Candy Poster For Prom

Sponge cake, soft and good preparation for each

After a day of silence, because the operation to my sweet little dog Neela, that for us (my husband and I) and 'like a daughter, there' nothing better than to think positively.
positive for me is a sweet, soft, and with this recipe, and sure result of simple, everyone can have beautiful sponge cake ups and soft and perhaps more 'genuine, or bought.
The particularity 'of this recipe lies in the simplification of the processing of eggs.
The traditional recipe involves two steps; Beat the egg yolks with sugar and then the egg and combine it all with the risk of removing everything.
In this recipe you mount the whole eggs with sugar, saving time and less fouling bowls, which never hurts in the kitchen.
The only step a little 'critical, which is identical to Recipes "a little 'more' developed 'and' the addition of flour. The
mordibezza, humidity 'of this sponge cake sometimes causes' that we should not even wet and taste of meringue ... to dream!
Ok, ok ... enough with these long prefaces ... it begins!

SPONGE
Remember that in this recipe you will use for each egg takes 30g sugar 30g of flour and the same for the actual doses, must be adjusted according to the size of your mold and how you like it high, I I give you my dose indicative for a mold of 24 cm in diameter.

These are two overlapping sponge, respectively 22 and 26 cm in diameter

INGREDIETI: 5 eggs


150g sugar 150g flour 1 pinch of salt


Preheat oven to 170 degrees , convection oven with heat coming from below.
prepare our mold, a circle opened, the buttered and floured, or, as I do, I put parchment paper and greased and floured behind only the ring, so the extract more 'easily.
Take eggs, at room temperature would be ideal but not essential, add sugar and beat (it takes a little 'patience) for 20 minutes with electric whips, to see if the eggs are well fitted, they must "write", that we raise our notice that the eggs and whisk leaves a mark on the rest of the compound.
Now comes the critical step.
Let's introduce the flour, little at a time, passing through a sieve, mixing from bottom to top.
not add more flour until the first will not be 'completely absorbed. Fake
our dough, we proceed in this way to pour into the mold: coliamolo concentrically, starting from the outside to the center in a circular motion.
By doing this, 'will help it to rise that will result' uniform, without those unsightly bumps power.
Cook for about 30-35 minutes, past this time you can do the toothpick test, I recommend not first, you may compromise the success of the cake.
can allow to cool to room temperature, without leave in the oven off, 'cause you do not deflate', guaranteed!!
And now ... fun stuff it and it uses more 'diverse! Let me know!

... and this is one of its many uses