I'll split the eggs with a sponge cake
By VicentaLakin
Spongecake is a very classic cake, which uses an egg-splitting method, with a fragrance of coffee and cocoa powder, aromatic aroma, delicate tissue, delicious, and can be baked with an eight-inch cake model。
Recipe Recommendations
- low-gluten flour 145g
- coffee 60g
- cocoa powder 5g
- fine sugar
- eggs of 4
- butter 35g
- walnut 18g
- white sesame a little
- lemon juice few drops
- sweetening
- roast
- half an hour
- ordinary
Steps for I'll split the eggs with a sponge cake
1
Prepare the food you need。
2
Sifted twice paste。
3
Heated walnuts in the microwave for a minute and a half and cut them into small pieces。
4
Put butter in the microwave for one minute to fully melt, then add coffee and mix it up well。
5
• Sifting cocoa powder into mixed coffee fluids。
6
To mix cocoa powder into non-particle-free state。
7
The protein and yolk are separated from the oil-free containers。
8
Add a few drops of lemonade to the protein and a low-speed hand-plug to the bubble, adding a third of the fine sugar。
9
An egg-beater turns into a high speed, and when the protein hits fine, a third of the fine sugar is added and the beating continues。
10
When you hit the protein, add the rest of the fine sugar。
11
It's dry until the protein is dry, it's high and it doesn't fall。
12
Join the yolk two times。
13
Smuggles to the point where yolk and protein are fully integrated。
14
In two instalments, pre-screened low-banded flour was added and evened with a razor。
15
The milked coffee cocoa butter was added on two separate occasions and the razors continued to be even。
16
The first flip was even and then the next round was added。
17
Pour mixed cakes into medium-sized cups with a few walnuts and white sesame, respectively。
18
In the middle of the preheated oven, 175 degrees and 15 minutes of fire。
19
The finished chart。
20
The finished chart。
21
The finished chart。I'll split the eggs with a sponge cake Make Tips
Egging can be done without immersing the egg basin in warm water, which is less difficult to break. Coca flour is treated separately from low-banded flour, and cocoa flour is mixed with coffee, melted butter and pre-mixed with butter, which avoids bubbles caused by large cocoa powder particles. When you flip the cake, you move slowly and you have to do it right。