Whole egg sponge cake

Whole egg sponge cake

Introduction:

Production steps:

Step 1: raw materials are ready

Step 2: mix sugar, honey, salt and eggs together and beat them with an egg beater.

Step 3: about 5-6 minutes at high speed, the drop of egg cream will not disappear immediately.

Step 4: pour the low powder into the egg cream together, gently.

Step 5: mix up and down anticlockwise.

Step 6: mix the oil and water together and pour along the edge of the basin. Mix up and down anticlockwise and pour into the mold (usually 6 inches). I use a 10 inch one

Step 7: after the oven is preheated 180 degrees, the middle and lower layers can be heated 150 degrees for 30 minutes.

Materials required:

Low gluten powder: 90g

Whole egg: 150g

Sugar: 65 g

Water: 20g

Salad oil: 30g

Salt: 1.5g

Honey: 6 g

Note: 1. The whole egg must be heated to 40 ℃ in water bath. 2. The flour must be sifted. 3. When stirring, do not circle stirring, be sure to stir up and down, advance counterclockwise. 4. It is very important to preheat the oven. Generally, preheat the oven at 180 ℃ for 5 minutes and then lower the temperature.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet