Pink Cuts
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Salt5 large
Egg (separated)3 cup
Granulated Sugar1 tsp
Pure Vanilla Extract2 cups
Confectioners Sugar (sifted)1 tbsp
Cornstarch1 cup
Whole Milk1 large
Egg Yolk6 tbsps
Unsalted Butter (softened)5 tbsps
Water (hot)1 tsp
Kirsch (optional)Directions:
1
Make cake: Put oven rack in middle position and preheat oven to 325°F
2
Butter sides of a 17- by 12- by 1-inch baking pan and line bottom with parchment paper
3
3Sift flour with salt into a bowl
4
Beat egg whites in a large bowl with an electric mixer at high speed until they just hold soft peaks, then add granulated sugar, 1 tablespoon at a time, beating, and continue to beat until whites hold stiff, glossy peaks, 3 to 4 minutes in a stand mixer or 4 to 6 with a handheld
5
Add yolks and vanilla and beat until very thick, about 2 minutes
6
Sift flour mixture into egg mixture in 3 batches, folding in each batch gently but thoroughly
7
Spread batter evenly in lined baking pan
8
Bake until top of cake is pale golden and springs back when pressed lightly, 5 to 18 minutes
9
Cool cake in pan on a rack 5 minutes, then run a small knife around edges to loosen
10
Lightly dust top with confectioners sugar
11
Invert pan onto kitchen towel, then remove pan and peel off parchment
12
Cool cake completely, about 15 minutes
13
Put oven rack in middle position and preheat oven to 325°F
14
Butter sides of a 17- by 12- by 1-inch baking pan and line bottom with parchment paper
15
3Sift flour with salt into a bowl
16
Beat egg whites in a large bowl with an electric mixer at high speed until they just hold soft peaks, then add granulated sugar, 1 tablespoon at a time, beating, and continue to beat until whites hold stiff, glossy peaks, 3 to 4 minutes in a stand mixer or 4 to 6 with a handheld
17
Add yolks and vanilla and beat until very thick, about 2 minutes
18
Sift flour mixture into egg mixture in 3 batches, folding in each batch gently but thoroughly
19
Spread batter evenly in lined baking pan
20
Bake until top of cake is pale golden and springs back when pressed lightly, 5 to 18 minutes
21
Cool cake in pan on a rack 5 minutes, then run a small knife around edges to loosen
22
Lightly dust top with confectioners sugar
23
Invert pan onto kitchen towel, then remove pan and peel off parchment
24
Cool cake completely, about 15 minutes
25
Make pastry cream while cake bakes and cools: Whisk together cornstarch and milk in a 1-quart heavy saucepan until smooth
26
Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 1 minute
27
Whisk milk mixture gradually into egg yolk in a small bowl
28
Return mixture to saucepan and cook over moderate heat, whisking constantly, 1 minute
29
Transfer to a metal bowl, then put bowl into a larger bowl of ice and cold water and cool pastry cream, stirring occasionally, to room temperature, 6 to 8 minutes
30
Beat butter with confectioners sugar (1/4 cup) and vanilla in a medium bowl with cleaned beaters at medium speed until pale and fluffy, about 2 minutes
31
Beat cooled pastry cream, 1 tablespoon at a time, into butter mixture until smooth
32
Whisk together cornstarch and milk in a 1-quart heavy saucepan until smooth
33
Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 1 minute
34
Whisk milk mixture gradually into egg yolk in a small bowl
35
Return mixture to saucepan and cook over moderate heat, whisking constantly, 1 minute
36
Transfer to a metal bowl, then put bowl into a larger bowl of ice and cold water and cool pastry cream, stirring occasionally, to room temperature, 6 to 8 minutes
37
Beat butter with confectioners sugar (1/4 cup) and vanilla in a medium bowl with cleaned beaters at medium speed until pale and fluffy, about 2 minutes
38
Beat cooled pastry cream, 1 tablespoon at a time, into butter mixture until smooth
39
Assemble and ice cake: Halve cake lengthwise, then transfer half to a cutting board and spread with all of pastry cream
40
Top with other half
41
Halve cake lengthwise, then transfer half to a cutting board and spread with all of pastry cream
42
Top with other half