Almond sponge cake
By VicentaLakin
SpongeBob is a small snack that is regularly eaten. Breading with cups is faster than maturation, can make a variety of forms and is easy to eat. Three eggs, one bowl of flour, and then the flour is replaced with a part of almond flour, and a sponge cake with a strong almond scent is ready。
Recipe Recommendations
- eggs of 3
- low-gluten flour 60 grams
- almond powder 20 grams
- fine sugar 60 grams
- corn oil 30 grams
- milk 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Almond sponge cake
1
Materials are ready: eggs pour into the egg bowl, with fine sugar, milk, corn oil, low-banded flour, almond powder weighing。
2
The sugar drops into the egg fluid。
3
An electric omelet is used to deliver first at high speed, and it is not visible that the venom is transjected until the omelet is swollen, the colour is lighter, the omelet is lifted and the egg paste is cut eight words and 10 seconds。
4
An electric omelet blows 60 seconds in the egg paste at a low speed and a circle at an undetectable rate, so that the air bubble can be cleaned out, the egg paste is more delicate and stable。
5
Sifting low-banded flour and almond powder into the egg paste。
6
Scratch it from the bottom up。
7
The milk and corn oil were mixed into a bowl, evenly conflated with eggs and without oil and water。
8
A small amount of paste is taken into the milk corn solution, which is evenly mixed into the paste and evenly mixed; the oven begins to preheat 160 degrees。
9
Scratch the cake into a cup, with a full eight; roll up the grill a few strokes and a bubble。
10
Delivery to pre-heated mid-level ovens, up and down 150/160 degrees, 35-40 minutes。
11
To determine whether the cake is cooked, to look at the face of the cake, to fall back from the top of the hair and lasts for 10 minutes, i.e. to bake。
12
The baked cake is immediately out of the oven, dumped on the hanger, without the need to rebut, to eat or to decorate。
13
Almond-spongeace cakes, rich almond aroma, soft and fluffyAlmond sponge cake Make Tips
1. Eggs are common eggs in supermarkets, with shell names generally around 65 grams, some of which are even larger; if wood eggs are used, they are small, large and small, and the total weight is small, they need four to five for three of the recipes. 2. If the whole egg is to be distributed quickly and with greater stability, the egg fluid basin can be distributed in hot water of 40-60 degrees; final 60 seconds of preparation of the egg paste is important to make the egg paste more delicate and stable. 3. Almond flour may be replaced with an equivalent of low-banded flour。