How to make Chiba pattern sponge cake

• 1. Prepare materials.
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  2. Mix salad oil, water and 20 grams of sugar and mix well.

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  3.Crack the eggs into a water-free and oil-free basin, and add the remaining 45 grams of sugar.

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  4.Heat the water in the pot and heat the egg-beating basin to 40 degrees., stir while heating, at a constant speed to heat evenly.

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  5. When the temperature reaches 40 degrees, leave it and use a whisk to beat it.The color will be Yellow turns white.

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  6. Lift the egg liquid, mark the figure 8 on the surface, and it will disappear within a few seconds.That’s it.

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  7.Add low-gluten flour into the beaten egg liquid in three batches, starting from the bottom up Stir, do not stir in circles, use light and fast force.

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  8. Pour a portion of the oil-water mixture in the second step and mix well.

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  9. Pour the mixture in step 8 into the remaining egg batter and mix uniform.Cake batter is finished.

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  10. Line a baking sheet with oiled paper, pour in the cake batter, leave a little cinnamon powder for later use.Use a spatula to smooth it out and shake it a few times to eliminate any larger air bubbles.

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  11. Add a small amount of egg paste to cinnamon powder and mix well.

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  12. Install a piping bag, squeeze out the cinnamon egg paste and draw vertical lines on the baking sheet.

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  13.Use a toothpick to draw the first line straight in the main direction and the second line in reverse.painting.

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  14.Preheat the oven, 170 degrees, middle layer, for 25 minutes, bake until one layer Golden cake crust.

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  15. Take it out, place it upside down on a new piece of oil paper, and tear it off while it's hot Leave the original oil paper to cool.

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  16. After the cake is cool, cut it in half and apply blueberry jam.

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  17. Cut into pieces and serve on a plate.Finished product picture.