Coco SpongeBob cake
By VicentaLakin
Spongecake is a form of protein bubbles that fills the egg fluid with a large amount of air, adding to the kind of condensed snack made of flour. It's famous for its structure similar to a porous sponge. This cocoa sponge cake uses an egg splitting method, which is more subtle and softer than the whole egg. They are shaped into cups, and when they are eaten, they can be squeezed into fresh cream or sour milk with a few more fruits, i.e. delicious and nutritious。
Recipe Recommendations
- eggs of 4
- milk 50g
- cocoa powder 20g
- granulated sugar 80g
- low-gluten flour 80g
- butter 30g
Steps for Coco SpongeBob cake
1
Get everything ready
2
Separate the yolk from the water and oil-free basin
3
The sugar fraction was added to the egg purifier three times, and the electro-plug was used to hit the rigid hair bubble。
4
The yolk spreads and joins in a little bit of good egg purified
5
Smuggle to smooth
6
Put the yolk paste in the pelvis
7
Flip evenly
8
Scan low-banded flour
9
Smash it in smooth paste
10
Butter goes in the milk and melts
11
Coco powder sifted into butter, evenly mixed
12
可可糊加入面糊中Flip evenly
13
Squeeze in
14
The oven is preheated, 150 degrees and 30 minutes. Out of the oven。
15
It's just for eating
16
You can squeeze in cream。Coco SpongeBob cake Make Tips
It is best to put the butter and milk in a large container so that it is easier to mix evenly after sifting in the cocoa powder.