Portuguese Sponge Cake with Vanilla Bean Pastry Cream

I frequently commit myself to making desserts for family gatherings without having the smallest idea as to what I should make.  This happened to me this past weekend.  I wanted something summery and hopped on TasteSpotting to see what was trending in the foodie world and quickly came across a recipe for Pao de Lo (Portuguese Sponge Cake) with Vanilla Bean Pastry Cream on Portuguese Girl Cooks.  Ding Ding, we have a winner. 

This  dessert has everything: spongy cake, citrus liquor, vanilla bean pastry cream, fresh fruit, and whipped cream.  While rich (pastry cream!) it is still light enough for a hot afternoon.  The pairing of orange zest and liquor with fresh strawberries brightens the cake and makes the individual flavors pop while they complement each other oh so well.

(oh the beautiful vanilla flecks)

 

Pao de Lo (Portuguese Sponge Cake) 

with Vanilla Bean Pastry Cream

Cake:

• 6 eggs, at room temperature and separated
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 teaspoon baking powder
• pinch of salt
• zest of 1 orange (optional)
• 1 tablespoon orange juice
• Approximately 1/4 cup orange liquor for soaking sponge
• fresh fruit for filling and topping

Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar

Vanilla Bean Pastry Cream:

• 2 cups whole milk
• 1 vanilla bean scraped and seeded, or 2 teaspoons pure vanilla extract
• 1/2 cup plus 1 tablespoon granulated sugar
• 1 egg
• 3 egg yolks
• 1/4 cup cornstarch

For the Cake:

Adjust rack to the middle position, and preheat oven to 350F. Generously butter and flour a 9-inch springform pan.

In a small bowl, whisk together the flour and baking powder. Set aside.

In the bowl of a stand mixer, fitted with the whisk attachment, whip the egg whites and salt on high speed until stiff peaks form. Transfer to a small bowl.

Using the same bowl (you don't have to wash), beat the egg yolks, sugar, orange zest, and orange juice, on high speed until light and well combined, about 3 to 4 minutes. On low speed, slowly add the flour mixture, and mix until just combined. By hand, gently fold in the egg whites until fully combined. Pour the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 minutes.

Let cake cool in pan.

For the Pastry Cream:

In a medium, heavy bottomed saucepan, combine the milk, vanilla bean seeds and pod. Bring to a simmer over medium heat. Once it comes to a boil remove from heat.

In a medium bowl, whisk together the whole egg, egg yolks, sugar, and cornstarch until smooth. Slowly whisk in half of the milk mixture. Pour the egg mixture back into the saucepan containing the milk, and place over medium heat, whisking constantly. The pastry cream will begin to thicken, keep cooking until it begins to boil. Once it comes to a low boil, continue to cook for an additional 2 to 3 minutes. The whole process will take about 10 minutes.

Transfer to a bowl and cover with plastic wrap over the surface of the pastry cream, so a crust does not form. Refrigerate until cool to use immediately, or store in the refrigerator for up to 4 days.

For the Whipped Cream:

In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream and powdered sugar until medium peaks form, about 4 minutes. Be sure not to over mix or it will become grainy. 

Set aside about 1 cup of the whipped cream. Gently fold the remaining whipped cream into the pastry cream until well combined. 

Assembly:

Slice cooled cake in half, and brush or drizzle liquor on the cake. Spread half of the pastry cream on top and layer with fresh fruit. Place the top of the cake on top, and cover with remaining pastry cream. Using the whipped cream you set aside, dollop and lightly spread some on top of the pastry cream. Top with your favorite fresh fruit.

  

Peach Pie, Oh My My!

As we all know, today is Mothers' Day.  Hubby's mom asked that we not buy her anything but instead just spend time together.  What better way to spend time together than with a meal?  My mother-in-law LOVES birds (she is an avid birdwatcher) so I bought a cute hummingbird cookie cutter with the intention of making cutely frosted cookies for dessert.  But fate had other plans.  As hubby and I were running some errands yesterday, we passed by a roadside stand selling Ruston peaches.  Ruston is a town not too far from mine that is known for its peaches and strawberries.  They are the best you will ever have; it's the only food I'll buy from the side of the road.  Because the peaches were small, hubby suggested I make a pie.  Bye bye hummingbird cookies, hello peach pie!

 (Jumbo lemons and the two peaches too bruised to sustain a peeling)

I wasn't sure how I felt about peach pie when hubby suggested it.  I have nothing against pie, but I'm not about to marry it.  Amusingly, hubby and I took a New Years trip to Natchez, MS where I happened to buy a cookbook of pies, Mrs. Rowe's Little Book of Southern Pies.  I pulled it out and just happened to open up to the peach pie recipe, I kid you not. 

 (I even got to put the hummingbird cookie cutter into use! I'm also very proud of my flaky crust)

I was worried the pie might be goopy, like so many fruit pies are, but this was pie was seriously perfect.  So perfect and delicious that even though I commented to multiple people after peeling and slicing the peaches that I would never do such a task again, I would definitely do it again for this pie.   

Fresh Peach Pie
(Mrs. Rowe's Little Book of Southern Pies, page 38)

• 1 pie crust - enough for a double crust pie
• 5 cups peeled and sliced fresh peaches 1
• 1 1/2 tsp lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp unsalted butter, melted

Preheat oven to 425F.  Line a 9-inch pie plate with 1 rolled out crust.

Put the peaches in a bowl, add the lemon juice, and gently stir to coat.  Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the peaches.  Gently stir to coat the peaches, then spoon the filling evenly into the crust.

Brush the rim of the crust with water, cover with the second rolled-out crust, seal and crimp the edges, and cut a few steam vents in the top.

Bake for 35 to 40 minutes, until golden brown.  Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing.  Serve at room temperature or slightly warm.

Great with homemade vanilla ice cream!