Sponge cake has a fluffy, eggy flavor, simple ingredients, easy to make, high success rate, and is an entry-level cake for home baking.

Ingredients

Five eggs, 130 grams of flour, 100 grams of sugar, 40 grams of corn oil (or butter).

Procedure

1, sieve the flour in advance and set aside.

2. Put the cake molds into the baking pan one by one.

3, beat the eggs into a bowl, then pour the sugar into the bowl at once.

4. Use an electric whisk to start beating at high speed. Slowly the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is the look of beating for five minutes)

5, beat until lifting the whisk, drop down the egg paste texture will not disappear immediately on the can. (The whole process takes about ten minutes)

6. Pour the flour into the batter in three batches. Each time you pour it in, toss it from the bottom to the top to even it out. Also, at this time, it is best to preheat the oven. Top and bottom heat, 180 degrees for 10 minutes.

7. Pour the corn oil into the batter. This time to be more careful and carefully tossed, never ask for fast, do not make circles.

8, pour the cake batter into the mold, seven points full can be.

9. Put the whole cake into the oven and bake at 180 degrees for 15 minutes.

The second kind: chiffon cake

Chiffon cake texture is light and soft, puffy tissue, high moisture content, light flavor is not greasy, taste moist and soft, is currently one of the most popular cake. Compared to a sponge cake of the same weight, a chiffon cake is twice the size of a sponge cake, reflecting its fluffy texture.

Ingredients

Five eggs, 90 grams of low gluten flour, 20 grams of sugar (in the egg yolks), 60 grams of sugar (in the egg whites), 45 milliliters of corn oil, 40 milliliters of milk (or water), and a few drops of lemon juice.

Making Process

1. Separate the egg whites from the yolks and put them into two separate whisks. (The bowl with egg whites should be free of water and oil.)

2. Add sugar to the egg yolks and gently beat with a whisk. (Egg yolks do not need to be whipped.)

3. Add corn oil to the egg yolks and whisk well.

4: Add milk (or water) to the egg yolks and whisk well.

5: Sift the low gluten flour into the egg yolk batter.

6. Use a rubber spatula to gently stir the mixture. (Do not overmix to avoid gluten in the batter.)

7. Add a few drops of lemon juice (or white vinegar) to the egg whites, then beat with an electric whisk until fish-eye bubbles form, at which point put in 20 grams of sugar to continue to beat. In preparation for whipping the egg whites, to first preheat the oven on. Upper and lower heat 160 degrees, preheating 10 minutes.

8, continue to whisk until the egg white thick, and then put 20 grams of sugar to continue to whisk.

9, whisk until the surface of the egg white lines, put the remaining 20 grams of sugar to continue to whisk.

10, continue to whisk until the whisk is lifted, the egg white can pull out a short upright sharp corner, that is to say that the state of dry foam. Dry foam is the best state to make chiffon.

11, one-third of the egg white into the egg yolk batter. Use a rubber spatula to gently toss from the bottom up until well blended.

12. Add another third of the egg whites to the cake batter and toss to coat.

13: Add the remaining one-third of the egg whites to the cake batter and toss to coat.

14: Pour the mixed cake batter into the mold and smooth it slightly. Then pick up the mold with your hand and shake it hard on the table twice.

15: Put the cake batter into the preheated oven, upper and lower heat, 160 degrees bake for 60 minutes.

16. Remove the cake from the oven quickly and place it upside down on the table to cool naturally.

17、After the cake has cooled, start to take off the mold. You can use your hand along the mold, gently press the cake, make it a little bit of separation from the mold, you can also use the cake release knife. After demolding, you can cut the pieces to serve.