How to make: Siberia Sponge Cake | The Wind Rises | Anime Kitchen скачать в хорошем качестве

How to make: Siberia Sponge Cake | The Wind Rises | Anime Kitchen

Finishing off the month of February, today's menu is the Siberia Sponge Cake from Studio Ghibli's "The Wind Rises". Moist, fluffy, eggy sponge cakes with a beautifully sweet and firm red bean filling. I honestly feel ripped off that I've had to wait 24 years of existence before getting to try this! Do yourself a favor, and come with me to the Anime Kitchen! Follow me on my socials: Facebook: http://bit.ly/AnimeKitchen Instagram: http://bit.ly/AnimeKitchenOfficial INGREDIENTS/SPECIAL EQUIPMENT: 115g unsalted butter 115ml milk (full fat) 7 large eggs, room temperature 115g cake/AP flour 115g white sugar 120ml water 10g gelatin/agar agar 500g smooth red bean paste 2x 21cm square tins, loose bottom 1 large baking tray/roasting tray that fits both your pans Hot water for preparing bain-marie RECIPE: 1. Preheat your oven to 150C. In a small saucepan add in your butter and milk and over medium heat, melt the butter, stirring occasionally. Remove from heat to slightly cool before using. *Optional: You can also melt down 1 tbsp of honey with this mixture if you don't like eggy tasting cakes. 2. Separate the whites and yolks of the eggs. Leave whites aside for meringue. 3. Sieve the flour into a large mixing bowl. Add in your warm butter and milk mixture until well combined (it may look like dough, that's okay). Then in 3-4 additions, mix in your egg yolks until you have a thick batter. *Optional: Add 1 tsp of vanilla extract with eggs if you don't like eggy tasting cakes. 4. Whisk your egg whites on medium speed while adding your sugar in a slow, steady stream. Once all the sugar is added, continue whisking until you reach soft peaks (mixture will stay on your whisk, but the tip of the meringue droops). 5. Add your egg yolk mixture to the meringue and gently fold the two mixtures together until well combined and homogenous in colour. 6. Line your baking tins with non-stick spray and baking paper, ensuring to leave overhang for easy removal. Wrap the base of the cake tins with aluminum foil (if they're loose bottom) to ensure water doesn't get into the cakes. 7. Divide the batter between the two tins, and level out the surfaces. Place on your baking/roasting tray and fill with 2cm worth of hot water. 8. Transfer into oven and bake at 150c for 1 hour and the cakes are golden brown. 9. Remove cakes from the oven and allow to cool for 10 minutes before removing from tins to fully cool. 10. In a medium saucepan, bring the water to a boil and stir in gelatin or agar until fully dissolved. Mix in red bean paste until dissolved, thick and glossy. Set aside to cool. 11. Line one baking tin with plastic wrap on all sides, ensuring to leave overhang for easy removal. Place 1 cake, golden side down into the tin. Then add the red bean paste, spreading it out in an even layer. Then, top with remaining cake, golden side up. Refrigerate for 4 hours or until red bean filling is set. 12. When the filling is set, remove the cake from the tray, trim the edges of the cake to show off the well-defined layers. Cut the cake into 8 equal triangles and enjoy! ► Music Credit Track Name: A Deliverance Music by Niya • Soundcloud Channel HERE:   / niya90s   • YouTube channel HERE:    / @niyaofficialmusic   • Twitter HERE:   / niya90s   • Instagram HERE:   / niya90s