IRCA | BUTTER SPONGE CAKE (BISCUIMIX)

BUTTER SPONGE CAKE (BISCUIMIX)

WHIPPED DOUGH - BAKED CAKE

Difficulty level

Ingredients

BISCUIMIX g 1000
water - at room temperature g 600
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 about 10 minutes at medium-high speed.

When whipped, slowly pour the melted butter in a stream onto the whipped mixture and gently combine the two.

ADVISE AND WARNING:

- 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 water reduce the volume of the whipped mixture.

Ingredients

BIANCANEVE PLUS qb
Final composition

Grease and flour the cake moulds, then cast the batter and fill them for 2/3 of their volume.

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.

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You can replace the whole dose of butter with margarine.

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