Italian sponge cake
By VicentaLakin
It's a classic baking miracle created by the Italians. It's only three of the most common basic ingredients: eggs, sugar and low-banded flour. A little lemon peel or vanilla, if you want. No powder, no cake oil, no butter, no vegetable oil! *** This is an 8-inch round modulus with other dimensions (4, 6 and 10) at the bottom。
Recipe Recommendations
- eggs of 4
- white granulated sugar 120 grams
- low powder 120 grams
- vanilla extract 3 grams
Steps for Italian sponge cake
1
Preparatory work: Eggs are placed early in room temperature and can be immersed in 40°C warm water for 10 minutes if the eggs are cold. 2 oven preheats to 170°C. Three cake moulds are coated with a thin layer of butter and covered with low powder (other than the size of the formula) and pouring up additional powder, thus contributing to demony。2
Eggs + fine sugar (+ lemon crumbs) are distributed at a medium speed to float and light yellow, and the paste can write eight words without disappearing. * The colder weather can be insulated from the water。3
Sifted into flour, soft, smooth and flat. *** Note that it would be easier to flip a razor and pull it a few times. The razor was then slashed to the end from point 1 and crossed to point 7。4
Roll in the mold, bake for 40 minutes. (If at a later stage it is not determined whether it is roasted, insert the test with a bamboo sticker: It's dry, it means it's ripe5
When the oven is closed, the cake continues to be kept in the oven, where the oven door is covered with a small gap of at least 10 minutes with a wooden spoon. When you're out of the oven, 15 minutes after the chamber's temperature is still, and the delicious sponge cake is finished