The cake was a cake Margaret originally very poor, made of flour, starch, sugar and eggs: no butter, no oil, no yeast. Basically a sponge cake sprinkled with powdered sugar. Today Daisy Cake recipes include adding butter or oil, and yeast. In fact, the added fat make it more palatable to the yeast mixture and makes it lighter, allowing to decrease the number of eggs.
This is my favorite version of sponge cake, preserving the tradition, but without neglecting the lightness and fragrance.
Ingredients:
190 g butter softened at room temperature
250 grams of sugar
4 eggs
125 grams of flour
125 g of potato starch
1 sachet of vanilla
1 / 2 packet of yeast
1 pinch of salt
icing sugar
Beat the yolks with 4 tablespoons of boiling water, add sugar, vanilla and baking powder. Separately, work the butter softened at room temperature, to make it fluffy and incorporate the yolks. Mix the flour and starch and sift together into the mixture, stirring just enough to mix everything.
Whip the egg whites until very firm with a pinch of salt and add to the mixture stirring gently.
Pour the mixture into a pie tin with a diameter of cm. 24 lined with parchment paper and bake in a preheated oven at 180 degrees for 45 minutes.
When cooked, cool the cake and sprinkle with powdered sugar. If served warm softness will be irresistible.
so soft that I was choking. Thanks
@ Cyrus: attention huh?