Ingredients for cocoa sponge cake: 600g eggs, 300g sugar, 290g low-gluten flour, 30g cocoa powder, 100g butter oil, appropriate amount of skimmed milk.
Utensils: mixing bucket, sieve, small pot, paper pad, cake ring, baking pan, cake board.
Preparation method: (1) Preheat the oven to 180°C (or 180°C for upper heat and 165°C for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.
(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into the mixing barrel, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake paste.
(4) Put the cake cake into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
2. Vanilla sponge cake ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g low-gluten flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method: (1) Preheat the oven to 180°C (or 180°C for upper heat and 165°C for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, and beat on a mixer until thick and white.
(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add lettuce oil and skimmed evaporated milk, and continue to mix until evenly mixed into a cake.
(4) Place the cake dough into a cake ring lined with paper on a baking tray, smooth it out with your hands, and bake in the oven.