Description
Oil cake Flo Braker pound cake. Based on the sponge cake, invented by pastry chef Flo Braker, author of the books the creation of American and European baking, named in honor of the hostess. Was recognized as one of the most delicious cupcakes oil in America. Really, the cake is worthy of the highest praise: not too oily, air-soft, beautifully porous, fragrant, it is ideal for simple cakes and biscuit cookies, and a complex multi-layered cakes. For hedging in this recipe was taken from the baking powder (always do), but you can try without it. In the photo he missed cream, soaked in a syrup (about cream from two sides is particularly noticeable, the humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.
Ingredients
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Sugar
264 g
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Flour
200 g
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Chicken egg
280 g
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Butter
228 g
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Vanilla
-
Leavening agent
2 tsp
Cooking
To prepare this cake we will need (left to right): sugar, softened butter (80% fat, the rest - water), bleached pastry flour, eggs, baking powder, vanilla.
The softened butter beat at medium speed of mixer for 1 minute. This time takes into account the regular scraping of the oil from the walls of the bowl of the mixer.
Add to the butter the sugar and beat the same high speed of mixer for 5 minutes, periodically scrape the mixture from the sides of the bowl.
Adding 1 tablespoon (no more!) eggs at a time, continue to knead on medium speed. Once the mixture is homogeneous, add a tablespoon of eggs. After adding the eggs, stir the mixture for another 4 minutes at the same speed. I have a little mixture is not homogeneous due to the fact that the house was cold and the eggs were a little lower temperature than planned. But in principle it's not scary, then the mixture will become homogeneous.
Our three procianoy the flour mix in the vanilla and baking powder and then about 3 tablespoons to sprinkle it on the resulting air-oil mixture and gently stir with a silicone spatula movements counterclockwise. In this case, it lumps not obtained. That's what the mixture is smooth and beautiful.
Ready homogeneous mass is spread in a baking dish (the bottom must be greased with butter and covered with baking paper), level the mixture with a spatula and put in a preheated 180 degree oven (without ventilation).
In the first 30 minutes is strictly forbidden to open the oven door, then also you must act quickly: quickly looked up and closed back. Readiness is determined by pressing on the center of the biscuit with one finger: the dent should disappear, or stay just a little bit. To this method need to get used to, if in doubt - stick in the center of the cake with a toothpick and pull it out. If left dry - cake is ready. As you can see, due to the rich topography of the form turned out beautiful dome, but if you take a round or square shape, the rise will be uniformly straight (see the photo further)
And now he's on top.
And in the cut. Here he missed the sour cream, condensed cream, soaked in a syrup (about cream on both sides - easy humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.
That's what I did the sponge cake for this recipe, but without the use of the mixer and in round shape. The ascent is smooth, as you can see, but the lack of mixer still noticeable.
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