Butter Sponge For French Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Cakes | 6 | Servings |
INGREDIENTS
| 1 | Egg | |
| 3 | Egg yolks | |
| 3 1/2 | T | Melted butter |
| 6 | T | Flour |
| 1 | t | Grated lemon rind |
| 2 1/4 | T | Cornstarch |
| 1 | t | Baking powder |
| 1/3 | c | Sugar |
| 1 | T | Lemon juice |
| 1/8 | t | Salt |
INSTRUCTIONS
Combine eggs and sugar. Heat over hot water, beating constantly until warm (95 F). Remove from fire and beat until cool and stiff. Add flour which has been sifted, measured, and sifted with cornstarch, salt, and baking powder. Mix as lightly as possible. Add lemon juice and rind. Add butter slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes. When cool cut into various shapes. Ice with different colored icing. Decorate with fancy designs of contrasting colors. The Household Searchlight From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 138.9mg
Sodium: 147mg
Potassium: 34.9mg
Carbohydrates: 20.6g
Fiber: <1g
Sugar: 11.3g
Protein: 3.3g