Eight-inch original sponge cake

Overview

When the sponge cake is ready, it will still have a soft body and a sweet taste. On a warm afternoon, with melodious music, you might as well give your soul a holiday, have a piece of dessert, and let your heart wander freely in the infinitely distant sky and on the vast grassland.

Tags

• pastries
• baking
• afternoon tea
• summer recipes
• autumn recipes
• cake flour
• egg
• purified water
• soybean oil
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Ingredients: eggs, cake flour, sugar, soybean oil.

   

2. 2 Separate the egg whites from the yolks.

   

3. 3 Add 20 grams of white sugar to the egg yolks and 50 grams of white sugar to the egg whites.

   

4. 4 Beat the egg whites with an electric egg beater in the order of first slow speed, then fast speed and then slow speed until it has small peaks and set aside.

   

5. 5 Beat egg yolks and sugar with an electric mixer until pale.

   

6. 6 Add purified water and soybean oil and continue to beat until evenly mixed.

   

7. 7 Add one-third of the egg whites to the egg yolk paste, stir gently and evenly, do not make circles but cut and mix.

   

8. 8 Stir until smooth and without white particles.

   

9. 9 Pour all the egg yolk paste into two-thirds of the egg whites, and stir gently until there are no particles.

   

10. 10 Sift the low-gluten flour into the protein batter, and use a spatula to mix the batter thoroughly until there is no dry flour. Preheat the oven to 140 degrees.

    

11. 11 Pour the batter into an eight-inch cake mold and shake it a few times on the table to remove air bubbles. After the oven is preheated, put it in the oven at 140 degrees and bake for 60 minutes, then take it out and let it cool.

    

12. 12 Delicious sponge cake is ready.

    

13. 13 Finished product.

    

14. 14 Finished product.