Ingredients ?

Eggs 4

Sugar 50g

Lemon 1/4

Corn oil 20ml

Low-gluten flour 100g

Baking powder 2g

Sponge Cake (Bread Machine Version) Directions ?

Separate the egg whites and yolks, and pour corn oil into the yolks. Mix well.

Mix the egg whites with the lemon juice and beat with an electric mixer until bubbles appear as shown in the picture, add 1/3 of the sugar.

Continue to beat, and when the bubbles become white and fine, add the other 1/3 of the sugar. Continue beating.

When the egg whites are creamy and begin to form lines, add the remaining 1/3 of the sugar and continue to beat.

White whites are not whipped until the whisk produces short, upright peaks. Chill in the refrigerator until ready to use.

Sift the flour and baking powder, pour into the yolk mixture, and stir well with a rubber spatula.

Remove the egg whites from the refrigerator, pour the well-mixed batter into the egg whites, and stir quickly with a rubber spatula. Mix like a stir fry, never stir in circles or the egg whites will lose their puffiness.

Remove the mixing stick from the bread bucket and brush the inside with a coat of corn oil.

Pour the batter in.

Shake the entire bread bucket tabletop twice to deflate any large air bubbles in the bucket.

The bread machine does the rest.

Tips

The lemon juice is to remove the fishy flavor of the eggs, 1/4 is more than enough. If you give more, it will affect the whipping of the egg whites.