Cake Boss "sponge"

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Permalink Reply by Julycious cakes on February 22, 2011 at 12:57pm

I'm guessing the rum is to wet the cake, like we use to do for a sponge cake...

Jackie Rivero (Pastry Chef) said:

when do you add the rum????

melissa pappalardo said:

I found this one with the Cream Cheese.....NOt the Boss's Cake but one like he uses. Can even make it Chocolate.



INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.

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Permalink Reply by JRivero on February 23, 2011 at 7:37am

yeah, but when wet the cake we make a rum syrup...right????

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Permalink Reply by Julycious cakes on February 23, 2011 at 9:35am

Sure you can use a syrup. But when I do a fruit cake or a black forest cake, I don't use syrup.

I just pour the rum or the amaretto on my cake.

Haren't you a pastry chef ?... ;-)

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Permalink Reply by JRivero on February 24, 2011 at 1:52am

exactly, since I'm a pastry chef I never use liquor after the cake is done. I added in the batter and it help keep the cake longer if filling is not added. every person either they are chef or not they cook differently. when I was in school I had to taught the Chef Instructor how to make some of the desserts...its that something????

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Permalink Reply by kara on March 17, 2011 at 12:14pm

The recipe says you need rum doesnt specify when to put it in.. helppp
melissa pappalardo said:

I found this one with the Cream Cheese.....NOt the Boss's Cake but one like he uses. Can even make it Chocolate.



INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.

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Permalink Reply by Aronna Sevan on August 8, 2012 at 8:53pm

where did you get it?

melissa pappalardo said:

THIS IS THE ACTUAL CAKE BOSS RECIPE. i didn't see one with cream cheese. hope it helps!

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.

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