Low-fat vanilla sponge cake
By VicentaLakin
The cake tissue is still very delicate and soft and simple and the taste of happiness
Recipe Recommendations
- eggs of 2
- medium-gluten flour 28 grams
- corn flour 12 grams
- olive oil 7 grams
- sugar 38 grams
- yogurt 15 grams
- vanilla-seed appropriate amount
Steps for Low-fat vanilla sponge cake
1
Rounded ovens are covered with baking paper。2
All materials are weighed first. The oven preheats 170 degrees。3
Prepare two large and small containers, with large containers placed around 40-50 degrees in warm water (only if the hand is not hot), and small mixing basins with room temperature eggs and sugar。4
Eggs, sugars and vanilla seeds are mixed with egg-beaters to the extent that there are a few foams. (1-2 minutes sufficient)5
Insulation and heating: The mixing basin of step 4 is placed in a container with hot and hot water and continues to mix at high speed. (Eggs and sugars must be mixed first (step 4) to heat up the insulation before the eggs are condensed)6
The mixing to the point where the omelet is already hot enough to leave the hot water container and continue to mix at high speed。7
The eggs continue to be spanked, the egg paste is gradually white, and the bar drops the egg paste with clear traces。8
All sifted powders are sifted with an egg-pumper, and batches are slowly mixed into a powder-free state from the inside to the bottom of the distributed egg paste。9
Finally, there was a light and light blending of oils with botanical oil. (It is suggested to use low-water-bearing merits, e.g. Greece. Or use the cloth or kitchen towels and filters for water filtering)10
The egg paste is evenly poured into a cake mold that has been baking paper on it, with a light-shocked roasting model to excrete the air。11
Put it in the oven and bake it at about 20 minutes at 170°C to sticky-free stickers。12
When the cake is cooled, the cake is torn open, the film is to be preserved or placed in a plastic bag, which is to be tasted overnight or in a few hours, and tasted more wetly。