The ultimate kit for your homemade sponge cake
Sponge cake is a versatile preparation used in many desserts, from the classic Torta Paradiso, to more complex Sicilian Cassata and the famous Sacher. It can either become alcholic (by using liqueur filling) or remaining alcohol free, perfect for children.
A small clarification: the Sponge Cake is very close to the Patè Genoise. The substantial difference stands in the temperature: the first one is prepared cold, while the second one hot; both are eventually baked in the oven.
What is contained in our Sponge Cake kit:
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Super Semi-Integral Flour, strong flour with a pinch of wholemeal which allows a perfect alveolation during the baking of our Sponge Cake.
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Spelt Flour Type 1 flour of medium strength, perfect to be mixed with a percentage of 20/30% of Super Flour.
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Cream of Tartar the first of the two yeast of the recipe. It's an acid salt used in combination with a basic substance to react and cook the preparations. Once it has fulfilled its actions it evaporates, thus you won't be able to find any once the preparation is baked.
- Baking Soda the second of the two yeast for our Sponge Cake. Ours is specific for desserts, as we use it inside our cookies as well. The Baking Soda is the basic sustance activating the Cream of Tartar and making sure the preparation rise correctly.
TIPS
To get a perfect Sponge Cake it's good practice to have the flour and the eggs at room temperature (if you store your egges in the fridge, make sure of bringing them out of the fridge at least an hour before you start.
The rest of the ingredients will have to be as well at room temperature (18-20°): this is very important to avoid ending up with a thin Spong Cake with no honeycombs.
Dye free
Preservatives free
OGM free
