Creaming egg yolks and sugar

[louisagreen]

I want to convert a cake recipe and the first method is to whip egg yolks and sugar till pale and creamy.  Would I use the butterfly for this?

[Gralke]

Hello, on the Portuguese forums and in the Portuguese Bamby recipe book they advise, to make a fluffy biskuit type cake, t beat sugar and eggs 6 Mn's speed 3, temperature 37º and repeat same programming but this time without the temperature. And they advise to pulverize the sugar first and only then add the eggs. And some people also advise to start with the flour, beat it on a high speed for a few seconds to get some air into it, reserve the flour and start with pulverizing the sugar. I have never bothered with the flour thing but the rest is my normal procedure already.

[Katya]

beat sugar and eggs 6 Mn's speed 3, temperature 37º and repeat same programming but this time without the temperature.

Am I right in understanding that you beat for a total of 12 minutes? 

[bron]

Yes thats right, 12 mins!

[louisagreen]

Hello, on the Portuguese forums and in the Portuguese Bamby recipe book they advise, to make a fluffy biskuit type cake, t beat sugar and eggs 6 Mn's speed 3, temperature 37º and repeat same programming but this time without the temperature. And they advise to pulverize the sugar first and only then add the eggs. And some people also advise to start with the flour, beat it on a high speed for a few seconds to get some air into it, reserve the flour and start with pulverizing the sugar. I have never bothered with the flour thing but the rest is my normal procedure already.

Thanks Gralke.  I am curious, though, as to why one would use the temperature?  I would be adding dry ingredients to it, once it has been beaten.

[Thermomixer]

I would use blitz the sugar for 20 seconds on speed 9 or 10, then add the egg yolks and using the butterfly on speed 3 or 4, whip them together.

It would help to get some heat if the egg yolks have been straight from the fridge.

It is similar to making sabayon/zabaglione - butterfly is best, even though Masterchef George didn't use his for the sabayon.

[bron]

I find that the 12mins of beating makes the cake a high riser my fairy cakes look like a volcano....amazing! Guess its possibly not that necessary, but makes the sponge much lighter and higher!

[Gralke]

Right Bron, I have just remembered that it was the spanish ladycook Gabriella Llamas  (I believe, correct me if I am wrong) that came up with this cake method. I would think that the 37º would serve as a fixer, so that the air that is incorporated does not collapse once the mixture is in the tin. But that is just me guessing.

[bron]

Sounds right to me! All I can say is that those 12 mins do really show in the final result!

[Thermomixer]

I can try emailing Gabriela to find out why this is done?

[Gralke]

That would be very interesting to find out...

[Meagan]

How interesting  I am looking forward to trying this one