How to Make 8 Inch Sponge Cake (Water Version)
Those who like 8-inch chiffon cakes can make them at home.Egg Rice cake(Clear water version) can actually make their own 8-inch chiffon cake (clear water version).Because the process of making 8-inch chiffon cake (clear water version) is very simple, and compared to those made in restaurants, homemade 8-inch chiffon cakes are healthier and more reassuring to eat. 8-inch chiffon cake (clear water version)
Ingredients Introduction Rice flour
(70 grams)Cornstarch(13 grams) Water(43 grams) Corn oil(43 grams)Egg yolk Egg white Beat the egg yolks and egg whites separately into two water- and oil-free bowls.
3. Add clear water, corn oil,
Sugar
and stir evenly.Mix the low-rice flour and cornstarch, sift them in twice (sift once, mix well before sifting again). 5. The mixed egg yolk batter 6. Add white vinegar
to the egg whites, use an electric mixer to beat until foamy.7. Gradually add sugar (add in three times), beat until stiff peaks form. When you can hold up the beater and get a straight little peak, it's done.
8. This is called meringue
9. Pour one-third of the meringue into the egg yolk batter and mix well.
10. Then pour all the mixed egg yolk batter back into the remaining meringue and mix thoroughly.11. The cake batter Preheat the oven at upper temperature 90°C, lower temperature 120°C, put it in an 8-inch mold, use a spatula to level the surface, shake the mold with both hands for several times to remove large bubbles.
12. Preheated oven at upper temperature 90°C, lower temperature 120°C, bottom layer, bake for 60 minutes
13. Take out immediately after baking, tap it a few times, then invert on a cooling rack to cool before demolding.
14. Finished product photos
Mix the yolks thoroughly and pour them into the remaining meringue, mixing well.
The mixed cake batter
12.Preheat the oven to top heat 90°C, bottom heat 120°C. Pour the batter into an eight-inch mold, use a spatula to level the surface, then hold the mold and shake it vigorously to remove large bubbles.
Place in the preheated oven at top heat 90°C, bottom heat 120°C, on the lower rack for 60 minutes.
Immediately shake after baking, then invert onto a wire rack to cool before removing from the mold.
Final product image
