One of the most common ways to prepare cakes at home is to mix the ingredients and add the impeller to make it grow. On the other hand, getting a good sponge cake without chemical yeast seems like an option only suitable for professional pastry chefs.
However, this is not entirely true, as there are other ways to get light, juicy and bulky doughs without using this ingredient. One of the best known is the Genoese dough recipe. An almost certain success in the kitchen that we learn to do next.
Is it possible to prepare a sponge cake without chemical yeast?
The Genoese cake is a classic among basic pastry recipes. Its main characteristic is that it does not require chemical yeast or propellant. But the rest of the ingredients used are the common ones in this type of preparation.
The key to making the cake rise and be fluffy and smooth is in the consistency of the batter. The vigorous beating of the eggs together with the sugar allows it to trap air inside.
There are different ways to achieve this, since the yolks and whites can be beaten together or separately. Others prefer to heat the liquid a little in a bain-marie to accelerate the rise of the dough. But the differential point is always marked by the shake.
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