How to Make 6 Inch Sponge Cake

A 6-inch sponge cake.Egg Flour is a deliciously simple home dish, but how to make it taste good is crucial in the preparation and steps. Below Cooking Network editor will tell you about the steps for making a 6-inch sponge cake, showing how to make this sponge cake both delicious and tasty.Steps for making a 6-inch sponge cake: The ingredients

introduction Main ingredients: Rice flour

(50 grams)

Egg (2 pieces) Milk (35 grams) Corn oil (30 grams) Sugar (15 grams (added to the egg yolk), 25 grams (added to the egg whites)), cream of tartar (1 gram) Steps for making a 6-inch sponge cake:Prepare all materials Separate the egg yolks and put them in two water- and oil-free bowls respectively.Milk, corn oil, sugar bowl. Mix thoroughly.

Sift in rice flour (add it twice, mix well after each addition)

1. Prepare all ingredients.

2. Put the egg yolks in a bowl and add milk and corn oil, then add sugar and mix thoroughly.Mix in rice flour (sift it twice, mixing well after each addition). Mixed yolk batter

3. Beat the egg whites with an electric mixer until they form stiff peaks.

Add sugar three times during beating to achieve hard peaks.

Formed meringue

Mix one-third of the whipped egg white into the yolk mixture.

Mix all of the yolk mixture into the remaining whipped egg whites, mixing well.

Mixed batter

Preheat the oven at 90°C on top and 150°C on bottom. Pour the cake batter into a 6-inch mold, use a spatula to level it, then tap the mold several times to remove large bubbles.

11. Batter mixture

Preheat the oven at 90°C on top and 150°C on bottom, bake in the lower rack for 40-45 minutes.

12.After baking, take out immediately and shake it a few times, then turn it over onto a cooling rack to cool before unmolding. Finished product

Small tips:

My oven has higher top heat than bottom heat.

The oven temperature is just for reference; adjust according to your own oven's characteristics.

1If you don't have cream of tartar, you can substitute it with a few drops of white vinegar or lemon juice.

The upper heat of my oven is higher than the lower heat. The oven temperature is only a reference; it still depends on the nature of your own oven. If you don't have tarragon, substitute with white vinegar.or or use lemon juice.Add a few drops. Add a few drops of juice.