The speaker is baking a basic vanilla cake with Carolina. The ingredients include 250 grams of flour, sugar, butter, 4 egg yolks, 4 egg whites, milk, a pinch of salt, yeast, vanilla, and lemon zest. The speaker emphasizes the importance of beating the egg whites separately to create a meringue, and then gently incorporating them into the batter to maintain air bubbles. The mixture is then poured into a mold, which should be filled to 2/3 to 3/4 of its capacity to allow for even rising. The cake is baked in a preheated oven at 180°C for 45 minutes, or 160°C for a smaller oven. After baking, the cake is cooled in the mold for 15-20 minutes before being unmolded and served.
Here are the key facts extracted from the text:
1. The recipe being discussed is for a basic vanilla cake.
2. The ingredients needed for the recipe include 250g of plain flour, 250g of sugar, 150g of butter, 4 egg yolks, 4 egg whites, 180ml of whole milk, a pinch of salt, half a tablespoon of royal type yeast, half a tablespoon of vanilla, and the zest of a lemon.
3. The recipe involves beating the egg whites separately from the rest of the ingredients.
4. The egg whites are beaten until they form a meringue.
5. The butter and sugar are mixed together until they form a cream-like consistency.
6. The eggs are added to the butter and sugar mixture one at a time.
7. A pinch of salt and half a spoonful of vanilla are added to the mixture.
8. The flour, milk, and yeast are added to the mixture in a specific order (flour, milk, flour, milk, flour).
9. The mixture is beaten until it is smooth and silky.
10. The egg whites are folded into the mixture gently to avoid breaking the air bubbles.
11. The mixture is poured into a mold and baked in a preheated oven at 180 degrees Celsius for 45 minutes.
12. If the oven is smaller, the temperature can be reduced to 160 degrees Celsius and the baking time can be increased.
13. The cake is removed from the oven and let to cool for 15-20 minutes before being unmolded.
14. The cake can be consumed as is, or it can be used as a base for other desserts.