Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Butter (softened at room temperature) ( 110g ) | White sugar ( 110g ) |
Eggs ( 2 pieces ) | Low-gluten flour ( 110g ) |
Baking powder ( 1 tsp ) | Vanilla extract ( 1/2 teaspoon ) |
How to make whole egg sponge cake
1. Do the preparation work first: cut the baking paper to size and lay it in the cake mold.
2. Mix low-gluten flour and baking powder and sift 2-3 times.
3. Add sugar to softened butter and beat until emulsified.
4. Beat the egg liquid and pour it into the butter in 3 batches, each time Beat thoroughly before pouring in the next egg liquid, and finally add vanilla extract.
5.Add low-gluten flour and baking powder, and stir until smooth In dry powder state.
Preheat the oven to 180 degrees in advance.
6. Pour the cake batter into the mold and knock out any big air bubbles.Bake in the preheated oven at 180 degrees for 15 minutes, then turn to 170 degrees and bake for another 20 minutes.
7.Poke the middle part of the cake with a toothpick.If no sticky residue comes out, it means Roasted.
8. Shake the mold several times to cool the cake, then unmold and place on the wire rack Leave to cool completely.
9. You can cut the cake horizontally and spread some whipped cream or chocolate ganache Xu, put your favorite fruits on the table and enjoy the Victoria sponge cake beautifully.
Bon appetite.
Tips
1.This recipe can be used to make a 7-inch round mold.
2.Adjust the baking time and temperature according to your own oven, and cover with tin foil if necessary.
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