French sponge cake
By VicentaLakin
This French sponge cake was made for the first time, and it's a big win. The children are very fond of eating, and the tissue of the cake, although not greasy, tastes very good, and the skin is soothing, which is the best option if you think it's a bad egg。
Recipe Recommendations
- eggs of 4
- low-gluten flour 120g
- fine sugar 100g
- corn oil 30g
- sweetening
- baking
- an hour
- senior
Steps for French sponge cake
1
Eggs four open。
2
(c) The use of electro-plugs to low-speed to rough bubbles. Add fine sugar。
3
High-speed strokes, when you pick up an egg-beater, the egg fluid on the head of the egg-beater does not drop, for about 15 minutes, while the egg-beater stops for 10 seconds to prevent damage to the machine。
4
Add corn oil and evenly mix it. Flour is sifted in three stages and mixed equally. It's got to be flipped to prevent the egg fluid from blowing。
5
Falling into a non-glut pan, blowing out bubbles。
6
In the middle of the oven, 180 degrees of fire, 200 degrees of fire, 30 minutes。