Successful sponge cake These are only a few ingredients, the basis of most recipes are, of course, eggs and cake wheat flour. You can focus on the classical version, or the recipe straight from Italy, and more precisely from Genoa. Check, What is the difference between Genoese and classic sponge cake.
Classic sponge cake is lighter, contains less fat, while Genoese sponge cake, thanks to the addition of butter, stays fresh for longer, it is also more moist. It is worth adding that it will be slightly less grown than the traditional one. The Genoese version is a great base for cakes with heavier creams, e.g. butter.
The Genoese sponge cake, unlike the classical biscuit, is preparing immediately with all the eggs. While in the traditional recipe, eggs with fine sugar are first beaten, and yolks are added in the next steps. In addition, eggs with sugar are compacted in the Genoese recipe Above the pot with steam. Only then can you go to mixing ingredients to a fluffy mass.
It is worth noting that before preparing both types of biscuit, remove the ingredients from the fridge to reach room temperature. In classic recipes for sponge cake, in addition to wheat flour, there is also an addition of potato flour or pudding, which give the dough fluffiness and make the dough come out properly moist.
For baking Genoese biscuit We recommend choosing a cake tin with a diameter of 24 cm.
Ingredients:
- 120 g of cake flour,
- 120 g cukru,
- 4 large eggs,
- 20 g of butter,
- Optionally, a pinch of salt.
Preparation:
- Melt the butter in a saucepan and set aside to cool.
- Boil water in a pot.
- Pick up the eggs into a bowl, also add sugar, optionally a pinch of salt. Beat for a moment with a whisk over a pot with boiling water, make sure that the temperature is not too high.
- Remove the bowl from the water bath, and then go to whipping the mass with a mixer until it is smooth and fluffy.
- Sift the flour to the resulting mass, gently mix with a spatula.
- Finally, add melted butter and mix.
- Put the cake tin with baking paper. Pour the finished mass into the sponge cake into it.
- Bake in an oven preheated to 180 degrees, for about 30-35 minutes to a dry stick until it is nicely browned.
- Cool on a grid.
Ready sponge cake cross -section and transfer with your favorite cream.
If you want to be sure that The sponge cake will not fallyou must follow a few rules. About two hours before baking, remove all ingredients from the fridge so that they reach room temperature. It is usually recommended to bake it at a temperature of 170 to 180 degrees without hot air. Also refrain from frequent opening of the oven.
A popular trick that could be seen with grandmothers and mothers, it is “throwing” a cake tin with a baked sponge cake for a kitchen countertop or floor from a distance of 50-60 cm. This patent helps to aerate the sponge cake. In some regulations, it is recommended that the sponge cake be dried on the oven grille after pre -cooling.
Sources: Teragałuje.pl, youtube.com/@siostrypszczolki
