How to make whole egg version of waterless sponge cake

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  1. I beat the eggs into a small bowl first, and then pour them into the basin to avoid broken eggshells or bad eggs.This recipe is large.Finally, I will convert the recipes for home use and put them in the tips.

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  2. Weighed 80 grams of oil if you want it to be more moist.100 g.Put the oil, sugar, cake oil and eggs into a whisk.Stir at high speed until there are textures and are not easy to disappear, then sift in the low-gluten flour and sift in in batches.

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  3.Slowly sift in the low flour and stir evenly, then replace Use medium to low speed, and then wait until the egg batter becomes more delicate.

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  4. Preheat the oven to 180 degrees.Line a baking sheet with parchment paper and pour the beaten egg batter into the baking sheet.

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  5. Lift the baking sheet 20 cm away from the table and shake it down.Shake a few times to knock out the bubbles.

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  6. Bake at 180 degrees for 20 minutes.Please refer to the temperament of your own oven.Observe the coloring.When done, take it out and place it upside down on the grill.Once cool, tear off the parchment paper.

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  7. Cut the cake after it is cool, and cut out 40 pieces of 50 grams each.4 pounds of sponge cake.Take a look at the number of people in your family for reference.