French sponge cake

Sponge cake is a kind of fluffy snack made by using the foaming property of protein, filling a large amount of air into the egg liquid, and adding flour to bake it. It is named because its structure is similar to a porous sponge. It is also called foam cake abroad, and it is called PlainCake domestically.

There are generally two ways to make sponge cakes: one is an "angel cake" that uses only egg whites instead of egg yolks, and the other is a "yellow sponge cake" that uses whole eggs, so the recipes are also different.

This French sponge cake is a yellow sponge cake that is beaten with whole eggs.

Recipe Recommendations

eggs 300 grams，约6个
low-gluten flour 200 grams
fine sugar 150 grams
salad oil 50 grams

other
baking
three-quarters of an hour
senior

Steps for French sponge cake

Use a relatively large basin, beat in the eggs, and add sugar in one go. The whole egg is easiest to beat at about 40 degrees, so place the egg beating basin in a larger basin filled with hot water;

Beat at low speed until the sugar is completely dissolved, then turn to high speed;

The egg liquid slowly turns white and thickens;

Send it until you lift the egg beater and the depressed egg paste will not disappear immediately, and you can draw clear lines on the surface of the egg paste in the basin;

Pour in the well-sifted low flour in three times and stir well. Don't rush this step. Make sure you mix the flour fully evenly before adding the next flour. Don't add all the flour at once, as it will be easy to knot and difficult to operate;

Pour in salad oil and mix well;

Finally, pour the mixed batter into a baking sheet covered with tarpaulin, shake it twice, and place it in a preheated oven and middle layer. Heat it up and down to 180 degrees for 20 minutes; when baking for about 5 minutes, cover it with tin foil;

Bake it immediately.