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Sponge cake "Japanese silk"

0
1798
Kitchen Asian
Calorie content 247.8 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 5.8 gr.
Fats * 8.6 gr.
Carbohydrates* 41.8 g
* per 100 gr. product
Sponge cake Japanese silk
Content

This type of biscuit is called silk for a reason. Its texture is delicate, melting in the mouth, airy, like silk. It is very important to follow the cooking technology and beat the ingredients with high quality at the right stage. Then the biscuit will turn out the way it was intended according to the recipe. It is completely self-sufficient without any additives; biscuit is also very good in the composition of cakes.

Ingredients

Cooking process

step 1 out of 9
We divide six eggs into whites and yolks. It is very important that not a single gram of yolk gets into the proteins, otherwise it will be impossible to achieve the desired consistency of the protein foam.
step 2 out of 9
We put the proteins in the refrigerator so that they cool and whisk easier. Put the yolks and one egg in a wide bowl, add granulated sugar, vanilla sugar and begin to beat at a slow speed. As you whisk, we increase the speed and achieve a thick, whitish mass. The volume of the mass should double. The approximate whipping time is ten minutes.
step 3 out of 9
Without stopping whipping, pour the pre-sifted flour into the yolk-egg foam in portions and pour in the cream.
step 4 out of 9
Melt the butter in a water bath, let the liquid oil take at room temperature and pour it in a thin stream into the resulting dough. Knead the mixture with a whisk.
step 5 out of 9
Pour the cooled proteins into a large bowl, add a pinch of salt and begin to beat at low speed. We increase the speed and go to high speed, achieving a thick, dense foam, which forms stable peaks if you use a whisk.
step 6 out of 9
Add the protein foam in portions to the yolk dough, kneading the total mass in a circular motion. It is important to qualitatively mix the proteins into the dough so that there are no separate protein areas left - this will ensure an even rise of the biscuit during baking. For the introduction of proteins, it is convenient to use a silicone spatula - it is soft and allows you to combine the masses with maximum accuracy and efficiency.
step 7 out of 9
Cover the baking dish with oiled parchment. Preheat the oven to 170 degrees. Pour the prepared dough into the mold.
step 8 out of 9
We put a couple of small containers with water on the bottom of the oven. We put the form with the dough on the middle level of the oven and bake for twenty minutes. Then lower the temperature to 150 degrees and bake for another twenty minutes. The oven must not be opened during baking.
step 9 out of 9
After the specified time has elapsed, turn off the oven, keep the baked biscuit in a closed oven for fifteen minutes and only then take it out. Remove the biscuit from the mold and let it cool completely. The finished biscuit will settle a little, this is normal, and will not affect the final texture. The product can be served as an independent baking or used for making cakes.

Bon Appetit!

 

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