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Sponge cake | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Unsalted butter : 15g
(A)生クリーム35% : 10g
(B)卵 : 2個
(B)卵黄 : 1個分
(B)グラニュー糖 : 90g
薄力粉 : 70g

Time required

60minutes

Procedure

1) Prepare the cake flour 00:32
Sift the cake flour.
2) Prepare unsalted butter and cream 00:46
Put (A) in a container and heat it in a microwave oven at 600W for 10 seconds three times.
3) Make dough 01:23
Put (B) in a bowl and whisk at maximum speed of hand mixer for 7-8 minutes.
Reduce the speed to medium speed and whisk for 1-3 minutes.
Add 1 at a time and mix well with a rubber spatula.
Put a part of the dough in 2 and mix it, then put it in the dough and mix well.
4) 生地を焼く 07:04
クッキングシートを敷いた丸型に3を流し入れる。
180度に予熱したオーブンで170度に温度を下げて35〜40分焼く。
5) 仕上げる 07:41
焼き上がった4を叩きつけて衝撃を与える。
型から取り出す。
常温で粗熱をとる。

Point

-Uses a 15 cm round shape.
・ Store the dough in the refrigerator and perform step 2 to prevent the sponge from hardening.
・ Milk may be used instead of fresh cream.
・ Add egg yolk to deepen the color of the dough and improve the flavor.
・ When adding (B) and whipping in step 3, do not boil in hot water and keep the eggs cold.
・ When mixing with a rubber spatula in step 3, use a rubber spatula to remove the bottom of the right hand and turn the left hand toward you little by little.
・ Mix 2 with the dough at a temperature of about 40 to 50 degrees.
・ When making a roll cake, increase the number of times of mixing at the end in step 3.
・ Preheat the oven to 180 degrees.
・ Since the temperature of the oven drops when the door is opened, set the preheating temperature higher than the baking temperature. Open and close quickly.
・ By hitting the dough baked in step 5, excess heat is removed and the dough is prevented from shrinking.
-There is a difference in the baking color between the mold that can remove the bottom and the mold that cannot remove the bottom. If the mold cannot be removed, the baking color will be uniform.