Sponge Cake

Sponge Cake

Introduction:

"Because of thinking about breakfast tomorrow morning, I hastened to make this sponge cake, which is very fast."

Production steps:

Step 1: material collection

Step 2: beat the washed eggs in the beating basin (the basin is oil-free and water-free).

Step 3: add powdered sugar to the egg.

Step 4: beat the egg with the egg beater until the drop does not disappear in a few seconds. The time is about eight minutes. I have a look. The egg drops will not disappear for a long time. This step is very important.

Step 5: sift in the low powder.

Step 6: stir gently with a stirring stick.

Step 7: stir until there are no particles, mix the low powder into the egg.

Step 8: slowly add vegetable oil (except peanut oil) and stir while adding.

Step 9: slowly add the milk and stir.

Step 10: the egg mixture is smooth.

Step 11: pour it into the baking pan covered with oil paper, shake it a few times, and let the big bubbles come out.

Step 12: put into the preheated oven and bake at 150 ℃ for 20 minutes.

Step 13: after baking, take out, uncover the oil paper beside, let the cake cool thoroughly, then slice it.

Materials required:

Low powder: 85g

Eggs: five

Milk: 72g

Vegetable oil: 50g

Powdered sugar: 50g

Note: 1. Sponge cake to do, the most important thing is to send eggs, must be fully stirred. 2. After sifting in the low flour, turn and mix lightly, and the time should not be too long. The mixed egg paste is basically little defoaming. If the defoaming is serious, the cake will not be very loose. 3. When adding milk and oil, it's better to mix while adding, which is faster and more uniform. 4. The oven of each family is different. The above temperature and time are for reference only. The taste of this sponge cake is not as delicate as Qifeng cake, but how can I have such a dry feeling when I chew it? It's very interesting. If you don't believe it, try it yourself.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet