Vanilla sponge cake (Receta) - Santa María Productos sin gluten
Vanilla sponge cake

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Vanilla sponge cake

(DE 24 cm DIAMETER)

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Preparation time

30

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Cooking time

20

Ingredients

  • 8 Fresh Egg Units
  • 240 g Sugar
  • 10 g Essence of Vainilla
  • 320 g Premix Red Santa Maria
  • 10 g Baking powder Santa Maria
  • Manteca to Untar

Process

  1. INCORPORATE FRESH EGGS, SUGAR AND ESSENCE OF VANILLA IN THE MIXER. BEAT UNTIL THE POINT OF LETTER IS OBTAINED

  2. MEANWHILE, BRUSH THE MOLD OF 24 cm OF DIAMETER WITH THE MELTED MANTECA AND SPRINKLING THE MOLD WITH THE PREMEZCLA

  3. IN A CONTAINER MIX THE PRE-MIX AND POWDER FOR BAKING

  4. SQUEEZING HALF OF PRE-MIX AND POWDER TO BAKE ON THE SHAKE, WHILE MIXED WITH ENVELOPING MOVEMENTS

  5. INCORPORATE THE REST OF THE PREMEZCLA AND POWDER TO BAKE AND FINISH TO JOIN. ALWAYS MIXING IN WRAPPING FORM.

  6. VOLCAR PREPARATION WITHIN THE MOLD AND MATCHING

  7. BAKE AT 180 ° C FOR 35 TO 40 MINUTES.

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