4/23/2021 0 Comments Torrent Grand Hotel Saison 1
Susan VandenBerg, pastry chef, Grand Rapids, Michigan EMAIL: susanfrenchtarte.com PHONE: 774.280.4803.
Torrent Grand Hotel San 1 Torrent Has WrittenIn addition to sticky toffee pudding and sausage rolls, the classic Victoria sponge cake is on the menu, so why not trial SLTs recipe along side another one by British chef Will Torrent - just for fun of course Chef Torrent has written a number of books, one of which I purchased a year or so ago.Torrent Grand Hotel San 1 Full Of GoodiesIts chock full of goodies for one of my most enjoyable past times - afternoon tea.His recipe for Victoria sponge is a tad different due to the replacement of about a quarter of the all purpose flour with cornstarch, the result being a lighter texture.
Some call for cake flour, another softer flour without any leavening additions. Torrent Grand Hotel San 1 Skin A CatAs always, theres more than one way to skin a cat Im sure many of you know the substitution if you dont happen to have cake flour in your pantry - place 2 tablespoons cornstarch in a one cup measure, top it off with all purpose flour to yield one cup. The base recipe for Vic-sponge is similar to pound cake: equal weights butter, sugar, and flour, plus eggs (usually a bit less by weight), baking powder, salt and vanilla. Many also have a small amount of milk blended in at the end - some give a specific amount, some a range of anywhere from 1-4 tablespoons (depending on the amount of battersize of the cake). The milk is intended to slacken the mixture making it less stiff for spreading evenly in the pan. The batter can be baked in ONE butteredparchment linedbuttered againfloured pan and then sliced into two layers once cooled OR in TWO prepared six inch-ers which takes out the layer slicing step. Just remember the two shallower layers wont need quite as long to bake. Note: double the recipe for an 8 cake, either baked in one pan sliced into two layers or two pans with shallower layers ready to assemble. The differences between the SLT and Torrent recipes are a tad more baking powder in SLTs and the replacement of about a quarter of the flour with cornstarch in Torrents. Butter the bottom of your cake pan(s), place a round of parchment down, butter parchment and sides of pan(s) and dust with flour. Break 2 large ( 100 g) eggs into a small bowl and lightly beat them. In the bowl of a stand mixer fitted with the paddle attachment, cream 113 g softened unsalted butter with 113 g granulated sugar on medium high for 3-5 minutes until light and fluffy. Reduce speed to medium low and add 1 teaspoon vanilla extract (or vanilla bean paste) and the lightly beaten egg in three additions, blending fully and scraping down after each addition. On low speed add 113 g all purpose flour (88 g ap 25 g cornstarch in Torrents version), 1.5 teaspoons baking powder (1 tsp in Torrents) and 14 teaspoon fine sea salt and mix just until combined. I like to take my bowl right off the mixer and finish things up by hand with a spatula - it helps to get down into the bottom to be sure everything is blended in. ![]() I went with the smaller quantity and both batters came out with a bit of heft, yet nice and smooth and easy to work with. Below is SLTs - they both looked pretty much the same going into the oven. ![]() Steve and I noted that Torrents texture was a bit lighter but not really a huge difference at all. ![]() Not bad.
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