How to Make 6 Inch Sponge Cake

How to make a delicious 6-inch sponge cake? What ingredients are needed for making a 6-inch sponge cake at home?Ingredients？Cooking Network's editor provides step-by-step instructions and images for making a simple 6-inch sponge cake, so even beginners can make a tasty one. Introduction to the ingredients for a 6-inch sponge cake

Rice flour

Cornstarch Eggs (2 pieces)(50g) Butter (20g) Lemon juice or white vinegar (a few drops) 6-inch sponge cake cooking steps:Prepare all the above ingredients. Separate the egg yolks and whites.

Especially, ensure that the bowl for the egg whites is completely oil-free and water-free. Any trace of yolk will require you to change the bowl immediately.

1. Mix the milk and corn oil in the egg yolks with an electric mixer until emulsified.

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2. The emulsion means there are no visible traces of oil in the yolk mixture.3. Sift the measured flour into the egg yolk mixture, using a spatula to gently fold until smooth without lumps; do not stir in circles. 4. Set aside the prepared yolk batter for later use.5. Begin whipping the egg whites now and preheat the oven to 100 degrees Celsius (upper and lower heating).Add a few drops of lemon juice.(Alternatively, you can use white vinegar)

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6. Whip until foam appears in the egg whites.7. Add sugar for the first time when bubbles appear. 8. Continue whipping to fine foam and add sugar again.9. Add remaining sugar and continue whipping until stiff peaks form.

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10. Stiff peaks means you can hold a peak upright with the whisk, or it will not flow back in the bowl after turning the tray upside down.This process takes about 5 minutes.11. Transfer one-third of the whipped egg whites to the yolk mixture and gently fold them together without deflating. 12. Pour the combined batter into the remaining egg whites, folding similarly until thoroughly mixed.13. Pour the prepared cake batter into the mold, smooth it out with a spatula.

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14. Shake the mold with both hands and place a cloth underneath; tap it lightly on the table twice to remove air bubbles but avoid over-tapping which can introduce new air bubbles causing collapse after baking.

"How to Make 6 Inch Sponge Cake"

15. Immediately put it in the preheated oven at 100 degrees Celsius for 50 minutes.16. After 25 minutes of baking, increase the temperature to 120 degrees Celsius for browning. 17. The last 10 minutes of baking18. No cracks appear during baking.19. Ding~ Time is up, quickly remove and shake it again before inverting and cooling. 20. After cooling, gently press the edges with your hand.21. Use your hand to lift the cake from the mold underneath.22. Use a knife to separate the base from the cake. 23. A perfect sponge cake has been made.

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24. An additional photo for reference. Add the sugar for the first time at this point.

"Six-inch chiffon cake recipe"

8. Beat the egg whites to form fine foam, then add sugar for the second time,

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9. Beat until it forms patterns, then add the remaining sugar, and continue beating until stiff peaks form.

"How to make 6 inch chiffon cake"

10. Stiff peaks are achieved when the beaten egg whites form a straight peak when lifted with the beater.The egg whites mousse will not flow; this is when they are fully whipped. The entire whipping of the egg whites can be completed in about five to six minutes.

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11. Transfer 1/3 of the whipped egg whites into the yolk mixture, and gently fold them together using a spatula (fold from bottom to top).

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12. Then, pour the fully mixed yolk mixture back into the egg white mixture, and continue folding in the same manner (be careful not to deflate), until fully combined.

"The method of making six-inch sponge cake"