🇧🇷 Chef Léo Oliveira
@
Recipe for a versatile and structured sponge cake batter, ideal for working with various fillings and frostings, with pan size measurements included in the original video description.
Recipe Video
Ingredients
- Eggs
- Sugar
- Oil
- Dry ingredients (flour, etc.)
- Water
Instructions
Beat the room temperature eggs along with the sugar for about 10 minutes, until you achieve a very well-aerated and foamy mixture.
Dica: The mixture must reach a dense foam consistency and cannot remain liquid.
Add the oil to the egg and sugar mixture and beat for another 30 seconds.
Sift the dry ingredients over the resulting foam.
Fold the dry ingredients into the mixture, alternating with the addition of water.
Dica: Mix gently so as not to deflate the foam.
Mix everything until the batter is uniform; it should maintain its airy structure.
Dica: The final batter should look beautiful and well-structured.
Pour the batter into a greased baking pan (the rectangular pan sizes are described in the original video description).
Bake the cake (time and temperature not specified in the transcript).
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Cuisine Type
brasileiraRequired Equipment
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