The basic method of whole egg cake is to stir the whole egg with sugar. The finished product is the familiar sponge cake.
In fact, the method is very simple, but beating eggs is quite laborious, so it is best to use an electric egg beater, which would be better if there was a chef machine.
There have been tragic failures in making sponge cakes in the past. The finished product is small in size, has precipitation, and is hard but not soft. At this point, sponge cake became a pain in my heart. I didn't make it for a long time, only making my best Qi Feng.
It was not until I learned Taiwanese Teacher Zhou's formula and unique method of measuring specific gravity that I regained my confidence and challenged sponge cake again.
Let's first introduce about specific gravity measurement:
Specific gravity = net weight of egg paste in container ÷ net weight of water in the same container
When making whole egg cakes, the degree of beating the eggs is very important. If you don't stir enough, the cake will not be fluffy; if you stir too much, the cake will easily deform.
The specific extent to which one is sent is the standard, and the descriptions of various recipes are also different, such as the consistency of the egg paste, the speed of dripping, the length of time to beat, etc. These require one's own feeling and judgment, and the definition is not very clear. Especially for novice bakers, it is difficult to judge the degree of beating with touch and vision, and they are often confused.
The most accurate method is to measure the specific gravity of egg paste. Place a bowl on an electronic scale, reset it to zero, slowly fill it with water, and record the net weight of the water; then dump the water, dry the bowl, fill it with egg paste (scrape it flat with a scraper), and record the net weight of the egg paste; Finally, divide the net weight of the egg paste by the net weight of the water to obtain the specific gravity.
After failing N times, I finally used the method of measuring specific gravity to make a successful sponge cake, which also erased the pain in my heart. What are you waiting for? Come and give it a try.
Whole egg sponge cake
By RasheedAuer
Recipe Recommendations
- whole egg 200 grams
- egg yolk 34 grams
- salt 1/3 teaspoon
- milk 48 grams
- low-gluten flour 120 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Whole egg sponge cake
1
Put the whole egg, egg yolk, sugar and salt in Material A into an egg beating bowl and beat it up. Heat to lukewarm under water, stirring occasionally.
2
Leave the water bath, beat the egg beater at high speed until it is thick and white, and measure the specific gravity: the net weight of the egg paste is 41 grams, the net weight of the water is 155, and 41÷155≈0.26. If the specific weight is greater than 0.22, continue to whip.
3
After beating for a few more minutes, measured it, and it was still higher than 0.22. Then beating for another 2 minutes. At this time, the egg paste was very sticky, and there were deep and obvious lines across the egg beater. Re-measurement: 34÷155≈0.227. A little higher, that's it. (Preheat the oven at this time) Continue beating at low speed for 1 minute to make the foam smaller and more delicate.
4
Add the milk from Material B and mix roughly well with a manual egg beater. Sieve in low-gluten flour, turn it up from the bottom with a rubber spatula, and gently mix well. Don't stir too much to avoid gluten in the flour.
5
Add a little batter to the melted butter and stir until the two blend. Pour back into the batter bowl and stir well.
6
Measured specific gravity: 63÷157≈0.4. (Teacher Zhou's formula has a specific gravity of about 0.36; if you want the cake to be fluffy, the specific gravity of the batter should not exceed 0.4.)
7
Pour it into the mold and shake it lightly a few times to create large bubbles. Put it in a preheated oven at 175℃, the penultimate layer, and bake for 30-35 minutes (the baking time depends on the temperature of your own oven).
8
Gently press the center of the cake with your hand. If you feel elastic but not floating, you are ripe. You can also use a bamboo stick to stab it down from the middle and then pull it out. It will be cooked without touching the batter. Remove, invert and cool.
9
After the cake cools, use a knife to cut it along the edge of the mold, and the tip of the knife is close to the mold and cut it with slight force.
10
Push up from the bottom to disengage the mold.
11
Then use a knife to separate the cake from the bottom of the mold.
12
The tissue is very soft ~~Whole egg sponge cake Make Tips
1. After putting Material A into the egg beating bowl, break it up immediately. If left for too long, sugar and salt may absorb water from nearby egg yolks and cake. 2. The weight of whole eggs and egg yolks is weighed strictly according to the formula, because I use native eggs, which are very yellow. Choosing medium to smaller eggs for commercially available eggs will be closer to the weight of the formula. 3. If a 6-inch round mold is used, the material is halved; at 180℃, bake for 25 minutes. 4. Milk in the formula can be replaced with water, and melted butter can be replaced with odorless cooking oil.