Germ sponge cake

Overview

Have you ever tried baking a cake in a non-stick cooking pot? I have tried it. Although I have an oven at home, I have tried it twice. I baked a germ sponge cake. The pores of the finished product are even and fine, and have sponge-like elasticity. One thing I like most is that the cake is moister than the one produced in the oven. I guess it may be because the lid locks the moisture, but the bottom of the cake is burnt, but it is neatly burnt. Just cut it off with a knife after the cake has cooled.

Tags

• baking
• children
• cake
• afternoon tea
• butter
• cake flour
• egg
• sugar
• wheat germ

Ingredients

Steps

1. 1 All raw materials

   

2. 2 Put the sugar into the opened eggs

   

3. 3 Use an electric whisk to mix the egg liquid and sugar. Beat the egg liquid for about 15 minutes until it becomes puffy and the texture is not easy to spread

   

4. 4 Add sifted flour

   

5. 5 Stir gently and add wheat germ

   

6. 6 Add melted butter

   

7. 7 Gently stir all ingredients evenly

   

8. 8 Pour the batter into a cooking pot lined with tin foil, then sprinkle a little germ on the batter, place the pot on a piece of cloth, tap it a few times to remove any air bubbles

   

9. 9 Bake for a total of 20 minutes, with medium heat for the first 10 minutes and low heat for the next 10 minutes

   

10. 10 Let cool and then cut into pieces