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Instruction:
1. Separate the egg yolks and egg whites in separate glass bowls. Ensure no egg yolk falls in white.
2. Beat oil and powdered sugar with an electric whisk till it forms a crumbly mixture. Now separately
beat egg whites with an electric whisk till the egg white are stiffly beaten . Add the sugar and oil
mixture to the beaten egg white in 05 parts and whisk it.
3. Slowly add the 4 egg yolks and give it a light mix (fold in). Sieve refined flour with baking powder
and baking soda , and gradually add this in 3 parts till all the flour is mixed (use rubber spatula to cut
and fold mixture).
4. Pre-heat the oven on convection mode at 170C. Add the milk, and vanilla essence to the cake
batter. Line the cake tin with butter paper ( ensure the edge for side butter paper lining are 2 cm
above the rim of cake tin to give more space for the cake to rise. Now grease the lined butter paper
mildly with oil.
5. After the oven pre-heats, Transfer the batter in the lined cake tin, tap the cake tin and swirl with
tooth pick to release trapped air-pockets. Place the cake tin on the glass turn table directly.
6. Bake on convection mode for 170C for 45 mins. Fold a foil paper to make it double layer and
place it above the cake after first 10 mins ensuring the foil paper is not touching the cavity sides.
De-mould once cooled on metal rack.
7. Decorate the cake as required.
(
Tip :
While baking use “Low rack” for evenly cooked cake bottom and spongy cake).
Standard operation procedure (SOP) for baking 500 gms Vanilla sponge cake (with egg).
Ingredients:
1. 04 eggs (yolks and whites separated)
2. 120 gms castor sugar or powdered sugar
3. 120 gms plain refined flour
4. 40 gms milk
5. 30 gms oil
6. 1 tsp synthetic vinegar
7. 1/2 tsp vanilla essence
Содержание 30BRC3
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