Six-inch sponge cake
By VicentaLakin
Recipe Recommendations
- eggs of 2
- milk 25g
- white sugar 40g
- low-gluten flour 65g
- rice bran oil 25g
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Six-inch sponge cake
1
Eggs (house temperature), sugar, low-banded flour, milk, rice oil are in good quantity。
2
Milk and rice oils are fully embroiled with hand-plugs。
3
Eggs and sugar in the basin。
4
It's high-speed with an electric omelet, it's starting to lighten up, and the bubbles are getting thinner, and it's going to bring up the paste from the omelet. Can be kept in the basin for a while, and won't disappear soon。
5
Scan low-banded flour。
6
It's tumbled。
7
One third of the mixed flat paste is extracted with a razor and mixed into milk vegetable oil。
8
It's the same way that you mix it in the basin。
9
The pasta fell from a little higher to the cake model。
10
In a pre-heated oven, 120 degrees up and down, 50 minutes down the middle floor, and when the baked cake is cooled off。
11
The internal structure is delicate and unsweet。Six-inch sponge cake Make Tips
The specific bake time is also adjusted to the temper of the individual oven。