French cocoa sponge cake

French cocoa sponge cake

Introduction:

"When you travel, you always have to bring some dry food. The cake you make is delicious, ha ha ~ ~"

Production steps:

Step 1: prepare all the food

Step 2: mix the cocoa powder with the low powder.

Step 3: sift the mixture.

Step 4: knock the egg into the steel basin.

Step 5: add sugar and beat with egg beater.

Step 6: with the continuous beating, the egg liquid will become thicker and thicker.

Step 7: until the egg beater is lifted and the egg drops form clear lines, it's OK.

Step 8: add the flour and stir from the bottom up.

Step 9: be sure to add flour four times.

Step 10: add vegetable oil and stir from bottom to top.

Step 11: oil the baking pan, put in the cake paste, smooth it and shake it hard.

Step 12: put in the preheated oven.

Step 13: middle layer of oven, 180 degrees, heat up and down, bake for about 15 minutes.

Step 14: cool slightly and slice.

Materials required:

Eggs: 6

Low powder: 190g

Cocoa powder: 10g

Sugar: 100g

Vegetable oil: 30g

Note: 1. The prescription is based on your reference, but I added a little cocoa powder. 2. The amount of sugar and oil is reduced. 3. The time of baking depends on the temperature of your oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet