How to make sponge cake

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  1.Preparation Materials;

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  2. Separate the three egg whites and yolks into a water-free and oil-free plate , then mix three egg yolks and one whole egg evenly.

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  3. Then add milk and beat until a uniform egg yolk liquid is formed.

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  4. Pour the corn oil into the pot, heat until lines appear, then turn off the heat.

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  5. Then sift in the low-gluten flour, stir quickly to form a hot dough, and set it aside to dry..

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  6. Pour the cooled hot dough into the egg yolk liquid, stir until it becomes thin and set aside..

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  7. Add 2 drops of white vinegar/lemon juice and salt to the egg whites, beat with an electric egg beater until When rough fish-eye bubbles appear, add 1/3 of the powdered sugar (you can preheat the oven to 170 degrees at this time)

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  8. Beat the protein paste until the bubbles become fine, then add 1/3 of the powdered sugar to the egg whites.

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  9. Beat the protein paste until lines appear, then add the remaining 1/3 of the powdered sugar to the egg whites middle! Beat until lines appear and there is a curved hook.

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  10. Beat until the level of wet foam, lift the egg beater, and the tip of the egg white will droop slightly.Can.

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  11. Mix 1/3 of the beaten meringue and egg yolk paste evenly.

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  12. Pour all the mixed egg yolk paste back into the egg whites, and mix evenly again.(Be careful not to use the circular stirring method, otherwise it will easily cause the protein to defoam)

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  13. Mix well Pour the cake batter into the mold, shake it a few times to make big bubbles.

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  14.Put the cake mold into the preheated oven (water bath method) Place hot water in a baking pan or on a baking sheet! Bake at 170 degrees for 10 minutes! Turn to 150 degrees and bake for 40 minutes.

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  15.After baking, insert a toothpick into the cake.After taking out the toothpick, there will be no residue on the surface.Indicates that the cake is cooked.Immediately after taking it out of the oven, place it upside down on a baking sheet and remove from the mold after cooling completely.