Thursday, July 28, 2011

Bake Along #6 - Catalan Salt Pinch Cake


Taken from Rose's Heavenly Cakes, this name is derived partially from the recommended way of eating it,  that is pinching out the pieces of the fluffy cake between your fingers and also the word 'salt' is because it was created by Miquel B Costabella, a baker of Salt Bakery, which was named after the village of Salt in Spain.
A disappointed cake..to me. Despite it being soft and fluffy  ( but not as fluffy as chiffon) , i do not  like the taste of this cake. I find it a little eggy and though it is soft, the texture seems a little sticky, a little coarse, a little nutty... I might have also done something wrong when making the cake, i really do not know. It could also be my tastebud, i dont seem to like the taste. But my two bake along buddies, Joyce and Zoe have actually have good reviews about this cake, go over and see theirs.
While the ingredients seem simple enough, you will need some time to make the batter. If you read the recipe below, then you know why. You will need 20-25 minutes to make the batter alone. Reason is that you will need to add the beaten eggs to the egg whites meringue 2 tablespoons at at time and beat for 2 minutes for each addition... Yawwn....anyway, if any of you who are curious about the taste of the cake and who like to try, here's the recipe. Who knows, maybe you'll love this cake!



Recipe ( from Rose's Heavenly Cakes)
Ingredients:
4 oz/ 112 gms sliced almonds, preferably unblanched
6.3oz/181gms superfine sugar
6 large eggs, weighing 10.6oz/300gms
2 large egg whites, weighing 2 oz/60gms, at room temperature
1 tsp lemon zest, grated
2 oz/56gms cake flour ( or bleached all purpose flour)

Baking Pan: one 9 by 21/2 to 3" springform or cake pan, coated with shortening, bottom and sides ined with parchment. For the sides, cut a 33 by 3" band of parchment, overlapping an extra piece if necessary to make it long enough. Wrap and press it against the inside wall of the pan.Use some extra shortening to coat the overlapping ends to hold them in place against the first strip of parchment.

Preheat the oven: 20 minutes or more before baking, set an oven rack in the lower third of the oven and preheat to 325F/160C

Method: 
1. Spread the almonds evenly on baking sheet and bake for 7 minutes, or until pale golden. Cool completely. In a food processor, pulse the almonds and 21/2 tbsps of sugar ( from 112gm of sugar) until as fine as possible. Stop before the nuts start to become pasty.
2.Pour the whole eggs into a bowl and whisk them lightly to break them up. Put aside.
3.In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium-low speed until foamy. Raise the speed to med-high and beat until soft peaks form. Gradually beat in the remaining sugar, stopping the mixer once to scrape down the sides of the bowl. Continue beating till meringue is very thick and glossy, but it will not be smooth. Detach the whisk from the mixer and use it to stir the almond mixture into the meringue until evenly incorporated.
4.Reattach the whisk beater and with mixer on med speed, add the beaten egg to the meringue 2 tablespoons at a time, beating for 2 minutes between each addition. it should take a total of 20-25 minutes, but be sure to beat for a minimum of 20 minutes. Beat in the lemon zest. Remove the bowl and beater from the stand. (While the mixture is beating, weigh or measure out the flour)
5.Sift the flour onto the batter and using the whisk batter or large balloon whisk, fold in the flour until fuuly incorporated. Reach to the bottom of the bowl and be sure that no white specks of flour remain. Pour the batter into the prepared pan( is using a 2" high pan, the batter will come almost to the top pf the pan)
6.Bake for 25-25minutes or until cake tester inserted in the center comes out clean and the cake springs back  when pressed very lightly in the center. The cake will rise just a little and then sink slightly in the center.
7. Set the pan on a wire rack and immediately loosen and remove the sides, leaving the parchment attached to the cake. If using a solid pan, lift the cake out using the parchment and set it on the wire rack.Allow the cake to cool until us warm or room temperature, about 1 hour. ( leave the parchment in place until the entire cake is consumed )

35 comments:

  1. It sure looks like it has a great texture. Too bad the flavor isn't that good!

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  2. Your cake looks soft to me. Maybe beating the egg mixture will help to get rid of the eggy taste.

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  3. Hi Lena,
    The first time when I made this, I failed and there was an eggy smell. But the second time, it smells wonderful with the light lemony fragance, maybe because I did not beat the egg whites long enough the first time. As Zoe says, your cake looks soft and fluffy. Interesting to see different reviews about the same cake!

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  4. Looks similiar to what was in the book. With the added almonds, I don't think it'll be as soft as sponge cakes.
    But then, Rose's recipes have always been a bit mah fan one.

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  5. I think look amazing! Lena, gloria

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  6. Sounds like a whole lot of work. But still looks nice and fluffy :)

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  7. Lena - the cake looks very soft and fluffy.

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  8. The cake looks good, will bookmark and try it out one day.

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  9. LOL did u really incorporate the egg whites 2 tablespoons at a time? I would have cheated if it was me!
    Anyway, the texture looks really great, fluffy & soft!

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  10. The cake looks good, soft and fluffy.

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  11. I just bought this book recently, but have yet to try any recipes, need very good reading as the recipe is very long, hehehe..This cake sound good.

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  12. Yeah, I think the cake looks fluffy enough but I wouldn't be jumping in to try this because of the lenghty time needed to prepare. Thanks for posting your experience on this:)

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  13. This is the first time i have heard of it! that's the thing abt baking so much effort! ;) but i love this anyhow, and you satisfied your curiosity in baking this cake.

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  14. The cake actually looks soft and moist but so sorry to know you don't like it. 20-25 minutes just to make the batter??? I know I will give up.....haha. I need patience!!! :P How interesting with the word 'salt'. I was mislead in the first place...haha. Well, Lena, let go of this one and have fun with more baking!:D Always love your bakes.

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  15. Why have I not made this before. It is like something my grandmother and all the old church ladies would make. Moist as a pound cake but prettier and more flavorful. I have to make this like today. You think I am joking but I am not! Today it is!

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  16. Lena, any vacancy for a Taster in your bakery??? lol...

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  17. Another lovely bake, Lena! It's a good try indeed.
    Have a lovely evening, dear.
    Kristy

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  18. Lena, you are such a patient baker, when I see the time I need to make the batter, I will run the other way. See how much trouble I had to making the swiss rolls? I am sorry after all the work, you did not like the taste of the cake but that happens to all of us. To me, it looks like a perfect cake. The texture looks so moist and fluffy and little eggy taste will not bother me at all.

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  19. lena
    Wishing I am your neighbour ... hehehe... I get to taste your lovely baking :D

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  20. Are we to eat it with a pinch of salt..haha that's the most Bananaz could do is to crack some fun when he aint a baker. Good try the cake looks nice.

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  21. Hmmm...perhaps it's suppose to be rustic kind of cake...pinch cake, eat with hands, so maybe the texture also not as fine? Yeah I also cannot da han eggy taste, hee. 

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  22. Delicious - it looks SO light and fluffy - love the almond meal in it.
    Mary

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  23. It's always disappointing to bake and then not be happy with the results. I suspect you did nothing wrong and the taste and texture of the cake is simply not to your liking. That happens to me lots :-). I hope you have a wonderful weekend. Blessings...Mary

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  24. Consider me truly curious about the flavour of the cake. I'm very much into the contrast of slightly sweet vs. a sudden saltiness in my desserts of late. I had some Hokkaido ice-cream in Singapore last week (dark chocolate vs. sea salt with caramel) - the flavours were to die for! :D

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  25. kek nampak sungguh gebu tapi cara membuatnya rumit ya?hmmm kena fikir beberapa kali jika nak buat kek yg susah sebab takut gagal dapatkan hasil yang cantik seperti ini...

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  26. This looks fantastic, light and fluffy. Have a great weekend Diane

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  27. Always a bummer when you put all that effort in and don't want to eat it after!!

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  28. sorry you didnt really like the cake, but it looks really delicious. It makes me want to take a pinch and pop into my mouth!

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  29. Looks alright to me, soft but then the lengthy recipe puts me off!

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  30. Too bad for the flavor, but the cake itself looks scrumptious!

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  31. dear all, like i said, it could be i did something wrong to the cake, i think rose's cakes isnt that bad.

    sotong: hey, no joke, i sat down there patiently , feed 2 tbsps of egg yolks at a time, put the timer in front of me!

    claire: i really like your humour!!

    quay po: did you say that you attempted 3 times for your swiss roll? and you still manage to turn the failed swiss rolls into such nice cakes!

    kenny: i actually heard of this ice cream combination, really sounds heavenly!

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  32. This cake is beautifully done, great texture! Hope I can try it out soon :)

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  33. That cake look fluffy n super light n I can bet it tasted wonderful too!
    US Masala

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  34. This certainly look soft and fluffy!^^

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  35. Re: The Hokkaido ice-cream in Singapore (dark chocolate vs. sea salt with caramel flavours)

    You really must try them! I have been thinking of getting another lick of this pairing ever since!

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