How to make zero-based sponge cake

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  1.Weigh all the materials

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  2. Start the egg beater at low speed and beat until big bubbles form.Add the first sugar, three times, beat the eggs until you can draw lines and hold for a few seconds.The clock does not disappear.

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  3. When adding the last sugar, pour in the water and oil, be sure to After it is fully blended, add the next one and do not put it together.(In the past, I added water and oil after the eggs were beaten, but I still felt that sometimes they would sink to the bottom when baking.) Continue to beat, this process is a bit long, beat until the lines appear and do not disappear for a few seconds, then it is OK.

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  4. Preheat the oven to 180 degrees.My oven is about 165 degrees for the wind stove..

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  5. Pour the beaten egg liquid into the sieved flour and cut into even pieces., the successful cake liquid is when a toothpick is inserted and it does not pour out.If it pours out, it means that the egg liquid was beaten for a short time or the technique of mixing in the cake flour was wrong and defoaming.

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  6.Pour into the mold, gently shake out the air bubbles, and use a toothpick to make a z-shape to eliminate them Small bubbles.

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  7.Put it in the oven at 180 degrees for 35 to 40 minutes.It depends on your own oven

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  8. Take it out of the oven, quickly shake out the heat from a high place, turn it upside down, let it cool, and demold.

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  9.Another finished product