Sponge cake
The sponge cake, sponge cake, synonymously, is a loose mass of beaten egg, sugar and a little flour, which is used for fine pastries and cakes.
Preparation
To prepare, there are different methods. Usually sugar are beaten with egg yolks until fluffy, flour or a mixture of flour and cornflour mixed with the crowd, and finally folded in the beaten egg whites into egg whites gently, after some recipes even melted butter.
In modifications using Bakers and Confectioners also finished flour, the egg only needs to be added. In the trades, this method is often used when there is not worthwhile for small amounts of time in classical preparation.
Standard method
The sponge contains little water and only very little strength, letting the dough is very loose and fluffy. To prepare the egg yolks and granulated sugar are stirred until frothy, whereby air is bound in the form of small bubbles in the mass. The yolk gets here between the sugar crystals, where the sugar crystals does not significantly dissolve because of the high fat content of the egg yolk, although the yolk contains water. In addition, the sugar crystals are separated by the air bubbles.
" Two-boiler method ": In the first boilers are egg yolks and 1/3 of the sugar and the flavors stirred frothy. In the second boiler egg whites with 2/3 of the sugar and salt to egg whites are beaten. After the egg whites gently mix with the foamy egg yolks and fold in the sifted flour.
The flour is used here to connect the ground with the help of the starch present. The water contained in the material penetrates between the starch granules and connects them via the capillarity. As the water takes some time to penetrate through the capillary, the dough after mixing should rest a short time. During baking, the starch swells and gelatinized during the evaporation of the water. The dough is then (about 200-230 ° C) baked in an open-topped baking pan at high heat. Baked Depending on the further use on a baking sheet or in a baking dish. It is advisable to grease the baking dish in advance or be interpreted with baking paper to prevent sticking of the mass.
After 15-20 minutes (depending on baking dish or longer ), the dough can be pierced with an iron or wooden sticks. If the dough does not stick in the sample, the mass is sufficiently baked. Is the sponge cake is still warm, it can be rolled with the help of baking paper or a kitchen towel.
Alternative manufacturing method
Génoise
When Génoise ( named after the Italian Genoa, also known as the Genoese mass called ), is a modification in the preparation of the cake batter, are stirred together until fluffy in the egg white and egg yolk ( Einkesselverfahren or All-in- process ), which, however difficult is to accomplish and takes longer. To support the process of foaming with air, it is advisable to beat the eggs with the sugar first in a water bath or over a gas flame at just 40 ° C until frothy. The mass is then beaten without heat until the mixture is cooled (> 15 min; cold-warm method ). Then add the flour and the other ingredients are lifted.
If not enough air is incorporated, as well as baking soda can be added. By baking the carbon dioxide formed during baking, which loosens up the batter together with the air.
The Génoise is, for example, used for the production of aniseed cookies, pies and desserts.
Grillage
When Grillagemasse ( Austrian ) is a sponge cake with Krokantstücken, bread crumbs and almonds, which is typically flavored with cinnamon. It is used in confectionery to make various dessert items. As a pie crust it forms the key element of the Grillagetorte that is filled with butter cream. Variants thereof are characterized by the use of ingredients such as crispy brittle, almonds or nuts in the dough and the filling.