“এই Tea Time কেক এতো স্পঞ্জি আর নরম হল কিভাবে ? সঠিক ফোমিং টেকনিকের রহস্য জানুন…” скачать в хорошем качестве

“এই Tea Time কেক এতো স্পঞ্জি আর নরম হল কিভাবে ? সঠিক ফোমিং টেকনিকের রহস্য জানুন…”

Make this super fluffy, moist and spongy Tutti Frutti Cake using the perfect egg-white beating technique! In this recipe, the white portion of the eggs was beaten separately until a beautiful stiff peaked foam formed. This airy foam is the main secret behind the cake’s soft, light and perfectly spongy texture. The oven was preheated at 180°C, and the cake was baked at 170–175°C for slow, even rising and a smooth top. The yolks were whisked with powdered sugar, refined oil and softened butter until creamy. All dry ingredients — flour, baking powder and a pinch of salt — were sifted and added gradually. Finally, the fluffy egg-white foam was gently folded into the batter to create a perfect ribbon-consistency mixture. The batter was poured into lined tins and baked until golden, moist and beautifully risen. The result is an incredibly soft, spongy and flavourful tutti frutti cake, perfect for tea time, tiffin and kids’ snacks. Try this bakery-style sponge cake at home and enjoy the amazing #EggFoamingtechnique #TuttiFruttiCake #FluffyCake #MoistCake #SpongeCake #TeaTimeCake #TiffinCake #HomemadeCake #OTGBaking #CookerCake #EggWhiteCake #RibbonConsistency #BakeryStyleCake #SoftCake #IndianBaking #DessertRecipe