Whole wheat sponge cake
By VicentaLakin
SpongeBob cake has been done many times, and there have been successes and failures, but it's already done well. From the very beginning, my best friend, Mansan Hong, should be thanked for learning a lot about how to make food. Today's sponge cake is made of wheat flour, which is more nutritious。
Recipe Recommendations
- whole wheat flour 80g
- corn starch 20g
- eggs of 4
- soft white sugar 46g
- corn oil 50g
- milk fragrance
- baking
- an hour
- simple
Steps for Whole wheat sponge cake
1
Quantified material required (except maize oil)
2
Wheat flour and corn starch (scale 8:2)
3
Both flour blended and sifted twice into cake powder
4
Eggs in water and oil-free containers
5
Temperature water, around 40 degrees apart, is electrically pumped into the egg fluid and then added to the other half
6
Keep sending it to the egg fluid and it won't disappear
7
Sift in the cake and mix it evenly
8
Put it in corn oil
9
Keep slittin' and tumblein' and then it's done
10
The baker opens the bakery function five minutes in advance and dumps the cake inside and outside the bread barrel and wraps it with tin paper
11
We've got 15 minutes before we bake it
12
When you're done with the bakery, pour out the cakeWhole wheat sponge cake Make Tips
1. Whisking eggs over warm water allows the egg mixture to be beaten more quickly and thoroughly.
2. Removing the aluminum foil about 15 minutes before the end of baking is to allow the top of the cake to brown fully.