The secret of delicious cake from Eating Blocking

When anyone asks me: why I love to cook - I answer: I love to create.


My first acquaintance with the cooking took place thanks to the biscuit, which, incidentally, has not risen. But this did not prevent him to be truly delicious. Failure, I saw no more, no less than just one more chance to make it even tastier and more aerial, because then I didn't know about these simple secrets of how to replace half of the required standards flour - starch or impregnation own tinctures, syrups or even wine. As if there wasn't, but my love began from failures, so I forever remember a simple truth: it's a shame not to make a mistake, and not to admit mistakes and try to correct them.




Ingredients:

- 10 eggs
- 10 tablespoons sugar


- 5 tablespoons flour


- 5 tablespoons cornstarch





Method of preparation:


So, there are some basic rules for a good, soft, airy cake.




Proportion to remember very easily if you take 10 eggs, and sugar should put 10 spoons, and also not to forget about 5 tablespoons flour 5 tablespoons of starch (5+5=10). Knowing that number will be the same for all components, it is easy to determine that if You have less than our biscuit, accordingly you put 6 tablespoons of sugar, 6 eggs, 3 tablespoons flour and 3 tablespoons of starch.




Now about the sequence. Proteins should be separated from the yolks, done it the old fashioned way - by transfusion from one half to another yolk over capacity for proteins. After splitting all your eggs into albumen and yolk mass add sugar. Many argue that sugar you need to add half the egg yolks, half in proteins, but I venture to intervene in this statement and say that in the yolks, add 2/3, and in proteins 1/3, and it turns out 7 spoons in the egg yolks and 3 tablespoons in proteins. With gentle air proteins need to add sugar very carefully and, of course, not immediately, allow to start them up and create a beautiful solid foam. As for egg yolks - here communication is not possible, the main thing is to erase the sugar white foam.




After all these manipulations it is possible to connect two masses, but be extremely careful not to let fall your air white foam. Mix everything as it should, it's time to add the flour and starch, which, by the way, it is possible to connect, sifting it through a sieve, in order to give it lightness. When our dough is ready, we can pour it into a form that is pre-lubricated with oil.




Bake cake I from 25 to 40 minutes (as you go) at a temperature of 180 degrees, while putting on the bottom shelf of the oven bowl with water to the upper crust of the product is not dried before the dough will rise in full force. To check the readiness of the biscuit is always possible with a toothpick, but don't do it too often - the dough may fall.




When the cake is ready - do not rush it out. Open the door of the oven, let it gradually gets used to the climate change. After you allow it to cool a little, he starts to fall behind the walls of the form.

Source:

Women Magazine

women's web magazine