Jujube sponge cake

Jujube sponge cake

Introduction:

"I haven't made whole egg sponge cake for a long time. I can't remember how to make it, so I immediately checked it on the Internet. The baked cake is golden in color, and the taste I haven't seen for a long time is back."

Production steps:

Step 1: mix all powders evenly and sift twice

Step 2: beat the eggs in a water and oil-free bowl, first add half the sugar

Step 3: beat with electric egg beater in warm water until thick, then add the other half sugar to continue to beat

Step 4: beat to the surface of the egg and draw a line that won't disappear immediately

Step 5: sift the low gluten powder twice

Step 6: turn up and down, cut and mix until there is no dry powder

Step 7: pour in the corn oil, still cut and stir to make cake paste

Step 8: dice Ejiao jujube into cake paste

Step 9: pour into the 8-inch mold and send it into the preheated oven

Step 10: bake at 110 ℃ for 60 minutes

Step 11: after baking, take out to cool and demould

Materials required:

Flour: 80g

Corn starch: 20g

Eggs: 4

Baking powder: 1g

Sugar: 40g

Corn oil: 30g

Note: the egg liquid should be kept away from warm water, and it takes less time.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet