Fluffy and grown sponge cake He is the pride of every home -grown confectioner. Some, after his appearance, evaluate the talent of the chef. A beautiful cake can become a base for cakes and layered desserts. It will also be delicious for good coffee.
The secret. It was this change that made my cake grow beautifully and do not fall. Instead of adding yolks immediately to protein foam, it is worth beat them separately with sugar. When they become bright and almost double volume, they are suitable for connecting to protein foam. Connecting must take place very gently, it’s best to do it by hand or with a mixer at low speed. Until they become bright, fluffy and almost double volume.
Why does it work? Carefully beaten yolks are an additional aeration for the dough. Thanks to this, the structure of nut sponge cake becomes more stable and does not fall after baking. Details are also important. Eggs should be at room temperature, dry ingredients are added slowly and mixed only to combine. After baking, the sponge cake should be cool gradually, initially in the ajar oven, so as not to destroy its delicate structure.
Nut sponge cake This is one of the more demanding cakes, but with our recipe it will come out fluffy and tall.
Ingredients:
- 4 eggs,
- 3 tablespoons of sugar,
- 1 tablespoon of honey,
- Optional: 1 teaspoon of cocoa (if you want a darker color),
- 1 tablespoon of wheat flour,
- 1 teaspoon of baking powder,
- ¾ cup of ground walnuts,
- 3 tablespoons of breadcrumbs.
Preparation method:
- Heat the oven to 180 ° C. Prepare the cake tin (approx. 24 cm), put the bottom with baking paper.
- Separate the protein from the yolks. Beat the proteins with a pinch of salt to soft foam, gradually add two tablespoons of sugar to them until the foam is stiff.
- In a separate bowl, beat the yolks with a tablespoon of sugar until light and fluffy. Add honey and mix briefly.
- Gently combine yolks with protein foam using a spoon or mixer focused on the slowest speed.
- Sift flour and mix it with baking powder, breadcrumbs, ground nuts and possibly cocoa.
- Gradually add dry ingredients to the egg mass, stirring only until combined.
- Pour the dough into the mold, align the top and bake at 180 degrees for about 30-35 minutes, to a dry stick.
- After baking, leave the sponge cake for a few minutes in the ajar oven, then fight on a grid.
Sources: Terazpoczy.pl
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