Golden Rose Sponge Cake
By GregKirlin
Ingredients: butter,milk powder,eggs,white granulated sugar,low powder
Recipe Recommendations
- eggs of 4
- low powder 45 grams
- milk powder two spoonfuls
- white granulated sugar 35 grams
- butter 28 grams
- sweetening
- roast
- an hour
- senior
Steps for Golden Rose Sponge Cake
1
Melt the butter in the microwave and let cool. Set aside.
2
Separate the egg whites and egg yolks in two oil-free and water-free basins. Add half of the white sugar to the egg yolks and sit in hot water and beat until twice the original size. Hot water shall be subject to whether it is not hot.
3
Add one-third of the remaining sugar when the egg whites are soaked in fish eyes and beat on low speed. When the egg white is delicate, add one-third of the sugar and beat at medium speed. When the egg white appears obvious lines, add the last one-third and beat until it is dry and frothy.
4
Add one-third of the egg white to the egg yolk paste and mix well.
5
Add the remaining egg white to the egg yolk paste and stir well.
6
Sieve in the low flour and milk powder, and stir well.
7
Pour in the melted butter and mix well.
8
Pour into a silicone mold and shake out large bubbles. Preheat the oven at 160°, place it in the middle layer of the oven, bake for 20 minutes, remove and remove the mold.Golden Rose Sponge Cake Make Tips
Tip: This cake is easier to foam because of the butter added at the end. So you can mix it into the egg yolk paste in advance. This "Junzhi" once wrote. Because butter is used, the mold release is very easy and there is no need to sprinkle with powder and oil.