giovedì 17 maggio 2012

Sponge Cake

-The sponge cake:

Not everyone knows that the origins of the sponge, are attributed to an Italian chef. Precisely a chef of Genoa, who in mid-1700 which was brought to Spain by a marquis, and Italian Ambassador, the Spanish court. This cake, originally known as the Genoise Pate, changed his name when the Genoese cook, prepared the feast of the court, that sweet overtime. A very soft and sweet cake, who conquered all the palates of those invited to the Court. In honor of Spain, the chef changed his name and called it the sweet sponge cake. In addition, the mixture was prepared by pouring boiling water into a pot and this was supported above another, inside the ingredients to mix. Method that was later dropped.This is what it says. All we do know that a basic cake with the name of Pasta Genovese still exists today.

Sponge Cake:


250 g. of eggs
175 g. granulated sugar
200 g. flour
Vanilla or Lemon peel to flavor
Butter and flour for pan

Preheat the oven to 170 degrees.Pour the eggs and sugar in a bowl of stainless steel to be inserted into a pot of hot water in a water bath to allow the cooking. Put it on low heat and started to beat with a whisk until the mixture reaches a temperature of 40 degrees, measured with a thermometer cooking.Remove from the heat and the dough mixer, attach the dough until the mixture is very swollen and firm, for 15 minutes.Sift the flour into a bowl and add flavor to your liking.Pour the powder (flour and flavor) to rain on the dough, a little at a time. With a spatula turn from top to bottom, to join up all the dust.Butter and flour the pan possibly hinge. Gently pour the mixture into the pan.Bake in preheated oven at 170 degrees for about half an 'hour, then let stand the sponge off in the oven with the door open for 5 minutes. Remove it from the pan and let cool on a wire rack.

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