Ingredientes:
- 6 eggs
- 150 g sugar
- Pinch of salt
- 150 g flour
- 7 g yeast
Optional:
- Butter
Preparation:
- Put the butterfly accessory in the mixing jar.
- Add the whole eggs and beat on speed 4 for 4 minutes.
- Carefully open the ice cube tray and, while continuing to whisk, gradually add the sugar.
- Continue beating until a structured and consistent foam forms (about 4 more minutes).
- Gradually add the salt, sifted flour and baking powder through the mixing jar, while continuing to beat on speed 1. When the dough is smooth, remove it from the mixing jar.
To make a sponge sheet:
- Put the dough in a piping bag and place it on a baking sheet on baking paper. You can also spread it by hand with a spatula.
- Bake for 6 minutes in a preheated oven at 200 degrees Celsius.
- It is important that it is cooked, but does not dry out, as it requires flexibility if it is to be rolled out.
To make a tall sponge cake as a base for a cake:
- Prepare a cake tin of 20-22 cm in diameter, with a disc of greaseproof paper on the base. Depending on the material of the cake tin, it may be necessary to grease it with butter and sprinkle with flour to prevent the dough from sticking.
- Fill with the dough and bake for 12 minutes in a preheated oven at 180 degrees Celsius.
Tips…
- If you prepare a baking sheet to make a jelly roll: when you take it out of the oven, let it rest for a couple of minutes. Trim the edges and use a rolling pin – if necessary – to even out the height. Turn it out onto another piece of paper that has been lightly dusted with icing sugar.
- Carefully remove the paper used for baking and roll the base before it cools completely, so that it takes shape. Leave to cool completely before filling.
