sponge cake

sponge cake

Introduction:

Production steps:

Step 1: sift the low gluten flour and baking powder, and brush oil on the inner wall of the mold.

Step 2: beat the eggs into the bowl, pour in the sugar and keep warm.

Step 3: use the electric egg beater to beat the egg at high speed until it is full.

Step 4: sift in the powder and pour in the oil.

Step 5: continue to mix with electric beater at low speed to form a thick and smooth shape.

Step 6: put it into the mounting bag and squeeze it into the mold.

Step 7: put it into the mounting bag and squeeze it into the mold.

Step 8: preheat the oven at 190 ℃, middle layer, about 10 minutes (depending on the amount of batter), evenly color.

Materials required:

Eggs: 2

Low gluten flour: 130g

Sugar: 130 g

Baking powder: 1g

Peanut oil: 28g

Note: 1, the amount of eggs and flour is the same, if the amount of sugar is too sweet, can reduce 1 / 3. 2. The egg should be sent to the full expansion, the volume increases five or six times, the egg paste is thick, there will be 2-3cm egg liquid at the beginning of beating, and it will not fall down easily; then, add flour, so that the cake will reach the maximum expansion. 3. This cake is suitable for the whole process of mixing with electric egg beater. If you mix the flour and oil by hand, the baked tissue holes will be larger.

Production difficulty: unknown

Process: Baking

Production time: half an hour

Taste: sweet