How to Make 6 Inch Sponge Cake
How to make a delicious 6-inch sponge cake? Actually, making a 6-inch sponge cake is not complicated; just follow the steps below in this recipe.Recipe Prepare all the ingredients and tools for a 6-inch sponge cake, then proceed step by step. You will definitely learn how to make it and create your own delicious one!
6-inch Sponge Cake Ingredients Introduction
Low-flour (42 grams)Corn starch(8 grams) Pure water (35 grams) Corn oil (30 grams) Granulated sugar Egg yolks (12 grams) Granulated sugar Egg whites (36 grams) Lemon juice (5 drops)Steps to make 6-inch sponge cake:(36 grams)Lemon juice (5 drops)
The steps for a six-inch sponge cake:
1. Prepare all the ingredients, which have been weighed. Separate the egg whites and yolks into grease-free, water-free bowls.
2. Put the yolks with granulated sugar and oil aside for now..
3. Start whipping the egg whites on low speed until they form tiny bubbles (fish eyes).Add the first portion of granulated sugar at this point..
4. Whip to a smooth state, then add the second portion of granulated sugar.
5. Whip to the state shown in the picture, about 80% stiff peaks. Add the remaining granulated sugar.
6. Whip on low speed until the mixture forms upright small peaks. This is a stiff peak
7. Invert the container; if the peaks remain intact and do not fall or slide.
8. Use the same beater to mix the yolks, sugar, and oil with an electric mixer.
9. Mix well, then add water and stir until uniform. Add low-flour using a whisk, stirring vertically and horizontally. Mix thoroughly
10. Gently fold one-third of whipped egg whites into the yolk mixture. Use folding motion to avoid deflation and damage to the structure
11. Pour the mixed batter into the bowl with the remaining whipped egg whites. Gently mix using a folding motion, ensuring uniformity.Egg muffin batter.
12. Prepare a 6-inch mold and pour the mixture slowly to avoid introducing large bubbles.
13. Preheat the oven to 140°C for eight minutes first.Oven 14. Place in the middle lower rack at 140°C with both upper and lower heating elements. Bake for one hour.14. The cake is shown after about forty minutes of baking, where it has risen and slightly subsided – this is normal.
15. After baking, immediately remove the cake from the oven and drop it from 20 cm height to release any steam; tap two times maximum.
16. Invert the cake on a wire rack for three hours or more until completely cooled before demolding. Here is the demolded cake.
Really tall!17. Plate and take photos, making your own beautiful 6-inch sponge cake! It's really so tall.
17. Plate and photograph, the six-inch sponge cake is truly beautiful.
