How to make sponge cake

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  1.Crack the eggs into a water-free and oil-free basin and add fine sugar.

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  2. Heat the mixture over water to 40 degrees, and stir with a manual egg beater while heating , so that it is heated evenly.When the temperature reaches the temperature, remove from the water bath and beat with an electric egg beater at medium speed until the volume doubles and the egg liquid turns from yellow to light white.

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  3. Use a whisk to lift the egg liquid, you can draw a figure 8 on the surface and in just a few seconds It disappears within a few seconds, indicating that it has been sent.Sift in the low-gluten flour in 2 batches, folding gently with a rubber spatula after each sift.

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  4. When mixing, do not make circles, but turn it out from the bottom up, and use gentle gestures Be quick to prevent the egg batter from defoaming.It can be mixed with cutting and mixing methods to stir evenly.

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  5. Add corn salad oil and salt to room temperature fresh milk, stir with a manual egg beater until the milk is , oil mixture.

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  6. Take a small portion of the beaten egg liquid and add it to the milk and salad oil, mix well with a rubber spatula.

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  7.Fold the mixture in step 6 into the cake batter and stir thoroughly with a rubber spatula.Just make it even.

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  8.Pour the mixed cake batter into the 8-inch mold

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  9.Preheat the oven, bake the middle and lower layers at 180 degrees for 30 to 35 minutes

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  10. When the surface of the cake turns light brown, cover the top with tin foil.Until the time is up.

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  11.Let cool and then remove from the mold

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  12.Finished product picture