Sponge: Different Recipes for a Sweet Timeless

If you are fond of sponge cake will not resist to our proposals. There are recipes for all tastes and ages. Curious?

Sponge Different Recipes for a Sweet Timeless

There are sweets that the more time that pass does not lose fans. Quite to the contrary, conquer a few. And in a cuisine where the pastry is as rich as our own, it is easy to find examples. These cases of success timeless is the sponge cake. A fluffy cake that can be both dry as well as damp, with a touch of orange or lemon, manufactured in the conventional manner, or – now – with recourse to auxiliary more modern as the Thermomix. And if, in certain areas of the country, is a consistent presence at the table by the time of Easter, the truth be told is that it is enjoyed at any time of the year.

If you are fond of this delicacy, then let yourself delight by one of the proposals of sponge cake that is selected for you.

4 BREAD RECIPES CAKE

1. SPONGE CAKE FLUFFY

The base of any loaf cake. The recipe that all lovers of this cake appreciate.

– Ingredients –

  • 12 eggs
  • 15 c. granulated sugar-filled
  • 15 c. tablespoon flour shallow
  • 1 pinch of salt

– Mode of preparation –

  1. Pre-heat the oven to 200º C and line a shape of the hole with the paper of the butter.
  2. Then, separate the egg yolks from the whites of the eggs and beat the egg whites until they are secured.
  3. Add the sugar (three tablespoons at a time, beating between each addition.
  4. Add the gems on wire to the short (beat it before) and fold in gently with a whisk or, if you prefer, get involved with the mixer without losing air from the mixture.
  5. Add the flour (three tablespoons at a time) and continue to involve delicately.
  6. Pour the batter into shape and bake in the oven for approximately 45 minutes. If you prefer the sponge cake more moist it should stay less time. Go by checking the state of the cooking with a toothpick and remove from oven when it is in the desired spot. If the top of the cake begin to get too dark, cover with aluminium foil until cooked through.
  1. SPONGE WET ALFEIZERÃO

From the north to the south of the country will find countless recipes of sponge cake. Versions dry to wet, the possibilities are endless. Between the options of sponge cake moist stands out the famous pão de ló de Alfeizeirão.

– Ingredients –

  • 8 eggs medium
  • 8 c. tablespoon sugar
  • 7 c. tablespoon wheat flour with yeast
  • Butter

– Mode of preparation –

  1. Line a buttered pan with the butter with two squares of parchment paper, also anointed.
  2. Then, break two whole eggs in a bowl. Add the eight tablespoons of sugar and fine, and beat until get a cream as well fluffy and off-white.
  3. Then, separate the yolks of the egg whites of the remaining eggs and add the yolks to the cream, one by one, without stop beating.
  4. When you have added all the yolks, whisk continuously for 10 minutes more.
  5. After this time, sift together seven tablespoons of wheat flour with yeast over the bowl and fold in gently with a spatula.
  6. Finally, pour the batter into shape and bake in the oven for about 8 to 10 minutes.
  7. When the sponge is ready, remove from the oven and let cool a little and shoot slightly.
  1. SPONGE CAKE MOIST CHOCOLATE

And for the “chocahólicos” service here is a version of sponge cake moist chocolate.

– Ingredients –

  • 8 eggs and 10 egg yolks
  • 180g of brown sugar
  • 90g of flour with yeast
  • 20g of cocoa powder
  • 40g chocolate powder

– Mode of preparation –

  1. First grease a round shape without hole with butter and line it with parchment paper. Preheat also oven to 230 C.
  2. Then, beat the eggs together with the brown sugar, without stopping, for five minutes, until the dough begin to grow.
  3. Separately, beat the yolks and add them to the prepared earlier, beating again for another three minutes.
  4. Then, sift the flour, the cocoa and the chocolate and fold gently into the batter, using a whisk.
  5. Finally, pour the batter into shape and bake in the oven for 15 minutes.
  1. PÃO DE LÓ DE VIZELA

More a recipe very traditional and regional.

– Ingredients –

For the sponge cake:

  • 12 gems
  • 4 eggs
  • 150g of sugar
  • 125g of flour with yeast
  • Thick paper for lining or parchment paper

For the cover:

  • 125g powdered sugar
  • 1 egg white

– Mode of preparation –

  1. Begin by lining a rectangular shape with thick paper and pre-heat the oven to 180 ° C.
  2. Then, mix the egg yolks, the eggs and the sugar in a bowl and beat for 20 minutes.
  3. Then, add the sifted flour and mix gently.
  4. Place the prepared in the form and bake in the oven for 25 minutes.
  5. In the meantime, prepare the coating. In a bowl, mix the powdered sugar with the egg white and stir well until you get a folder white.
  6. When the sponge is cooked, remove from the oven and baste carefully the cake with the sugar syrup that you prepared earlier. Let dry before serving.

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