BUTTER SPONGE CAKE (BISCUIMIX)
WHIPPED DOUGH - BAKED CAKE
|water - at room temperature||g 600|
|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 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.
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.
You can replace the whole dose of butter with margarine."