BUTTER SPONGE CAKE (SFRULLA)
WHIPPED DOUGH
Difficulty level
WHIPPED DOUGH
Ingredients
| SFRULLA | g 1000 |
| eggs - at room temperature | g 800 |
| unsalted butter 82% fat - melted at low temperature | g 200 |
Preparation
In a planetary mixer with the whisk attachment whip all the ingredients, except for the butter, for 8-10 minutes.
When whipped, slowly pour the melted butter in a stream onto the whipped mixture and combine the two.
Ingredients
| BIANCANEVE PLUS | To Taste |
Grease and flour the cake moulds, then cast the batter in. Bake at 180-200°C in a conventional oven.
Let cool down, then dust with BIANCANEVE PLUS.
