Jelly cake

1

Butter and milk heating softened butter

2

Protein and yolk are hit in two oil-free and water-free basins, respectively, and yolk and a quarter of white sugar are hit in thick。

3

The proteins were added three times to the rest of the fine sugar to dry

4

The distributed proteins were trimmed with yolk, the first three were mixed with yolk, and the last one with yolk。

5

I sift in two low powders and cut it evenly with my hands

6

Add milk and butter, mix。

7

The pasta will be put into the bouquet and filled with a quarter full of molds。

8

Put it in a pre-heat oven, five points, 190 degrees, middle level, up and down. Take out the skin and put the jam。

9

Squeeze the rest of the paste into the mold, eight points full, and then into the oven and then roast. A total of 20-25 minutes would suffice。

1. To make a sponge cake, this recipe uses the separated egg method. The best tool for mixing the flour is not a rubber spatula but a hand whisk; rotate the bowl with your left hand while using your right hand to cut and fold the flour in. 2. Milk and butter should be poured into the batter while they are still warm. 3. For filled cakes, be sure to pipe a small amount of batter and bake until a skin forms, otherwise the filling will sink to the bottom. 4. Preheat the oven in advance while beating the egg whites. 5. If the browning is uneven later on, consider using a small fork at the edge of the paper mold to turn the lighter side towards the center and bake for a while.