French sponge cake
I have been learning to bake for some time, and I have never made a sponge cake before, because the practice of sponge cake requires the whole egg to be beaten. For a novice like me, the whole single method is much more difficult than the egg whites alone, so I have always been afraid that it will waste the ingredients if I can't make it well. I suddenly thought of sponge cake that day and still wanted to try it. Qi Feng didn't drive me crazy. This sponge cake should not be scary. I dare not try and will never make it. I will just do it. I didn't expect it to be made in this way. The appearance was not ideal, but the taste was still good, but it was not as delicate as Qi Feng. It was a little dry. It was my first time making it, and I was already very satisfied. Haha!
Recipe Recommendations
- eggs of 6
- low-gluten flour 200g
- corn oil 50g
- sugar 150g
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for French sponge cake
1
Prepare a small stainless steel basin, add in the eggs, and weigh the required materials
2
Pour the white sugar into a small bowl
3
Place the small basin into a plastic basin with hot water. The water temperature is about 40 degrees, just right for beating the whole eggs.
4
Beat with an electric egg beater for about 15 minutes
5
Just send it to this state
6
Add the sifted flour in 3-4 times, and use a spatula to carefully stir from the bottom up. Mix the flour and egg paste well, and do not stir in circles, as the eggs will defrost.
7
Pour the corn oil into the stirred egg batter and continue to stir evenly
8
Lay oil paper on a baking sheet, pour in the mixed cake paste, shake it a few times to make the surface of the cake paste even and shake out the large bubbles inside
9
Preheat the oven to 180 degrees and bake for 15-20 minutes. The specific time depends on the individual oven. Insert a toothpick into the cake. After pulling out, the toothpick does not touch the cake, which means that it is cooked.French sponge cake Make Tips
It was the first time I made a sponge cake. I don't know if the eggs were not enough or for other reasons, but the surface of the baked cake was a little dry. I let it cool and put it in a fresh-keeping bag. It was fine the next day. Compared with Qi Feng cake, the sponge cake is not as delicate and fluffy as Qi Feng cake, but it also has the advantage that it will not shrink after baking, and the taste is also good.