All the sponge cake
By VicentaLakin
Remember, when I was a kid, when I had a birthday, my aunt always bought big cakes. And the happiest thing was for us kids, looking at the butter cakes, and the naughty little brother sneaking his fingers at the butter, and that's the happy one, and my favorite is the fragrance of the bottom of the cake, and the sweet yellow cakes are so tempting. This whole sponge cake tastes like a child, and it's been a good taste for years。
Recipe Recommendations
- eggs of 4
- low-gluten flour 120 grams
- fine sugar 100 grams
- corn oil 30 grams
- milk 30 grams
- sweetening
- roast
- an hour
- simple
Steps for All the sponge cake
1
Preparation material。
2
Hit the egg into the big bowl and add all the fine sugar once and for all。
3
An egg-basket is placed in a hot-watered pan, which is constantly mixed to melt the fine sugar, and an egg fluid temperature of about 38 degrees。
4
The egg pelvis will be taken out, and the egg-beater will be electric until the big bubble, and the egg fluid will be yellow。
5
It continued to smudge for about five minutes with an eggbeater, until the egg swelled and the color turned to light yellow。
6
The whole egg fluid continues to be very delicate, and the egg fluid that flows after lifting the omelet has a texture that can write eight words and disappears within seconds, when the egg fluid is finished。
7
In three stages, low-banded flour is added to the whole egg fluid, which is mixed into a flat paste。
8
Combining corn oil and milk to full integration。
9
A small fraction of paste is added to a mixture of corn oil and egg fluid, which is evenly mixed back and back。
10
Put the face down in the mold and shake the bubble. The lower layer of the oven, which is preheated at 170 degrees, is approximately 40 minutes。
11
The cake is put on the cooler when it's out。
12
Cut oneAll the sponge cake Make Tips
This temperature is suitable for Hisense ovens, but feel free to make slight adjustments based on your own oven's quirks.