Whole wheat sponge cake -- bread machine version

Whole wheat sponge cake -- bread machine version

Introduction:

"Sponge cake has been made many times. There are successes and failures, but now it's easy to make it again. I should thank my good friend Wan Shanhong for learning a lot about how to make delicious food. Today's sponge cake is made of whole wheat flour, which is more nutritious. "

Production steps:

Step 1: weigh the required materials (except corn oil)

Step 2: whole wheat flour and corn starch (8:2)

Step 3: mix the two kinds of flour evenly and sift twice to make cake powder

Step 4: beat the eggs in an oil-free container with half the sugar

Step 5: use electric egg beater to beat the egg liquid with warm water about 40 degrees apart until the egg liquid bubbles, and then add the other half of sugar

Step 6: continue to send the egg until the egg will not disappear immediately

Step 7: sift in cake powder, cut and mix well

Step 8: pour in the corn oil

Step 9: continue to cut and mix the cake paste evenly

Step 10: turn on the baking function key 5 minutes in advance to preheat the bread. Pour the cake paste into the inside and outside of the bread barrel and wrap it with tin foil (one baking procedure is 60 minutes)

Step 11: remove the tin foil when the baking time is 15 minutes. The purpose is to color the cake

Step 12: after baking time, pour out the cake to cool

Materials required:

Whole wheat flour: 80g

Corn starch: 20g

Eggs: 4

Soft sugar: 46g

Corn oil: 50g

Note: 1. Warm water to beat eggs is to make the egg faster and more full. 2. Remove the tin foil about 15 minutes before the end of baking to make the top of the cake fully colored.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor