French sponge cake

Overview

Yesterday, we had guests come to play at home. Considering the elderly and children, I made this soft French sponge cake

Melt 50 grams of butter in water and set aside
Pour six eggs and 150 grams of white sugar into an eggbeater, place them on a hot water pot and use a manual eggbeater to beat while heating
When the temperature of the egg liquid reaches 40°C, remove the egg beater
Use an electric egg beater to beat the egg liquid at high speed
Beat until you lift the whisk and the figure 8 does not disappear for a few seconds
Sift in the low-gluten flour in three batches. Use a rubber spatula to mix thoroughly each time. Remember not to mix in circles
Pour in the butter and continue to stir evenly
Pour the well-mixed cake batter into a 25×25 non-stick baking pan and shake it a few times to release big bubbles
Place in the middle rack of the oven preheated to 180 degrees and bake for 20 minutes
After taking out the oven, let cool and cut into pieces
Finished product pictures
You can also take two slices and put your favorite filling in between