![hive.png](https://images.hive.blog/DQmScFQQ2uJkxAwDHtDcUEVzqxLeb8SWyneJ9fdRKHsNvMp/hive.png) # ### Nunca antes te dijeron esto/ You have never been told this before #

Para unos es sencillo y para otros suele ser engorroso realizar un bizcocho, la base fundamental para muchos estilos de tortas y dulces.

For some it is simple and for others it is often cumbersome to make a sponge cake, the fundamental base for many styles of cakes and sweets.

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Para empezar, te daré los ingredientes de un bizcocho que pesa 600 gramos aproximadamente.

To begin with, I will give you the ingredients for a sponge cake weighing approximately 600 grams.

# ![IMG_20210912_223644_676.JPG](https://images.hive.blog/DQmPLau9hep2BZVibEwCxn2cDNGrUt9d3EKjjT858tDoZ4M/IMG_20210912_223644_676.JPG) # INGREDIENTES: * 5 huevos * 210 gramos azúcar blanca * 240 gramos harina trigo panadera * 2 cucharadas agua * 1 cucharada vainilla blanca # INGREDIENTS: * 5 eggs * 210 grams white sugar * 240 grams baking wheat flour * 2 tablespoons water * 1 tablespoon white vanilla # ![IMG_20210912_223644_676.JPG](https://images.hive.blog/DQmPLau9hep2BZVibEwCxn2cDNGrUt9d3EKjjT858tDoZ4M/IMG_20210912_223644_676.JPG) # ![IMG_20210910_180335.jpg](https://images.hive.blog/DQmYcYGxzEXq3SQMxGV7jSNtw7UknxBVEdvTNxqRBpZrTcc/IMG_20210910_180335.jpg) #

1. Debes batir las claras hasta Llegar a punto de nieve, importante, que veas burbujas, como si fuera espuma de baño que al agarrar ni se mueva.

1. You must beat the egg whites until they reach stiff peaks, it is important that you see bubbles, as if it were bath foam that does not move when you grab it.

# ![IMG_20210910_181757.jpg](https://images.hive.blog/DQmPPHeR2DPvt3zStR9wv2TudsTMYYGQqJwRc19nNWzCeC5/IMG_20210910_181757.jpg) #

2. Al agregar el azúcar, puedes hacerlo en 2 partes, bate enérgicamente hasta punto de suspiro, una mezcla muy blanca, que al sacar las paletas quedé picos perfectamente rectos.

2. When adding the sugar, you can do it in 2 parts, beat vigorously until sigh point, a very white mixture, that when you take out the paddles it will have perfectly straight peaks.

# ![IMG_20210910_181844.jpg](https://images.hive.blog/DQmakKvUdMeMFaovk1yri7U4eDR5bD2RbyBT4ndMUHx9SAz/IMG_20210910_181844.jpg) #

3. Para agregar las yemas, debe ser una por una e ir batiendo, estas apenas se integren bien, ya es suficiente el batir.

3. To add the egg yolks, it should be one by one and go beating, these as soon as they are well integrated, beating is enough.

# ![IMG_20210910_182009.jpg](https://images.hive.blog/DQmaJwY892T64tq4RCBQxXTNApxHqiAEBQS7qsmJVazKgk4/IMG_20210910_182009.jpg) #

4. Mezcla el agua con la vainilla y a medida vayas batiendo, vas agregando y mezclando. Para cuando agregues esta mezcla, tendrás que batir a velocidad media a alta por 8min aproximadamente. Verás salir unas burbujas de aire y expandirse un poco la mezcla.

4. Mix the water with the vanilla and as you beat, add and mix. When you add this mixture, you will have to beat at medium to high speed for approximately 8 minutes. You will see some air bubbles come out and the mixture will expand a little.

# ![IMG_20210910_183021.jpg](https://images.hive.blog/DQmaFZKF2zvNfLeQydSmY3E38VNUUg35vU9azd8DsDCkUgc/IMG_20210910_183021.jpg) #

5. La harina no debe contener nada de levadura o polvo de hornear, recomendable la panadera. Para agregar la harina, es bueno cernir, ayuda a integrarla más rápido, lo que evita que baje la mezcla. Agregas en 3 partes y bates con paleta de madera o plástico, únicamente en forma envolvente, muy suavemente hasta integrar bien. No debes batir mucho, porque puede que baje mucho. Siempre la mezcla va a bajar un poco, lo recomendable es que baje lo menos posible.

5. The flour should not contain any yeast or baking powder, baking powder is recommended. To add the flour, it is good to sift, it helps to integrate it faster, which prevents the mixture from dropping. Add in 3 parts and beat with a wooden or plastic paddle, only in an enveloping way, very gently until well integrated. You should not beat too much, because it can go down too much. The mixture will always go down a little, it is recommended that it goes down as little as possible.

# ![IMG_20210910_183549.jpg](https://images.hive.blog/DQmaiyUVX4M7XfXTntVR6ZefQujTL1pZE2bTU3mQpxfs34c/IMG_20210910_183549.jpg) #

6. Para la bandeja de hornear, que sea de 21 centímetros de largo y 8 centímetros de alto aproximadamente. Debes cubrir la bandeja con papel parafinado, Spray antiadherente o manteca vegetal.

6. For the baking pan, make it 21 centimeters long and 8 centimeters high approximately. You should cover the tray with waxed paper, non-stick spray or vegetable shortening.

# ![IMG_20210913_203608.jpg](https://images.hive.blog/DQmaSF3gftVbLBEeX6fZya3Mu1Dfcq8pNnPnUCELx5HP7di/IMG_20210913_203608.jpg) #

7. Para el horno, debe ser 200 C y por 30min aproximadamente, depende de cada horno, mucho cuidado con eso.

7. For the oven, it should be 200 C and for 30min approximately, it depends on each oven, be very careful with that.

# ![IMG-20210329-WA0060 (2).jpg](https://images.hive.blog/DQmUYc9EhtHt1AhJe6tRwZWf9GxzbXWdthFNbp4d8CFqde2/IMG-20210329-WA0060%20(2).jpg) #

8. Al sacarlo, no debes pinchar. Para saber que está listo, debes ver que se ha separado de los bordes de la bandeja, y al dar unas palmaditas en el centro, este no se mueve.

8. When you take it out, you must not prick it. To know it is ready, you should see that it has separated from the edges of the tray, and when you pat the center, it does not move.

# ![IMG_20210912_223644_676.JPG](https://images.hive.blog/DQmPLau9hep2BZVibEwCxn2cDNGrUt9d3EKjjT858tDoZ4M/IMG_20210912_223644_676.JPG) # Muchas gracias por leer y espero que lo intentes, ¡Manos a la obra! # Thank you very much for reading and I hope you give it a try, let's get to work! # Fotos de mi propiedad, tomadas con un teléfono móvil Jezz 4E/Photos of my property, taken with a Jezz 4E cell phone. # ![20201022_093935_0000.png](https://images.hive.blog/DQmTTqbE7YGaBaamuhj9oQ84PVSAiv2BwtedBBCf2TS4Yja/20201022_093935_0000.png)