tap water (120 to 130 degrees F). Stir until liquid and
smooth. Spread the glaze over the top of the dessert evenly with a
metal or rubber spatula. With a 2" paring knife, scrape the tip of
the blade firmly but gently down a bar of chocolate. If the
chocolate's surface area is cool, you will get fine flakes; if it's
slightly warm, the shapes will be very small corkscrews. Sprinkle
Chocolate Flakes around the rim of the dessert. Refrigerate for up to
1 to 2 hours before serving.
