Eight-inch sponge cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- white granulated sugar 120g
- flour 130g
- salad oil 40g
- milk 30g
- lemon juice few drops
Steps for Eight-inch sponge cake
1
Get ready for the material. Four eggs are just ordinary eggs。
2
Eggs hit in the egg bowl, then squeeze a few drops of lemon in。
3
It's a long process, with white sugar and high speed. I've had about 13 minutes。
4
It's good to hit the face in the thick, and it's good to write an eight word with an eggbeater。
5
And then you sift in flour, flip it from the bottom up evenly, like a regular scrunch. Don't mess around, it'll melt。
6
It'd be nice to have this dry paste。
7
The milk is added to the salad and the mix is even to the full integration of milk and oil。
8
Then pour the milk oil into the paste and mix it evenly。
9
The base and surroundings of the moulds are coated with butter, which is easy to remove, and then pours the face down into the eight inches of the mould, with a few mild tremors that shake up the bubble in the face, the oven preheating 170 degrees in advance, the fire up and down, the middle and lower floors, the roasting for about 25 minutes, and the temperature of the ovens may not be the same for each individual, and at the exact time it is observed。
10
The baked cake drums will go cold, the drums will go off, and the normal backsliding will be a failure if it's strong。