Sponge Cake

Preparation

1. STEP 1 OF 10

   The preparation method we propose does not require separating the egg whites from the yolks and results in what connoisseurs call 'Viennese dough'

2. STEP 2 OF 10

   The leavening occurs naturally and uniformly without the addition of chemical yeast, resulting in a dough with a soft and light consistency

3. STEP 3 OF 10

   This recipe is sufficient for a 26 cm diameter cake pan or two 20 cm pans

4. STEP 4 OF 10

   The baking time ranges between 30 and 35 minutes at 190 degrees

5. STEP 5 OF 10

   These cake bases can be frozen or wrapped in aluminum and stored in the refrigerator without hardening

6. STEP 6 OF 10

   In a bowl kept in a bain-marie, beat the whole eggs, yolks, and sugar with a whisk until you obtain a warm mixture

7. STEP 7 OF 10

   It is important that the water in the bain-marie never boils

8. STEP 8 OF 10

   Remove the bowl from the water, and when the mixture is cold, beat it again with the whisk alternately in a circular motion and from top to bottom so that the mass swells

9. STEP 9 OF 10

   Mix the flour and cornstarch together, then slowly sprinkle them over the swollen mixture, taking care to mix with a spatula or wooden spoon so that the ingredients are well combined

10. STEP 10 OF 10

    Now add the melted butter, ensuring it is not hot, very slowly

Suggestions

• Electric mixer

• Cake pan

• Grater

General Information

Analysis

Macronutrients (100 gr)