All the sponge cake
By VicentaLakin
For the first time, full sponge cakes were made, which were easier to do, and the finished product worked better, i.e. softly and softly, with even pores, unbreakable, and a flower cake。
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- milk 40g
- white butter 26g
- white sugar 90g
- sweet fragrance
- roast
- three-quarters of an hour
- senior
Steps for All the sponge cake
1
The milk and the white butter (without butter) are labelled and placed in the pots, melted to the temperature of 40 to 50 degrees。
2
Three fresh eggs in the basin。
3
Plugged eggs into thick bubbles with one third of sugar and continued to stir。
4
For the second time in a delicate state, add sugar and continue to stir。
5
Hit it in a fine sticky state, last time with sugar, and keep messing。
6
It's not easy to write eight words。
7
Low powder is sifted twice into the cake paste, evenly mixed。
8
For the second time, low powder is sifted and evenly mixed。
9
The mixture of milk and oil is evenly mixed in the basin。
10
Six inches of molds are laid around the bottom and the oil paper is prepared (first) and then poured into the cake paste。
11
The oven is preheated at 150 degrees to 10 minutes, and the moulds are placed in the lower middle layer for 35 to 40 minutes。
12
Take out the cake and cool it off. Take off the oil paper。
13
For the first time, sponge cakes were soft, thin, unbreakable and effective。