French sponge cake

Overview

This is the first time I have made this French sponge cake, and it can be said to be a total success. The child likes to eat it very much. Although the texture of the cake is not as delicate as the chiffon cake, it tastes very good and the outer skin is slightly crispy. If you feel that chiffon cake is not easy to beat eggs, this sponge cake is the best choice.

Tags

• baking
• corn oil
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Four eggs are opened.

   

2. 2 Beat with an electric mixer on low speed until foamy. Add caster sugar.

   

3. 3 Beat at high speed until the egg liquid on the head of the egg beater does not drip when you pick up the egg beater, about 15 minutes. During the process of beating the egg liquid, stop the egg beater for 10 seconds to prevent damage to the machine.

   

4. 4 Add corn oil and beat evenly. Sift in the flour in three batches and stir to combine. Be sure to stir to prevent the egg liquid from defoaming.

   

5. 5 Pour into a non-stick baking pan and knock out any air bubbles.

   

6. 6 Place in the middle rack of the oven, raise the heat to 180 degrees and lower the heat to 200 degrees for 30 minutes.