Sava cake recipe

Published Sep 6, 2021 at 21:45pm ET

Sava cake recipe

Food Material List

1 Low powder 60g
2 Egg 4

Operational steps

1 The yolk is separated from the protein, and the protein is beaten with sugar until it foams wetly.
2 Mix a little protein with egg yolk and set aside.
3 The remaining sugar is added to the protein three times, beating the protein to a hard hair (dry foam).
4 Take 1/3 of the protein into the yolk paste and gently turn it over from bottom to top.
5 Return to the rest of the protein paste, continue to mix evenly from bottom to top, pay attention to light, do not defoam.
6 Starch and corn starch are mixed evenly and sifted into the egg paste three times. Each time, they are evenly stirred and then the next flour is added.
7 The mould is coated with slightly melted butter and poured with high powder. The mould is sprinkled all over, and the excess high powder is poured out after it is smoothed.
8 The batter is poured into the mould and leveled, and the bubbles are shaken out by a few taps on the table.
9 Baking: Preheat 180 degrees, middle and lower layers for 30 minutes.
10 When the cake is cool, sprinkle sugar powder evenly on the top of the cake to decorate.

Tips

1. The cake is oil-free and water-free. It does not add any swelling agent. It mainly relies on the whipped protein to support the whole cake volume. Therefore, the success of whipped protein is crucial to the success of the cake.
2. I add the sugar powder in five parts. First, I beat the protein to the coarse bubbles without adding sugar. After adding the first sugar, I slowly beat the protein to the small bubbles in the first stage, which are slightly wet and foamed. Then I pour out a small part and mix it with the yolk.
3. Continue beating the remaining sugar four times, two times, three times, four or five times with high speed, until the whole protein is very dense, very smooth, naked eye inspection, protein can slip very clear marks, a little like melted ice cream. Hand feel, holding an electric egg beater, scratching protein is a little laborious, hardness has been formed.

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