Original sponge cake
Overview
Sponge cake relies on whipped whole eggs to support the batter. It takes at least ten minutes with a handheld egg beater. If the whipping is not done properly, it will affect the rise of the entire cake. Using the ACADA600 chef machine to whip whole eggs is super awesome.
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Ingredients
Steps
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Prepare materials, mix cake flour and corn starch, mix vegetable oil and milk
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Put the eggs and caster sugar into a mixing bowl
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Put the mixing jar into the hot water. The mixing jar has a base. Sitting directly into the hot water will not cause the egg liquid to heat up rapidly. Whip it vigorously with your hands. Test the temperature of the egg liquid with your hands. If you feel a slight warmth, take out the mixing jar
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Add the squid, the squid needs to sit in warm water for a while to make it easier to flow
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Install the whisk head on the ACADA600 chef machine, turn on the 5th gear of the chef machine, and time it for 6 minutes
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After 6 minutes, the egg liquid is already very thick
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Continue to beat using the 3rd gear of the kitchen machine for 4 minutes, then 2nd for 1 minute. It has been completely whipped and the dripping egg liquid patterns will not disappear easily
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Heat the milk and vegetable oil with hot water in a mixing bowl and beat until emulsified
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Sift the flour into the egg mixture in 2-3 batches, quickly turn the bottom and mix well
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Pour the mixed liquid of milk and vegetable oil into the batter along the spatula
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Stir evenly and pour into the mold. If you don't have a small mold, use an 8-inch non-stick mold. Shake the mold on the countertop a few times to release big bubbles
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Place in a preheated oven, with the upper and lower tubes both at 165 degrees, and bake for 25 minutes
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When the time comes, take out the mold, shake it a few times on the countertop, place it upside down on the grill, and let it cool completely before demolding
