A different sponge cake - whole egg sponge

Overview

Ever since I made whole egg cup cakes for my little fat girl several times, I fell in love with this kind of cake. Whole egg sponge eliminates the trouble of separating egg whites and egg yolks, and the resulting cakes have a more textured texture and are more delicious. If you want to make a good decorated cake, the basic cake is particularly important. Tired of the softness of egg-separating sponges? Then try the grandeur of whole egg sponge! I strongly recommend that friends who like sponge cake give it a try, I guarantee you will fall in love with it deeply...

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn oil
• egg
• white sugar

Ingredients

Steps

1. 1 Raw materials used.

   

2. 2 Crack the eggs into a clean, oil-free and water-free container. Because the volume of the eggs will expand N times during the beating process, the container must be large enough.

   

3. 3 Add sugar.

   

4. 4 After beating the eggs at low speed for about 5 minutes, the volume becomes very large and the egg liquid turns white, but it is still relatively thin.

   

5. 5 Continue beating at medium speed for 4 minutes until the egg mixture becomes thick.

   

6. 6 When you lift the egg beater, the egg liquid will not drip easily, and even if it drips, the traces will not disappear easily. This means it has been sent away.

   

7. 7 Sift the cake flour into the beaten egg liquid in two to three batches. Stir gently each time before sifting in the next time.

   

8. 8 Add corn oil and stir gently to combine.

   

9. 9 Pour the mixed cake batter into the mold and gently shake out any large air bubbles.

   

10. 10 Bake in the preheated oven at 160 degrees for about 45 minutes, remove and invert.

    

11. 11 After cooling completely, remove the bottom of the mold.

    

12. 12 Cut into pieces or decorate as you like and serve. Personally, I think it’s also a very good choice to cut it into pieces and use it for breakfast!