Classic sponge cake
By VicentaLakin
In books, the time of the roast is adjusted, the cake is full of egg hair, baked out of the skin and inside tissue, which is as soft as a sponge. My daughter likes to eat freshly baked cakes, and she eats a couple of pieces and says, "It's delicious."。
Recipe Recommendations
- eggs of 6
- low-gluten flour 200g
- white granulated sugar 150g
- oil 50g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Classic sponge cake
1
Prepare six eggs。2
Eggs in big bowls, 150 grams of sugar。3
Hot water in the pot。4
Sitting in hot water with an egg-pumper and giving out eggs。5
With constant smugness, egg fluids create dense foams, become thicker and thicker, so that the eggs are delivered to the lifter, and the paste that drops down does not immediately disappear and can draw a clear line on the face of the egg paste in the basin。6
In three to four sifts of low-banded flour (I sifted twice in advance), with a rubber knife carefully rolled up from the bottom, so that the egg paste and the flour were evenly mixed, and not convected, so that the eggs did not melt。7
Put 50 grams of edible oil in the mixed cake paste, and keep it even。8
Falling into the dish, lifting it up and shaking it a few times over the floor, it will level the paste and shake the internal bubble。9
Send the dish to the preheat oven at 180°C10
180°C for 40 minutes. Insert a toothpick into the inside of the cake and pull out the toothpick without glue。11
The dishes are retweeted and placed on the dishes. When it's not hot, take it off with a razor。12
The outer layer's crumbly。13
Taste it!Classic sponge cake Make Tips
1. The whole egg can take longer than only the protein. 2. In winter, the whole egg is given out, and it is necessary to warm the bowl in hot water, making it easier for the whole egg to pass out. 3. The book states that the time of baked cake is 180°C for 20 minutes. Please take care of your family's ovens。