Oil free sponge cake(wu you hai mian dan gao )

Oil free sponge cake

Introduction:

"In fact, I didn't plan to make an oil-free version at the beginning, but I was interrupted in the production process and missed the step of refuelling. I just made a mistake and came up with an oil-free sponge cake that suits my spleen and stomach."

Production steps:

Step 1: prepare raw materials, please ignore the forgotten oil

Step 2: knock the eggs into the big bowl

Step 3: add sugar

Step 4: put the egg beater into the hot water and beat it with the egg beater

Step 5: the color begins to lighten

The sixth step: Foam thickening

The seventh step: the color is white, the foam is thicker.

Step 8: lift the egg beater, the egg paste can be piled up, and will not disappear quickly, so it is finished

Step 9: sift in low gluten powder 2-3 times

Step 10: mix well with a rubber scraper

Step 11: pour in the mold and make a big bubble

Step 12: put into the oven preheated 180 degrees, middle layer,

Step 13: bake about 15-25 minutes, golden color, out of the oven to cool

Step 14: demoulding

Materials required:

Eggs: 2

Low gluten powder: 48g

White granulated sugar: 30g

Note: sitting the egg beater in hot water will make the whole egg easier to pass. When mixing, do not stir in circles, otherwise the eggs are easy to defoaming. Baking time should not be too long, otherwise the taste will be dry.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wu You Hai Mian Dan Gao