SpongeBob cake

1

Let's have a family photo, eggplant

2

Eggs are inserted in oilless, waterless containers. Note, the eggs were put in warm water around 40 degrees for a while, so the eggs were washed, and the eggs were warm and easier to pass out. The water in the eggshell needs to be dried and croaked。

3

Pour in a little sugar and break the eggs down at a slow pace。

4

First, the basin is placed in a large basin with 40 degrees of warm water (but not more than 36 degrees of egg fluid), then the egg fluid and sugar mix is smoothed to the sugar melt at low speed, and then the high-speed disturbance starts. (It takes some time to stop an eggbeater to prevent an eggbeater from going on strike.) It is necessary to stop to check the whole egg state, like this, with yellow colours, traces dropped but quickly disappearing, and air bubbles of varying sizes on the surface, which means that the wood is still in place and still needs to work。

5

It'll take about 15 minutes to finish. It was not until it had a white color, a thin surface bubble, a certain density, an exercise belt shape of the drop of the egg fluid, and the drop of the egg fluid that disappeared in five seconds. That's when the whole egg was completely lost。

6

Check the egg fluid and if it's a little tumbled, you can use an electric omelet for a while. Flour sifted and fell into the egg paste twice. It's flipping, flipping from the bottom up. Don't be afraid to hear a bubble burst. Just a minute。

7

Combination of corn oil and milk in another bowl (waterless and oilless) with a manual omelet to emulsify (softly)。

8

It's like a magic trick, and it's like a light yellow in seconds。

9

Take a large spoon of the cake paste mixed into the bowl with milk oil。

10

Smash it and then fall back into the rest of the cake paste, with a rubber razor. The mixed cake is thin, it's very mobile, it's got traces when it drops, but it disappears quickly. Note: It is highly recommended that the cake be evenly mixed with some of the cakes, then all of them. Don't pour oil and milk into the cake, because milk and oil are not the same intensities as cake; they're very, very easy to melt! The mixed paste, the drops, the drops, will not disappear soon. There will be star-pointed bubbles on the surface, but not much. The oven is 150 degrees preheat for 10 minutes。

11

Put the paste in the paper cup, and it'll be eight. The surface is covered with raisins, black sesame, or nuts, chocolate, fruit, and your imagination. Decorate it. When it is packed, the oven is warmed! 150 degrees and 20 minutes. If the surface cracks, it can be reduced to 140 degrees。

12

Spray out the stove! It's done。

Tips: 1. The original recipe calls for 100g of sugar, but I reduced it slightly. This sweetness is fine, and I do not recommend reducing it further, otherwise the whole eggs will be difficult to whip. 2. Compared to a chiffon cake, this basic whole egg sponge is not as fine and soft; it has a bit of chew and is somewhat dry. It is suitable for use as the base support for tall decorated cakes, but it is also delicious on its own. Paired with milk or coffee, it makes for excellent afternoon tea. 3. Be sure to remember: when mixing two different batters, their consistencies must be similar before they can be mixed directly. If one is very runny and the other is very thick, mix a portion of them first, and once the consistency is about the same, mix with the remaining batter.