Sponge cake

Overview

I originally wanted to make chiffon. I personally prefer the dense texture of chiffon, but I accidentally broke the yolk when beating the eggs, and I didn’t want to waste it. Just make a sponge cake. I am a novice. I only know that the egg whites and yolks are beaten separately in chiffon, and the whole eggs can be beaten into the sponge. 🙈 I used ordinary flour today (the kind used to make steamed buns at home). I was afraid it wouldn’t work, so I gave it a try, and it worked. I replaced the milk with Shuang Wai Wai, which was half drunk by my daughter. causing the surface to be too yellow. You can’t use this kind of yogurt next time🐶🐶

Tags

• baking
• egg
• sugar
• yogurt
• plain flour
• vegetable oil

Ingredients

Steps

1. 1 Crack the eggs into a water-free and oil-free stainless steel basin

   

2. 2 Use an electric beater to beat until fish-eye bubbles are reached, then add all the sugar and continue beating. Start beating on low speed for two minutes

   

3. 3 Then turn on high speed and beat for about five minutes. It won't disappear until you draw the figure 8 for 20 seconds. Even if it's done.

   

4. 4 Sift the flour three times into the beaten egg mixture. Mix well every time before adding the next time. Remember not to turn hard or make circles! ! Gently fold the flour in a cross or z-shape until the egg mixture is completely incorporated. The process shouldn't take too long. Otherwise it will defoaming.

   

5. 5 Put the milk and oil in a bowl (not too small) and mix well until completely combined and no spots of oil are visible. Take one-third of the egg liquid mixed with flour and mix well (do not mix in circles), then pour it back into the egg liquid basin and continue to mix evenly until there is no liquid at the bottom.

   

6. 6 Pour slowly into the mold from a height of 20 cm. I used an 8-inch mold. In fact, just use a 6-inch size for this amount.

   

7. 7 Preheat the oven to 175 degrees for five minutes, then put it in the middle rack of the oven and bake for 35 minutes. The reason why it turned out to be a bit too brown is because I used the wrong yogurt. The surface is all this color🙈🙈 but it’s not burnt. It tastes great.

   

8. 8 Take it out of the oven and lower it from a height of about 30 centimeters to release the heat. Turn it upside down and let it cool. Use a demoulding knife (you can find something else instead) to scrape a circle around the edge to remove it from the mold. Start eating directly😁