*  Exported from  MasterCook  *
                                 Egg Sponge
 Recipe By     : Cooking Live Show #CL8934
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   unsalted butter
    6      tablespoons   all-purpose flour
    1 1/4  cup           milk
                         freshly grated nutmeg to taste
    4                    eggs -- separated, the
                         -- whites at room
                         -- temperature
      1/2  cup           freshly grated parmesan
    1      pinch         cream of tartar
 Preheat oven to 350 degrees.
 In a saucepan melt the butter over low heat, stir in the flour, and
 cook the roux, stirring, for 3 minutes. Remove the pan from the heat
 and add the milk, heated, in a stream, whisking. Simmer the mixture,
 whisking occasionally, for 5 minutes, add the nutmeg and salt and
 pepper to taste, and transfer the mixture to a large bowl. Whisk in
 the egg yolks, 1 at a time, whisking well after each addition, and
 whisk in the Parmesan. In a bowl with an electric mixer beat the egg
 whites with a pinch of salt until they are frothy, add the cream of
 tartar, and beat the whites until they just hold stiff peaks. Stir one
 third of the whites into the mixture and fold in the remaining whites
 gently but thoroughly.
 Spread the sponge batter evenly in a buttered 15 1/2 by 10 1/2-inch
 jelly roll pan lined with buttered and floured waxed paper and bake it
 for 25 minutes, or until it is golden and firm to the touch. Cover the
 egg sponge with a sheet of buttered waxed paper, buttered side down,
 and a dish towel, invert a baking sheet over the towel, and invert the
 egg sponge onto the baking sheet. Remove the jelly roll pan and the
 waxed paper carefully and trim 1/4-inch from the short sides of the
 egg sponge. Fill the egg sponge with the filling of your choice while
 it is still warm and flexible.
 Yield: 1 egg sponge
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