HELP...Cooking sponge cake at low temperature in a glass in a bain marie...

Discussion in 'Food & Cooking' started by siloway, Apr 5, 2011.

  1. siloway

    siloway

    Messages:
    58
    Likes Received:
    10
    Exp:
    Home Cook
    I'm trying to make a verrine with a sponge cake base (cooked in a glass) and topped with fruit, the only thing is that I need to cook the sponge at a low enough temperature so that the glass I'm cooking it in doesn't explode or crack.

    I tried one in a bain marie at 130°C everything in above the bain marie cooked ok but the rest was slop... any ideas???

    The reason I want to do this is purely esthetic, I could just cook a sponge and cut it out but I think it would look a lot nicer cooked "in" the glass...

    Thanks
     
  2. kuan

    kuan Moderator Staff Member

    Messages:
    6,758
    Likes Received:
    358
    Exp:
    Retired Chef
    I think if you use a oven proof pyrex dish it would work just fine.
     
  3. siloway

    siloway

    Messages:
    58
    Likes Received:
    10
    Exp:
    Home Cook

    Yes I know that but it kind of defeats the object. A verrine is a dessert or starter presented in a glass that's why I want to actually cook the sponge IN the glass in the first place, not just a glass dish, an actual glass... and preferably any glass I like as verrines come in all shapes and sizes. You'll get a better idea if you take a look at this http://www.google.fr/images?xhr=t&q...=UTF-8&source=og&sa=N&tab=wi&biw=1440&bih=655

    I'm thinking that maybe if I fluff the crap out of it by mixing whipped egg white in it may help it cook at a lower temperature as egg white cooks at 63°C it will help hold the sponge's consistency at low heat... what do you think ?
     
    Last edited: Apr 8, 2011
  4. blueicus

    blueicus

    Messages:
    928
    Likes Received:
    13
    Exp:
    Owner/Operator
    The problem with that is that when you're baking a cake you want the starches to gelatinize, thus causing the texture that is desired when making flour based products.  The temperature you're cooking at (at least in the bain marie) may not be high enough.
     
  5. siloway

    siloway

    Messages:
    58
    Likes Received:
    10
    Exp:
    Home Cook
    Yeah, that's what I found when I did a test this week, at 130°C everything above the bain marie water line cooked fine (although it was pale it was cooked). Anyting in the bain marie was raw.

    So I'm thinking, the glass obviously resisted at 130°C and the sponge that wasn't in the bain marie cooked... take the bain marie out of the equation you dufus (talking to myself here) and you've got it made /img/vbsmilies/smilies/bounce.gif

    So the answer to my question is stick the sponge in the glass in the oven for 45mins at 130°C (might work a little lower but haven't tested yet).