Crispy Sponge Layer Cake

Overview

The recipe uses a split-egg sponge cake method. The texture is not as delicate as chiffon and whole-egg sponges. It is more tough and is good for making sandwich cakes.

Tags

• baking
• blueberry jam
• cake flour
• egg
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients and separate the eggs

   

2. 2 Add half of the sugar to the egg whites and beat with a whisk

   

3. 3 After soaking, add the other half of the sugar and continue to beat

   

4. 4 Beat the egg whites until they appear at right angles and become dry peaks

   

5. 5 After the egg whites are beaten, start beating the egg yolks. There is no need to clean the egg beater. Add the sugar for the egg yolks

   

6. 6 Beat the egg yolk until it becomes larger, thicker and lighter in color

   

7. 7 Take half of the egg white batter and add it to the egg yolk batter, using up and down movements to mix evenly

   

8. 8 Mix using up and down techniques, do not draw circles

   

9. 9 Then add the egg batter from the previous step to the remaining egg whites, and mix evenly using up and down movements

   

10. 10 Sift in the flour (sift the flour on both sides in advance), mix it up and down again, and put it into a piping bag

    

11. 11 Squeeze it into the baking pan, the shape can be whatever you like

    

12. 12 degrees, about 15 minutes, take out the oven when the surface is colored, cut into long strips, and touch the blueberry jam in the middle.

    

13. 13 You can also put fruits on it, whatever you like