Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 110g ) | Eggs ( 6 ) |
Fine granulated sugar ( 90 grams ) | Corn oil ( 50g ) |
Milk ( 20g ) | Vanilla extract ( 3 drops ) |
Lemon juice ( 5 drops ) |
How to make 8-inch sponge cake
1. List of all ingredients (whipped whole eggs)
2.Put hot water into the basin and measure it with a thermometer At about 47 degrees, put the egg bowl into hot water and beat
3.I use 250w Beat the eggs with an electric egg beater for 8 minutes.The egg paste is already very fine.Just insert it with a toothpick and it will not fall out.
4. Stir the egg paste and corn oil evenly and mix them evenly with a whisk while adding them.
5.When the egg batter is ready, it is very delicate and will not fall when you prick it with a toothpick
6.Start mixing the sprinkled low-gluten flour and add in three times.Cut and mix evenly each time before adding again
7. The cake batter is ready.Pour it into the mold and shake it a few times.Use a toothpick to make z-shaped marks to defoaming
8. Preheat the oven to 150 degrees for 10 minutes.This is what it looks like after baking for 20 minutes
9. Finally, set the oven temperature to 150 degrees and bake it for 40 minutes.After baking, take it out and shake it a few times and place it upside down on the grid to cool
10.The cake cannot be demolded before the cooling time is up
11.The cake looks so cute after being unmoulded! Standard 7 cm!
12.The decorated cake is so beautiful!
13.This cake is delivered and cannot be cut!
Tips
There are many ways to make sponge cakes.Last time I didn’t use oil and water, but adding some oil today has a different effect.Each time the production process changes to see which method works best.You have to keep exploring to get the best
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