SpongeBob cake
By VicentaLakin
The sponge is popular with its fine, solid taste, making it into a cup cake, with no breakable surface and no retrenchment. It's even cuter with a six-gauge gold and no molds. This time the sponge cake is done in an egg split. It is easier to pass out than full-egg sponge cake, and it is easier to melt when mixed with flour. Nevertheless, be careful。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for SpongeBob cake
1
Get everything ready. Milk and butter in one bowl
2
Eggregation, separation of yolk, elimination of eggs into oil-free and water-free basins; milk butter melts
3
Once the egg clears out of the bubble with an electric puncher, all the sugar can be added at once, with a medium stroke
4
Protein paste has a small straight angle, that's all
5
Add two yolks to the protein paste and use the electro-pumper to mix the egg for a minute
6
Pick up the eggbeater, and when the egg paste falls, the marks don't disappear for 10 seconds
7
Sift flour into an egg paste; then the oven starts preheating 150 degrees
8
To even the flour with the egg paste in a light and fast way
9
I'll put the melted butter milk in the pool along the razor
10
Keep flipping and making the cake light
11
You can put a cardboard in each of the six-gauge simulators, or you can leave the cake in the simulator
12
Put it in the middle of a preheated oven, 150 degrees, 20-25 minutes of fire
13
Get out of the oven and get rid of it
14
Product Advantage
15
Product Advantage
16
Product AdvantageSpongeBob cake Make Tips
Sponge cakes are easy to melt, so it is important to be quick and light when mixed with flour; butter-milk liquids can follow a razor or fall down the pelvis; time and temperature are adjusted according to the home oven。