Sponge Cake Classic Recipe
materials needed: 5 egg yolks, 2 egg white grains, 65 gr sugar shake with low speed, medium and high gradually yes, mixer until thick white dough and stamped
Meanwhile we sift dry material: 50 gr wheat flour + 8 gr Maizena + 8 gr milk powder together
When the dough is fully exposed marked when we lift the stirrer, the dough down very slowly, berlahan and slow trail disappeared, means the dough is ready in the dry ingredients
Use low speed add a little dry material but quickly, immediately turn off the mixer so it looks already mixed. at this stage stirring dg mixer should not be a little longer should be just for a while so as not over the cause of the dough can collapse
take 1/3 dough berries on 75 gr butter that has been liquefied or which has been shaken gently can also, stir the ingredients of both materials until well blended then add to the egg dough again stir back in a fold. can also pour a little bit of butter that has been melted directly on the beaten egg dough, please choose the way that is considered easy.
Pour into a baking sheet that has been put on the bread pad without any smear yes, then oven at a temperature of 180'C For 25-30 minutes adjust each oven, test the maturity with a toothpick.
After the cold Cake I split the 2 cake, turn the jam according to taste (I salai chocolate) stack or put the cake. not stacked like me also no what what live buttercream love toping chocolate or cheese also can. Cut pieces to taste, enjoy with warm tea.
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