Almond sponge cake
By KaileyDooley
Simple and delicious are the most valuable. I like to eat cakes, but I am tired of pouring the egg whites and yolks of Qi Feng cake, so I make a simple and feasible sponge cake!
Recipe Recommendations
- eggs of 6
- low-gluten flour 200 grams
- fine sugar 150 grams
- salad oil 50 grams
- almond slices appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Almond sponge cake
1
Prepare materials.
2
Beat the eggs into a large basin and pour in the fine sugar in one go.
3
Put hot water in the pan, place the egg beater in the hot water and beat the eggs with an egg beater.
4
As you continue to beat, the egg liquid will become thicker and thicker.
5
For about 15 minutes, stir the eggs until clear lines can be drawn on the surface.
6
Sift the flour well.
7
Add low-gluten flour in three or four times, turn from the bottom up with a rubber spatula and mix well.
8
Pour the salad oil into the stirred cake paste and continue to stir well.
9
Lay oil paper on the baking sheet, pour all the mixed cake paste into the baking sheet, pick it up and shake it on the ground a few times to make the surface of the cake paste even and shake out the large bubbles inside.
10
Top with appropriate amount of almond slices.
11
Send into a preheated oven at 180 degrees, heat the middle layer, and bake for about 18 minutes.
12
Insert a toothpick into the cake, pull it out and check to see if there is any cake stuck to the toothpick. If there is no cake, it means OK.
13
Peel off the baked cake with the oil paper.
14
Cut it into pieces and share it with your family!
15
Soft and delicious sponge cake is worth having.