Whole egg sponge cake

Whole egg sponge cake

Introduction:

Production steps:

Step 1: add the eggs into the egg bowl and add the sugar

Step 2: put the egg beater into the hot water pan, turn on the minimum heat, and use the electric egg beater to beat the eggs.

Step 3: beat to more than twice the size, lighten the color, lift the beater, there are obvious lines on the drop of egg paste, and disappear in a few seconds. Put the bowl out of the water.

Step 4: sift in low gluten flour and mix well. The flour will sink. Make sure to mix it from the bottom up.

Step 5: in another egg bowl, pour in the milk and salad oil, beat with the manual egg beater until the oil and water are mixed, then add the condensed milk and mix well.

Step 6: pour the oil and milk mixture into the egg paste, and mix well.

Step 7: pour into the mold, middle and lower layers, up and down the fire 170 degrees. Bake for 25-30 minutes. (this is a 6-inch mold for me) the top will be colored after baking for about 15 minutes. You need to cover the top with tin foil, otherwise the top will be too dark and easy to crack.

Materials required:

Low gluten flour: 100g

Fine granulated sugar: 100g

Eggs: 4

Milk: 35g

Salad oil: 35g

Condensed milk: 1 tbsp

Precautions: 1. The beaten eggs are fluffy and full of bubbles, so they will easily sink down after adding powder or oil and water. When mixing, mix them from the bottom to the top without drawing circles. I feel that sponge cake is easier to defoaming than Qi Feng. 2. Just pour the cake paste into the mold and fill it eight minutes. This is not as big as Qi Feng's.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet