All the sponge cake
By VicentaLakin
The whole sponge cake is the most resilient cake with a clear taste and a clear taste of egg. It has loose tissues that have flexible features like sponges, as a result of the flow of egg fluids and fine sugar。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for All the sponge cake
1
The whole egg is fed with fine sugar and salt into a clean, water-free, oil-free bowl。
2
I used a seat-beater for five minutes or so. (e.g., hand-held egg-beaters, 38-40 degrees of hot water for better operation)。
3
Smuggle to the colour and turn to breast white, and then draw “8” on the surface will not immediately disappear, and then finally slow-smuggle the foam to make it more delicate。
4
It was sifted into low powder three times. (Every time you wait for a general mixing before you add powder.)
5
Scratching from the bottom with a razor, so that the face is evenly flat。
6
Milk and maize oil are fully plastered in containers。
7
Some pasta mixed with milked eggs。
8
And pour in the rest of the cake and mix。
9
INTO THE 8-INCH ROUND, SHOCK THE BUBBLE AND PUT IT IN THE PRE-HEATED CKTF-32GS OVEN, VERSION 3.5, WITH 180 DEGREES BAKED 35-40 MINUTES ABOVE。
10
A baked cake
11
When the cake is baked, take out the buttons and put it out。
12
Successful sponge cakes have gold on their surfaces, they are in the interior yellow, they are in the same colours, they are flat or slightly condensed on the top, they are well organized, they are non-atmospheric holes, they are soft and flexible, they are slightly wet and they have a relatively moderate taste of egg。
13
Completed Chart
14
Completed Chart