Baked Sponge Cakes 2 varieties (original, chestnut)
Introduces preparation methods for two round small pastries: original flavor and rum chestnut.
Ingredients
kudzu root flour
100 g
fine granulated sugar
40 g
eggs
2
butter (material A)
70 g
honey (material A)
15 g
melted butter for greasing the mold
to taste
store-bought candied chestnuts or thinly skinned chestnuts (for material b only, chopped, soaked in rum)
60 g
rum (for material b, for soaking chestnuts)
to taste
Instructions
1
Preparatory steps
Preheat oven to 170C and set aside; chop chestnuts for material b, soak in rum for about 30 minutes and set aside.
2
Mold preparation
Grease the mold with a brush using butter, dust with kudzu root flour (outside the measured amount), tap off excess flour, place in refrigerator to chill and set aside.
3
Making the batter
Add kudzu root flour and fine granulated sugar to a mixing bowl, stir with a whisk, add beaten eggs in 3 batches, stirring well after each addition.
4
Heating material A
Place material A in a heat-resistant container, cover with plastic wrap, heat in microwave for 1 minute 30 seconds, stir well and set aside.
5
Mixing the batter
Add the mixture from step 3 to the mixture from step 2 in 4~5 batches, stirring with a whisk until well combined after each addition, until the batter is smooth.
6
Filling the mold and baking
Pour the batter from step 4 into the mold until 8 parts full, add 5~6 chestnuts for material b to each batter portion, place in the 170C oven and bake for 12~15 minutes, and it is ready.
