Post by LeaP on Sept 19, 2014 17:08:44 GMT
Torta Sabbiosa - Sand Cake
Unsalted butter
1 1/3 cups potato starch
1 1/2 teaspoons baking powder
1 cup (1/2 pound) unsalted butter, at room temp
1 cup plus 1 tablespoon superfine sugar
3 eggs, seperated
2-4 tablespoons grated lemon zest
1 tablespoon finely minced fresh rosemary
1/2 teaspoon vanilla extract
INSTRUCTIONS
1. Throroughly butter the bottom and sides of a 9 inch cake pan. Line
the bottom with parchment.
2. Make the cake: Sift the potato starch and baking powder into a
bowl. In an electric mixer, cream butter until smooth. Add the 1 cup
superfine sugar gradually, beating until well blended. Add the egg
yolks one at a time, beating well after each addition and scrapping
down the sides of bowl once or twice. Beat in lemon zest, rosemary,
and vanilla. By hand, stir in dry ingredients just until blended.
(Although in the class we actually add the dry ingredients and blended
in the mixer, it was very thick)
3. Beat the egg whites and the remaining 1 tablespoon superfine sugar
to soft peaks. Fold half the beaten egg whites into the potato starch
mixture to lighten it, then fold in the remaining whites. Do not ofer
blend, it is okay if the mixture is a little streaky. Transfer batter
to the prepared pan, leveling with a spatula.
4. Place in cold oven and turn to 350. Bake until the cake is well
risen, nicely browned, and beginning to pull away from the sides of
the pan, 50-55 minutes. Let cool completely on a rack, then invert
onto the rack and carefully remove parchment paper. Invert again onto
serving platter. Put the sugar in a sieve and dust the surface of the
cake lightly with it.
Serving ideas included fresh whipped cream and fresh berries. She said
to toss the berries with sugar and allow to sit and emasserate to have
a lovely berry sauce to serve with the cake.
Unsalted butter
1 1/3 cups potato starch
1 1/2 teaspoons baking powder
1 cup (1/2 pound) unsalted butter, at room temp
1 cup plus 1 tablespoon superfine sugar
3 eggs, seperated
2-4 tablespoons grated lemon zest
1 tablespoon finely minced fresh rosemary
1/2 teaspoon vanilla extract
INSTRUCTIONS
1. Throroughly butter the bottom and sides of a 9 inch cake pan. Line
the bottom with parchment.
2. Make the cake: Sift the potato starch and baking powder into a
bowl. In an electric mixer, cream butter until smooth. Add the 1 cup
superfine sugar gradually, beating until well blended. Add the egg
yolks one at a time, beating well after each addition and scrapping
down the sides of bowl once or twice. Beat in lemon zest, rosemary,
and vanilla. By hand, stir in dry ingredients just until blended.
(Although in the class we actually add the dry ingredients and blended
in the mixer, it was very thick)
3. Beat the egg whites and the remaining 1 tablespoon superfine sugar
to soft peaks. Fold half the beaten egg whites into the potato starch
mixture to lighten it, then fold in the remaining whites. Do not ofer
blend, it is okay if the mixture is a little streaky. Transfer batter
to the prepared pan, leveling with a spatula.
4. Place in cold oven and turn to 350. Bake until the cake is well
risen, nicely browned, and beginning to pull away from the sides of
the pan, 50-55 minutes. Let cool completely on a rack, then invert
onto the rack and carefully remove parchment paper. Invert again onto
serving platter. Put the sugar in a sieve and dust the surface of the
cake lightly with it.
Serving ideas included fresh whipped cream and fresh berries. She said
to toss the berries with sugar and allow to sit and emasserate to have
a lovely berry sauce to serve with the cake.
