Classic whole egg sponge cake

Overview

My idea has always been to make delicious meals and snacks on the premise of being diligent and frugal, and maximizing the value of what I have at home. For example, the cake this time was made with ordinary household flour. I have experimented many times and finally succeeded. It gave me the confidence to continue on the baking road. In fact, I settled in Meitian in 2011. Unfortunately, I have never been able to make things by myself, so I have only started to practice the basic skills repeatedly. Since there are activities on the platform, I am posting a recipe. The main thing is to participate. I also hope it can give everyone a reference.

Tags

• baking
• corn starch
• egg
• flax oil
• household plain flour
• soft white sugar
• milk

Ingredients

Steps

1. 1 Weighed the required ingredients, took the eggs out of the refrigerator and soaked them in warm water for 15 minutes. After four were not enough, I took two more.

   

2. 2 Break the eggs into a water-free and oil-free basin, add all the sugar, and then sit the egg basin in warm water at about 45 degrees.

   

3. 3 Start beating the eggs slowly with a whisk.

   

4. 4 After five minutes, take the egg basin to the table and continue beating the egg liquid.

   

5. 5 Let the egg beater rest for a few minutes and lift it up to check the state of the egg liquid.

   

6. 6 Until the figure 8 drawn by lifting the egg beater does not disappear quickly, it can stay at least for about 10 seconds. (A pot full)

   

7. 7 Mix the flour and cornstarch and sift three times. Add to the beaten egg liquid in three batches, stirring quickly each time.

   

8. 8 Put the flax oil and milk in another basin and beat with a whisk for half a minute to emulsify evenly. Add one-third of the egg batter into the emulsified milk basin and mix evenly.

   

9. 9 Add another third of the egg batter into the milk basin and mix evenly.

   

10. 10 Pour the egg batter in the bowl with milk back into the original bowl and mix evenly. (The defoaming is so powerful)

    

11. 11 Preheat the oven and pour the egg mixture into an eight-inch round mold from a high position.

    

12. 12 Shake vigorously on the table a few times to release any large air bubbles.

    

13. 13 Pour some water into the baking pan, place the cake mold on the baking pan, bake at 165 degrees for 70 minutes, cover with tin foil after coloring.

    

14. 14 After taking it out of the oven, turn it upside down to cool and remove from the mold.

    

15. 15 Finished product.

    

16. 16 One more.

    

17. 17 When baking, add water to a baking pan and the bottom surface will be very white and yellow. This one has a moderate sweetness, not overly sweet.