Homeemade Fruit and Vegetable Sponge Cake Method
Fruits and vegetables contain less protein and fat, which have a profound impact on people's health, especially for women who love both food and beauty, as well as babies who don't like eating vegetables.Adding dried fruit granules to the sponge cake batter can significantly help regulate taste and increase nutritional value.
Ingredients Main ingredients: 80g cake flour, 3 eggs,80g white sugar, 35g plant oil, 10ml lemon juice,35g milk, shredded radish,and seaweed flakes. Steps 1. Prepare ingredients: cake flour, eggs, white sugar, plant oil, lemon juice, and milk. 2. Separate the egg whites and yolks into oil-free and water-free containers respectively.3. First, use a manual beater to beat the yolk, 4|and pour the plant oil in three times, stirring evenly each time.
5|Pour in the milk and stir until well combined.
6|Sift the cake flour into the egg yolk mixture.
7|Use a silicone spatula to fold from bottom to top.
8|Beat the egg whites with an electric mixer, creating large bubbles when adding a few drops of 9|lemon juice. 10|Add sugar in three portions and continue beating until stiff peaks form (Tip: Preheat the oven at this point).
11|When the egg whites have reached firm peak stage, they should form straight sharp corners when lifted with a whisk.
12|Transfer one-third of the whipped egg whites to the yolk mixture and gently fold them together using a spatula.
13|Mix the whipped egg whites back into the batter,
14|being sure to move quickly and lightly, until the batter is smooth and shiny. Then add 15|shredded radish and seaweed flakes, stirring thoroughly.
16|Pour the mixture into a School Chef mold.17|Place a baking rack in the lower third of the oven and put the mold on it; bake at 160°C for 30 minutes. 18|After baking, turn out the cake to cool completely before removing from the mold. The finished sponge cake should be soft and elastic.
19|Tips
1|Eggs need to be separated into their whites and yolks in oil-free and water-free containers respectively.
2|Use a spatula cutting method for mixing; otherwise, the flour may become tough and cause the cake to shrink.Carrot Dice and mix with seaweed flakes
12. Pour the batter into a springform pan
13. Place the baking tray on the lower shelf of the oven, put the mold on it, bake at 160°C for 30 minutes with both upper and lower heating elements
14. Turn out after baking, let cool completely before demolding; the cake base is soft and elastic
Tips
1. Separate egg whites and yolks into oil-free and water-free containers respectively
2. Use a folding technique to mix, otherwise Flour excess gluten formation can cause the cake to shrink
