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SPONGE FOR ROLL CAKES
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
SPONGE FOR ROLL CAKES for 1 Flexipan mat 37x57 cm
VIENNESE SPONGE Ingrеdients Egg yolks
Total weight: ~ 500 g
100%
55 g
11%
Whole eggs
141 g
28%
Sugar (1)
110 g
22%
Egg whites
88 g
18%
Sugar (2)
35 g
7%
Flour T45
71 g
14%
1 Preheat the oven to 210 °C / 410 °F. Prepare a baking tray with a Flexipan mat measuring 37x57 cm or a silicone sheet. 2 Whip the egg yolks with the whole eggs and sugar (1) in a mixer using a whisk attachment into a light, airy and stable foam. TIP Weigh all the ingredients and leave them on the table at room temperature beforehand so that they all have the same temperature.
3 Gradually add the sifted flour and fold it in carefully. 4 Separately whip the egg whites with sugar (2) in a mixer using a whisk attachment into a medium-stiff meringue. 5 Using a spatula, gently fold the meringue into the whipped egg mixture. 6 Spread the sponge batter in the Flexipan mat with the help of an offset spatula and bake it for 5-6 minutes until golden brown. 7 Leave the sponge to cool down at room temperature for 10-15 minutes. 8 Then remove the silicone mat, wrap the sponge with cling film and place it in the freezer until you’re ready to assemble your roll cake.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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