![]() ![]() Be extremely careful, the cake will be hot. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper.Bake for 25 minutes, then reduce the heat to 280☏ (135☌), and bake for another 55 minutes, until the cake has risen to almost double its height.Fill the larger pan about 1-inch (2-cm) with hot water. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom.Pour the batter into the parchment-lined pan and shake to release any large air bubbles.If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage. Place a 4-inch (10-cm) parchment paper strip around the edge of a 9x3-inch (23 cm) cake pan that is already lined with parchment at the bottom.Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.Sift in the flour and the cornstarch, whisking to make sure there are no lumps. ![]()
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