LA MANCHA SPONGE CAKE
JAVIER HERRAIZ GIL - MESÓN NELIA
Ingredientes
  • For the cake: 4 egg yolks, 4 egg whites, 100 g sugar, 2 whole eggs, 110 g sifted flour, 15 g yeast, 10 g albumin.
  • Soup for soaking the cake: 100 g Marie Brizard, 750 g evaporated milk, 250 g white chocolate 
  • To ice the cake: 250 g powdered Guzman yoghurt, 125 g powdered milk
  • Toffee: 125 g sugar, 125 g cream, 25 g butter

Preparation

To make the cake:

  • Whip 4 egg yolks with 100 g of sugar until they whiten in the kitchen.
  • Stir in 2 whole eggs until stiff. Add 110 g of sifted flour + 15 g of baking powder + 10 albumin.
  • In a separate bowl, whip the 4 egg whites until stiff and add to the above in an up and down motion, adding air.
  • Turn it all out onto a gastronorm tray lined with greaseproof paper and bake in the oven.
  • 1. bake to stabilise at 180º for 25 minutes
  • 2. bake at 140º for 40 minutes
  • This gives us 14 little cakes.

 

Serving instructions

When the sponge cake has cooled down, baste it.

Serve with a scoop of vanilla ice cream, trace a line with the toffee and place the candied fruit on top of this line.

 

LA MANCHA SPONGE CAKE