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amido di risofarina di risosenza lievitosenza mais

Easy and quick sponge cake

Pan di Spagna facile e veloce

Proportion for 1 18cm x 6cm high cake tin

Ingredients:

  • No. 4 Fresh Eggs
  • 100g Granulated sugar
  • 65g Rice flour
  • 20g Rice Starch
  • 5g ANGEL MIX
  • Sale, Vanillina

Procedure:

Turn the oven on at 180°C. This recipe is quite simple and quick, and the oven must already be at temperature when the mixture is ready to be cooked.

Separate the egg yolks from the whites and whip the latter with all the sugar and a pinch of salt, using an electric whisk. It will take about 10 minutes at high speed. IMPORTANT: Do not add the sugar gradually, but immediately put all the sugar into the egg whites before starting to mix them with the electric whisk. This will lengthen the time it takes to form a firm, shiny meringue a little, but the final product will be more stable and will develop better in the oven during baking.

Once you have obtained a very firm and glossy whipped mixture, add the simply shelled egg yolks and work the mixture well with a spatula, so as to make everything very homogeneous.

Only now add the sifted powders in two stages: work with the spatula to avoid the formation of lumps and obtain a smooth and uniform mixture.

Pour everything into the cake pan greased with non-stick spray or greased and floured and bake at 170°C for 40 minutes.

Remove from the oven and let cool for half an hour, then turn out the sponge cake and let it cool upside down on a wire rack.

It keeps very soft for several days, if necessary it can be frozen for up to 60 days.

Note:

It is not necessary to use all those precautions that you read about on cooking blogs: it is superfluous to 'mix gently from bottom to top' etc., if the whipping has been done correctly there will be no risk of dismantling it during the addition phase of the others ingredients.

It is also possible to gradually add sugar to the egg whites, for example if you are whipping the meringue by hand, but this will lead to a product that is more likely to 'bend' or 'deflate' after cooking.

The presence of Angel Mix allows the product to be kept very soft for a long time. It is also possible, with the same recipe, to prepare "Rollés" with creams or jams, since the presence of Angel Mix makes the final product elastic enough to be rolled.

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