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Pandispan / Sponge

Aceasta este reteta mea de pandispan pt torturi, preluata de la alte persoane, mai pricepute ca mine si adaptata dupa ce am incercat-o de mai multe ori.

Avem nevoie de:

  • 4 oua ( sau mai multe, dar aceasta e reteta din pozele de mai jos )
  • 5 linguri de zahar
  • ~150 gr de faina tip 000
  • 1 plic praf de copt
  • esente pt aroma
  • un praf de sare ( de pus in galbenusuri )

Se separa ouale, albus de galbenus.

Image

Peste galbenusuri se pune plicul de praf de copt si se bate bine, veti vedea cum isi mareste volumul si devine foarte pufos:

Image

Albusurile se bat cu zaharul la mixer pana devine o crema pufoasa, asemanatoare cu frisca:

Image

Dupa aceasta se toarna galbenusurile peste albusuri, faina in ploaie si esenta si se amesteca bine. Daca vreti sa faceti blat negru, puteti pune si 1, 2 linguri de cacao praf. Se amesteca totul bine:

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Apoi pregatim tava de copt, o ungem cu putin ulei si presaram ceva mai multa faina, in ploaie, sau punem hartia de copt, si turnam compozitia in tava:

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Va avea bule de aer, ceea ce va confirma faptul ca va fi pufos blatul si aerat, dar inainte de a o baga la cuptor puteti scutura tava ca si cum a-ti cerne faina prin sita, aceasta actiune va asigura ca blatul va fi uniform intins in tava. Cuptorul trebuie sa fie cald, dar nu foarte incins si nici focul mare, caci va arde blatul in loc sa il coaca frumos.

Dupa coacere, circa 20-30 minute, se ia foarte usor din tava, si va fi un strat subtire, drept, elegant, numai bun pt un rand din tort, sau prajitura.

Eu am ales sa il coc asa pt ca nu pot taia blatul uniform de fiecare data si astfel sunt sigura ca nu va avea parti mai subtiri si parti mai groase:

mix6

Spor la copt!

English version:

This is my recipe for sponge that I use for any cake, copied from other people,  better skilled than me when it comes to baking, a recipe that I used already several times and to which I added my personal note.

We need:

4 eggs (or more, but this is the recipe from these photos )
5 tablespoons of sugar
about 5 oz of flour for baking
1 sachet of baking powder
essences for flavoring
a pinch of salt (to put into yolks)

You start by Separating the  eggs, whites and yolk. Over the yolks you add the envelope of baking powder and beat well, and you should see how it expands and becomes very fluffy.

Beat in another bowl the egg whites with the sugar  until it becomes creamy and fluffy, like the whipped cream. After that you will pour over the egg whites egg the yolks,  the flour,  as it would rain and the essence and mix well. If you want to make a black/brown sponge, you can add and 1 or 2 tablespoons of cocoa powder. Mix everything well.

Then set the tray by adding the baking paper or brush few drops of sunflower oil and sprinkle some flour over it so it won’t stick to the tray.

It will have air bubbles, which will confirm to you that it will be a fluffy and airy sponge, but before you put it in the oven,  shake the tray, this will ensure you that the cake will be evenly spread in the tray. The oven should be hot but not too hot, set it to about 360 degrees Fahrenheit,  and it will bake nicely.

After baking, for about 20-30 minutes, remove the sponge from the tray, it will be very easy and will be a thin, straight, stylish, ready for any cake  shape.

I chose to bake it like this  so I can make sure it will be even, thinner enough with no thicker parts.

Enjoy!

12 thoughts on “Pandispan / Sponge

  1. Buna,

    Si multumesc si eu pt vizita! Dintotdeauna mi-au placut blaturi pufoase, care iti gadila papilele gustative iar invetia cu praful de copt in galbenusuri a fost din greseala, si mi-a placut cum iese, ca un buretel parfumat, bun de mancat.
    O sa mai pun poze si cu torturi, dar le iau usor.

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