Sponge Cake is a classic cake alongside chiffon cake. It is often used as the embryo for other cream cakes and mousse cakes. It is also very delicious when tasted alone, with a fluffy and soft texture. As a baking enthusiast, how can I not try this basic and simpler cake than Qifeng?
The production process of sponge cake and chiffon cake are similar. The difference is that sponge cake uses the whole egg beating method, that is, the egg yolk and egg white are mixed first and then beaten together, while the chiffon cake uses the separated egg method, that is Beat the egg whites and egg yolks separately and then mix them together.
Baking time: 25 minutes
Ingredients?
3 eggs
90g fine sugar
90g low-gluten flour
30g unsalted butter
How to make sponge cake? First beat the eggs, add sugar, stir, heat over water to 36 degrees, lift the whisk If the egg liquid does not come up as shown in the picture, you can stop heating and start whipping. (The principle of whipping is to beat air into the egg liquid to form fine bubbles, thereby expanding the volume of the egg liquid. Heating can make the egg liquid lose its viscosity, improve fluidity, and make it easier for air to be whipped in.) How to make sponge cake Step 1
Use a whisk to beat the egg liquid at high speed. How to make sponge cake Step 2
When the egg liquid no longer continues to expand in volume, becomes thicker, and turns light yellow in color, beat at medium speed. How to make sponge cake Step 3
When the color turns white and the surface can maintain patterns for a short time, beat at low speed. When the spatula is scooped up, the egg liquid will fall and fold like silk, and the whipping is complete.
(The best state for the bubbles in the beaten egg liquid is to be small and uniform, so that they are not easily destroyed during the subsequent production process. The smaller the bubbles, the less likely they are to collapse and can be baked. Delicate and dense texture. The purpose of whipping at high speed is to quickly increase the amount of bubbles and expand the volume, and then reduce the speed of the whisk to break up the large bubbles and whip them into uniform and fine small bubbles. Step 4 of the sponge cake recipe. /p>
Sift the low-gluten flour and add the egg liquid. Use a spatula to scoop up from the bottom and stir until the powder disappears. Then stir for a few more times. Do not over-stir.
(Stir it about 40 times. Over-stirring will destroy the air bubbles in the egg liquid and make the expansion of the sponge cake worse.) Step 5 of making sponge cake
Heat and melt Heat the butter to 60 degrees and pour it onto the spatula placed on the surface of the batter so that the butter can slide evenly onto the surface of the batter. Stir in the same way until the oily threads disappear, then stir a few more times without over-stirring.
(Stir it about 30 times. Over-stirring will cause the butter oil to destroy the air bubbles, causing the sponge cake to not expand enough after baking.) Step 6 of making sponge cake
In 8-inch Place oiled paper on the bottom of the round mold, pour the batter from a height of 10cm away from the mold, lift the mold and shake it a few times to make the surface flat and shake out large bubbles. How to make sponge cake Step 7
Preheat the oven to 180 degrees and bake in the middle rack of the oven for about 25 minutes. After taking it out of the oven, knock the sponge cake together with the mold at a height of 10cm from the workbench. After demoulding, turn the sponge cake upside down on a wire rack and let it cool.
(If possible, you can bake at 180 degrees and 150 degrees for better results. Knocking is to discharge the water vapor inside the sponge cake to avoid the center of the cake from collapsing. Underturning is In order to make the texture of the sponge cake uniform, it will not be dense at the bottom and soft on the surface.
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