The ultimate kit for your homemade sponge cake!
Sponge cake is a super preparation used in many desserts. We can start from the classic Torta paradiso passing to the Sicilian cassata and why not to the most famous sacher cake covered with chocolate. In short, it is a dessert for all tastes and palates. Remember that it can become alcoholic with a liqueur filling or be wet with a free alcohol preparation, perfect for children.
Small clarification, the Sponge cake is a preparation different from the Patè genoise, very similar but between the 2 there is a substantial difference: the first is prepared cold, the second is prepared hot; both are then baked in the oven.
Here is our pack for YOUR sponge cake:
-SUPER SEMINTEGRALE FLOUR, strong flour with a pinch of wholemeal excellent to allow a perfect alveolatura in cooking of our cake. This can also be used in purity; the result is guaranteed!
-SPELT FLOUR TYPE 1 white, flour of medium strength, excellent to mix in the percentage of 20/30% with flour Super
-CREMOR DI TARTARO the first of the 2 yeasts to be used for leavening/ cooking; in essence, cremor tartaro is an acid salt in fact it is also called tartaric acid. It is used in combination with a basic substance to react and cook our dessert; once it has fulfilled its function it evaporates and inside the cooked product, we will not find it again
-BAKING SODA the second of the 2 yeasts to use for the sponge cake; here we find the classic baking soda, used in the kitchen, inevitable in every pantry. Ours is specific for desserts and we also use it inside our cookies. Bicarbonate is the basic substance that will allow us the perfect leavening!
To get a perfect sponge cake it is good to always have flour at room temperature, eggs out of the fridge from at least 1 h, even at room temperature.
The other ingredients will also have to be at a temperature of 18-20 degrees: this is very important to avoid a low and little honeycomb sponge cake