Рет қаралды 51,014
For detailed recipes and your questions 🎂: / ilkbahar_pasta
*SPONGE CAKE*
📌 To make the sponge cake, I used 20cm cake mould.
- 8 litre eggs
- 1.5 cups of sugar
- 1.5 cups of flavor
- 1 cup of starch (corn starch)
- 2 packets of vanilin
- 1 packet of bake powder
- half cup of boiled water
- a little bit of salt
🔴 Eggs should be in room temperature so that sugar can melt
🔴 We have to be careful while separating white and yellow parts of eggs. You should preserve white of egg from its yellow part. If they are mixed, white part of eggs do not get snowy.
🔴 We should equally separate the sugar for the white and yellow parts of eggs.
🔴 While mixing white parts of eggs, using a little bit of salt makes easir the job. We should mix ingredients in high speed for about 8 minutes, which is important. The ingredients should become snowy and should not be poured when the container is reversed.
🔴 After mixing yellow parts of the egg with sugar for 1 minute, we should add half cup of boiled water and mix ingredients for about five minutes (boiled water makes sugars melt and sponge cake spongy).
🔴 Flavour-bake powder-vanilin-cacao, those should be sifted and added to ingredients having yellow eggs, which then should be mixed slowly for about two minutes.
🔴 Then, we stop using mixer, we should use our spatula. White part of eggs should be added to ingredients without mixing.
🔴 Then, we should lay greaseproof paper and put cake mould on the tray. We should not grease the cake mould so that the sponge cake could raise (get puffy).
🔴 The oven in the fan mode should be 200 celcius. The sponge cake starts to raise after 2-3 minutes. After then, we should reduce the degree of oven to 150 celcius. After 30-35 minutes, the cake should be ready. When it is baked, do not keep the cake wait in the oven. This damages the sponge cake. After the cake is baked, you should put the cake on a table and keep it to cool down. This makes the cake more spongy.
🔴 After the cake is cooled down in the cake mould for 1-2 hours, the cake is extracted from the cake mould and is waited in the fridge within a stretch film, which makes cake easier to be cut and coated.