Light cream sponge cake
By VicentaLakin
It's very simple to make a cake and consume the rest of the light cream。
Recipe Recommendations
- eggs of 3
- low-gluten flour 75 grams
- fine sugar 55 grams
- light cream 45 grams
- sweetening
- baking
- an hour
- simple
Steps for Light cream sponge cake
1
Material: 3 eggs, 75 grams of low-banded flour, 55 grams of fine sugar and 45 grams of light cream。
2
The eggs are in the pot, and then the sugar drops in one-off and starts to pass out。
3
The egg is delivered to the lifting of the electric omelet, and the drop-down of the egg paste can draw a clear pattern and will not disappear immediately。
4
Low-banded flour was added twice, carefully rolled up from the bottom with a rubber razor, so that the egg paste and flour were evenly mixed。
5
A small amount of egg paste is added to the light cream, evenly mixed。
6
And then back to the egg paste。
7
Flip evenly。
8
Put the mixed cake in the oil-painted cake model。
9
Put it in a pre-heated oven, mid-level, 180 degrees up and down and about 20 minutes of roast。
10
The surface is yellow, out of the oven。
11
Take off the model immediately, hang out。Light cream sponge cake Make Tips
The whole egg is the easiest to pass out at temperatures of around 40 degrees, so it is necessary to warm the whole egg when the whole egg is lost (especially in winter) by sitting in hot water to make it easier for the whole egg to pass out. Baking times and firepower need to be adapted to the actual situation。