Health benefits
Eggs: Protect eyes and improve eyesight
Butter: Low protein
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 125g ) |
White sugar ( 110g ) | Butter ( 55g ) |
Hot water ( appropriate amount ) |
How to make sponge cake (six inches)
1. 4 eggs, 125g low-gluten flour, 110g white sugar (the original recipe is 125g, I think it is too sweet and has been reduced) , butter 55g.
2. Soften the butter at room temperature, or heat it in hot water and melt it until it becomes slightly There is liquid but not hot.
3. Prepare a basin of boiling water.
4.Crack the eggs into a large bowl and place them on the boiling water plate.Note that the egg basin and hot water should not be in direct contact, but should be some distance apart to prevent the eggs from being cooked.This step can be omitted.
5. We use a hand-held egg beater to beat the eggs slightly until the eggs are slightly thick.temperature.
6. Then add white sugar and beat with an electric egg beater at high speed.
7. Beat until the color of the egg liquid becomes lighter, then change to low speed and beat again, until Egg liquid can draw figure-8 patterns and they won't disappear immediately.
8. Sift the flour in 3 times.Preheat the oven to 180°C.
9.Use a spatula to stir evenly.
10. Take a small portion of the batter and melted butter and stir evenly.
11.After mixing, pour the butter batter into the remaining batter and turn it up and down.Mix well.This will allow the mixture to be thoroughly mixed and not easily defoamed.
12. Mix the batter thoroughly.
13. You can place a piece of baking paper under the mold to facilitate demoulding..Pour the batter into the mold.Shake a few times to remove large air bubbles.
14. Place in the middle and lower rack of the oven and bake at 180°C for 30 minutes.
15. After baking, shake it a few times to release the heat.Then turn upside down on the grill to cool and then unmold.
16.The sponge cake comes out of the mold perfectly.
17.The taste of whole eggs is soft, and the egg fragrance is particularly rich and pure.The aroma of eggs is like going back to childhood.
18.Cut a piece and try it too!
Tips
1.Beating eggs on hot water can ensure that the egg liquid is more delicate and evenly beaten, but the basin containing the eggs should not touch the hot water to prevent the eggs from being cooked.Of course, this process can also be omitted.
2.Soften the butter at room temperature, or heat and melt it in insulated water until it is slightly liquid but not hot.If it is too hot, cool it before use.
3.It is best to discard the batter on the scraper, because this part of the batter is basically defoaming, so as not to affect the effect of the entire cake.
4.The recipe is a six-inch recipe.Because we don’t have a six-inch mold at home, we used an eight-inch mold.The result is relatively thin.You can use a six-inch or seven-inch mold.
5.Let the cake cool completely before removing it from the mold and cutting it into pieces so that it is more complete.
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