Sponge cake as soft as clouds

Overview

I have always been obsessed with sponges since I started baking. After I made them a few times, they either defoamed badly or became very hard. After studying hard, I finally got rid of this thorn in my heart. My children like to eat sponges very much, and they can’t tell whether they are sponges or hurricanes. Haha, you are just kidding me! And the sponge is so fast, I will use it later

Tags

• baking
• children
• afternoon tea
• birthday
• butter
• cake flour
• egg
• shui ye
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the materials, melt the butter and milk over hot water and keep the temperature at about 60 degrees, sift the flour and set aside

   

2. 2 Beat all the eggs into a bowl, add fine sugar, and beat with an electric egg beater at high speed

   

3. 3 Beat until coarse foam forms, add water jelly, continue to beat at high speed

   

4. 4 Beat the eggs until they are swollen and white. Lift the egg beater and make a figure 8. If it slowly disappears, it means the eggs are well beaten. If they disappear quickly, continue to beat

   

5. 5 Add the sifted flour at one time

   

6. 6 Use a manual egg beater to draw from 2 o'clock to 8 o'clock. Lift it and knock it on the edge of the basin. Continue from 2 o'clock to 8 o'clock. Lift the egg beater and knock it on the edge of the basin. Repeat this action until the dry powder disappears

   

7. 7 Use a silicone knife to block the edge of the basin. Pour the melted butter and milk onto the silicone knife and let it flow down. Mix quickly

   

8. 8 The mixed batter becomes shiny

   

9. 9 Pour into the mold and use a toothpick to draw a few circles on the surface to remove any big bubbles

   

10. 10 Place in the preheated oven at 160 degrees for 40 minutes

    

11. 11 After baking, let it cool on a cooling rack and then unmold