Рет қаралды 154,893
1 Cup = 200ml, 1 Tea Glass = 100ml
For the Sponge Cake;
6 eggs (at room temperature)
1.5 cups granulated sugar
1.5 cups flour
Half a cup of wheat or cornstarch
Half tea glass of hot water
1 packet of vanilla
1 packet of baking powder
For Cream;
3.5 glasses of milk
4 tablespoons of flour
3 tablespoons heaped starch
2 egg yolks
6 tablespoons of granulated sugar
1 packet of vanilla
3 tablespoons of liquid cream
1 sachet of whipped cream (to be used as powder)
To Cover and To Decorate;
2 bags of whipped cream
1.5 cups of cold milk
To decorate;
Artificial flowers
Macaron
Lemon slices
White chocolate (80 grams or 1 package)
Preparation:
Egg whites and yolks are separated.
The whites are whisked until it reaches the consistency of shaving foam.
The yolks are whisked in another bowl with sugar and hot water at high speed until it reaches a creamy consistency.
Then dry materials are sieved into it. Whisk for the last time.
Add half of the egg whites to this mixture, mix gently with a spatula.
The rest is added and the mixing process continues until the dough is thoroughly melted.
The molded mortar is baked in a preheated 170 degree oven for about 45 minutes (mine took 1 hour).
The cake taken from the oven is turned over on the wire rack and cooled.
After cooling, it is cut into slices and made ready for cake service.
For cream, all ingredients are cooked in a pot, except for liquid cream and whipped cream. Six is closed.
It is covered with stretch film.
After cooling, it is whipped with cream and whipped cream.
The cake is divided into 4 parts. Cream, banana, chocolate chips are added between the layers.
It is covered with whipped cream. It is decorated as desired.
Points to consider when making a sponge cake:
Eggs must be at room temperature.
While separating the egg whites and yolks, not even a drop of egg yolk should get into the egg whites.
While whisking the egg whites, the container in which we are whipping must be absolutely dry.
When mixing the wrapped mortar and egg whites, a mixer should not be used;
The clamp mold should not be greased with margarine / butter / oil, instead the walls of the mold should be covered with greaseproof paper. When we apply oil, the dough swells by making a belly without clinging to the walls of the mold. For a flat rise, we should put greaseproof paper instead of greasing the edges. You can put some butter on the mold and stick it on the greaseproof paper.
Our oven must be preheated.
The oven door should never be opened for the first 20 minutes. Our sponge cake should be cooked for at least 40 minutes. (mine usually takes 1 hour, but since every oven is different you should check it after 40 minutes).
When the cake is taken out of the mold, it should be turned over to the oven wire immediately so that the middle part does not collapse.
To cut our sponge cake, we must wait for it to cool down.
After this cake cools down, you can wrap it in cling film and keep it in the refrigerator for 2 days.