Tag: softest

Our softest cakes – Italian Cuisine

Our softest cakes


Objective to be achieved: well-risen dough, light and not dry. Here are the recipes to prepare soft and tasty cakes and some advice to avoid mistakes

The difference between soft and more substantial cakes is that the first ones give us that pleasant feeling of bite a cloud sweet. But not only. The difference between one cake and another is also the time of day or the occasion to which they lend themselves. For example, for the awakening or the snack the lighter desserts are perfect, while for dessert in the evening they are more used rich in creams, fruit and sauces.
And so, what soft cakes are, for i awakenings and snacks more good than ever!

Sieve in the hand

One of the fundamental steps to prepare soft cakes is to avoid inserting lumps or coarse elements into the mixture: the sieve is the perfect tool to protect us from this risk. Therefore we will sift at least twice all the ingredients like the flour, icing sugar and baking powder. In this way we will be sure to start from a good base to obtain a homogeneous compound.

The snow

When the recipe asks you to whip the egg whites until stiff, you have to make sure that you do this simple opration at best because it is a fundamental step for the success of our soft cakes. A trick to get a compound that does not "disassemble" when it is incorporated into the dough, is to whisk the egg whites with one-two tablespoons of sugar that we will subtract the total weight of the sugar provided in the recipe. If, on the other hand, the recipe already requires the assembly of eggs and sugar together, it is advisable to pay close attention to the egg temperature which should be warm.

A pinch of …

One of grandma's secrets to favor the leavening of the compounds is to add a pinch of dough to the ingredients of the dough bicarbonate. You can add it together with the yeast to ensure a light result and a soft but not dry dough.

Speaking of butter

One of the basic ingredients of the cakes is butter and the temperature at which it is kneaded could affect the success of our cake. So to avoid mistakes, always remember to take it out of the refrigerator half an hour earlier, cut it into small pieces and, before adding it to the other ingredients, work it with a fork until you get a creamy mixture.

To make no mistake

To learn how to prepare soft cakes like clouds, follow all the steps of our recipes. We chose the softest cakes among those we cooked, ranging from chiffon cake to desserts with fruit and light creams like a new one. Ready to taste them all?

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