Old style sponge cake
By IsomBeatty
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 3
- sugar 60 grams
- corn oil 20ml
- low-gluten flour 90 grams
- sweetening
- skills
- an hour
- ordinary
Steps for Old style sponge cake
1
Material drawings.
2
It is best to sit on a warm water basin at about 40 degrees to play. It will be easier.
3
Beat the eggs until rough, add sugar, and divide into 3 times
4
Beat at high speed until thick, then turn to low speed and beat evenly.
5
Beat until the whisking head is lifted and the egg liquid will not drip.
6
You can also insert a toothpick in it so that it won't fall over.
7
Pour in corn oil.
8
Continue to beat evenly.
9
Sieve in the low flour in 2 times.
10
Gently stir evenly with a spatula without making circles to avoid defoaming.
11
Pour the cake paste into the rice cooker, grab the edge and shake the rice cooker liner horizontally downward several times to break the large bubbles on the surface. (The bottom of the pot does not need to be brushed with oil, you can put oil paper on it to prevent sticking.) Press the rice button.
12
After tripping, press the rice cooker to heat it after 5 minutes, and insert it with a toothpick 10 minutes after tripping. As long as there is no batter on the toothpick. (Press the power of your own rice cooker)
13
After removing, invert it for 20 minutes.
14
The pan is a little sticky, so you can easily remove the mold with a spoon. (Be sure to cool before demoulding, otherwise it will easily disfigure the cake)
15
Sprinkle with some powdered sugar to decorate it a little.
16
Cutting tissue is very good.