Egg sponge cake

Overview

I was very busy some time ago, and I haven’t opened the oven to make cakes for a long time. I didn’t try out the two bags of cake mix sent by the merchant. I took advantage of my free time on the weekend night to make this soft, fragrant and sweet sponge cake. My snack foodie liked it very much. She said it was N times more delicious than the ones bought outside.

Tags

• baking
• children
• afternoon tea
• children's day
• cake mix
• corn germ oil
• egg
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare the necessary ingredients

   

2. 2 Separate the egg whites and egg yolks and place them in two clean, water-free and oil-free containers

   

3. 3 Whip egg whites: Add salt, lemon juice and half of the sugar to the egg whites

   

4. 4 Whisk until it reaches neutral peaks. At this time, the egg whites will solidify. Lift the mixing head and the foam will form into a slightly curved cone shape

   

5. 5 Add the other half of the sugar, milk, and corn germ oil to the egg yolks

   

6. 6 Stir thoroughly until the sugar melts

   

7. 7 Add cake flour and stir evenly

   

8. 8 Add the beaten egg whites to the egg yolk liquid three times

   

9. 9 Mix well in a zigzag pattern

   

10. 10 Pour the mixed batter into the mold and gently shake the mold to defoam

    

11. 11 Place in the preheated oven and bake at 165 degrees for about 20 minutes. Cut into pieces after cooling