In the process of making sponge cake, there are generally two methods: one is "angel cake" with egg white instead of egg yolk, and the other is "yellow sponge cake" with whole egg, so the formula is also different.
Angel cake is made of egg white, sugar, flour, oil, etc. according to the ratio of 5: 3: 3:1.Because egg yolk is not used in the formula, its foaming performance is very good, and the internal structure of the cake is relatively delicate, with white color, soft texture and almost fluffy shape.
There are two traditional recipes for yellow sponge cake: one is that the ratio of eggs to sugar and flour is1:1:1,and the other is that the ratio of eggs to sugar and flour is 2:1:1. The difference from angel cake is that it uses not only egg white, but also egg yolk. If it is made properly, the quality of the finished product is the same as that of angel cake.
The method of sponge cake
Practice 1
Materials:
Sponge cake embryo material: 3 fresh eggs (180g), 90g sugar, 90g flour, 40g butter and 4 teaspoons vanilla extract1.
Cream material: liquid cream 1.5 cup (400ml), 3 tablespoons of sugar, 1 tablespoon of foreign wine (rum), 0/-2 tablespoons of milk, and some fruits.
Alcoholic syrup: sugar 50g+hot water 100g+rum 1 teaspoon (add wine only after the sugar and hot water are completely cooled, otherwise the alcohol will evaporate).
Production steps:
1. Beat the egg yolk, add half a amount of sugar and stir well.
2. Beat up the egg whites, and add the remaining sugar (added in three times), which must be evenly distributed every time. When the foam is neutral, even if the pot is turned upside down, the egg white will not fall off.
3. Add (2) of 1/4 into (1) and stir evenly with an egg beater.
4. Pour (3) into the rest of the protein, and stir with a rubber scraper until no white lines (protein) can be seen.
5. Add the sieved low-gluten flour and corn flour into (4) twice, and stir with a rubber scraper until no powder can be seen.
6. Pour the batter into the mold with baked oil paper, and gently cook it on the table for a few times to remove bubbles. Bake for 40 minutes, 175 degrees. Pay attention to the baking. If the fire in the oven is above, put the baking tray in the middle of the oven, or in the middle or lower part.
7. For the baked cake, pierce the bamboo stick into the center of the cake. If there is no material on it, the baking is finished.
8. Put the cake on the shelf to cool.
9. After the cake cools, cut off the top and bottom of the cake, and then cut it into 3 pieces.
10. Peel the kiwi fruit and slice it, then put it on a paper towel.
1 1. Beat the whipped cream with sugar, then add the wine and stir well.
12. Use a slice of cake as the bottom layer, brush it with alcohol syrup, then apply a thin layer of whipped cream, and put it on the monkey peach.
13. Then apply a layer of whipped cream and repeat the steps (13&; 14)。 Finally, spread fresh cream on the whole cake and decorate the cake.
Practice 2
Ingredients: 300g of eggs (6), 200g of low-gluten flour, 50g of fine sugar150g, 50g of vegetable oil or melted butter.
Baking: in the middle layer of the oven, fire up and down 180 degrees, 15-20 minutes (the reference temperature of 6-inch round mold is fire up and down 180 degrees, 35 minutes).
Steps:
1. Prepare the materials, take the eggs out of the refrigerator in advance and warm them, and sift the flour.
2. Prepare a slightly larger basin and beat the eggs into it.
3. Pour the fine sugar once again.
4. Take a pot, put hot water in the pot, heat the egg beater in the hot water, and beat the eggs with an egg beater.
5-6. With the continuous beating, the egg liquid will gradually produce dense foam and become thicker and thicker.
7-8. Send the eggs to the eggbeater, and the egg paste will not disappear immediately. You can draw clear lines on the surface of the egg paste in the basin. (The whole sending process takes about 15 minutes)
9. Pour the low-gluten flour in three or four times, and carefully stir it from the bottom up with a rubber scraper to make the egg paste and flour mix evenly. Don't stir in circles to prevent the eggs from defoaming.
10. Pour vegetable oil or melted butter into the stirred cake paste and continue to stir evenly.
1 1. Spread oil paper on the baking tray and pour all the cake paste into the baking tray.
12. Smooth the cake paste, hold it up and shake it on the ground a few times, so that the surface of the cake paste can be leveled and the big bubbles inside can be shaken out. Put the baking tray into a preheated oven at 180 degrees, bake for 15-20 minutes, and insert a toothpick into the cake. When the toothpick is pulled out, it means it is cooked.
Practice 3
Ingredients: 5 eggs, 60 grams of milk, sugar 140 grams, low-gluten flour 200 grams, salt 1 gram, and butter 40 grams.
Steps:
1. Add white sugar and salt to the whole egg, heat it in hot water, beat the white sugar evenly by hand, and melt the Shui Yi in water and add it to the egg liquid.
2. The egg liquid reaches 40 degrees away from the fire.
3. Heat butter and milk in hot water.
4. Use electric egg beater Expressway to lift the egg liquid dripping from the egg beating head, and you can draw 8 characters without disappearing immediately.
5. Sieve the low powder twice and turn it over by hand and mix well.
6. Warm milk butter is poured along the basin wall.
7. Stir well with a scraper, and move gently.
8.8 inch round die is padded with oil paper in advance.
9. Slowly pour the cake paste into the mold from a height of 20 cm, preheat the oven for 160 degrees 10 minutes, and put it in the middle and lower layers of the oven for 160 degrees for 50 minutes.
10. Take it out of the oven and let it cool, then tear off the oil paper, let it cool and cut into pieces for eating.
How to make sponge cake soft?
To make a sponge cake well, the most important thing is to send the egg liquid. The collapse, waist contraction and defoaming of sponge cake are all related to the protein. Send the egg liquid in place, and the baked cake will be fluffy and soft.
How do we know if the dispatch is in place? In this paper, it can be clearly understood that the egg liquid is white, and the volume becomes larger. When the egg liquid is lifted, the dripping speed is very slow, and it drops into the basin, and it disappears slowly. When the toothpick is inserted, it will not fall. Some friends have introduced that egg liquid draws eight characters, which slowly disappears and is difficult to judge. Sometimes it feels that it will not disappear. Add flour, stir it and immediately defoam it.
The difference between sponge cake and Qifeng cake
Mainly speaking, the practice is different from the softness formed. Sponge cake is not divided into eggs, and the whole egg is sent away; Qifeng is divided into eggs, and the yolk and egg white should be separated, mainly to send the egg white. Generally, birthday cakes or cakes sold in cake shops are all Qi Feng. Qifeng is softer and more delicious than sponge, but it is much more difficult.
1, operation: Qifeng relies on sending egg whites, and sponges usually send whole eggs, but not necessarily, there are also egg sponges. The main difference in operation is that Qifeng is the mixture of egg white and yolk paste, and the sponge is the last to mix the powder, which is easy to defoam in this step. But once this step is done, there will be no defoaming.
2. Difficulties: The key point of hurricane is to send protein and mix it, with the purpose of preventing defoaming. The legend of sponge cake is difficult to dismiss, but I don't think it is difficult to use electric egg beater for hot water. The difficulty lies in the method of mixing powder, which is particularly easy to defoam in this step.
3, taste: Qifeng tastes light and soft, but the taste is light. Sponge is relatively solid, but the egg fragrance is rich. However, if the sponge is baked for too long, it will dry easily, and the heat needs to be just right. You can moisturize by using water chestnut, honey or increasing the amount of oil. It is impossible for a sponge prescription without oil to choke. You can brush sugar water to decorate flowers, but eating it directly is not good.
4, used for decorating: mainly consider the bearing capacity. Sponges are generally used for birthday cakes. If Qifeng is used, it is ok. You need to choose a large amount of powder. Some with a small amount of powder are as light as clouds, and their stuttering is good. It will be deformed when used for mounting flowers.
5, hurricane can only use vegetable oil, butter is not hurricane. This seems to be the definition. The sponge cake smells better with butter. Vegetable oil is also acceptable.