Sponge cake - taste up to Qi Feng

Sponge cake - taste up to Qi Feng

Introduction:

Production steps:

Step 1: egg + sugar + honey, high speed egg beater

Step 2: the marks will not disappear immediately after scraping with a rubber scraper

Step 3: turn to the middle and high speed, and then hit until the toothpick does not fall or the egg paste does not drip when you pick it up with your fingers

Step 4: sift in the low flour and mix well with a rubber scraper (copy up and down, do not draw a circle)

Step 5: pour the oil and milk together slowly, and stir while pouring (also by copying up and down)

Step 6: pour into the mold from a high place (to prevent holes at the bottom) 160 degrees, 35-40 minutes (after baking, pat the cake surface gently, no rustle)

Step 7: take out the mold and knock it on the table

Step 8: turn it upside down on the baking net for about 5 minutes, and then come to cool it

Step 9: demould

Step 10: make some cream, about 80g light cream, 15g sugar

Materials required:

Eggs: 3

Sugar: 60g

Honey: 10g

Low gluten powder: 100g

Salad oil or melted butter: 26G

Milk: 40g

Note: the taste is soft and delicious

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet