How can you speed up a sponge cake mixing?
I usually make a chocolate Swiss roll.
The first step is to beat 4 eggs together with 115g sugar on a double
boiler with warm (tap) water. I use a hand mixer for this, and it takes a
long time, plus the machine gets really hot in the end.
My question is if there's a way to speed up the process? I haven't timed
it (next time). I don't put the double boiler on a stove, it's just filled
with warm water. My mixing bowl is plastic.
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