cupcake mimosa
Desserts from Italy
sponge cake
sponge cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The sponge cake is a sweet dough, thick consistency from soft and fluffy, used in confectionery as a base for cakes to be stuffed.
preparation
step 1
With whips or limpastatrice beat the eggs with the sugar and a pinch of salt, for at least 15-20 minutes, until a thick cream super clear and swollen.
step 2
Built Laria will naturally increase the dough in baking, making it soft and spongy.
step 3
While the mountain eggs, buttered with melted butter and flour a round pan of 26 cm.
step 4
The dough is ready when he writes, that when a wire dropped on the surface stays afloat for a while '. If it sinks once the eggs are not mounted enough.
step 5
Allimpasto gradually add the sifted flour with the vanilla or lemon peel and stir very gently from bottom to top for not doing deflate
step 6
Pour the mixture immediately into the mold and bake at 180 ° for about 30 minutes. Do the toothpick test to check cooking.
step 7
Let rest your sponge cake for 24 hours before using it, you can cover it with plastic wrap to prevent drying out.