Weed And Melesenteric Adinitus

Trifle Sponge

The sponge is a basic yeast dough used to prepare a large number of recipes, from ; mimosa cake with variations of tiramisu, to trifle, The sponge born at the beginning of the Renaissance, we find it quoted in "Trinciante" Fusoritto of Royal, one of the recipes of the banquet offered to the Castel Sant'Angelo in Rome sons of the Duke of Bavaria.

Ingredients:

200 g cake flour or soft cream

200 g of sugar

360 g of eggs

40 g of butter

Preparation:

beat eggs with sugar and heated up to 45-50 degrees in a casserole a thick bottom, stirring constantly with a whisk. Assemble the mixture with an electric mixer until tritplica its volume and becomes firmly, lifting the beaters, the mixture sticks to it and cola in the bowl "writing". Stir in the flour sifted with a sieve and mix by hand with a spoon or leccapentole, gently, until completely built. Bake in a greased and floured cake pan in a preheated oven at 180 degrees for 22-25 minutes .