Juniors Sponge Cake Crust Food

JUNIORS SPONGE CAKE CRUST

Steps:

• Preheat the oven to 350°F and generously butter the bottom and sides of a 8-or 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• In a small bowl, sift the flour, baking powder, and salt together.
• Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
• Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
• Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
• Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

JUNIOR'S SPONGE CAKE CRUST

Steps:

• 1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
• 2. In a small bowl, sift the flour, baking powder, and salt together.
• 3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
• 4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
• 5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
• 6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

ORIGINAL NEW YORK CHEESECAKE

Steps:

• The day before you plan to serve the cheesecake:
• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• On serving day:
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

JUNIOR'S FAMOUS CHEESECAKE

Steps:

• Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan.
• Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside.
• Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
• Beat in the vanilla and lemon extracts.
• Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
• Then blend in the butter.
• In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
• Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
• Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
• Gently spoon the batter into the pan.
• Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.
• Do not remove the cake from the pan.
• Cream Cheese Filling---------------.
• Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
• Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
• Blend in the eggs, one at a time, beating the batter well after each one.
• Blend in heavy cream.
• At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.
• Gently spoon the cheese filling on top of the baked sponge cake layer.
• Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
• Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
• Cool the cake on a wire rack for 1 hour.
• Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
• Remove the sides of the springform pan.
• Slide the cake off of the bottom of the pan onto a serving plate.
• Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
• Store any leftover cheesecake in the refrigerator.

JUNIOR'S MOST FAMOUS CHEESECAKE

Steps:

• Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix.
• Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out.

JUNIOR'S POUND CAKE

Steps:

• Place a rack in the middle of the oven and preheat the oven to 325°.
• Butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
• Sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
• Cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
• Then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
• Now add the eggs, one at a time, beating 3 minutes after adding each one.
• Beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
• Beat in the vanilla.
• Sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
• Repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
• Finally, stir in the rest of the flour.
• Stir after each addition until the ingredients are well incorporated.
• Gently spoon half of the batter into each loaf pan.
• Set the 2 pans side by side in the oven, making sure they are not touching each other.
• Bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
• Let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
• Note: I am assuming that the 35 minutes total beating time includes all additions to the batter as well.