French sponge cake

French sponge cake

Introduction:

"I've been learning to bake for some time, but I haven't made sponge cake, because sponge cake requires whole eggs. As a novice, it's much more difficult for me to make a whole cake than just beating egg white. So I'm afraid that I'll waste the ingredients if I can't make it well. That day, I suddenly thought of sponge cake and wanted to have a try. Qi Feng didn't make me mad, so this sponge cake should be made It's nothing to be afraid of. If you dare not try, you will never do it. You can do it just as you say. Unexpectedly, it's made like this. The appearance is not very ideal, and the taste is good. It's just that there's no delicate Qi Feng, and it's a little dry. It's very satisfying to do it for the first time. Ha ha

Production steps:

Step 1: prepare a small stainless steel basin, beat in the eggs, and weigh the required materials

Step 2: pour the sugar into a small bowl

Step 3: put the small basin into a plastic basin with hot water. The water temperature is about 40 degrees, which is just used to beat the whole egg

Step 4: beat with electric beater for about 15 minutes

Step 5: just send it to this state

Step 6: add the sifted flour 3-4 times, carefully turn it from the bottom to the top with a scraper, mix the flour and the egg paste evenly, do not stir in circles, then the egg will be defoaming

Step 7: pour corn oil into the egg paste and continue to stir well

Step 8: spread oil paper on the baking pan, pour in the mixed cake paste, shake it hard for a few times to make the surface of the cake paste smooth, and shake out the air bubble inside

Step 9: preheat the oven 180 degrees and bake for 15-20 minutes. The specific time depends on the individual oven. Insert the toothpick into the inside of the cake. If the toothpick is not stained with the cake, it means it is ripe

Materials required:

Eggs: 6

Low gluten flour: 200g

Corn oil: 50g

Sugar: 150g

Note: when making sponge cake for the first time, I don't know if it's because the eggs are not in place, or for other reasons. The surface of the baked cake is a little dry. I put it in the fresh-keeping bag after it is cooled, and it will be ready the next day. Compared with Qifeng cake, sponge cake is not as delicate and fluffy as Qifeng cake, but it also has the advantage that it will not shrink after baking, and the taste is also good.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet