sponge cake

2024-06-29 05:39:57  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Low-gluten flour ( 150g )
Corn oil ( 50g )
Powdered sugar ( 100g )

How to make sponge cake

  • Illustration of how to make sponge cake 1

    1.Prepare materials

  • Sponge Cake Illustration of how to do it 2

    2.Prepare a slightly larger basin and break the eggs into the basin

  • Sponge Cake Recipe Illustration 3

    3.Add sugar in one go Powder whipping

  • Sponge Cake Recipe Illustration 4

    4.Take a basin, put hot water in the basin, and sit the egg beating basin Heat the hot water and beat the eggs with a whisk

  • Sponge Cake Recipe Illustration 5

    5.With continuous beating, The egg liquid will gradually produce dense foam and become thicker and thicker

  • Sponge Cake Recipe Illustration 6

    6. Beat the eggs When you lift the whisk, the lowered egg batter will not disappear immediately, and clear lines can be drawn on the surface of the cake batter in the basin.(The entire whipping process takes about 15 minutes)

  • Sponge Cake Recipe Illustration 7

    7. Pour in low-gluten in three to four times flour, use a rubber spatula to carefully stir from the bottom up until the egg batter and flour are evenly mixed.Do not stir in circles to prevent the eggs from defoaming

  • Sponge Cake Recipe Illustration 8

    8.Pour into the mixed cake batter Continue to stir the corn oil evenly

  • Sponge Cake Recipe Illustration 9

    9.Pour all the mixed cake batter into the cake mold.Smooth the surface, lift it up and shake it hard a few times to smooth the surface of the cake batter and knock out the large air bubbles inside

  • 10.Preheat the oven to 180 degrees and bake for 15-20 minutes.Insert a toothpick into the inside of the cake.If the toothpick does not stick to the cake after pulling it out, it means it is done

  • Illustration of how to make sponge cake 11

    11.Cut and eat

Tips

1: This cake needs to be beaten with whole eggs.Beating whole eggs is much more difficult and takes longer than beating only egg whites.Whole eggs cannot be beaten to the point where sharp edges appear like egg whites, but can be whipped until it looks like step 6
2 : Whole eggs are easiest to beat at a temperature of about 40 degrees, so when beating whole eggs (especially in winter), you need to put the egg beater in hot water to heat it to make the whole eggs easier to beat
3: When adding flour to the beaten eggs, be sure to add the flour in three to four times.Do not pour all the flour in at once.Otherwise, it will be difficult to mix evenly, which will easily cause the eggs to defoam.And be sure to stir when stirring.Stir from the bottom up, never stir in circles, otherwise the eggs will definitely defoam
4: If you use butter, the cake will taste more fragrant.After pouring in the grease, you need to be patient and careful to stir it several times.Mix until the fat is completely integrated into the cake batter.First add a portion of the cake batter into the bowl containing the grease, mix the cake batter and the grease evenly, then pour all of it into the remaining cake batter in the large basin, and mix evenly
5: After the cake batter is ready, It must have a certain consistency and try not to have big bubbles.If the mixed cake batter continues to produce many large bubbles, it means that the eggs are not beaten properly, or the foam is deflated during mixing.You need to try your best to avoid this situation
6: A successful sponge cake should be baked after baking It has an oily and fluffy texture.Only by beating the eggs correctly and mixing correctly can you get the best quality cake
7: Don’t bake sponge cake for too long, otherwise it will cause the cake to taste dry

本文地址：https://food.baitai100.com/post/53598.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！