BUTTER SPONGE CAKE (IRCA GENOISE)
|IRCA GENOISE||g 1000|
|eggs - at room temperature||g 800|
|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 10-12 minutes.
When whipped, slowly pour the melted butter in a stream onto the whipped mixture and combine the two.
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 dust with BIANCANEVE PLUS.