Yield: 8 Servings
|8 tablespoons||UNSALTED BUTTER -- SOFTENED|
|1¼ cup||GRANULATED SUGAR -- DIVIDED|
|3 \N||EGGS -- SEPARATED AT ROOM|
|2 teaspoons||VANILLA EXTRACT|
|\N \N||GRATED RIND OF 1 LEMON|
|1¼ cup||ALL-PURPOSE FLOUR|
|2 teaspoons||BAKING POWDER|
ds SALT ⅓ c MILK WHITE CHOCOLATE VELOUTE: 14 oz WHITE CHOCOLATE 2 c HEAVY CREAM 4 EGGS PINCH SALT ¼ c GRANULATED SUGAR 1 pk UNFLAVORED POWDERED GELATIN ¼ c COLD WATER ASSEMBLY: ¼ c FRAMBOISE LIQUEUR ½ pt FRESH RASPBERRIES ¼ c SEEDLESS RASPBERRY JAM WHITE CHOCOLATE CURLS: 8 oz CHUNK WHITE CHOCOLATE, -ABOUT ¾-INCH THICK RASPBERRY SAUCE: 3 c UNSWEETENED FROZEN RASP -BERRIES ½ c GRANULATED SUGAR Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-by-18 inch jelly roll pan with aluminum foil, leaving a 2-inch overhang on the short ends of the pan. Butter the aluminum foil and the sides of the pan. Lightly dust thebottom of the pan with flour and tap out the excess.
In a 4½-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at medium-high speed 1 minute, until smooth.
While continuing to beat, add 1 cup of the sugar in a steady stream. Beat 2 to 3 minutes, until the mixture is light and creamy. Beat in the egg yolks one at a time, stopping to scrape down the side of the bowl if necessary.
Beat in the vanilla andlemon rind, and continue to beat for 2 minutes.
Sift the flour and baking powder together onto a piece of waxed paper. Set aside.
In a grease-free 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites with the salt at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining ¼ cup of sugar and continue to beat the whites until they form stiff, shiny peaks.
Beating at low speed, alternately add the flour mixture and milk to the yolk mixture. Continue to beat at low speed for 1 minute. Using a balloon whisk or large rubber spatula, fold the beaten whites into the egg yolk mixture one-third at a time. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.
Bake the sponge cake for 20 to 25 minutes, until the center springs back when gently pressed with a finger. Transfer the pan to a wire rack and cool for 10 minutes. Using the foil edges as handles, lift the cake from the pan and set it on a wire rack to cool completely.
Make the ring molds: Cut eight 9 ½-by-2 ½-inch strips out of stiff paper (unused manila folders work well). Bring the short ends of each strip together, overlapping by ½ inch, and tape the outside seams with masking tape. The ring molds should be approximately 2 ¾ inches in diameter.
Line the molds: Using a 2 ¾-inch round cookie cutter or one of the prepared ring molds, cut out 8 rounds of the sponge cake. Reserve the remaining sponge cake for garnish. Line a baking sheet with aluminum foil and place the cake rounds on it. Moisten each cake round with some of the Framboise liqueur. Place one ring mold over each cake round, so that the mold touches the bottom of the baking sheet.
Make the white chocolate veloute: Melt the white chocolate according to the directions in the Chocolate Key. Set aside to cool.
In a chilled 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator.
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