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Queen Of Sheba Cake | The French Chef Season 5 | Julia Child
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Queen Of Sheba Cake | The French Chef Season 5 | Julia Child

Welcome to The French Chef

Julia Child introduces a champagne and coffee party in honor of the Queen of Sheba, a chocolate almond cake. She emphasizes the importance of reading the recipe before starting to ensure all ingredients are ready.

Preparing Ingredients

  • Gather all necessary ingredients on a tray for easy access during baking.
  • Preheat the oven to 350 degrees and prepare an eight-inch by 1½ cake pan.
  • Melt four ounces of semisweet baking chocolate with two tablespoons of dark Jamaican rum for the cake batter.

Baking Preparation

  • Butter and flour the cake pan to prevent sticking.
  • Measure three-quarters cup of cake flour accurately for optimal texture in the cake.

Creaming Butter and Sugar

Julia demonstrates how to cream butter and sugar together efficiently using soft unsalted or sweet butter.

Creaming Process

  • Soften one stick (four ounces) of butter for faster creaming.

How to Make a Chocolate Cake: Mixing the Ingredients

In this section, the speaker demonstrates how to mix the ingredients for a chocolate cake, emphasizing techniques for creaming butter and beating egg whites.

Creaming Butter and Adding Egg Yolks

  • Soften butter to cream it efficiently.
  • Add three U.S. Large egg yolks to the creamed butter.
  • Beating egg yolks can be done ahead of time for better consistency.

Beating Egg Whites

  • Ensure cleanliness of bowl and beater before beating three egg whites.
  • Start beating egg whites slowly before increasing speed gradually.
  • Add cream of tartar and salt to help egg whites maintain their structure.

Incorporating Chocolate, Almonds, and Flour

This part focuses on adding chocolate, almonds, almond extract, and flour into the cake batter.

Adding Chocolate and Almonds

  • Melt chocolate until smooth for easy mixing into batter.
  • Incorporate pulverized almonds into the batter along with almond extract for enhanced flavor.

Finalizing the Batter

Chocolate Cake Baking Process

In this section, the speaker discusses the importance of properly handling chocolate in a cake batter to maintain its softness and ease of folding egg whites.

Melting Chocolate and Preparing Batter

  • Properly melting chocolate ensures a soft texture in the batter, making it easier to work with.
  • The cake recipe relies on beaten egg whites for lightness instead of baking powder.
  • Folding egg whites into the batter lightens it further without deflating the whites.

Cake Baking Techniques

This part focuses on the technique of folding egg whites into the cake batter without deflating them.

Egg White Folding Technique

  • Detailed ingredients list is provided for reference during the folding process.
  • Caution against over-folding stiff egg whites to maintain desired consistency.
  • Ensuring thorough incorporation of egg whites while maintaining their volume.

Baking and Testing Cake

The speaker explains how to bake and test the cake for optimal texture and doneness.

Baking Process

  • Properly preparing the pan before pouring in the batter.
  • Testing for doneness by observing slight shaking and using a toothpick method.

Unmolding and Cooling Cake

Instructions on unmolding and cooling the cake post-baking are detailed here.

Unmolding Process

  • Allowing the cake to cool in the pan before unmolding for setting.

Chocolate Cake Icing and Decoration

In this segment, Julia Child demonstrates how to prepare a smooth and velvety chocolate icing for a cake, emphasizing the importance of texture and consistency in the process.

Preparing Chocolate Icing

  • To achieve a smooth texture, add two or three more drops of liquid if the chocolate hardens. It should be velvety.
  • The icing consists of chocolate bits and rum mixed together. Soften the mixture by beating in unsalted butter gradually.

Achieving the Right Consistency

  • Butter softens the chocolate, ensuring that the icing is not too hard when set.
  • If the icing is too soft for immediate use, let it sit or cool over cold water until thickened enough to set.

Cake Decoration with Almonds

Julia Child proceeds to decorate the cake with almonds after preparing and applying the chocolate icing.

Decorating with Almonds

  • Decorate the cake with whole blanched almonds for a simple yet elegant presentation.
  • Blanching almonds involves removing their outer skin, resulting in almond powder used in various French recipes.

Freezing and Serving Instructions

Julia Child provides insights into freezing options for cakes and offers serving suggestions for optimal enjoyment.

Freezing Cakes

  • Cakes can be frozen before or after icing; ensure that the icing has cooled and set before freezing.

Serving Recommendations

  • Frozen cakes can be stored long-term without compromising taste; they are versatile desserts suitable for various occasions.
Video description

Enrobed in chocolate icing, this chocolate, butter, rum and almond Reine de Saba is just the best chocolate cake you will ever eat. About the French Chef: Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food. About Julia Child on PBS: Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit! — Managed by PBS Distribution Get More Julia Child on PBS: Twitter: https://twitter.com/pbsdistribution Facebook: https://www.facebook.com/PBSDistribution.org