How To Cook The Secret To Making Fluffy Sponge Cake - Part Two - Recipe

Sponge cakes  are very tasty and preferred, so we continue with tips that will help you make successful desserts from such dough. We will talk about the various additives, we will reveal some secrets for making fluffy sponge cake .

The use of additives

Cocoa, nuts, butter, fruits, vegetables can be added to the dough. A sponge cake, in which cocoa or nuts are added, is prepared according to the "hot" variant mentioned in the first part of the article. Therefore, it is necessary to mix these additives with the flour. If you use almonds or cocoa, no aromatic ingredients are used. If you add butter, it should be warmed to 30 degrees and mixed with the whipped mass before or after adding the flour, with stirring movements from the bottom up.

Fruits and vegetables are added to the sponge cake in the form of vegetable puree or fruit puree. A low-calorie diet sponge cake is obtained. It is prepared in the basic way, and the puree is added to the eggs just before you start beating.

The devices

In order to enjoy a fluffy sponge cake, it is important that the household appliance is suitable. This will affect the quality of the dough - it will not settle during cooking, it will bake evenly and you will get a flat and smooth crust on the surface.

The oven must have an adjustable temperature, heat evenly and close tightly. Do not use substitutes in the oven where air circulates for baking sponge cake.

Be sure to beat with a mixer, because with a wire for this purpose it will be difficult to break the eggs. The mixer must have stable speeds, different speeds and operating mode for at least 15 minutes. It is best to rely on a planetary mixer, because it allows you to gradually add all the products without interrupting the process of breaking. Of course, the plus is the convenience that such a device does everything for you.

A few subtleties for making a fluffy sponge cake

• To prevent the sponge cake from falling, do not open the oven during the first 10 minutes of baking.
• The eggs you use must be fresh and chilled.
• Подбирайте висококачествено брашно. За да проверите влажността му, сложете малко в шепата си, свийте в юмрук, след това разтворете дланта. Ако брашното е разпръснато, значи е с ниско съдържание на влага. В случай че се сбие на топче без пукнатини - брашното е много влажно. Най-добрият вариант е да се образува леко ронлива бучка.
• Пандишпановото тесто не трябва да се съхранява след приготвяне, защото ще се слегне.
• За да получите по-суха смес, заменете 1/4 от брашното с нишесте.
• За да не спада тестото по време на разбиването, изсипвайте брашното бързо, без да прекратявате процеса. От момента, в който започнете да добавяте брашното, до приключване на процеса трябва да са изминали не повече от 20 секунди.
• Не бива и да прибавяте брашното твърде рязко, защото в готовото тесто ще попаднат твърди бучки.
• Once you have finished the process of preparing the dough, do not stir anymore, even if you think it is necessary.
• Freshly baked bread can settle in the event of sudden temperature changes. Therefore, do not remove it immediately, but let it stand for 30 minutes in a switched off oven with the door open.