BUTTER SPONGE CAKE (SOFFIN)
WHIPPED DOUGH - BAKED CAKE
|all-purpose flour||g 600|
|eggs - at room temperature||g 1200|
|unsalted butter 82% fat - melted at low temperature||g 200|
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.
- 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.
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."