Whole egg sponge cake

1

Prepare the materials.

2

Prepare a larger basin, fill it with 40-degree hot water, pour sugar into the egg making basin at a time, and sit on the hot water.

3

Start the egg beater and beat continuously for the first 3 minutes until the color of the whole egg gradually becomes light.

4

Continue beating and beat the eggs until the egg batter is lifted and the dripping egg batter will not disappear immediately and lines can be drawn on the surface of the egg batter in the basin.

5

Pour the sifted flour into the stirred batter.

6

Use a rubber knife to carefully stir from the bottom up to mix the egg batter and flour completely. Do not stir in circles to avoid foaming the eggs. Pour butter into the stirred batter and continue to stir evenly.

7

Spread oil paper in the baking sheet, pour in the batter and smooth it, and shake it twice to shake out the large bubbles in the batter.

8

Place in a preheated oven and bake at 180 degrees for 18 minutes, until the surface is golden brown.

9

Put it upside down on the rack and tear off the oil paper.

10

After cooling, cut into pieces and serve.

1. Whip whole eggs is more difficult than churning egg whites and takes longer. Therefore, it is easier to beat whole eggs at around 40 degrees, so you need to sit on hot water when beating eggs. 2. If the cake is not mixed well, it will be easy to foam, and the cake will not be soft enough. So don't stir the batter in circles, be sure to stir it from the bottom up. 3. After adding the butter, stir carefully several times to mix the oil and batter completely, but stir in circles. 4. Don't bake the sponge cake for too long, otherwise the cake will dry out.