pa-day 35 egg foam cake & roulade
TRANSCRIPT
DAY 36✪ Egg Foam Cakes & Roulades
ROULADES✪ about roulades
• Means ‘Roll’ in French
• Sponge method cake
• Baked in a parchment or sil pat lined sheet
pan
• Sprinkled with powdered sugar, covered with
parchment and ‘trained’ while still warm by
rolling the long end
• Roulade opened and filled; rerolled and iced
ROULADES✪ Training a Roulade
ROULADES✪ filling the roulade
ROULADES✪ slicing the roulade
EGG FOAM CAKES✪ Egg Foam Cakes
• Beat the eggs at high speed until they are very light and thick.
• Add any liquid that may be included in the formula.
• Fold in the sifted flour in 3 or 4 stages.
• Immediately pan and bake the batter.
• Egg-foam cakes contain little or no shortening and depend on the air trapped in beaten eggs for their leavening.
• Plain Sponge or Genoise Method
• Scale ingredients accurately.
• Combine eggs, sugar, and salt in a stainless steel bowl. Set over a hot water bath and stir or beat until the mixture warms to 110°F (43°C).