Jordan Michelle Falco
These recipes are copied directly from the notes of my Basic Cakes class. I’m posting them here on Just a Pinch for my own posterity.
Makes one small 6-inch cake
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- 75 g
- 75 g
- cake flour
- 15 g
1Sift cake flour.
2Over a very gently steaming double boiler, whip the eggs with a baloown whip. Do not cook the eggs.
3Add the sugar slowly to the eggs and contonue to whip. Check often for the ribbon stage. After the eggs have been warmed, you can whip the eggs in an electric mixer, if your arm gets tired. Whip to ribbon stage.
4Sift the flour into the eggs and sugar, using a whisk or a spatula to fold in the flour.
5Melt the butter. Temper a little bit of the batter into the butter, before adding the butter to the mix. Deposit into a cake ring or cake pan and bake at 350F until golden and a cake tester comes out clean.