A soft little stunner that must not be missed - bubble cake

Overview

Sponge cake is a type of puffy snack that uses the foaming properties of egg whites to fill the egg liquid with a large amount of air and then bakes it with flour. It is named because its structure resembles a porous sponge. It is also called foam cake abroad. I remember liking foam very much when I was a child, and how light and soft it was. . . Endless fun. The foam cake is also soft and delicious. If you don’t believe it, let’s try it together! ! If you love baking and sharing, for more sharing, please add Caicai Baking on WeChat: cc_baking or add two thousand people in the baking professional exchange QQ group: 233937647, @Caicai classmates play baking. New bakers can join!

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn starch
• egg
• sugar
• vanilla extract
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare ingredients and tools

   

2. 2 Sift the low-gluten flour

   

3. 3 Sift the cornstarch

   

4. 4 Then mix well with a spatula to mix the low-gluten flour and cornstarch together

   

5. 5 Be sure to mix evenly

   

6. 6 Add sugar to eggs (whole eggs)

   

7. 7 Beat the insulated water at high speed

   

8. 8 When you lift the egg beater, it will leave clear marks on the egg batter that will not disappear easily. If it does not reach this point, continue to beat (whole eggs are easier to beat with hot water at about 40°C)

   

9. 9 Then, turn the egg beater to low speed and beat on the side of the egg bowl. Turn the bowl without moving your hands, stay in one position for about 10 seconds, and then gently turn the egg bowl counterclockwise in small increments until the bubbles disappear and the egg batter is fine, uniform and shiny

   

10. 10 Pour in the sifted starch and flour at one time and use a spatula to mix quickly and thoroughly (if you want to add vanilla extract, you can add it at the same time as the flour at this step)

    

11. 11 Stir evenly until there are no particles

    

12. 12 Pour in milk (if you want a moister taste, you can also replace it with an equal amount of corn oil)

    

13. 13 Pour in lemon juice

    

14. 14 Mix well with a spatula

    

15. 15 The batter at this time should be fine, full and shiny. You can hold a toothpick upright. If the volume shrinks excessively or is very thin, it means it has defoamed

    

16. 16 Pour the batter into the mold 80% full (do not use the scraper and the dead batter on the edge of the egg bowl)

    

17. 17 Hold the cake mold with both hands and shake it twice on the table to knock out the big bubbles in the cake batter

    

18. 18 Place in the preheated 180 degree oven and bake on the middle and lower racks for about 30 minutes.

    

19. 19 After baking, put on anti-scalding gloves, take out the cake, put it on the table and shake it twice

    

20. 20 Cool upside down on a cooling rack

    

21. 21 After the cake is completely cooled, use a demoulding knife to remove the mold from all sides

    

22. 22 Use the bottom of the hand to take out the cake and the bottom of the mold together

    

23. 23 Then use a spatula to unmold the bottom

    

24. 24 This way you can take out the cake completely