Marble Butter Sponge Cake (Tang Mien Method)
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Materials :
60 grams unsalted butter
45 grams of low-protein flour
30 grams of cold liquid milk, full fat
20 grams of white of egg
1 tsp vanilla extract
1/4 tsp salt
45 grams egg yolks
105 grams egg whites
1/4 tsp cream of tartar
50 grams granulated sugar
1 tsp cocoa powder
Step :
- Preheat oven to 160 ' C and prepare a baking sheet with parchment paper, 18x6cmset aside
- Turn on stove medium-low heat and then melt the butter and leave to the bubbling. Turn off the heat
- Input the flour and then mix well with a whisk until smooth
- Transfer the dough into the bowl, and then input the cold milk and stir again until the clotted
- Let dough +-30 seconds and then input the vanilla extract, salt and egg white stir well with whisk 20gr
- Input yellow eggs in 3 parts, each one mencapur section make sure the egg yolk is already well blended Yes, set aside
- In another bowl, beat the egg whites with a mixer until foamy, then input the cream of tartar and sugar slowly while continuing to stir with mixer until soft peaks
- Stir egg yolk batter briefly then mix 1/3 egg white batter and then stir with a whiskuntil turning well blended, and do the egg white until mixture is exhausted
- Take a little dough and put in a bowl, give 1 tsp cocoa powder and mix well
- Pour the batter into the baking sheet white, lau was a little chocolate batter, using a toothpick shape patterns of marble and repeat until all the dough runs out
- Input into the oven (bottom) for 22-23 minutes and then move to the oven and praise the temperature be 180 ' C for 10-12 minutes
- Let cool and remove from baking pan, serve