French sponge cake

2024-06-29 05:27:38  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 6 )
Low-gluten flour ( 200 Grams )
Fine sugar ( 150 grams )
Corn oil ( 50g )

How to make French sponge cake

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    1. Prepare the required ingredients and weigh them.

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    2. Crack the eggs into the mixing bowl of the chef's machine.

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    3. Add all the fine sugar.

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    4. Start the egg beating function of the chef machine and start beating eggs.

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    5. Beat the eggs until you lift the whisk head and the dripping egg batter will not flow immediately It will be ready when it disappears and you can draw clear lines in the pot.

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    6. Pour in the low-gluten flour in 3-4 times.

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    7.Use a spatula to carefully stir from the bottom up to mix the egg paste and flour evenly.

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    8.Add corn oil and stir evenly.

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    9. Preheat the oven to 180 degrees, line the baking sheet with oiled paper, and pour the cake batter into the baking sheet.Smooth the surface and shake it hard a few times to make the surface of the cake batter even.

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    10. Place in the middle rack of the oven and bake for about 15 to 20 minutes.

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    11. Take out the baked cake, remove the oil paper and cut into pieces before serving.

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    12. Finished product picture.

Tips

Sponge cake needs to be beaten with whole eggs.Beating whole eggs is much more difficult than beating single egg whites and takes a long time.It is more convenient for me to use a chef's machine.If you don't have a chef's machine, you can put hot water in the pot and beat it.Heat the egg bowl in hot water and use an electric egg beater to beat the eggs.
Add flour into the beaten eggs.Do not pour it all at once, otherwise it will be difficult to mix evenly and it will easily cause the eggs to defoam.And be sure to mix from the bottom up, and never stir in circles.
After the cake batter is made, it must have a certain consistency, and there should not be a lot of bubbles.If there are a lot of bubbles, it means that the eggs are not beaten well, or the eggs are defoamed during mixing.

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