I have always wanted to learn to make cakes and bread, but I have bought the oven for a long time. It is mainly meat, and pasta is still my weakness. Recently, my daughter suddenly became interested in making cakes. Being infected by her, I was also eager to move. Small scales, egg beater, molds and other tools have been added. I found various information from the Internet and made Qi Feng cakes and sponge cakes. After several attempts and wasting a lot of eggs, I finally succeeded.
An ultra-simple sponge cake to share with you.
Original sponge cake
By DaronCarroll
Recipe Recommendations
- eggs 4至5个，约280 grams
- low-gluten flour 140 grams
- soft white sugar 115 grams
- salad oil 35 grams
- salt 1 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Original sponge cake
1
Put the eggs into a container (the container must be clean, oil-free and water-free) and add 1 tsp of salt
2
Whisk the eggs in low speed gear until they are frothy, and add soft sugar
3
Stir the egg beater at high speed until the egg liquid is sticky and the egg paste can stick to the stirring stick and drip slowly.
4
Pour the flour, add 1/3 of the flour, stir it from the bottom of the egg batter and mix well. Do not stir in circles to avoid somersaults in the flour and affect the finished cake.
5
Add the remaining 2/3 of the flour and mix well in the same way. Brush a layer of oil on the 8-inch mold or pad it with oil-absorbing paper, pour in the batter, and vibrate it a few times on the table to squeeze out the air in the batter
6
Preheat oven at 180 degrees for 10 minutes and add batter. 180 degrees, 40 minutes. Remove and insert chopsticks or bamboo sticks; pull out, and if batter is not adhered to the chopsticks (bamboo sticks), the cake will be baked.
7
After the cake is taken out of the oven, place it upside down on a cooling rack, cool and release it
8
Cut into slices and start eating. How fragrant!Original sponge cake Make Tips
1. Nowadays, many supermarkets do not sell low-gluten flour. You can use high-gluten flour to add corn starch or corn starch at a ratio of 4:1 (high-gluten flour: starch);2. I have tried it several times but failed, mainly because of the control of oven temperature and time, the cake on the upper layer is burnt, and the cake on the lower layer is not yet ripe. The oven in everyone's home is different, so you need to find out the oven temperature and baking time yourself. If the upper layer temperature is too high, put a tin foil on it.