Artes Culinarias

Vanilla sponge

1. coat the cake pans with a light film of fat and line them with parchment circles.
2. Blend the butter with the vanilla.
3. Combine the eggs, eggs yolk, and sugar ina bowl. Set over a pan of barely simmering water and whisk constanly until the sugar in a mixture reaches 100f.
4. Transfer to the mixer and whip on high speed of the mixer to medium and mix for15mn to stabilize the mixture.
5. Fold in the flour. Temper the butter mixture with a small portion of the batter and fold into the large portion of batter.
6. Scale 1 lb bather into eachprepared cake pan, filling the pans two-thirds full.
7. Bake at 350 until the tops of the cakes spring back when lightly touched, about 30 mn.
8. Cool the cakes in the pans for a few minutes,then unmold onto a sheet pan lined with parchment paper that is dusted with confectioners’ sugar to cool completely.
Note replace 4oz of the flour with ducth-process cocoa powder. Sift the cocoa powdertogether wiyh the flour. Follow the remaining method as stated above.


Ladyfingers

1. Line sheet pans with parchment paper.
2. Whip the egg yolks with 9 oz of the granulate sugar onhigh speed with the whip attachment until thick and light, about 8 minutes.
3. Whip the egg whites on medium speed with a clean whip attachment until soft peaks form. Add the remaining 4 oz sugar tothe white in a steady stream, then increase to high speed and whip until medium peaks form.
4. Workings quickly but gently, fold the egg whites into the yolks. Fold in the sifted cake flour.5. Fill a pastry bag fitted with a #4 plain tip whit the batter and pipe into 3-in/8-cm lenthgs on the prepared pans. Dust generously with confectioners’ sugar
6. Bake at 400f until the edgesturn a light golden brown, about 15 minutes.

Dark chocolate mousse

1. Aseemble and prepare the desire pastries ,containers, or molds that are to be used in the application of the mousse before...