Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, buttered oil 100g, and appropriate amount of skim milk.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) Preheat the oven to 180℃ (or fire 180℃, fire 165℃) for later use.

(2) Beat the eggs into a mixing barrel, add white sugar, and beat them in a blender until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add the melted and cooled buttered oil and skim milk, and stir them evenly to form a cake.

(4) Put the cake into the padded paper, put it in the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.

2, vanilla sponge cake

Raw materials: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or fire 180℃, fire 165℃) for later use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them in a blender to make them thick and white.

(3) Gently mix the sieved flour into the mixing barrel, and after a little mixing, add the vegetable oil and skim milk, and continue to mix until it is evenly mixed into a cake.

(4) Put the cake division into the cake circle with the spread pad paper and put it in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake when it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

3. Orange sponge cake

Ingredients: 500g of eggs, 300g of sugar, 5g of fine salt, 200g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 50g of orange juice and 75g of vegetable oil.

Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or fire 175℃, fire 160℃), spread paper on the baking tray, and then put the cake rings in place for later use.

(2) Divide the eggs into yolk and egg whites for later use.

(3) Pour egg yolk, fine salt and half sugar into a mixing barrel, and beat in a blender until it is thick and white, then add low-gluten flour and baking powder, skim milk, fragrant juice and vegetable oil in turn, and mix well.

(4) Put the egg whites and the other half of the sugar into another mixing barrel, beat them into soft foam with a blender, mix in the egg yolk mixture, mix them evenly, put them into a spare cake ring, smooth them, and bake them in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

4, almond sponge cake

Ingredients: 500g of eggs, 250g of sugar, appropriate amount of skim milk, 240g of low-gluten flour, 80g of almond flour and 50g of melted butter.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or fire 180℃, fire 170℃), spread paper on the baking tray, and then put the cake rings away for use.

(2) Beat the eggs into a mixing barrel, add the white sugar, and when the egg is whipped by a blender until it turns white and becomes a thick emulsion, add a proper amount of skim milk, and switch to medium or low speed whipping for a while.

(3) Carefully mix the sieved low-gluten flour and almond flour, mix well a little, then add the melted butterfat, mix well, put it into a spare cake circle, and bake it in the oven.

(4) Bake for about 30 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.

5, honey sponge cake

Ingredients: 20g of cake emulsified oil, a little warm water, 500g of eggs, 250g of sugar, 250g of low-gluten flour, 5g of baking powder, peanut butter 100g, 45g of melted butter, and a proper amount of skim milk.

Utensils: mixing basin, egg skewer, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board.

Method:

(1) Put the cake emulsified oil and warm water together in a mixing basin and beat them evenly with an egg stand for later use.

(2) Preheat the oven to 170℃ (or fire 170℃, fire 160℃), spread the pad paper in the baking tray, and then put the cake ring for later use.

(3) Pour the emulsified oil into a mixing barrel, beat in the eggs and add the white sugar, and beat in a blender until it is completely swollen.

(4) Slowly pour the sieved flour and baking powder into the mixing barrel, mix well a little, then add peanut butter, melted buttered oil and skim milk, and mix well.

(5) Put the evenly mixed materials into the spare cake ring, smooth the surface, bake in the oven for about 40 minutes, take it out until it is completely cooked, cover it on the cake board while it is hot, and then use it after cooling.

Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, especially suitable for mass production, but the shrinkage ratio of cakes produced is slightly increased. Peanut butter can be made by roasting crispy peanuts and adding water.

6. Coffee sponge cake

Ingredients: 8 eggs, 3 egg yolks, 350g sugar, instant coffee 10g, low-gluten flour 345g, melted butter 180g, and a proper amount of skim milk.

Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or fire 185℃, fire 165℃), spread the pad paper in the baking tray, and then put the cake ring away for use.

(2) Put the eggs and egg yolk together in a mixing barrel, add white sugar and instant coffee, and beat them in a blender until they are thick and creamy.

(3) After sieving the low-gluten flour, carefully pour it into the mixing barrel and stir it evenly, then add the melted butterfat and skim milk, and mix them all evenly.

(4) Put the mixed materials into the spare cake circle, smooth the surface by hand, and bake in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

7. Strawberry sponge cake

Raw materials: 500g of eggs, 275g of sugar, 4g of fine salt, strawberry jam 100g, 250g of low-gluten flour, 25g of corn starch, 50g of vegetable oil and a proper amount of skim milk.

Utensils: mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or fire 165℃, fire 155℃), spread a pad paper in the baking tray, and then put the cake rings away for use.

(2) Put the eggs, white sugar and fine salt together in a mixing barrel, and beat them in a blender until they are completely fluffy. Add strawberry jam and beat them slightly at medium speed.

(3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and mix them evenly.

(4) Put the stirred materials into the spare cake ring, bake in the oven for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.

8. Cherry sponge cake

Raw materials: candied cherries 120g, eggs 570g, sugar 270g, low-gluten flour 300g, vegetable oil 60g, and skim milk.

Appliances: Crusher or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 175℃ (or fire 170℃, fire 160℃), spread a pad paper in the baking tray, and then put a cake ring for later use.

(2) Chop the candied cherries into pieces with a pulverizer or a kopis for later use.

(3) Put the eggs and sugar together in a mixing barrel, and beat them in a blender until they turn white and form a thick emulsion.

(4) After sieving the flour, carefully mix it into the mixing barrel, and add the spare sugar-stained cherry powder, raw vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling thoroughly.

9. Banana sponge cake

Ingredients: 500g of eggs, 300g of sugar, banana jam 100g, 50g of raw vegetable oil, 200g of low-gluten flour, corn starch 100g, and a proper amount of skim milk.

Utensils: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or fire 175℃, fire 160℃), spread a pad paper in the baking tray, and then put a cake ring for later use.

(2) Separate the egg white and yolk, and pack them in two mixing pots for later use.

(3) Put the egg yolk and half of the white sugar into a mixing barrel, and beat them in a blender until they turn white and form a thick emulsion. Add banana jam, vegetable oil, sieved flour, corn starch and skim milk in turn, and beat them constantly and evenly for later use.

(4) Put the egg whites and the other half of the sugar into a mixing barrel, beat them into a hard foam, mix them with the egg yolk mixture, beat them evenly, put them into a spare cake ring, smooth the surface, and bake them in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after cooling thoroughly.

10, mango sponge cake

Ingredients: 600g of eggs, 60g of mango jam, 60g of melted butter, low-gluten flour 150g, appropriate amount of skim milk, and sugar 150g.

Utensils: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.

Method:

(1) Preheat the oven to 170℃ (or fire 170℃, fire 160℃), spread paper on the baking tray, and put a cake ring on it for later use.

(2) Separate the yolk and albumen of the egg and put them in two mixing pots for later use.

(3) Put the egg yolk in a mixing barrel, beat it in a blender until it turns white, add mango jam and melted butterfat, continue to beat it thoroughly, then add low-gluten flour and beat it evenly, and finally add a proper amount of skim milk and mix well.

(4) Put the egg whites and white sugar in another mixing barrel, and when they are whipped into soft foam, mix in the egg yolk mixture, mix thoroughly, put them into a spare cake ring, and bake them in the oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after it is completely cooled.

Make a cake with a rice cooker

Ingredients: flour110g, sugar110g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, packed in bright small cartons, cut by more than one third), and 50 or 60g of milk.

1, flour sieving for three or four times.

2. Separate the yolk and egg white of the egg.

3, put a little salt in the egg white (help to send)

4. Beat the egg white until the egg white basin is turned upside down, and the egg white can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6, the remaining one-third of the sugar into the egg yolk, and the egg yolk are fully stirred until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and stir well.

8. Slowly put the sifted flour into the above custard (it can be put in several times), or stir it fully.

9. Now, pour the beaten egg whites into the batter, and be sure to stir them evenly.

10, preheat the rice cooker a little, butter it, and pour the batter in.

1 1, put the lid on and press to cook.

12, soon (more than 20 minutes), it will jump to the heat preservation, leave it alone and keep it for an hour and a half, then press the cooking button, jump to the heat preservation file and keep it for another hour and a half, which is almost enough. If you are not sure, open the lid and have a look.