Original sponge cake

Overview

The texture of sponge cake is closer to our old cake. Compared with chiffon cake, sponge cake is thicker and firmer.

All materials are ready
Put the eggs into an egg-beating bowl without oil and water, put the milk and butter into a bowl, line two 6-inch live-bottom cake molds with oiled paper, and surround the inside with a circle of oiled paper to facilitate later demolding
Melt the butter and milk over water and set aside
Use an electric whisk to beat the eggs at medium speed. Add the sugar in two batches. After lifting the whisk, the traces of egg liquid will not disappear easily
Sift in the cake flour twice, mix thoroughly and then sift in the second flour
Mix well
Use a rubber spatula to scoop three scoops of batter into the melted milk butter
After mixing evenly, pour it back into the large bowl of batter
Mix into a glossy cake batter
Pour the cake batter into the cake mold that has been lined with greaseproof paper, and shake it a few times to release big air bubbles
Put into the middle rack of the preheated oven, 150 degrees, for about 50 minutes
After taking it out of the oven, shake it twice to knock out excess heat; unmold easily, tear off the surrounding parchment paper, and let it cool on a rack
Perfect peeling, no shrinkage
Finely organized