Homemade Sponge Cake Recipe

Cake Egg Cake is a phonetic translation of English Chiffon Cake, where chiffon means soft, hence the cake's soft texture. Also meaning silk or chiffon fabric, it can be understood as a cake as smooth as silk.

　　Sponge Cake has a delicate texture and requires whipping egg whites into foam to support its volume, making it challenging to make; thus, it is playfully called "Cake Frustration" or "Seven Frustrations."

This is the second one.

　　Ingredients Main Ingredients

　　Eggs 4 pieces,Low-gluten Flour 100g, Sugar 25g, sugar 60g, Corn Oil 50g, Milk Steps 65g

1. Egg Whites

Egg Yolks Separate; Add 25g of sugar to the egg yolks and mix well;2. Add corn oil in three parts, mixing thoroughly each time;

3. Add milk, mixing well;

4. Mix in low-gluten flour, ensuring it is fully combined;

5.

Egg Whites Add one-third of the sugar (20g), 6. Beat until large bubbles form;

7. Add another one-third of the sugar (20g) and continue beating;

8. Add the remaining one-third of the sugar (20g);

Beat to stiff peaks, forming small straight peaks;9. One-third of the meringue mixture into the egg yolk mixture;

10. Gently fold until combined;

11. Pour the mixture into a 8-inch mold, filling it about 5/6 full; tap to release air bubbles;

12. Fold again gently;

13. Pour the batter into an 8-inch mold, filling it 5/6 of the way and tapping it to release large air bubbles;

14.

Preheat oven at 150 degrees Celsius, placing it on the bottom rack;Bake at 150 degrees Celsius for 60 minutes; 15. After 10 minutes,

16. After 20 minutes,

17. After 40 minutes,

18. After 60 minutes,

19. Remove from the oven and tap to release air, then invert onto a cooling rack;

20. Allow it to cool completely before demolding;

21. Not bad, right!

22. Tip: Adjust baking time according to your oven's specific characteristics.

Not bad, right!

Tip: Adjust the oven based on actual conditions.