Soft and delicious French sponge cake
Overview
I learned the two most difficult entry-level cakes, and I felt that I was still not satisfied. Although I had learned how to make cakes, I was still not good at making toast. The children were a little scared of eating toast for several days, so I gave them cakes to comfort them. Continuing with my toast, I feel a little accomplished knowing that yesterday’s banana toast was a bit of a success. I started kneading the noodles at 5 o'clock in the evening, and then waited until 12:30 midnight to bake them. I didn't have the energy to wake up this morning. I kept typing haha, which was a bit like a drug addiction. It was very uncomfortable. Fortunately, I had sorted it out before, otherwise I wouldn't have the energy to sort out the pictures today
Tags
Ingredients
Steps
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eggs 200g low-gluten flour 80g caster sugar 50g vegetable oil
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Break the eggs into a water-free and oil-free basin.
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Pour in the reserved caster sugar
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Start the egg beater to beat the eggs
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It started out rough
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Slowly become viscous (take a short break in the middle) and protect the egg beater.
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Know that the egg custard dripping will not disappear immediately (as shown in the picture)
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Sift in the flour in three batches and mix.
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Pour 1/3 into the oil bowl and mix well
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Pour into the egg batter and continue to mix evenly.
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Line a baking pan with absorbent paper, pour into the baking pan and shake twice to release any air bubbles.
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Preheat the oven to 150 degrees and bake on the lower and middle racks for 45 to 50 minutes. Use a toothpick to see if there is any egg batter stuck to it and that's it.
