French sponge cake: flower cake

Overview

The weather was gloomy over the weekend, and I didn't want to cook, nor did I want to make bread or steamed buns. I thought I had just bought a big bag of sugar, so I would bake a cake, just in time to test whether my non-stick baking pan was really non-stick (I received a non-stick baking pan at home, but I never found a chance to use it). Since I am just trying out the non-stick baking pan, the recipe is relatively small. The final product is relatively thin. I used a mold to shape it, and it still feels like it can drop O(∩_∩)O~.

Tags

• baking
• children
• cake
• afternoon tea
• french cuisine
• birthday
• egg
• low gluten flour
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 In an oil-free and water-free container, beat 3 eggs and 75g sugar;

   

2. 2 In another oil-free and water-free container, weigh the flour;

   

3. 3 Beat the egg liquid with a manual egg beater;

   

4. 4 Beat the egg liquid with an electric egg beater at medium speed until there are scratches on the surface of the egg liquid that are not easy to disappear;

   

5. 5 Sift in the flour 2-3 times, stir from the bottom up until there is no dry powder, then sift in the flour;

   

6. 6 After the flour is completely sifted, stir until there is no dry powder;

   

7. 7 Take a small amount of egg paste and mix it with vegetable oil evenly;

   

8. 8 Then pour a small amount of evenly mixed egg batter into a large basin and continue mixing;

   

9. 9 Prepare an oil-free and water-free baking pan. If the baking pan is sticky, put a layer of tin foil on it; pour the egg batter into the baking pan and shake it hard a few times to shake off the bubbles on the surface;

   

10. 10 Preheat the oven to 180 degrees, place the baking sheet in the middle of the oven, and heat up and down for 15-20 minutes;

    

11. 11 After the cake is baked, take it out to cool and then use a mold to press it into the desired shape.

    

12. 12 It’s ready to eat~!