PASTRY COURSE. LESSON FIVE: SPONGE CAKE

In this lesson I will explain what sponge cake is, and why it differs mainly from cake. The reason is very simple: fat is not included in its ingredients. That is to say, the sponge cake does not contain butter, margarine, lard or oil in its ingredients. It has a light and fluffy texture and is very light. Almost always used for cold dessert, where the cupcake is moistened with some type of syrup or liquor. Here I leave you the recipe and infallible formula so that you can have the sponge cake as if you were professional.

The ingredients:
6 eggs
185 grams of sugar
200 grams of leavening flour sifted
2 cbs of butter essence

Preheat the oven for 15 minutes. Separate the whites from the yolks, beat the yolks with 85 grams of sugar and half of the butter essence until they take on a light yellow or cream color.

Apart beat the egg whites with 100 grams of sugar and a teaspoon of butter essence about to sigh, reserve.
To the bleached buds add little by little the sifted flour in an enveloping way with a pallet. At the end add the whites in enveloping form.
Place the mixture in a mold of 26 cm in diameter previously buttered and floured and take it to the oven for 40 minutes at 180 ° C. To know if the sponge cake is ready, insert a toothpick in the center and it comes out dry, it's ready. Remove from the oven and unmold.

If you are going to place a syrup or liquor, it is better when it is lukewarm. This recipe is infallible. Try it and tell me how it went. This is the basis for making cold cakes, with fruits. You can combine it with any glaze or whipped cream.

Later we will begin to make more complicated recipes. But this is the basis for making countless delicious desserts. Until the next lesson friends steemians!