The method for making original taste sponge cake
Those who like the plain sponge cake,egg muffin can actually make a plain sponge cake at home.because making a plain sponge cake is very simple, and compared to those made by restaurants, homemade plain sponge cakes are healthier and more reassuring to eat. plain sponge cake
ingredients introduction main ingredients:
egg
(5 pieces) milk corn oil(50g) white sugar（ egg yolk low-gluten flour）(15g) (90g) white sugar（protein）(45g) white vinegar salt(1g) 8-inch springform pan(1 piece)plain sponge cake steps: 1. Prepare all the ingredients, and separate the egg yolks and whites into oil-free and water-free containers.
2. Add milk, corn oil to the egg yolks, and white sugar, then mix well.
3. Sift low-gluten flour into the egg yolk mixture and quickly fold until there are no dry powder lumps (be sure not to stir in circles, or the flour will develop gluten).
4. Set aside the mixed egg yolk batter.
5. Add 2 drops of
vinegar
, salt 6. Use an electric mixer to create large bubbles resembling fish eyes, then add 15g of sugar
7. Gradually add the remaining 40g of sugar in two portions over a period of 1-2 minutes each.8. Beat the whites to stiff peaks (also called firm peaks), ensuring that when you lift the mixing bowl, there is a small triangle sticking out firmly; if it is still slightly bent, continue beating.
9. Take one-third of the beaten whites and mix them with the prepared egg yolk batter using a spatula, folding gently until combined. Then pour this mixture into the remaining whites, folding quickly and evenly.
10. The mixed cake batter
oven
preheat at 130°C for 10 minutes.
11.12. The consistency of the egg yolk batter and the whites should be a thick light yellow color. place it in the oven, bake at 130°C for about an hour.
13. After baking, shake the mold several times before immediately turning it over on a cooling rack to cool down completely.14. Once cooled, unmold naturally.
15. Final image
17|plain sponge cake
notes:
1. The degree of egg white foaming is crucial; once stiff peaks are reached, do not overbeat as it can cause the sponge cake to fail.
2. If you first beat the whites, refrigerate them after beating.
13. When baking, pay attention to the temperature and adjust according to the color depth.
The degree of whipping for the proteins is crucial; once they reach dry peaks, do not continue to beat them. If you whip the egg whites first, remember to refrigerate the whipped protein afterward. When baking, pay attention to the heat and adjust the temperature according to the color's depth.
