How to make whole egg sponge cake

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  1.Prepare and weigh the required ingredients.

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  2. Crack the eggs into a basin, add the sugar all at once, and start the electric egg beater Dismiss.

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  3. Double-head low-speed to high-speed whipping.

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  4. Beat until the dripping cream does not disappear immediately when you lift the egg beater and can be drawn It would be nice to have clear lines.

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  5. Add the flour in three or four times, and carefully stir from bottom to top until there is no dryness.After the flour is added, add the next flour.

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  6. Stir until smooth and without particles.

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  7.Add corn oil and continue to stir until smooth and without particles.

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  8. Preheat the oven to 170 degrees.Place a piece of parchment paper on a baking sheet, pour in the mixed cake batter, and shake a few times to release air bubbles.

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  9.Put the cake batter into the preheated oven and heat it up and down at 170 degrees Bake for 20 minutes.

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  10. Take it out to cool, turn it upside down and peel off the oil paper.

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  11. Cut into pieces and enjoy with Jindian organic milk to make a beautiful afternoon tea..