How to make 10-inch coffee sponge cake

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  1. Make fresh coffee liquid, heat 100 grams of water until boiling, pour in coffee powder, shake to dissolve , into about 50 grams of coffee liquid, add 10 grams of rum after cooling and set aside

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  2.Filtered coffee liquid

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  3. Sprinkle low-gluten flour, corn starch three times, and cocoa powder Sprinkle the coffee powder and set aside

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  4. Take the 8 eggs out of the refrigerator and warm them up.Heat the eggbeating basin with warm water to about 30 degrees, beat the eggs into the basin with insulated water, add fine sugar, then move to the electric eggbeater and beat at high speed for about 10 minutes

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  5. Corn oil, coffee liquor, salt, lemon juice, vanilla extract are mixed with a whisk, then add cocoa coffee Beat the flour at low speed for about 8 seconds

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  6.The mixture has been completed and ready for use

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  7.The egg batter has been completed in 10 minutes

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  8.Pour one-third of the egg batter into the mixture and stir evenly.Add the sprinkled flour and beat with a whisk at low speed for 8 seconds p>

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  9. Stir a few more times to mix

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  10.After mixing, pour into the egg batter and stir for a few times.Pour the egg batter into the mold and shake it for a few times.Use a toothpick to make z-shaped shapes.Defoaming

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  11. Preheat the oven to 150 degrees for 10 minutes, and the thermometer shows 150 degrees.The good egg batter is sent to the oven

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  12.1 Oven at 150 degrees for 20 minutes, then Turn to 125 degrees for 30 minutes.After baking for 40 minutes, the thermometer shows 125 degrees

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  13. Immediately after baking, turn it upside down on the baking rack to cool, and remove from the mold after two hours

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  14.The cake after demoulding is a soft and fluffy sponge!

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  15. Another one, isn’t it cute!

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  16.The cut sponge cake is soft and fluffy