As a common cake, sponge cake is still very popular. The production method is also very simple. If you are willing, you can follow the production method below and make it at home. Although the preparation method is simple, there are still many details that need to be paid attention to in order to make a perfect sponge cake with a full flavor.
How to make sponge cake
The method of sponge cake can be divided into two types, the "yellow sponge cake" using a whole egg formula and the "angel cake" using only egg whites without egg yolks. Today we will learn how to make whole egg sponge cake.
Making materials
200 grams of low-gluten flour, 6 eggs, 150 grams of fine sugar, and 50 grams of butter or vegetable oil.
Preparation method
1. First, place the eggs at room temperature and dry the flour carefully.
2. Crack the eggs into the prepared basin and add fine sugar.
3. Heat the egg bowl in a pot with hot water, and beat the eggs with a whisk until the egg liquid produces thick foam and the egg paste becomes thicker and thicker; and pour the egg bowl When the time comes, the egg batter will not drip.
4. Divide the low-gluten flour into three times according to the amount, and mix with the egg batter; be careful not to stir in circles, but stir from the bottom up and down.
5. Add the melted butter to the egg batter, or add vegetable oil to the egg batter, and continue to stir.
6. After mixing, pour the egg batter into a baking pan and place it in an oven preheated to 180 degrees. After 15 to 20 minutes, you can insert a toothpick into the inside of the cake. If it is not stained, Cake, it means the cake is ready to be baked.
Precautions for making sponge cake
The method of making sponge cake seems simple, but some details still need to be paid attention to, so as to make a cake with both "color, flavor and taste" oh.
1. Since whole eggs are easiest to beat at a temperature of about 40 degrees, it is necessary to heat the egg bowl in hot water when beating eggs, which will have better results.
2. When adding low-gluten flour, be sure to divide it into three or four portions according to the amount, and add them one by one. At the same time, stir from bottom to top, otherwise the egg paste will defoam.
3. The prepared egg batter must be thick and should not have a lot of bubbles or large bubbles.
4. When baking the cake, the time should not be too long, otherwise the taste will not be moist enough and it will feel dry.
The successful sponge cake has a moist and fluffy texture. The main thing to pay attention to when making it is the way of beating and stirring the eggs.
The difference between sponge cake and chiffon cake
Chiffon cake is also one of the basic cakes. It is slightly different from sponge cake and is slightly improved on sponge cake.
Chiffon cake has a lighter and more fluffy texture than sponge cake, and melts in your mouth. The oil aroma is richer than sponge cake, and the texture is softer and more refreshing. So what are the differences in materials and production?
1. Ingredients: In addition to flour, sugar, and eggs, liquid vegetable oil and juice are also added to the chiffon cake, which can increase the humidity of the cake and maintain a soft and easy-to-treat texture.
2. The use of grease and water: Chiffon cakes often use a high ratio of grease and water, which add up to more than 75%; vegetable oil is generally used because most of the grease is unsaturated. Fatty acid, making the taste softer. Sponge cakes mostly use solid cream, which contains more saturated fatty acids and has a soft texture.
3. Production: Sponge cake has two egg-beating methods: whole eggs and separated eggs; chiffon cake uses divided eggs.
4. Baking: Sponge cake requires a higher baking temperature, while chiffon cake requires a lower temperature.
Both cakes are delicious and healthy choices. As long as you master their ingredients and preparation methods, you can make a customized cake according to your personal taste.