How to make black rice sponge cake

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  1. Prepare all ingredients for later use.

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  2. Crack five eggs into an oil-free and water-free egg-beating plate.

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  3. Drop a few drops of lemon juice and add all the caster sugar.

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  4. Remember to use medium speed and beat with warm water.

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  5.Pass until a toothpick does not fall over.The drops are patterned.

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  6.Pour the water and oil into it first, without stirring.Sift in another part: a mixture of low-gluten flour and black rice flour.
  Stir together.

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  7. Stir the first flour evenly, then sift in the rest and divide it in total Sift in the flour three times.

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  8.Finally stir it into the state shown in the picture.The cake batter is finished and the oven can be used at this time.Preheat at 180° for ten minutes in advance.

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  9. Line a 28×28 baking pan with oiled paper and pour the cake batter.

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  10. Bake at 180° for 25 minutes.

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  11.Tear off the oil paper directly.

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  12. Let cool and cut into pieces before serving.

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  13.Min Ruyi’s work ~ Black rice sponge cake