Ingredients
Low-gluten flour ( 100g ) | Whole eggs ( 3 ) |
Fine white sugar ( 70g ) | Corn oil ( 25g span> ) |
How to make French whole egg sponge cake
1. Prepare all the ingredients.
2. Sieve the low-gluten flour twice and melt the butter in water.
3. Take the eggs out in advance and return them to room temperature.(Guaranteed freshness)
4. Pour the sugar in one go and heat it to 40 degrees over water..
5. Beat the egg beater at 5 speed for 5 minutes.
6. Continue at 3 medium speeds for 3 minutes.
7.The last setting is low speed for 3 minutes.
8. Finally, beat until the figure 8 does not disappear.Lift the egg beater and it will fall naturally.2-3 cm.Preheat the oven to 160 degrees.
9. Pour in the flour in 3 times, stir and then pour in next time.(Stirring technique: Hold the spatula in your right hand from the 1 o'clock direction through the center to the 7 o'clock position, and then to the 9 o'clock position.At the same time, turn the pot to the right with your left hand)
10. Take out 1/3 of the batter and mix with butter and mix evenly.
11. Then pour back the batter and mix well.
12.Pour into the 6-inch mold, shake the mold twice, and put it in to preheat In a good oven, set the middle rack and heat up and down for 30 minutes.
Tips
1.After the whole eggs are beaten, air enters.In order to prevent the unbeaten fine sugar from coating the egg yolks, causing the egg yolks to become granular, affecting the dense structure of the cake and resulting in a less delicate taste, so it must be stirred continuously.until all particles melt.
2.The cake batter must have a certain consistency after it is made, and try not to have big bubbles.If the mixed cake batter continues to produce large bubbles, it means that the eggs are not beaten properly, or the stirring is defoaming, so special attention should be paid to the technique.
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