Lemon sponge cake
By VicentaLakin
the first attempt on sponge cake was this year's mother's day, when a lot of good people gave up their skills, and they were all agitated, and they finally turned out the baking tools that were under the box for years and decided to try. the sponge was chosen because it was closer to home-grown chicken cake and less of an egg pot than chien. i didn't think the finished product was going to make it. i didn't think i'd come out with a full eggcake. despite this, it's confirmed by mom and dad that "it tastes good, it tastes better, it's good." through the pursuit of good food and a little bit of scientific research, the path of self-learning has been set in motion. on the internet, watching video, experiment. this is about the tenth. it's about 6 cm high, about 5.5 cm short. it's better than before, but it's a long way from knowing it. weak drops show it, share it with you。
Recipe Recommendations
- eggs of 5
- sugar 100 grams
- milk 27 grams
- lemon zest a little
- flour 120 grams
- butter 20 grams
- lemon juice 33 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Lemon sponge cake
1
Raw material collection
2
Put water in the pot, fire heat, put it in the milk butter bowl, and water it out。
3
The water in the pan cools up to the heat
4
Oil-free, water-free egg basins in hot water, eggs in, egg-pumpers in
5
Then add a little lemonade and all the sugar
6
I'm going to hit it at a medium speed. White
7
And then we're going to turn the egg fluid around, and we're going to pick up the egg fluid from the head, and the egg fluid is slowly dripping on the egg paste and then we're going to stop and disappear
8
One minute at the speed of the first set, the paste was smooth, like silk
9
The oven is 180 degrees up and down, starting to warm up. Sifting in flour (twice previously) pouring in lemon crumbs
10
Flip evenly
11
Pumping warm milk butter down the egg and pouring it into the remaining lemon juice
12
快速Flip evenly，这里按照小嶋手法拌了80下
13
Eight inches of live-dependants pre-painted, paste the cake, shake the mold, try to match the paste
14
Put it in the lower and middle of the oven, turn 165 degrees, 30 minutes
15
At 10 minutes' time, the cake had a marked rise, turning 150 degrees
16
It's done. Take out the mold and shake twice on the table。
17
Put it on the wet towel
18
Demolition, on the grill. After 10 minutes of roasting, the size of the cake, which had been flatly high, had stopped working around, and the middle part had gone up so hard that it had become like the middle。
19
This is the inside of the cake
20
It's really good, of course, because it's my family's taste. It's not rough. It's lemon-flavored. It's not too sweet。Lemon sponge cake Make Tips
Given my current skill level, I can't really claim to have any secret tricks, just a few insights:
1. The recipe is based on the original Kojima Sponge, scaled up to an 8-inch size according to the mold ratio, and then adjusted to my family's taste. Mainly, the sugar and butter were reduced, replaced with milk and lemon juice, and the lemon zest wasn't wasted either.
2. The recipe doesn't contain much butter, so those who prefer a richer taste might feel it isn't moist enough. However, the total liquid content is quite significant, so the inside of the cake remains moist even after two days.
3. Whipping the egg batter took about 10 minutes in total. The mixed batter filled the mold to about 80%; if baked successfully, it should have filled it perfectly. However, only the center of the finished cake turned out as expected, while the edges didn't behave well. This is precisely where I hope to get pointers from experts.