How to make whole egg sponge cake

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  1. Prepare all materials and boil some hot water for later use..

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  2.Crack the eggs into a container (you don’t need to separate the egg white and egg yolk for sponge cake), use Beat the eggs with an electric beater.

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  3. Prepare a basin and put water at about fifty degrees.

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  4. Then beat the egg liquid with hot water and start beating at high speed.

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  5. When the color turns white and there are big bubbles, add 1/3 of the sugar and continue beat.

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  6.Continue to beat at high speed until the bubbles become smaller and the egg liquid becomes original.double in size, add 1/3 more sugar and continue beating.

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  7. Then beat at medium speed until the original egg liquid is 3 times the size and the egg liquid has been When it is very smooth, add the remaining 1/3 of the sugar and continue beating.

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  8.At this time, beat at low speed until it is not easy to lift the egg beater to draw the figure 8 Until it disappears (don’t beat it).

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  9. Then fill in low-gluten flour.

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  10. Preheat the oven to 150 degrees and stir gently with a manual egg beater (also You can use a rubber knife) to prevent defoaming.

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  11.Then mix together the butter, milk and salt.

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  12.Put in a little batter to emulsify the butter, and then pour the emulsified butter back into the batter Mix well.

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  13. Pour the mixed batter into the mold, shake it a few times to remove the air bubbles Shake out, place in the lower rack of the preheated oven, and bake for 45 minutes.

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  14.Ding! It’s out of the oven! Shake it twice, turn it upside down on the grill and let it cool.After demoulding.

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  15.Picture of the finished product! Sprinkle with coconut and dried cranberries for decoration, it looks delicious Bar!