Sponge cake

Overview

The sponge cake is whipped with whole eggs. I have made it before, but it feels dry and thick in texture. After this improved formula and slight changes in the steps, I feel that the sponge cake this time is more delicious than before. Using Dongling K30A oven, the color of the finished cake is very good. Please read the steps and tips below in detail!

Tags

• baking
• children
• afternoon tea
• corn oil
• corn starch
• egg
• low gluten flour
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Heat the egg liquid in insulated water to almost 40 degrees and add a few drops of lemon juice.

   

2. 2 Use an electric whisk to beat the egg liquid until foamy, then add the caster sugar.

   

3. 3 Continue to beat with an electric egg beater until the egg liquid is in the shape of a ribbon and drips down, and the egg liquid does not disappear quickly.

   

4. 4 Divide the low-gluten flour and cornstarch mixture that has been sifted once in advance into two times, and sift evenly into the beaten egg liquid. Use a spatula to lift the egg batter along the wall of the egg bowl and turn the egg bowl counterclockwise.

   

5. 5 Mix the milk and corn oil evenly with egg beaters. Take out a small amount of the mixed batter, pour the milk and oil mixture into the batter in the bowl, and mix well.

   

6. 6 Pour the mixed batter into the cake batter and mix evenly using the same technique.

   

7. 7 Put the cake batter into a six-piece mold with cake paper tray.

   

8. 8 Place in the middle shelf of a Dongling oven preheated to 155 degrees for upper heat and 160 degrees for lower heat, and bake for 24 minutes.

   

9. 9 With 6 minutes remaining, move the oven rack to the lower level and continue baking.