Sponge cake – donut shape

Overview

Today I bring you a donut version of sponge cake, paired with a cup of Lapsang Souchong, so you can enjoy your afternoon tea time beautifully!

Prepare the materials to be used. Melt the butter with water and keep it warm (keep it in a liquid state)
Put the egg shells into a glass bowl and add sugar
Stir until the sugar is no longer visible
Prepare a pot of hot water, put a glass bowl on it and heat it until the egg liquid is 40 degrees Celsius and remove from the pot
Use a whisk to beat at high speed
Beat until the egg liquid turns white and when the volume becomes larger, add an appropriate amount of vanilla extract (optional if not available)
Whisk until you can draw a slowly disappearing "8" when you lift the whisk head. Turn on low speed to sort out the air bubbles for 1 minute, and the whole egg liquid will be whipped
Sift in the low-gluten flour and mix gently and quickly
Pour the liquid butter into the batter along the spatula and mix evenly
Mixed batter state
Put the batter into a piping bag and cut a small opening
Squeeze into the mold until 8 minutes full
Put it in the oven at 170 degrees for 20 minutes. After baking, take it out and let it cool to unmold
Pair it with a cup of black tea
Are you tempted? Let’s do it together