#ilkbaharpasta, #spongecake, #spongecakerecipe
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PANDISPANIA MATERIALS
Mold: The diameter of the mold is 24 cm and its depth is 10 cm.
7 eggs L size (large size eggs)
1 heaped cup of flour (135 g)
1 heaped cup of starch (128 g)
2 fingers less sugar from 2 cups (282 g)
1 packet of baking powder (10 g)
2 packs of vanilla (10 g)
a pinch of salt
Half tea glass of hot water (53 g)
PREPARATION OF
🔴 The eggs we will use must be at room temperature so that they can melt easily in sugar.
🔴 We must be very careful while separating the egg whites and yolks. No egg yolk or water should be mixed with egg whites. If mixed, egg whites will not become like snow.
🔴 We should share the sugar we use equally among the egg whites and yolks.
🔴 A pinch of salt makes our job easier while whisking the egg whites. It should be whipped with a mixer at high speed for at least 7-8 minutes. Egg whites should turn into snow and have a consistency that does not spill when we turn the container upside down.
🔴 After whisking the egg yolks with sugar for 1 minute, add half a tea glass of boiled water and whisk for another 5-6 minutes (hot water allows the sugar to melt and plays a big role in the good rise of the sponge).
🔴 Flour, baking powder, vanillin and cocoa must be sifted and added to the mixture with egg yolks and whipped with a mixer at low speed for 2 minutes.
🔴 Now we are done with the mixer. We have to continue with the spatula. We must add the egg whites gradually in 3-4 times, mixing from bottom to top without extinguishing.
🔴 We should spread greaseproof paper on a baking tray and place our mold on it and never grease the edges so that our sponge cake will swell by holding the edges.
🔴 Our oven should be well heated at 200 degrees (with fan). After putting our sponge cake in the oven, it will begin to swell from the edges 2-3 minutes later. In the meantime, we have to reduce the temperature of the oven to 150 degrees. Although the time setting varies depending on the oven, an average of 1 hour is sufficient. At the end of this period, we have to invert and cool the mold on a wire without waiting in the oven (this is important because the center of the pancake set in the oven collapses after closing the oven). The sponge cake, cooled by inverting, hangs down and never collapses.
🔴 After cooling the sponge cake in the mold for 1-2 hours, we should take it out, stretch it and keep it in the refrigerator. Refrigerated sponge cake provides convenience in both cutting and plastering processes.
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