Sponge cake

Overview

I bought a Kojima baking book at the beginning of the year. I was attracted by the cakes in it, so I copied it when I came back. The recipe is very classic, and the method is also very good. However, the amount of sugar in his cake recipe is relatively large. I made it once and found it too sweet. I only used the method in the future and never made it according to his recipe again. Some time ago, I saw a netizen making a Kojima sponge cake, and I was tempted again. But because I was afraid of the sugar, I boldly modified the recipe based on my own experience, and reduced the amount of sugar from 200 grams to 140 grams (to be honest, I added the 140 grams out of spite. I usually only use 60 grams of sugar for cakes with this total amount). In order to ensure that the basic taste of the Kojima cake remains unchanged, I simultaneously reduced the amount of low-gluten flour by 20 grams. Everything else remains unchanged according to the original recipe. In order to be more accurate, the egg liquid is not measured by the number of eggs, but directly measured in grams, thus avoiding errors caused by different sizes of eggs. After adjustments, the dessert dropped slightly, but the overall effect remained good. This island version of sponge cake is a success. If you don’t mind the sweetness, you can follow the original recipe exactly.

Tags

• baking
• children
• cake
• afternoon tea
• banquet dishes
• butter
• cake flour
• shui ye
• sugar
• whole egg liquid
• milk

Ingredients

Steps

1. 1 Add sugar to the whole egg liquid, place the basin in warm water at 40 degrees, beat with a whisk over warm water until foamy, add the syrup and continue stirring

   

2. 2 Use the egg beater to stir at high speed. When stirring the egg liquid, do not stir in one place. Use your left hand to turn the pot in one direction every ten seconds or so, turning it at an angle of approximately 60 degrees each time

   

3. 3 Keep stirring until you lift the whisk and the egg liquid forms a continuous line,

   

4. 4 At this time, you can stir at a low speed. The method is still the same as above, but you need to turn the basin

   

5. 5 Beat the foam evenly to form a supportive foam. Stir until there are lines on the surface that do not disappear. Use a toothpick to insert 1 centimeter into the foam and it will not fall out quickly. That's it.

   

6. 6 Sift the low-gluten flour twice in advance, then sift it into the beaten egg liquid,

   

7. 7 Stir evenly. The mixing method is to use the scraper from one side of the basin, scrape the bottom straight to the opposite side, and then turn the scraper over. The next time, close to the previous position, still close to the bottom of the basin all the way to the opposite side. Then flip the scraper until there is no dry powder, about 30 times.

   

8. 8 Before whipping the egg liquid, dissolve the milk and butter with water at 40 degrees and stir evenly. Keep it at 40 degrees until use. Pour it into the mixed batter

   

9. 9 Still stir the mixture evenly, it takes about 80 times

   

10. 10 Pour the mixed cake batter into the mold and shake the mold to knock out the air bubbles inside. This amount is an eight-inch amount. I used two 6-inch molds. The paste poured was relatively shallow, but the hair rose well in the later stage.

    

11. 11 Preheat the oven to 160 degrees for 5 minutes, then bake in the oven for 35 to 40 minutes

    

12. 12 After baking the cake, I patted the round one before it was baked, and there was an artificial hole in the middle.

    

13. 13 Unmold when it is close to hand temperature

    

14. 14 The hair is pretty good, with a height of nearly 6 centimeters, which basically meets the standards of a small island.