RESEP BARU ‼️PAKAI METODE INI UNTUK MENGHASILKAN BOLU SUPER LEMBUT ENAK BANGET UNTUK JUALAN

Summary

In this video, the creator shares a step-by-step guide to making a soft and delicious sponge cake using a unique method. Starting with room temperature eggs, sugar, and vanilla essence, the cake batter is mixed carefully with sifted flour, milk powder, and a touch of SP. The dough is then combined with melted butter and oil using a special technique to ensure a light, fluffy texture. After baking at 150°C for 40-50 minutes, the cake is topped with butter cream and grated cheese or chocolate. The final result is a beautiful, soft, and flavorful cake perfect for events or selling.

Takeaways

• 😀 The sponge cake is made using a unique method that results in a soft, fluffy texture.
• 😀 The recipe uses room temperature eggs, granulated sugar, vanilla essence, and medium protein wheat flour.
• 😀 The flour is sifted before being added to the egg mixture, and dry ingredients are mixed at low speed to ensure even consistency.
• 😀 SP (an ingredient) is added for better texture, and powdered milk is also incorporated into the dough.
• 😀 The cake batter is gently mixed with melted butter and cooking oil using a reverse stirring method to avoid over-mixing.
• 😀 The dough is then poured into a pre-prepared tulban pan (24 cm diameter), greased with a mixture of flour, margarine, and cooking oil.
• 😀 Before baking, air bubbles in the batter are released by tapping the pan and rotating it with chopsticks or satay skewers.
• 😀 The cake is baked in a preheated oven at 150°C for 40-50 minutes, or until the cake passes the ‘press test’ and a skewer comes out clean.
• 😀 Once baked, the cake is allowed to cool and then optionally topped with buttercream, grated cheese, or chocolate mes.
• 😀 The cake is soft, not dry, and has the perfect sweetness, making it suitable for events or selling. The selling price can range from Rp. 90,000 to Rp. 100,000 for a large pan.
• 😀 The cake can be sold with or without toppings, depending on preference, and is an ideal dessert for tea or coffee gatherings.

Q & A

What is the method used to make the sponge cake in this video?

The method involves mixing room temperature eggs, granulated sugar, and vanilla essence, followed by adding sifted wheat flour and dry ingredients. The dough is then mixed, and melted butter and cooking oil are incorporated. The mixture is poured into a pre-prepared tulban pan and baked at 150°C for 40 to 50 minutes.

Why is it important to use room temperature eggs in the recipe?

Room temperature eggs help the batter mix more evenly, allowing for better incorporation of air and a lighter, fluffier cake texture.

What role does the SP (stabilizer) play in this sponge cake recipe?

The SP stabilizer helps improve the texture and stability of the batter, ensuring that the cake rises properly and maintains its structure during baking.

Can the butter in the recipe be replaced with margarine?

Yes, margarine can be used as a substitute for butter in this recipe. It helps maintain the softness of the cake.

Why is it necessary to stir the batter gently when adding the butter and oil?

Stirring gently ensures that the butter and oil are properly incorporated without deflating the batter, which could result in a denser cake.

How can you tell if the sponge cake is cooked perfectly?

You can check if the cake is done by pressing it gently. If it doesn’t leave a mark or crack, and when tested with a dry skewer, it comes out clean, then the cake is ready.

What is the purpose of rotating the pan before baking?

Rotating the pan helps to release any trapped air bubbles in the batter, ensuring that the cake rises evenly and has a smooth texture.

What toppings can be added to the sponge cake?

You can add various toppings such as buttercream, jam (e.g., strawberry or chocolate), grated cheese, or chocolate mes. The choice of topping can vary based on personal preference or whether the cake is for sale.

How should the cake be cooled before adding toppings?

The cake should be allowed to cool down before adding toppings like buttercream. If using jam, it can be applied without waiting for the cake to cool.

What is the suggested selling price for this cake?

The suggested selling price for the sponge cake is around Rp. 90,000 to Rp. 100,000 per pan, depending on the size and ingredients used.