Sponge Cake

Sponge Cake

Introduction:

"For the first time, the whole egg sponge cake is very soft. Although it is not as delicate as Qifeng cake, it is simple and has a high success rate. It is suitable for novices."

Production steps:

Step 1: raw materials.

Step 2: beat the whole egg at low speed and put in sugar to beat it at high speed.

Step 3: beat until the batter doesn't drip easily, then add corn oil and beat for another 10 seconds.

Step 4: sift in the low flour and mix well.

Step 5: pour the batter into the greased baking pan, shake a few times, shake out big bubbles.

Step 6: put in the middle layer of the oven, heat up and down, start the convection fan, bake at 170 ℃ for 20 minutes. In the baking process, the cake surface is colored and covered with tin foil.

Step 7: take out the baked cake and let it cool.

Step 8: cut into pieces and enjoy.

Materials required:

Low powder: 120g

Eggs: 4

Corn oil: 30g

Sugar: 100g

Note: if it is refrigerated eggs can be taken out in advance back to temperature, the liquid egg basin in a slightly larger hot water basin is better.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet