Ingredients
Whole eggs ( 6 pieces ) | Low-gluten flour ( 130―150g ) |
How to make sponge cake (8 inches)
1. Beat eggs + sugar + 5g salt until the egg liquid slowly flows down and the lines will not disappear immediately
2.Add flour and stir until there are no dry flour particles (cross stirring method, do not just Baidu)
3.Melted butter and egg mixture with flour (stir at the bottom to prevent the butter from sinking to the bottom)
4.Pour into the mold, shake the mold to expel the large bubbles in the batter at 170 degrees for 35 minutes
Tips
1.Do not take eggs out of the refrigerator Just use it, preferably at room temperature.In winter, you can heat it with warm water and whip it.2.The amount of flour and sugar does not need to be so precise.It can be increased or decreased according to personal taste, but the amount of flour is basically this value.3.As long as it is stirred and whipped, there will be no problem.The cake will not Retract, no need to buckle.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
