Eight inch sponge cake(ba cun hai mian dan gao )

Eight inch sponge cake

Introduction:

"I haven't baked eight inch sponge cake for a long time. I think it's easier to bake sponge cake. I've baked a lot of sponges before, but Qi Feng is different. He hasn't succeeded many times. Today, I checked several recipes and found that too much sugar is useless. I still used the recipe I used in the past. I think the proportion of this recipe is OK and there will be no problem when it is baked. But compared with Qifeng cake, sponge cake uses more sugar than Qifeng cake. It tastes a little bit coarser, but it has different tastes. "

Production steps:

Step 1: all ingredients

Step 2: add sugar to the egg bowl, heat some hot water, between 40 and 50 degrees, and put it under the egg bowl

Step 3: heat insulation first beat the eggs slowly with an egg beater

Step 4: beat quickly until the egg drops down for a few months. If it doesn't sink all the time, it's a bit too much

Step 5: sift in flour twice and mix well

Step 6: put a small part of the cake paste into the oil-water bowl and mix well without oil-water separation

Step 7: pour into the cake paste basin

Step 8: stir until there are no particles, smooth and delicate, now you can see that the volume of cake paste in the basin has not shrunk, indicating that there is basically no defoaming

Step 9: pour it into the eight inch mold, shake it up and shake it for a few times, and the bubbles will be almost gone

Step 10: the oven preheat 160 degrees, I put on the bottom, my oven temperature is a little high, so set a little low, there is no special thermometer, only about.

Step 11: bake for 30 minutes to reach the top

Step 12: it should be ripe in 60 minutes, but I added another 5 minutes, which is a bit too much

Step 13: take it out and reverse it

Step 14: demoulding, very perfect, no problem

Materials required:

Eggs: 5

Low powder: 120g

Sugar: 100g

Water: 30g

Corn oil: 30g

Note: it's better to heat and heat the egg liquid, but you can beat it without heating, just slow down.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ba Cun Hai Mian Dan Gao