The Objective
«Pan de España»: el nombre con el que los italianos llaman al bizcocho y su cur…
Para entender porque en Italia al bizcocho se le llama «pan de España», hay que tener en cuenta que las recetas tradicionales también han sido fruto …
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Culinary Expert Shares Secrets to Perfect Genoese Sponge Cake for Tres Leches
Santiago, Chile – Home baker and social media personality Caro Rocco recently shared her definitive recipe for Genoese sponge cake, a beloved classic in the world of pastry. Rocco's tutorial, which has garnered significant attention online, emphasizes the sponge's unique ability to absorb liquids, making it an ideal foundation for popular desserts like tres leches cake. 'This is a pastry basic,' Rocco stated in her video, 'perfect for tres leches because it's a light cake capable of absorbing a lot of liquid.' The recipe, designed for a 23 cm mold, meticulously details the process, from whipping eggs and sugar to triple their volume to gently folding in sifted flour. Rocco highlights the importance of achieving the 'punto letra' consistency, where the mixture forms a visible trail when drizzled. She also advises adding melted butter to enhance moisture, flavor, and extend shelf life, a technique she notes some bakers omit. The video concludes with a stunning presentation of a tres leches dessert, layered with raspberries and passion fruit, inspiring her followers to explore new culinary creations. This accessible guide aims to empower home cooks to master a versatile and delicious sponge cake.
