French sponge cake

French sponge cake

Introduction:

"Sponge cake is a kind of puffy pastry made by using the foaming property of protein, filling a lot of air into the egg liquid and baking with flour. It is named because its structure is similar to porous sponge. Non fat cake is also known as PlainCake. Sponge cake in the production process, there are generally two ways: one is to use egg white instead of yolk "angel cake", the other is to use whole egg "yellow sponge cake", so the formula is also different. This French sponge cake belongs to the whole egg yellow sponge cake

Production steps:

Step 1: use a relatively large basin, beat in the eggs, and put in the sugar at one time. It's the easiest to beat the whole egg at about 40 degrees, so put the egg beating basin in a larger basin with hot water;

Step 2: stir at low speed until the sugar is completely dissolved, then turn to high speed;

Step 3: the egg liquid turns white and thick slowly;

Step 4: when you lift the egg beater and the egg paste will not disappear immediately, you can draw clear lines on the surface of the egg paste in the basin;

Step 5: pour in the sifted low flour three times and mix it evenly. Don't worry about this step. You must mix the flour well before adding the next flour. Don't add all the flour at one time. It's easy to knot and difficult to operate;

Step 6: add salad oil and mix well;

Step 7: finally, pour the batter into the baking pan with oilcloth, shake it twice, put it into the preheated oven, middle layer, heat up and down 180 degrees, bake for 20 minutes; when baking for about 5 minutes, cover it with tinfoil;

Step 8: bake immediately.

Materials required:

Eggs: 300g, about 6

Low gluten flour: 200g

Sugar: 150g

Salad oil: 50g

Note: before the operation, please do the following preparations: 1. Take out the eggs in advance; 2. Heat half a pot of water; 3. Sift the flour for standby.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: other