Savarin cake

Overview

Savarin is a French dessert between cake and bread. It is said that Parisian pastry Savarin changed the syrup and mold during baking to create this beautiful and powerful cake. Later, in order to commemorate Savarin's achievements, it was named after him, translated as Savarin. It is also a close relative of the chiffon cake we are familiar with.

Tags

• baking
• children
• afternoon tea
• birthday
• clear water
• egg
• low gluten flour
• salad oil
• sugar beads
• white chocolate
• fine sugar
• mm chocolate beans
• salt

Ingredients

Steps

1. 1 Separate the yolks and whites of the eggs and place the yolks in a basin.

   

2. 2 Put the egg whites into another basin. Make sure the basin is clean, oil-free and water-free, otherwise the egg whites cannot be beaten.

   

3. 3 Add appropriate amount of water to the egg yolk basin.

   

4. 4 Add appropriate amount of salad oil.

   

5. 5 Add table salt.

   

6. 6 Add 30 grams of caster sugar.

   

7. 7 Use a whisk to beat the egg whites until they are frothy.

   

8. 8 Add the remaining third of the caster sugar.

   

9. 9 Continue to beat, adding fine sugar once in the middle.

   

10. 10 Finally, add all the remaining caster sugar and continue to beat until stiff peaks form.

    

11. 11 If you don't know how to judge whether it's hard foaming, you can also stand the egg white basin upright. If the egg whites inside don't flow, it means it's ready.

    

12. 12 Mix all the ingredients in the egg yolk bowl with a whisk evenly.

    

13. 13 Sift in cake flour.

    

14. 14 Use a rubber spatula to stir evenly without lumps.

    

15. 15 Add one-third of the egg whites to the batter.

    

16. 16 Use a rubber spatula to cut and mix evenly.

    

17. 17 Pour the batter back into the remaining two-thirds of the egg whites.

    

18. 18 After cutting and mixing, stir evenly.

    

19. 19 Prepare Lekui's special savarin mold.

    

20. 20 Put the batter into a piping bag, squeeze it into the mold 80% full, shake it lightly and place it on the baking tray. (I poured too much batter, please pour it 80% full)

    

21. 21 Preheat the oven in advance to a temperature of 160 degrees for 12-15 minutes. (Each oven brand is different, the time and temperature are for reference only) The baked cake can be easily removed from the mold after it cools down.

    

22. 22 Melt the white chocolate over water.

    

23. 23 Use a small spoon to pour the chocolate liquid on the surface of the cake, and quickly sprinkle with sugar beads and chocolate beans for decoration.

    

24. 24 Add the packaging box and you can share it with friends!