Ingredientes:
- 6 eggs
- 150 g of sugar
- a pinch of salt
- 150 g of flour
- 7 g yeast
Optional:
- Butter
Preparation:
- Place the butterfly accessory in the mixing jug.
- Add the whole eggs and beat at speed 4, 4 minutes.
- Carefully open the mixing jug and, while continuing to beat, add the sugar little by little.
- Keep beating until a consistent, structured foam forms (about 4 additional minutes).
- Incorporate little by little through the nozzle and without stopping to beat at speed 1, the salt, the sifted flour and the yeast. When the dough is homogeneous, remove it from the glass.
- To make a biscuit sheet: place it with a pastry bag or spread it thin with a spatula on a baking sheet with a piece of baking paper.
- Bake 6 minutes in a preheated oven at 200 degrees.
- It is important that it is cooked, but that it does not dry out, since it requires flexibility if you want to be able to roll up.
- To make a high sponge cake as a base for a cake: prepare a 20-22 cm diameter pan, with a disc of sulfurized paper at the base. Depending on the material of the mold, it may be necessary to spread with butter and sprinkle with flour.
- Fill with the dough and bake 35 minutes in a preheated oven at 180 degrees.
Tips…
- If you make a sheet of sponge cake for making Swiss roll: when you take it out of the oven, let it rest for a couple of minutes. Trim the edges and roll it – if necessary – to make the height uniform. Turn it over another paper previously lightly dusted with luster sugar.
- Carefully remove the used paper for cooking and roll up the base before it cools down completely, so that it takes the shape. Let cool completely before filling.
