I believe that every cake shop sells sponge cakes in bags. When I was a child, my mother also liked to bring me sponge cakes for spring outing, because if I couldn't finish them, I could seal them and take them home. They wouldn't fall apart everywhere. Very convenient.
The sponge cake I made this time will be bigger than the ones I buy on the market. It will not be considered a bite at a time. I can't think of a better name, so let's call it Sponge Cake ~!
Sponge cake
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Sponge cake
1
Add sugar and salt to whole eggs.
2
Beat until the color turns white, and the dripping lines will not easily disappear when lifting the egg beater.
3
Add the sifted flour and stir well.
4
Add milk.
5
Add salad oil.
6
Stir the batter well.
7
Place the paper mold in the mold and pour the batter into the paper mold.
8
Pour the batter into the mold for 8 minutes and full, 180 degrees, 15 minutes.
9
There is no need to remove the mold after baking, because there is a paper mold, so it is very convenient after baking.