Bow sponge cake

Overview

The beautiful bow-shaped mold can be used to make a sponge cake, and the demoulding effect is particularly good.

Materials are ready
Put eggs and sugar into a mixing bowl; put butter and milk into a bowl over water and melt
Use an electric whisk at medium speed to beat the egg liquid until it expands. Lift the egg whisk and the egg liquid will slowly flow down in layers and will not disappear easily. At this time, the oven will begin to preheat to 160 degrees
Sift in flour
Use brisk techniques to stir from bottom to top evenly
Mix the cooled butter and milk melt evenly, scoop out a little egg batter, mix evenly and pour it into the basin along the wall of the basin
Briskly and gently mix the butter melt and egg batter into a smooth and delicate cake batter by turning it up and down
Pour the cake batter into a 6-inch bow tie mold and a 4-inch mold, until it is 80% full. Lift it up and drop it freely three times to knock out the big bubbles in the batter
Put the cake mold into the middle and lower layers of the preheated oven, heat it up to 160 degrees, and heat it down to 140 degrees for 40 minutes. You can adjust the position and temperature according to your own oven
After the cake is baked, let it simmer for 2 minutes, take it out of the oven, let it hang freely to release the excess heat in the cake, and then let it cool naturally without inverting it
Beautiful
The bottom is also very beautiful
The taste is very thick