All the sponge cake
By VicentaLakin
I've been in love with this cake since I made a couple of full eggcakes for the fat chick. The whole sponge has saved the trouble of separating proteins and yolk, making cakes that are more tasteful and delicious. To make a good decorative cake, basic cake is all the more important. Tired of the sponge? Then try the whole sponge atmosphere
Recipe Recommendations
- eggs of 4
- low powder 130 grams
- corn oil 30 grams
- white sugar 85 grams
- sweetening
- baking
- an hour
- senior
Steps for All the sponge cake
1
Raw materials used。
2
EGGS ARE INSERTED INTO CLEAN, OIL-FREE CONTAINERS, WHICH MUST BE LARGE ENOUGH BECAUSE THE SIZE OF THE EGGS DURING THE PROCESS IS MORE THAN N TIMES LARGER。
3
Add sugar。
4
After about five minutes of low-speed punching, the size becomes very large and the egg fluid becomes white, but it is rare。
5
The middle speed continued to stir for four minutes and the egg fluid became sticky。
6
It is not easy to drop the egg fluid when it comes to an egg-beater, and even when it does, it does not easily disappear. That means we're done。
7
Low powder is sifted in two to three times into the distributed egg fluids, which are easily evened each time and then sift into the next one。
8
Add corn oil, evenly flipped。
9
Smashed cakes into molds and light-shocked bubbles。
10
Baking in a pre-heated oven, 160 degrees, approximately 45 minutes, removes the pendulum。
11
It's completely cooled and removed。
12
Cut the pieces, or decorate them as you like. It's a very good choice to cut the pieces for breakfast