How to make Italian sponge cake - VicentaLakin's Recipe

Recipe Recommendations

low-gluten flour 90 grams
eggs of 3
white sugar 90 grams

sweetening
roast
three-quarters of an hour
simple

Steps for Italian sponge cake

1

Prepare the material

2

Put the eggs in a waterless, oilless container with sugar

3

The electric omelet starts with an egg ooze in the middle, so the egg ooze must be even, so don't hold still in one place. Only if it's even can you strike a thin, loose egg paste

4

It's like five minutes. The egg paste's getting thicker. Keep fighting

5

Ten minutes from now, the egg paste is in a flaccid state, stopping the stinger, provoking a part of the egg paste so that it can drop on the face of the egg paste and not sink and sit on it

6

Started to sift flour, 90 grams of flour sifted three times, paying attention to each sifting with a razor, softly flipping from the bottom with a hand similar to a scrunch, and not swinging around like an egg paste, otherwise the bubble would affect the softness of the cake. It's time to preheat the oven, 150 degrees up and down

7

It's like sifting flour once

8

Six inches of pastry with a little butter on the bottom and surroundings

9

Pour in the mixed pasta

10

The third hatch in the preheated oven starts to bake at 150 degrees and below the temperature for about 40 minutes (for information purposes only, adjusted according to the temperature of its own oven), remembering that the oven door was not to be opened in the middle of the journey because the face was in the process of swelling and booming, and opening the oven door would cause the cake to collapse。