Sponge Egg Cake

Overview

After eating too much delicate and soft chiffon, and occasionally having a sponge cake with a slightly stronger texture, it feels good. This split-egg sponge cake uses Junzhi’s recipe. I like the sandwich used for making mousse because it is firmer and makes the mousse more stylish.

Tags

• baking
• cake
• egg
• for fine granulated sugar and egg yolks
• for fine sugar protein
• low gluten flour
• powdered sugar

Ingredients

Steps

1. 1 All materials.

   

2. 2 Separate egg yolks from egg whites. The basin containing the egg whites must be free of oil and water.

   

3. 3 Add the caster sugar to the egg whites in three batches and beat until the peaks appear as shown in the picture.

   

4. 4 Add caster sugar to the egg yolks.

   

5. 5 Whip the egg yolk paste until it becomes voluminous and light in color.

   

6. 6 Add a small amount of the beaten egg whites to the egg yolk batter.

   

7. 7 Fold the egg whites and egg yolks evenly with a spatula.

   

8. 8 Add sifted low-gluten flour to the mixed egg whites and egg yolks.

   

9. 9 Fold in the flour and egg white yolk paste as quickly as possible to form a light, fluffy, fine and thick mixture.

   

10. 10 Pour the cake batter into the mold and shake it a few times on a towel to make the cake batter even.

    

11. 11 Place the mold into the middle rack of an oven preheated to 180 degrees Celsius and bake for 25 minutes.

    

12. 12 Remove the baked cake from the mold and let it dry.

    

13. 13 Cut into pieces and enjoy. Decorate a little on top if you like, I used a little bit of powdered sugar.