How to make eight-inch sponge cake (whipped whole eggs)

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  1. Prepare ingredients and weigh them.

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  2. Crack the eggs into an oil-free and water-free dish and add sugar.and lemon juice (lemon juice is added to remove the eggy smell, white vinegar can also be used instead, if it is not available, it can be ignored).

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  3.Use the electric egg beater from low to medium speed for 3 minutes , then turn to high speed and beat for about 7 to 10 minutes, lift the whisk head for 3 seconds until the foam stops dripping.

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  4. Pour in the corn oil, beat it a few times and mix well.

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  5. Sieve the low-gluten flour into the foam in three times, each time Stir evenly for the first time until there are no particles, then sift in and continue to stir for the second time (do not stir in circles to avoid defoaming and the cake will not rise).
  

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  6.Fold into a fine cake batter.

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  7.Put the cake batter into the 8-inch removable bottom mold and lift it up firmly Shake it down a few times to release big bubbles.

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  8. After preheating the oven at 150 degrees for 10 minutes, lower the layer 150 Bake for 50 minutes.

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  9. After baking for 30 minutes, it has swelled and there is no cracking.

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  10.After it comes out of the oven, lift it up and shake it down a few times.

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  11. Immediately suspended for half an hour.
  

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  12.The cake has separated from the inner wall of the mold, slowly Push the cake up from the bottom of the removable mold to release it easily.

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  13. Beautiful.

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  14.Delicate texture.

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  15.Super fluffy! It can rebound no matter how you massage it.Real sponge cake!