How to make whole egg sponge cake

• 1. First, put the skin on the eggs and soak them in warm water at about 60 degrees for about 5 minutes, so that the temperature of the eggs reaches about 40 degrees.Then, weigh all the ingredients.spare.(There are about 6 eggs, mine has four double-yolk eggs.)

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  2. Put the sugar into the beaten eggs, place the egg-beating basin in warm water at about 60 degrees, and use a hand mixer to stir the egg liquid evenly until the sugar melts.

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  3.When the temperature reaches, remove from the water bath, use an electric egg beater to medium Beat at high speed until it can be lifted up with a whisk to make a figure 8 shape and disappear within a few seconds.

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  4. Sift in the low-gluten flour twice, and use a rubber spatula to gently fold it each time Stir once.

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  5. Do not make circles when stirring, turn it up from the bottom, and use gentle gestures Be quick to prevent the egg liquid from defoaming, and stir evenly.

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  6. Mix milk and corn oil, stir with a manual egg beater until milk, oil mix.

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  7. Take out a small portion of the beaten egg liquid and add it to the milk and corn oil, using a rubber spatula Mix well.Pour the mixture into the cake batter and mix thoroughly with a rubber spatula.Then pour the cake batter into an 8-inch cake mold until it is eighty-full.

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  8. Place the cake mold in the preheated oven, heat up and down to 130 degrees, and bake the bottom layer Bake for 65 minutes until brown and cover with tin foil.After baking, place the cake upside down on the baking grid.Let cool the unmoulded cake.As shown in the picture

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  9. Cut the cake as shown in the picture.