How to Make a 6 Inch Sponge Cake
6-inch sponge cake Egg Flour How to make it delicious? Learning to make a 6-inch sponge cake at home What ingredients are needed Ingredients？Cooking Network provides step-by-step instructions for making a delicious 6-inch sponge cake, helping even novice cooks achieve great results.
Introduction to the ingredients for a 6-inch sponge cake
Main ingredients:
50 grams of low-gluten flour Eggs (2, about 60 grams each)(40 grams)Milk(40 grams)Corn oil (35 grams) Baking powder (optional) (3 grams) Sugar ( Yolk ）(15 grams) Sugar ( Albume ）(25 grams) Lemon juice (a few drops)6-inch sponge cake steps: 1. Ensure all ingredients are measured and ready, otherwise you might miss something.
The eggs came out of the refrigerator.
Separate the egg yolk from the white, place the whites in a container that is both oil-free and water-free. First handle the yolk; add sugar to it, mix until the sugar dissolves, then pour in milk and stir thoroughly. The mixture should be unevenly white on top with yellow underneath, taking about five minutes at most. Next, sift in a mixture of low-gluten flour and baking powder.
Mix non-circularly into the batter as shown in the picture; avoid stirring in circles.The batter should be thick and smooth after mixing. Set aside. 4. Add several drops of
Lemon juiceto the egg whites, using an electric mixer to create small air bubbles when adding sugar about 8 grams at a time. Add it when shown in the picture.5. Continue mixing non-circularly until the mixture is fine and smooth, then add another 8 grams of sugar.
Add it as shown in the picture; this is the second addition of 1/3 of the sugar.6. Using a low-speed mixer to form small hooks, complete with adding the remaining sugar. As shown in the picture.7. Continue beating until the egg whites are smooth, shiny, and slightly stiff peaks that won't slide when inverted.
8. Take 1/3 of the whipped whites and fold into the yolk mixture gently; avoid stirring in circles. This step must be thorough.
9. After mixing evenly, pour all the batter back into the remaining whites and continue folding gently but boldly. The process should be bold as long as you don't stir in circles.
10. Pour the batter into a 6-inch mold, shake it several times to release air bubbles; about six shakes are sufficient.
11. Place the prepared batter in a preheatedOven
at 140°C for ten minutes, then bake at 140°C for sixty minutes with top and bottom heating. I started preheating the oven when adding sugar the second time, just as I finished mixing.
The cake is shown after ten minutes in the picture.
After twenty-five minutes, it starts to color lightly and crack slightly; this is normal.Let it cool completely before handling. 12. After baking, remove the cake from the oven and drop it from a height of about 40 centimeters, then turn it over immediately. Place it for at least three hours to fully cool before unmolding; use a small tool to carefully loosen around the edges before removing the bottom.13. You can decorate or eat it directly, or store it in the refrigerator. Tips:
Egg whites must be beaten in an oil-free and water-free container for better volume. The yolk emulsification process is as mentioned; complete this step within five minutes at most.
Sugar should be added at specific intervals, clearly shown in the pictures provided.
Avoid stirring in circles when folding the batter, and always ensure air bubbles are released before baking.
After baking, shake it once to prevent collapse and unevenness.Adjust oven temperature if necessary; mine is a 30-liter Zhongchen model with rewards!|
1Tip:
The egg whites should be placed in a water- and oil-free bowl to whip easily. The yolk emulsification process is the step I mentioned, which takes about less than five minutes. The timing for adding sugar must be controlled; I have clearly captured three pictures of this. When mixing the cake batter, avoid circular motions; make sure to air bubbles before baking. After baking, it should be shaken to prevent sinking and deformation. Immediately turn it upside down after baking! Adjust the oven temperature according to your; mine is a Zhongchen 30-liter model. Rewards model included!
