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

post #1 of 5
Thread Starter 

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

post #2 of 5

I think if you use a oven proof pyrex dish it would work just fine.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by kuan View Post

I think if you use a oven proof pyrex dish it would work just fine.



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=verrines&cp=8&hl=fr&um=1&ie=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 ?

post #4 of 5

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.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #5 of 5
Thread Starter 
Quote:
Originally Posted by Blueicus View Post

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.


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 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).

 

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