How to make a perfect sponge cake. (No butter)(from Korea) скачать в хорошем качестве

How to make a perfect sponge cake. (No butter)(from Korea)

☆Turn on subtitles. Then, select auto-translate. you will see subtitles in your own language. A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening. There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue. This video shows you how to make a vanilla sponge cake using the last method. Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily. It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets. 1 round pan (Diameter 15cm X Height 7 cm) 90~95g egg white 90g sugar 3 (50-55g) egg yolks 90g cake flour 1 g salt 22g corn oil 30g milk 3g vanilla extract Bake at 150 degrees for 40 minutes