Double sponge cake
By VicentaLakin
It's just two nieces coming in, one after the other. It's a colored painting with colored pigments, and it's a fantasy cake. It's easier and faster to make sponges. It's really nice to eat a cake that's used to being pure and colored, especially red and warm。
Recipe Recommendations
- eggs of 4
- low powder 80 grams
- sugar 70 grams
- milk 20 grams
- oil 20 grams
- red rice flour a small spoonful
- sweetening
- roast
- an hour
- simple
Steps for Double sponge cake
1
Material maps。
2
Take a bigger basin, pour about 50 degrees of water, sit on a smaller basin, pour eggs in, plus sugar。
3
The electric omelet hit at high speed for three minutes, this state, stop and rest。
4
Once again, it's about four to five minutes, the egg paste has been passed, the cone has been lifted, the paste drops and the line will not disappear soon。
5
Flour sift, pot。
6
A rubber knife, evenly mixed, which repeats more than 100 times。
7
The cream and oil are fully even。
8
Take a good egg paste hour and evenly mix the cream with the paste。
9
Put that part back in the tub and mix it evenly so that the gas and milk can't melt。
10
Full and balanced paste looks delicate。
11
Get ready for red powder。
12
Split the egg paste out by one third and add red powder。
13
Cut it evenly。
14
Get ready for the mold, pour the original color, then get the color. Repeat twice。
15
Scratch with a razor。
16
It's about 180 degrees in advance, and the cake is in the middle, about 30 minutes. There's a long fall in the middle cake。
17
Out of the oven and cold。
18
Decreasing slices are sufficient。