Ingredients for 2 15 cm cakes
250 g icing sugar
250g Butter
125 g Flour (protein 9/10)
125 g Potato starch
7.5 g baking powder
5 whole eggs
Aromas (vanilla, lemon peel, orange peel, lime, cedar, etc.)
Method
Beat the butter with the sugar well, then add the eggs three times.
Meanwhile we combine flour, starch, and aromas, and yeast we sift them together.
If you are using cake tins, they should be buttered and put in the fridge for 10 to set, then add the dough to the flour and mix from bottom to top until the powders are completely incorporated.
Now remove the cake tins from the fridge and pour the contents up to halfway and do not flatten the dough because the oven will take care of the cooking temperature to level the cakes.
We bring the oven to 180 degrees static for 30/45 minutes depending on the type of oven you have.
It is important to check the temperature of the cakes, the cake is cooked at 92 degrees measured in the center of the dough.
However for those who do not have a thermometer you can always use the old method with the toothpick that must come out of the cooked cake dry.
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