Pawaru-Grahmata

№ 17IX. nodaļa

Baltas stērķeļu miltas torte

White starch sponge cake

  • Serves 8
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Baltas stehrkelu miltas torte.

Modernizētslpp. 374–375 · PDF 388–389
8 porcijas

The book gives 8 large eggs, 1 mārciņa of sugar, 1 spoon of rose water and ½ mārciņa of starch, which converts to 8 eggs, 419 g and 209 g. We've halved it.

Method

7 soļi
  1. Heat the oven to 170 °C (150 °C fan), with the shelf in the lower third. Butter a 1.5–2 l ring or Bundt tin (or a 20 cm tube tin) carefully and dust it with starch.
  2. Whisk the yolks with the sugar, rose water and cardamom for 6–8 minutes, until very thick and pale.
  3. In a clean bowl, whisk the whites to stiff peaks.
  4. Fold the whites into the yolks. Sift the starch over in three lots, folding gently each time, until no streaks remain.
  5. Pour into the tin; it should be no more than two thirds full.
  6. Bake for 40–45 minutes without opening the door for the first 25, until risen, golden and springy, and a skewer comes out clean.
  7. Leave in the tin for 10 minutes, then turn out onto a rack to cool.

Notes

What the book says vs. what we added

the book beats 8 yolks in a deep clay pot with 1 pound of sugar, a spoon of rose water and a little cardamom, whips the whites in a separate shallow pewter dish, adds them, and finally adds ½ pound of finely ground, sifted starch a little at a time, stirring gently. The mixture goes into a mould with a tube in the middle, which is set in a tortu panna and baked. Halving, buttering the tin, the oven temperature and times are ours.

Heat

the book stresses strong heat from below at the start, so the cake rises at once; otherwise the starch sinks to the bottom and the cake fails. Once it has risen, the heat is lowered, with only gentle heat on top. In a modern oven, a lower shelf and keeping the door shut until the cake has set do the same job.

Not too full

the book also warns not to fill the mould, so it doesn't run over.

Sweetness

the book's ratio (as much sugar as egg by weight, half as much starch) is close to a French biscuit de Savoie, but sweeter. The crust bakes crisp and sugary.

Starch

stērķelis is starch (German Stärke); in the 18th century it was usually wheat starch. Potato starch gives the lightest, whitest crumb; cornflour works too.

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