Whole egg sponge cake

Whole egg sponge cake

Introduction:

"Sponge cake is a kind of puffy pastry made by using the foaming property of protein, filling a lot of air into the egg liquid and baking with flour. It is named because its structure is similar to porous sponge. Non fat cake is also known as cake. The production of whole egg sponge cake is particularly simple, which saves some steps compared with other cakes, and even beginners have almost zero failure. This cake doesn't crack and collapse. I prefer the taste of sponge cake. My baby especially likes the smell of slightly scorched around. "

Production steps:

Step 1: prepare raw materials

Step 2: pour the eggs into a water free and oil-free container, add half of the sugar and a few drops of lemon juice

Step 3: beat the egg at low speed until the volume expands, and then add the remaining half of the sugar

Step 4: beat at medium speed until it is completely loose. Lift the egg beater to pull out the edges and corners

Step 5: sift in the low gluten flour, mix well in the way of up, down, left and right, no particles, do not mix in circles

Step 6: add corn oil and mix well

Step 7: pour into the cake mold and knock a few times to remove the extra bubbles

Step 8: Pack tin foil, put it in the oven, 180 degrees, heat up and down, bake for 30 minutes, because the oven is small, we have to be fully armed, so that the color is good and the heat is uniform

Step 9: release

Step 10: turn upside down and cool on the grill

Step 11: demould

Step 12: a very loose cake

Materials required:

Eggs: three

Low gluten flour: 80g

Sugar: 50g

Corn oil: 25g

Lemon juice: a few drops

Note: 1: egg is the key to send, must hit in place; 2: my formula sugar reduced, like sweeter can be added; 3: baking time according to the characteristics of each oven to set.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet