Red tea sponge cake
By VicentaLakin
It's usually a twilight cake, this time it's a six-inch sponge cake, it's good, it's a success, and for me, I like twilight and sponges, but I feel a little rougher than twilight。
Recipe Recommendations
- eggs of 2
- low powder 50 grams
- corn oil 25 grams
- black tea 30 grams
- white vinegar few drops
- milk powder 7 grams
- sugar 30 grams
- sweetening
- baking
- an hour
- simple
Steps for Red tea sponge cake
1
Get milk powder, low powder, eggs, white vinegar, red tea, corn oil, sugar
2
Hit the egg in the pot, put it in 50 degrees of hot water, add a few drops of vinegar with an egg-beater. Fight! Fire
3
In two minutes, we'll add powdered powdered milk, red tea, corn oil, evenly cut
4
Put it in the mold and shake the bubble
5
120 degrees preheat for five minutes, paste the cake into the oven, 120 degrees 50 minutes, 150 degrees 20 minutes
6
OutRed tea sponge cake Make Tips
The cake must be inverted onto a wire rack immediately after coming out of the oven; wait until it is completely cool before unmolding. For beating whole eggs: place the mixing bowl over a bath of hot water at about 50°C, and beat the egg mixture with a whisk, first at medium speed and then at high speed (about 20 minutes), until the batter dripping from the whisk does not disappear immediately. My oven is relatively small, so I use a low temperature for baking; please adjust the temperature according to your own oven.