Many times, things made without adding any complicated processes and seasonings are often more attractive because they can better reflect the original flavor of the ingredients.
Do you still remember the cake from when you were a child? It was soft and fluffy, and it smelled like eggs. Today, a variety of flavors fill our dining table, providing us with more choices, but we still love the simplest. Taste, maybe this is the taste of memory...
Today's sponge cake is based on "Junzhi"'s recipe, but it failed a little. The egg liquid was a little foamed during the stirring process, which led to the fact that it was not fully spread. But the taste is still good.
sponge cake
Recipe Recommendations
- eggs 6 rats
- low-gluten flour 200g
- butter 50g
- fine sugar 150g
- milk fragrance
- baking
- an hour
- ordinary
Steps for sponge cake
1
Sift the flour and set aside.
2
Beat the eggs into the bowl.
3
Add all the sugar to the eggs.
4
Since it is winter and it is not easy to beat, put the basin with egg liquid into the pot, pour hot water, use water-tight heating method, and use an electric egg beater to beat the eggs.
5
Pour the flour into the beaten egg paste in three or four times, and use a rubber spatula to stir evenly from the bottom up, without making circles to avoid the egg liquid foaming and the flour strengthening.
6
Pour the melted butter into the stirred egg batter and continue to mix well. Still don't circle.
7
Spread oil paper on a baking sheet and pour all the egg batter into it.
8
Preheat the oven at 180° for 10 minutes, smooth the egg liquid, and shake it hard a few times to shake out large bubbles inside. Place it in a preheated oven and bake at 180° for about 15 minutes. (Insert a toothpick into the inside of the cake, and no egg liquid sticks after pulling it out, indicating that it has been baked)
9
After roasting, cut open and spread with jam.sponge cake Make Tips
1. Steps 5 and 6 are the most critical. You must not draw circles. Otherwise, if the eggs are deflated and the flour is used, they will not grow when baking. 2. Try not to open the oven door during the baking process to avoid retraction.