How to Make a 6 Inch Sponge Cake

6-inch sponge cake Egg Rice cake How to make it delicious? Learn to make 6-inch at home Sponge cake What ingredients are needed Ingredients？Cooking network The editor provides a simple guide for making a 6-inch sponge cake, helping beginners create a tasty one.

Introduction of the ingredients for 6-inch sponge cake

Low-gluten Flour(60g) Salad oil (35ml) Granulated sugar (50g) Tartar powder (1.5g)

Steps to make 6-inch sponge cake:

Prepare the ingredients and baking tools: sieve, electric whisk, digital scale, egg separator, silicone spatula.Baking Tools preparation: sieve, electric mixer, kitchen scale, egg separator, silicone spatula.
Measure the ingredients accurately

Separate the whites from the yolks Egg yolk Separation

Add the yolks to Milk Manual mixing

Sift the low-gluten flour into

Do not stir in a circular motion, mix gently like when stir-frying.

Add salad oil

Stir until well combined and set aside.

Whip the egg whites with tartar powder using an electric mixer.

Gradually add granulated sugar three times.

Continue whipping until stiff peaks form, about 1-2cm in height.

Gently fold the whipped egg whites into the yolk mixture in three stages.

Do not stir in a circular motion, be gentle.

Pour the batter into a 6-inch cake pan and tap it lightly to release air bubbles.

Bake in Oven at middle lower rack at 140°C for about 45 minutes. My oven is a Qiaoyang 18L model.

Take the cake out after baking and drop it from 30cm above to cool, then turn it upside down to cool completely before removing the mold.

Actually, mine wasn't very successful.

It just needs not to collapse.