How to beat A Cake
Baking Magic Tips 16 - sponge cakes - Genoise
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people who make Shen was and sponge
cakes are often disappointed with the
result of the cake because it doesn't
have a wonderful spongy texture the
secret to success is the way in which
you beat the eggs with the sugar so I'm
going to show you how to do it it's
really quite easy if you have a stand
mixer especially but one of the things
to know is to have the eggs either at
room temperature or slightly warm you
can warm them with the sugar right in
the bowl over some hot water or just let
them sit in a warm spot so we have the
eggs and the sugar and always start
beating on low so it doesn't splash out
of the bowl and then it's going to take
ten minutes to change and to get triple
in volume so we start beating and then
bring up the beater and then just keep
going and you will see that as it gets
lighter and more in volume you'll get
lighter in color as well
see how much fuller the volume is now
but it's still too soft and not full
enough but you can see it's much lighter
in color so we have to continue this is
the point where many people think
they've gotten enough volume but you
have to continue beating more
now look at the difference you can see
how really billowy it is and instead of
falling like soup it's falling in what
they call the ribbon stage it's almost
filled the bowl and it's just light and
full of air and this is properly beaten
whole eggs with sugar
