ITALIAN SPONGE CAKE
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INGREDIENTS
- FOR áN 18-20 CM (7-8 INCHES) PáN:
- ½ cup + 1½ táblespoon (120 gráms) gránuláted sugár
- 4 extrá lárge eggs át room temperáture
- á pinch of sált
- 1 teáspoon gráted lemon zest or vánillá extráct optionál
- 1 cup + 1 táblespoon (120 gráms) cáke flour, sifted *you cán use áll-purpose flour: 120 gráms=1 cup
- Táke the eggs out of the refrigerátor áheád of time ás the eggs need to be át room temperáture or soák them for á few minutes in á bowl of wárm wáter.
- Preheát the oven to 170 degrees C (338 degrees F).
- Butter ánd flour (or spráy with báking spráy) á 20 cm (8 inches) pán.
- Put the eggs, sugár, sált, ánd lemon zest in the bowl of your stánd mixer.
- Beát the eggs until very fluffy ánd pále yellow (ábout 15/20 minutes on medium/high speed). To test thát it hás been beáten enough, let á smáll ámount of bátter fáll into the bowl. If it remáins "sitting" on top, it meáns thát it's reády.
- itálián-sponge-cáke-pán-di-spágná
- Sift the flour on top of the egg mixture, á little át á time, ánd fold it gently with á wooden spoon.
- itálián-sponge-cáke-pán-di-spágná
- Pour the bátter into the prepáred pán. Don't smooth the top or báng the pán on the counter, leáve it ás it is!
- itálián-sponge-cáke-pán-di-spágná
- Báke for 40 minutes or until á toothpick inserted into the center comes out cleán. (Remember: do not open the oven for the first 30 minutes!)
- Turn off the oven but leáve the cáke inside (keep the door slightly open using á wooden spoon) for 5/10 minutes so it cán cool down slowly.
- Remove the sponge cáke from the oven, let it cool for 10 more minutes, then loosen áround the edges with á knife, ánd flip it on á wire ráck upside down (without the pán) to cool completely.
And then, visit for full instruction :
https://aseasyasapplepie.com/italian-sponge-cake-pan-di-spagna/
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