Sponge cakecheta with tseluvchen peak

Submitted by enr on 26 Jun 2014
110 g butter
110 g sugar
2 eggs
110 g flour with bulking
milk - if needed
# For decoration:
2 egg whites
110 g caster sugar
Sponge cakecheta with tseluvchen peak
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Beat with mixer macerate butter and sugar until fluffy. Add the eggs (one by one), and continues to be stirred with a mixer to give a homogeneous mixture. Add flour gradually. If the mixture is too thick add a little milk until liquefy and facilitate the fall of the spoon * *. Pour into paper muffin trays and bake for about 15-20 minutes in a preheated oven (180C degrees). For tseluvcheniya peak: Whip of fluffy foam to the formation of white heads. Gradually add fine sugar while stirring until a thick cream powdery egg white, which decorate baked cakes. This put back in the oven for about 5 to 7 minutes to tighten the egg white cream and the formation of a golden-brown crust. * To cake mixes can be added coconut, peel of citrus fruits, other paints or essences. * The amount is about 12 muffins.
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26 Jun 2014
Hinkler Books