IRCA GENOISE |
uova intere |
burro 82% m.g. |
BIANCANEVE PLUS |
BUTTER SPONGE CAKE
Ingredients
Preparation
In a planetary mixer with the whisk attachment whip all the ingredients, except for the butter, for 10-12 minutes.
When whipped, slowly pour the melted butter in a stream onto the whipped mixture and combine the two.
Final composition
Grease and flour the cake moulds, then cast the batter in.
Bake at 180-190°C for about 30 minutes in a deck oven or at 170-180°C for about 35 minutes in a rack fan oven.
Let cool down, then dust with BIANCANEVE PLUS.
