BUTTER SPONGE CAKE (SOFFIN)
WHIPPED DOUGH - BAKED CAKE
Difficulty level
WHIPPED DOUGH - BAKED CAKE
Ingredients
| SOFFIN | g 600 |
| all-purpose flour | g 600 |
| sugar | g 800 |
| eggs - at room temperature | g 1200 |
| water | g 200 |
| unsalted butter 82% fat - melted at low temperature | g 200 |
Preparation
In a planetary mixer with the whisk attachment whip all the ingredients, except for the butter, for 8-10 minutes.
When whipped, slowly pour the melted butter in a stream onto the whipped mixture and gently combine the two.
ADVISE:
- For best results, we recommend to measured the doses out so that they are proportionate to the volume of bowl of the planetary mixer.
- Very cold temperature of eggs and water reduce the volume of the whipped mixture: if the eggs you use are pasteusized at about 5°C, it is important to extend the whipping.
- You can replace water with eggs to further improve the chararacteristic of softness and flavour of the end products.
Ingredients
| BIANCANEVE PLUS | To Taste |
Grease and flour the cake moulds, then cast the batter in.
Bake at 180-190°C for about 30 minutes in a deck oven or at 170-180°C for about 35 minutes in a rack fan oven.
Let cool down, then unmould and dust with BIANCANEVE PLUS.
"You can add zest from oranges or lemons to the whipped mixture to give it a great flavour.
You can also replace the whole dose of butter with margarine.
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