Get this batter just right to create a rich, versatile sponge
200g Ground almonds
420g Icing sugar
106g Plain flour
64g Plein Arôme or Extra Brute Cacao Powder.
60g Honey
430g Egg whites
232g Brown butter
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Comments
Submitted by Shaun Mendonca on Thu, 08/29/2024 - 21:25
Hello! Apart from a more tender texture because of gluten relaxation, does refrigerating the batter overnight have any other benefit/effect? Will this technique work for all cakes that are not leavened with egg foams/meringues?
Submitted by Miranda K - Ch… on Tue, 09/03/2024 - 15:29
In reply to Hello! Apart from a more… by Shaun Mendonca
Hi, Shaun.
Excellent questions!
The overnight rest will also allow the flour in the recipe to hydrate completely.
Yes, many chefs do insist on an overnight rest for cake and quickbread/muffin batters. If you want to try this, be mindful of any chemical leaveners in the recipe (this isn't an issue for financiers!). If your recipe contains only baking soda, you will find that the chemical reaction that would have helped the product to rise is long over by the time you put it in the oven. With baking powder in the recipe, there's still some leavening power that will be released with heat.
Submitted by Shaun Mendonca on Wed, 09/04/2024 - 13:40
In reply to Hi, Shaun. Excellent… by Miranda K - Ch…
Thank you!