French sponge cake
By VicentaLakin
The good French sponge cake, which is not as cheesy as the Twisty cake, but not a taste.
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- salad oil 25g
- sugar 75g
Steps for French sponge cake
1
preparation materials: 100 g low-banded flour, 3 eggs, 75g sugar, 25g salad oil
2
the whole egg is delivered, three eggs are inserted into the egg basin, 75 g white sugar is added, the whole egg is given the most easy way to pass out at 40° temperature, so the whole egg can be placed in a warm-water container, so that the egg can be given away more easily; and when the egg is given a clear texture on the egg paste surface of the basin, as illustrated by the figure. (the entire process takes about 10 minutes)
3
Flour is sifted three to four times into the egg paste, carefully rolled up from the bottom with a silicone razor, until the egg paste is mixed with the flour, then the flour is sifted into the egg paste and then the flour is mixed in the egg paste. This step requires attention: do not mix it in a painting circle so that the eggs don't melt and the cake produced is not soft enough
4
(a) Take a fraction of a smooth egg paste and pour it into a bowl with salad oil, and mix it evenly
5
Mixing the egg paste of the salad egg of step 4 before it pours in; perhaps many children's shoes will ask why it's so difficult to mix it in two separate ways, because it minimizes the level of ablution of eggs and makes the baked cake softer
6
Put salad oil on the six-inch cake model and pollen it, the purpose of which is to keep it sticky
7
Put the cake in the mold, knock it on the table a few times, shake the air in the cake, so that the baked cake doesn't have little bubbles
8
The oven is 180 degrees preheat for 10 minutes, with a cake-painted mold placed on the oven, and the oven is baked for 15-20 minutes
9
It's like 10 minutes from now, and it's a great achievement to watch the cake go up in the oven
10
~ IT'S A BAKERY CAKE, COOLED FOR ABOUT FIVE MINUTES, SO THERE'S A LITTLE CRACK ON THE SURFACE, BECAUSE THE HEAT IS COLD, BUT IT DOESN'T AFFECT THE TASTE OF THE CAKE
11
It's like a pastry cake because it's too urgent to wait until it's completely cooledFrench sponge cake Make Tips
1. The best temperature for beating whole eggs is around 40 degrees, so it is best to sit the egg beating bowl in warm water and beat the whole eggs;
2. When mixing the egg paste with flour, remember not to stir it in circles to avoid defoaming the egg paste and affecting the taste of the cake after baking.
2. When mixing the egg paste with flour, remember not to stir it in circles to avoid defoaming the egg paste and affecting the taste of the cake after baking.