Whole egg sponge cake(quan dan hai mian dan gao )

Whole egg sponge cake

Introduction:

"I'm a novice in baking. I've only been in FoodNet for two months. I'll learn from you. The first time to upload a complete diagram, ha ha. "

Production steps:

Step 1: prepare the necessary materials, forget to beat the egg.

Step 2: pour the sugar into the egg liquid at one time.

Step 3: prepare a larger basin, fill it with 40 ℃ hot water, sit on the hot water, start the egg beater, and beat it continuously for the first 3 minutes until the color of the whole egg becomes lighter.

Step 4: the color of the egg becomes lighter.

Step 5: start the egg beater, turn it to high speed and continue to beat until the egg paste dripped by the egg beater will not disappear immediately. You can draw lines on the surface of the egg paste in the basin.

Step 6: sift the low powder

Step 7: stir up and down with a rubber scraper, pour in corn oil, and continue to stir.

Step 8: spread oil paper on the baking pan, pour in the batter, smooth it and shake it twice,

Step 9: preheat the oven in advance (you can do this step in the process of making the cake paste first), and bake at 180 degrees for 20 minutes.

Materials required:

Low powder: 150g

Eggs: 5

Sugar: 80g

Corn oil: 25g

Note: the original online to see the use of butter, because my husband can not eat the taste of butter, so I switch to corn oil, taste is also good.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Quan Dan Hai Mian Dan Gao