French sponge cake

Overview

I have never looked closely at Teacher Meng’s sponge cake. Now when I took a closer look, I realized that there was no oil in it. This is rare after all. I once made a sponge cake without oil, but it was because I forgot to add it. For cake recipes without oil, I seem to have only seen angel food cake. Is a sponge cake whipped with separated eggs softer than a sponge cake whipped with whole eggs?

Tags

• baking
• cake flour
• coconut
• corn starch
• egg yolk
• vanilla powder
• fine sugar
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Add 30 grams of fine sugar and vanilla powder to the egg yolks,

   

3. 3 Mix well

   

4. 4 Beat the egg whites into rough foam with a whisk

   

5. 5 Add 15 grams of fine sugar in three batches and beat

   

6. 6 It becomes a nine-pointed hairpin with a small curved hook

   

7. 7 Add one-third of the egg whites into the egg yolk paste and mix slightly

   

8. 8 Add the remaining egg whites and mix well

   

9. 9 Sift in low-gluten flour and cornstarch

   

10. 10 Mix into a uniform batter

    

11. 11 Put into piping bag

    

12. 12 Squeeze into the mold of the greased paper mold

    

13. 13 Sprinkle coconut milk on top

    

14. 14 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

15. 15 Golden on the surface, out of the oven

    

16. 16 Unmold and let cool