IRCA | BUTTER SPONGE CAKE (SFRULLA)

Ingredients

SFRULLA g 1000
eggs - at room temperature g 800
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 combine the two.

Ingredients

BIANCANEVE PLUS qb
Final composition

Grease and flour the cake moulds, then cast the batter in. Bake at 180-200°C in a conventional oven.

Let cool down, then dust with BIANCANEVE PLUS.