Duchesse sponge
The high yolk content of this sponge not only makes it very tasty but also ensures it will remain moist longer.
Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.
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Ingredients
|
500 |
g |
egg whites |
|
450 |
g |
sugar |
|
400 |
g |
egg yolks |
|
225 |
g |
flour |
|
50 |
g |
corn starch |
Preparation method
- Beat the egg whites with the sugar in a planet mixer using the wire whisk until light and fluffy.
- When the mixture is airy enough, add the unbeaten egg yolks.
- Sieve the flour and the corn starch twice and gently fold into the mixture using a spatula.
- Bake immediately at 200°C for 6 minutes.
Serving suggestions
- As a sponge base for a cake.
- As part of a dessert.