Bakery

[soyunpanda]

Classic Bizcochuelo

This classic bizcochuelo is a recipe that I have been using for many years, it works wonders, ideal for stuffed cakes, cold cakes or just to eat with a cup of coffee in the afternoon.

[Fuente]

Ingredients:
300 grm of eggs
200 grm. of sugar
200 grm. of wheat flour 0000
Vanilla

Preparation:
-Wash the eggs and then split them in a small bowl (approximately 6 eggs). Weigh them to obtain 300 grams.
-Build the eggs with the sugar in the blender at high speed until it forms the letter point or ribbon point.
-Smoke with the essence and beat for 5 more minutes.
-Remove the bowl from the blender and gently add the sifted flour. Revolve with palette and surrounding movements.
-Place the preparation in a mold for a 26 cm diameter sponge cake, previously greased and floured.

• Take to the oven for 40 minutes at 180 ° C. When removing it from the oven let stand 5 minutes and unmold.

Techniques:
Letter point or ribbon point: It is the result of the prolonged shake (10 or 12 minutes) of the eggs with the sugar, obtaining as a result a clear and smooth mixture that when raising the barillas of the blender can form letters on the mixture without them deforming.

This bizcochuelo is very delicious, easy to prepare and at the same time economical, I hope you can do it soon ... I say goodbye until the next post.