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).