How to Make 8 Inch Hollow Sponge Cake
A hollow cake egg muffin An 8-inch cake is deliciously simple and a home-cooked dish but how to make this dish tasty, the method and steps are crucial. Below Cooking Network editor will tell you about making a hollow risk cake 8 inches 8-inch hollow risk cake
Ingredients:introduction Main ingredients:
low flour (75 grams)
millet starch (15 grams) Xi Wang millet germ oil (35 grams) milk(55 milliliters)eggs (5 pieces) granulated sugar (60 grams) powdered sugar (15 grams)lemon juice (5 drops) vanilla essence (3 drops)salt (1 gram) The steps for making an 8-inch hollow risk cake:
1. This time, the oil is still used to make it!
2. The ingredients needed for the cake!
Sift low flour, separate eggs, use chilled eggs, and all other materials must be weighed to produce a satisfactory cake!3. Beat the egg whites, add
lemon juice 4. Using an electric mixer on low speed for 60 seconds, add one-third of the granulated sugar!！
5. Add fine sugar again using an electric mixer at medium speed for 60 seconds!
6. Add the remaining fine sugar and beat at medium speed for another 60 seconds!
7. The egg whites should be like this sharp peak!
Proper whipping is very important!8. Oil, milk, salt, and powdered sugar are mixed with an electric mixer on low speed until uniform, then add
egg yolks and beat to a uniform mixture! Preheat the oven at 150 degrees for 10 minutes!
9.10. Add one-third of the low flour and stir uniformly! 11. Stir in the remaining low flour three times, using a rubber spatula to clean the sides evenly!
12. Take one-third of the whipped egg whites into the yolk mixture and fold gently!
13. This is the well-mixed cake batter!
14. Fold the well-mixed batter back into the egg whites!
15. Pour the cake batter into the hollow mold!
16. Tap a few times, and use a bamboo stick to make Z-shaped movements to remove bubbles!
17. Transfer the mold containing the cake batter to the oven for baking at 150 degrees for 40 minutes!
18. This is how it looks after 20 minutes of baking!
19. After full baking, invert the mold onto a rack and cool for 3 hours before demolding!20. Gently press on the sides of the mold to release the cake!
21. The cake can be easily removed from the mold!
22. Use a cake knife to carefully separate the cake body from the mold along the inner rim!
23. Invert and gently press down around the edges to remove the cake!
24. A beautiful, well-demolded cake!
25. Zoom in for a closer look at the smooth and fine texture of the cake!
26. Decorate it further if desired!
27. Cut the cake with a knife to check its quality!
28. A close-up view after cutting the cake!
Because it was recorded as screenshots!
29. Zoom in again for an even closer look at the cake pieces, which are fine and full of flavor!
Tips:This recipe still uses the original temperature control!
Low heat has been tested multiple times, but it results in a cake that is not fluffy or fragrant!
The quality of the cake depends entirely on the whipping degree of the egg whites!
Only perfectly whipped egg whites ensure a cake that does not collapse and retains its shape, with a smooth bottom! Only then can you achieve a cake without waist sagging, a smooth bottom, fine texture, and rich aroma! The quality of the cake depends entirely on the whipped egg whites! The egg whites for a sponge cake must be whipped to perfection! Only then will the cake rise properly, with a smooth and delicate bottom!
