Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 6 ) | Low flour ( 200g ) |
Vegetable oil ( 50g ) | Lemon juice ( A few drops will do ) | Sugar ( 120g ) |
How to make French sponge cake
1. Prepare the materials and break the eggs into the basin.Pour the sugar in all at once and beat it with a whisk until the pattern does not disappear immediately when you lift the whisk.
2.Pour the flour into the egg batter in 3-4 batches, then gently stir evenly.Note that each time the flour is sifted in, mix thoroughly before adding the next time.When stirring, stir it up and down, not in circles, to avoid defoaming.
3. Mix well, add vegetable oil and a few drops of lemon juice, and mix well again.
4. Line a baking sheet with oiled paper, pour the cake batter into it, smooth it out, then lift it up and shake it hard a few times to knock out any big air bubbles inside.
5.Preheat the oven for 5-10 minutes, heat the middle layer up and down, 170 degrees, for 20-25 minutes.Take it out of the oven immediately after baking, and remove the oil paper while it's hot.The fragrant and warm cake is now finished! It's also delicious after it's cooled down.The sponge tissue is fine and firm, and the egg flavor is full!
Tips
Whole eggs are generally easier to beat at about 40 degrees Celsius, so you can put the basin in hot water to beat, and as long as the beating pattern does not disappear immediately when lifted up.The flour must be added in batches and mixed well each time, otherwise dry flour particles will appear after baking.Remember to stir and not make circles!
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