Whole Egg Cup Sponge Cake

Overview

The sponge cake is soft in the mouth and has a rich egg flavor. I prefer the texture of sponge cake to chiffon cake. Due to the addition of water, the sponge cake is moister, softer, denser and moister than dry. Instead of the lightness of chiffon cake, I prefer this solid feeling. The elasticity of this cake is also excellent, and it is moist in the mouth and is worth having.

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• birthday
• low gluten flour
• salad oil
• sugar
• whole eggs
• milk
• salt

Ingredients

Steps

1. 1 Put the whole eggs in the basin, add sugar and Shui Yi manual egg beater at one time and beat well

   

2. 2 Then put the basin into the water, heat and stir until the temperature reaches 40 degrees, then take it out

   

3. 3 Beat the eggs with the whisk at high speed (the temperature of the egg liquid at the beginning of beating is 36 degrees) and stir at a speed of two revolutions per second

   

4. 4 When the egg liquid turns milky white, use a whisk to pick up the egg liquid and trace a figure 8. If the figure 8 disappears immediately, continue to pass and observe at any time. If the word is still clear after writing, it is ready

   

5. 5 Then change to low speed and continue beating for 2 to 3 minutes, with the egg beater fixed on one side. At this time, the egg beater does not move and the bowl is rotating. During this process, large bubbles will be rolled in by the egg beater, and the egg batter will become quite delicate

   

6. 6 Lift the egg beater again and the figure 8 will not disappear. At this time, the egg lake is finished and you can proceed to the next step

   

7. 7 Add the flour in three batches, touch the side of the rubber knife to the egg batter, start from the 2 o'clock position, pass through the center and then reach the 8 o'clock position, and then turn the batter against the side of the basin at the 9 o'clock position

   

8. 8 Mix salad oil and milk with a whisk until the oil and milk are completely emulsified

   

9. 9 The liquid is not poured into the batter all at once, but is spread around the batter with a rubber knife and continued to stir for about 90 to 110 times

   

10. 10 After the mixing is completed, the batter will become shiny. When you pick up the batter, the batter should be fluid and smooth

    

11. 11 Pour the mold into the mold without putting the batter on the scraper. Knock the mold onto the table twice from a height of about 10 cm to make the bubbles on the surface disappear

    

12. 12 Bake in the oven at 170 degrees for 30 to 35 minutes