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

Whole egg sponge cake

Introduction:

"I remember when I was a child, my grandmother had a birthday, and my aunt would buy big cakes. At that time, the happiest thing was that we children were watching the cream cake dribble, and the naughty brother would secretly poke the cream with his fingers and suck the fingers when people didn't pay attention to it. That happiness, and what I like most is the fragrant bottom of the cake, and the yellow cake is very attractive..... This whole egg sponge cake has the flavor of childhood. I still like it for so many years. "

Production steps:

Step 1: prepare materials.

Step 2: beat the eggs into a large bowl and add all the sugar at one time.

Step 3: put the egg beater into the pot with warm water, and keep stirring until the sugar melts. The temperature of the egg is about 38 ℃.

Step 4: take out the egg beater and use the electric egg beater to make the egg liquid yellow.

Step 5: continue to beat with the egg beater for about 5 minutes until the egg liquid expands and the color turns to light cream yellow.

Step 6: continue to beat until the whole egg liquid is very delicate. After lifting the egg beater, the egg liquid flowing down has lines. You can write 8 words and it will disappear in a few seconds. At this time, the egg liquid will be sent out.

Step 7: add low gluten flour into the whole egg liquid three times, and stir until the batter is even.

Step 8: mix the corn oil and milk and stir until they are completely blended.

Step 9: add a small part of the batter into the mixture of corn oil and egg liquid, mix well, then pour it back into the batter and mix well.

Step 10: pour the batter into the mold and shake out big bubbles. Place in the middle and lower layers of the oven preheated at 170 ℃ for about 40 minutes.

Step 11: when the cake is out of the oven, put it upside down on the cooling rack, and then demould it for consumption.

Step 12: cut a piece

Materials required:

Eggs: 4

Low gluten flour: 120g

Fine granulated sugar: 100g

Corn oil: 30g

Milk: 30g

Note: this temperature is suitable for Heidegger oven, you can adjust it according to your oven temper

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Quan Dan Hai Mian Dan Gao