Sponge cake & co: 5 tricks to do not get frustrated
Second episode of sponge cakes and staff! :) Let’s see how we can avoid the most common mistakes when preparing whipped batters.
Read MoreSponge cake: the recipe
I have been hesitating if posting this recipe now. My perplexity was due to the fact that I didn’t provide you jet with all the elements to master a sponge cake and understand which factors might affect the outcome. It is like attempting to solve a math’s exercise without knowing the theory ;) But, eventually, I didn’t resist trying this recipe I had in mind for such a long time :)
Read MoreFluffy batters: sponge cake and relatives
Preparations as sponge cake belongs to the so-called category of “whipped batters”. This family is rather wide and includes, in general, all those batters that are beaten in order to incorporate air. These batters are commonly used as bases for more complex preparations as multi-layers cakes, Sacher, angel food cake…
Read MoreThe question of amylase
A while ago, we discussed about the importance of bringing a crème patissiere to boil to inactivate the amylase enzyme. However, I wasn’t too convinced about that. I started to doubt about that after reading Di Carlo’s book, Tradizione in Evoluzione, where he suggests to do not bring a crème patissiere above the temperature of 85 ˚C, in order to avoid the unpleasant flavour of fried egg. My question is: is it possible that amylase can be already inhibited at 85 ˚C? Can we avoid boiling a crème patissiere?
Read MoreTarte citron meringuée: the recipe
If you attempt the following Google search “what to do with egg whites”, you will get recipes for thousand different versions of meringues. I don’t dislike meringues, but let’s say I got a kind of sick and tired of the classical version and I wanted to try some different recipe.
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