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

Whole egg sponge cake

Introduction:

"Some time ago, I was so obsessed with making Qifeng cake that I forgot the sponge cake. So I looked at the sponge cake menu again, and suddenly felt that the sponge cake is much easier to make than Qifeng cake, and the steps are not so complicated. So I'll make a whole egg sponge cake for a change."

Production steps:

Step 1: mix flour and starch and sift

Step 2: beat the eggs in a water and oil-free bowl, first add half the sugar

Step 3: beat the egg with electric beater until it is thick, then add the other half sugar

Step 4: keep warm water away

Step 5: keep warm water away

Step 6: beat the egg until it doesn't disappear immediately

Step 7: 6. Sift in low gluten flour

Step 8: cut up and down, turn over and stir without wreath

Step 9: cut up and down, turn over and stir without wreath

Step 10: pour in the corn oil, still cut it up and down, and stir it to make a delicate cake paste

Step 11: pour it into the mold and shake it up and down a few times to shake out the big bubbles

Step 12: 10. Bake in the oven at 120 ℃ for 60 minutes

Step 13: 10. Bake in the oven at 120 ℃ for 60 minutes

Step 14: after baking, pour it on the baking net to cool

Materials required:

Flour: 80g

Corn starch: 20g

Sugar: 40g

Corn oil: 40g

Eggs: 4

Note: warm water can make the egg liquid more sufficient and save time.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Quan Dan Hai Mian Dan Gao