Whole egg sponge cake
Introduction:
"Sponge cake is a kind of puffy pastry made by using the foaming property of protein, filling a lot of air into the egg liquid and baking with flour. It is named because its structure is similar to porous sponge. Non fat cake is also known as cake. The production of whole egg sponge cake is particularly simple, which saves some steps compared with other cakes, and even beginners have almost zero failure. This cake doesn't crack and collapse. I prefer the taste of sponge cake. My baby especially likes the smell of slightly scorched around. "
Production steps:
Step 1: prepare raw materials
Step 2: pour the eggs into a water free and oil-free container, add half of the sugar and a few drops of lemon juice
Step 3: beat the egg at low speed until the volume expands, and then add the remaining half of the sugar
Step 4: beat at medium speed until it is completely loose. Lift the egg beater to pull out the edges and corners
Step 5: sift in the low gluten flour, mix well in the way of up, down, left and right, no particles, do not mix in circles
Step 6: add corn oil and mix well
Step 7: pour into the cake mold and knock a few times to remove the extra bubbles
Step 8: Pack tin foil, put it in the oven, 180 degrees, heat up and down, bake for 30 minutes, because the oven is small, we have to be fully armed, so that the color is good and the heat is uniform
Step 9: release
Step 10: turn upside down and cool on the grill
Step 11: demould
Step 12: a very loose cake
Materials required:
Eggs: three
Low gluten flour: 80g
Sugar: 50g
Corn oil: 25g
Lemon juice: a few drops
Note: 1: egg is the key to send, must hit in place; 2: my formula sugar reduced, like sweeter can be added; 3: baking time according to the characteristics of each oven to set.
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Quan Dan Hai Mian Dan Gao
Whole egg sponge cake
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