The whole-egg two-color sponge cake is small, cute and delicious, and children especially like it.

Overview

This is actually a sponge cake recipe. When whipping whole eggs, you need to control the temperature well. This cake has a solid texture and a better texture. It has some taste of childhood. It is small, cute and delicious, and children especially like it.

Tags

• baking
• afternoon tea
• egg
• low gluten flour
• matcha powder
• red velvet liquid
• fine sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 First, heat 15 grams of vegetable oil in a microwave oven, add 3 grams of matcha powder, and stir evenly. By the way, sift 70 grams of low-gluten flour and set aside. By the way, sift 70 grams of low-gluten flour and set aside.

   

2. 2 Add 40 grams of milk, mix well and keep warm until set aside.

   

3. 3 Prepare a basin of hot water around 45℃, just put your hands on it and slightly scald it.

   

4. 4 Add 2 eggs to 50 grams of fine sugar and place them in a water-free and oil-free basin. Place a basin of hot water at about 45°C underneath so that the water level just touches the bottom of the egg basin.

   

5. 5 Continue to heat the basin of water over the lowest heat and start to beat the eggs. It is estimated that it will take 6-8 minutes to beat until you lift the egg beater and make eight figures. After the traces of egg paste slowly disappear, remove the basin of hot water.

   

6. 6 After removing the hot water, continue to beat for about 1 minute. Lift the egg beater and make 8 figures for a long time without disappearing.

   

7. 7 Pour in 70 grams of sifted low-gluten flour at one time, and quickly and lightly stir the batter and flour evenly. It should take about 20 times to stir evenly.

   

8. 8 Pour in the matcha milk liquid that was kept warm earlier.

   

9. 9 Stir until the color is even.

   

10. 10 Pour into mini cake molds.

    

11. 11 Pour the remaining batter into the muffin mold.

    

12. 12 Preheat the oven to 170°C and bake for 12-15 minutes.

    

13. 13 By the way, I made a red velvet cake. Just remove the matcha powder and replace it with 2 grams of red velvet liquid.

    

14. 14 Pour into mini cake molds.

    

15. 15 Bake the small one for about 12 minutes and the large one for about 15 minutes in the oven at 170°C.

    

16. 16 The texture is denser than chiffon, and it's quite easy to make. You don't need so many pots and bowls, just an eggbeater.

    

17. 17 The difficulty with sponge cake is to beat the whole eggs. If the eggs are not whipped properly, the foam will disappear quickly, and the resulting cake will not be so soft. But as long as you master these knowledge points, you will be able to make a soft and delicious sponge cake like me.

    

18. 18 After cooling, you can store it in a sealed box if you can’t finish it.