Old style sponge cake
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 4
- low-gluten flour 120 grams
- sugar 100 grams
- corn oil 30ml
- sweetening
- baking
- an hour
- simple
Steps for Old style sponge cake
1
Raw material collection diagram. Sift the low-gluten flour twice and set aside.
2
Beat eggs until rough. It is best to sit on a warm water basin at about 40 degrees to play. It will be easier. I used a seat-type egg beater, so I put the egg basin in warm water at 50 degrees for a few minutes in advance.
3
Add sugar and beat until the whisking head is lifted and the egg liquid will not drip. (You can also insert a toothpick in it, as long as it won't fall over, it will be fine).
4
Pour in the corn oil and continue to beat well.
5
Add the sifted low powder in 3 times, gently stir with a spatula, without making circles to avoid defoaming.
6
Mix well. The mixture was still not good enough, and I felt that the finished product was not delicate enough.
7
Put a piece of oil paper on the bottom of the mold, pour in the egg paste, and place it in the oven at 180 degrees, in the middle and lower layers, for about 35 minutes.
8
state after roasting for 20 minutes.
9
Bake for 30 minutes.
10
Bake out the oven, invert it upside down, and wait until it cools before demoulding.