How to Make a 6 Inch Sponge Cake
Angel Cake Eggs Rice Cake 6-inch size is the traditional and beloved choice.Recipe，it can be found in many restaurants and eateries.Angel Cake 6-inch Variety of styles and flavors, loved by everyone. You're almost drooling, let's learn how to make this dish together!Cooking Network Let's join us at Cook Together!
How to Make a 6-inch Angel Cake Ingredients Introduction
Main ingredients:
50g Low-gluten Flour Eggs (3)(20g) Corn Oil (25g) Granulated Sugar(5 drops) Lemon Juice (3 drops) Vanilla Extract Angel Cake 6-inch steps:List all materials and tools needed. All materials should be weighed accurately, beginners shouldn't alter the recipe as it has been tested multiple times.
Sift low-gluten flour three times for use!
Separate eggs, one by one.
Egg yolksMix withEgg whites (Do not switch containers! ) All bowls must be dry; no water droplets allowed!Start protein whipping first. I use a 250W KitchenAid mixer. Protein, lemon juice, and sugar are the ingredients for whipping. Add lemon juice to remove egg odor. Whisk at low speed for 60 seconds!
Foam has started. Start adding sugar in three stages! Increase speed to medium for another 60 seconds!After first sugar addition, the whipped eggs are smooth and silky with a slight bend. This is called eight-fifths wet whipping, suitable for cheesecake!
If used for angel cake, it will result in a sunken cake!
Second sugar addition, whisk at medium speed for 60 seconds. The eggs are now very smooth. Suitable for a hollow cake mold. This is the state my cakes were usually in!Third sugar addition, whisk at medium speed for another 60 seconds. At this stage, the egg whites have hardened with peaks standing straight and short bends. This is the ten-fifths whipping suitable for angel cake. This state prevents the cake from collapsing!
Yolk part: No need to clean the whisk. Add vanilla extract, sugar or powdered sugar, mix for 8 seconds! Gradually add corn oil and milk while mixing on low speed.
Preheat the oven at 140°C for 10 minutes. Ensure all operations are completed before preheating to prevent cake from deflating.
My oven is a 32-liter ACA model!
Low-gluten flour added in three stages. Mix well after each addition.
Third mix for 24 seconds.Use a spatula to mix the low-gluten flour with the egg yolk mixture until smooth and uniform! Take one-third of the whipped eggs into the yolk mixture, mix from bottom up. The mixed batter should be consistent in color. Pour back into the remaining egg whites and continue mixing until complete. Tap the mold a few times to level it out. Use a bamboo skewer to draw Z-shaped lines for defoaming!
Immediately bake after mixing is complete!
Preheat the oven at 140°C for 40 minutes.
After baking, tap and invert on a cooling rack. Do not remove from the mold until three hours have passed; premature removal will result in a sunken cake!
Carefully remove by pressing around the sides. The bottom should also be handled similarly with ease.
The final product is impressive! Larger view, adorable and cute!
Recent cakes are very delicate and delicious, receiving praise from family members!
This cake makes a perfect gift for elderly relatives upstairs!
Tips:
Proper whipping of egg whites is crucial.
Different cakes require different degrees of egg white firmness. Feel free to leave comments or check recent posts and discussions!
After roasting the entire process, take it out and shake a few times before turning it over on a grid to cool! Note that it takes three hours to demold! Demolding too early will definitely result in a sunken waist! Molds cannot be removed either!
After cooling, press around the mold with your hand slowly to remove! The bottom is also handled in the same method and easily demolded! This method of demolding makes the cake look very good and elegant! Previously, I always used auxiliary tools to demold, but now I don't need them anymore!
After cooling, the full view of the cake looks so adorable!
Enlarged, the cake is so cute! Recently, the cakes are very fine in texture and taste good; they receive praise from family members! This type of cake, sent to the elderly uncle upstairs, cannot be cut open for viewing!
2Tips:
In cake making, the egg whites are crucial! Different cakes require different egg white consistencies! If needed, you can leave comments or frequently check my recent detailed posts and discussions with fellow enthusiasts!
