Whole egg sponge cake

Whole egg sponge cake

Introduction:

"The last time I made a sponge cake by imitating Jun's blueberry decoration cake, I felt very uncomfortable when I touched the oil when demoulding it. Later, compared with his French sponge cake, it was found that the cake had more sugar and almost twice as much oil. No wonder. Again, adjust the proportion of oil and sugar according to the French sponge. When demoulding, you can still feel the oil, but it feels much better. There is no longer too much oil. When mixing the oil with the batter, we adjusted the following method: first mix the oil with part of the batter, and then mix it with all the batters, so that it is easier to mix evenly. "

Production steps:

Step 1: Materials

Step 2: beat the eggs into the bowl and add the sugar

Step 3: mix with a blender

The fourth step: to the foam thick, dripping egg paste can draw clear lines, will not disappear immediately.

Step 5: sift in the low gluten powder

Step 6: stir into a uniform batter

Step 7: take part of the batter, add it into the oil and mix well

Step 8: pour back the remaining batter

Step 9: mix well

Step 10: put it into the mold and knock out big bubbles

Step 11: put in the oven, middle and lower layer, 180 degrees, bake for about 30 minutes

Step 12: the surface is golden, and it's out of the oven

Step 13: demould after cooling

Materials required:

Eggs: 2

Fine granulated sugar: 50g

Low gluten powder: 48g

Corn oil: 16 g

Note: it is relatively difficult to beat the whole egg. You can put the egg basin in warm water about 40 ℃ to beat the whole egg by using the portable electric egg beater. When mixing batter, do not stir in circles to avoid defoaming.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet