Introduction: all people love to eat the sponge cake, in many bakeries have to sell. There are many ways to make sponge cake, the following is the introduction of sponge cake for you, I have carefully organized, welcome to refer to!

Method 1

Ingredients

300g eggs (6), 200g gluten flour, 150g sugar, 50g vegetable oil or melted butter.

Baking

Middle oven, upper and lower heat 180 degrees, 15-20 minutes (6-inch round mold reference temperature for upper and lower heat 180 degrees, 35 minutes).

Making Process

1, prepare the materials, eggs from the refrigerator in advance to return to the temperature, the flour sieve.

2, prepare a slightly larger pot, eggs into the pot.

3, and then the granulated sugar into a one-time.

4, take a pot, put hot water in the pot, sit the whisk bowl in the hot water to heat, and use a whisk to whip the eggs.

5, with constant whisking, the egg mixture will gradually produce thick foam and become more and more thick.

6, the eggs will be whipped until lifting the whisk, low down the batter will not immediately disappear, you can draw clear lines on the surface of the batter in the basin, when it is ready.

7. Pour in the low-gluten flour in three to four batches, and carefully toss with a rubber spatula from the bottom to the top to mix the egg batter and flour evenly. Do not stir in circles to avoid defoaming the eggs.

8. Pour in vegetable oil or melted butter into the mixed cake batter and continue to mix well.

9. Line a baking sheet with greaseproof paper and pour the cake batter into the baking sheet.

10: Smooth out the cake batter and shake it on the floor a few times to smooth out the surface and get rid of any large air bubbles. Send the baking tray into the preheated oven at 180 degrees Celsius and bake for 15-20 minutes. Insert a toothpick into the inside of the cake and pull it out without the cake sticking to the toothpick, then it is cooked.

Tips

1, this cake needs to whip the whole egg, the whipping of the whole egg is much more difficult than just whipping the egg white, the time consumed is also longer. Whole eggs can not be whipped like egg white until the appearance of sharp corners on the degree.

2, the whole egg in the temperature of about 40 degrees is the easiest to whip, so in the whipping of the whole egg, you need to sit in the hot water to warm the beating basin, so that the whole egg is easier to whip.

3, when adding flour to the whipped eggs, be sure to add the flour in three to four times, do not pour the flour all at once, otherwise it is difficult to stir evenly, which can easily lead to egg foaming. Moreover, the mixing must be from the bottom upward mixing, absolutely can not draw a circle mixing, otherwise the egg will definitely be defoamed.

4, if you use butter, the flavor of the cake will be more fragrant. After pouring in the grease, you need to be patient and careful to toss several times to make the grease and cake batter completely integrated, must not be too hasty, do not draw a circle stirring.

5, the cake batter is ready, there must be a certain consistency, and try not to have big bubbles. If mixed well . Cake batter constantly produce a lot of large bubbles, it means that the egg whipping is not in place, or mixing time defoaming, need to try to avoid this situation.

6, successful sponge cake, after baking should be oily and puffy texture, only correctly whipped eggs and correct mixing to get the best quality cake.

7, the sponge cake should not be baked for too long, otherwise it will lead to dry cake texture.

Method 2

Ingredients

100g of yogurt, 20ML of light cream, 3 eggs, 30g of low gluten flour, 15g of cornstarch, 50g of sugar.

Practice

1. Yogurt from the refrigerator to the post to room temperature and liquid butter mixed, stirring until even without particles.

2. Pour in the light cream and stir well.

3. Add the egg yolks and mix well.

4. Sift the low-flour + cornstarch mixture and add it.

5. Stir until completely free of particles, into the yogurt yolk paste.

6. Take another pot and add the sugar in stages.

7. Whip the egg whites until the top of the whisk is slightly curved, and there is a fishhook-like curve in the bowl.

8. Take 1/3 of the egg white mixture, add it to the yogurt mixture, and mix it well by cutting.

9. Pour all the mixed yogurt paste into the egg white bowl, and cut from the edge down to mix evenly into the cake mixture.

10. Pour the cake mixture into a tinfoil-wrapped mold, and vigorously knock it twice to ventilate.

11. Put the cake mold on a baking sheet, pour hot water into the baking sheet, and put it into the preheated oven.

12. Middle layer, upper and lower heat, 160 degrees for 60 minutes.

13. Freshly baked yogurt cake.