A, 3 whole eggs
B, 80g sugar
C, 1/4 tsp vanilla extract (can be left out if you don't have any) Low gluten flour
D, 100g low gluten flour
E, 2 tbsp oil, 3 tbsp honey (can be adjusted according to the thickness of the batter)
The above large spoon is 15ml. 15ml, small spoon is 5ml
Practice
1: First, mix A+B and heat to about 40 degrees Celsius, beat with an electric mixer (that's the standard state of whipping, the egg froth is thick and fluffy, and the finger hooks up about two seconds to drop a drop);
2: Add C and continue to beat until well blended (it doesn't have to take a long time);
3: Add the oil and honey in small portions (make sure to add one spoonful and then mix well). Add the oil and honey in small portions (one spoonful is added and then mixed well before adding the next spoonful, you can directly use an electric whisk to mix on low speed) (This step is different from the traditional sponge cake recipe, I changed it and put in the oil and honey first before sifting in the flour, I personally think it's easier to make the wet substances evenly. (In addition, because the front of the egg has been whipped, so do not play too long, uniform can)
4, sifted into the low-gluten flour mix, without a rubber knife on the hand mixing, the bottom of the bottom of the flip book like mixing, be sure to gently mix mix, can not be over-stirred in order to avoid gluten; mixing the batter is thicker, not a lot of foaming, and then use a spoon pouring into the paper cups 3 / 4 full.
For more flavor, you can also add some soaked raisins. Add the raisins when the batter is 1/4 high, then continue to pour the batter to 3/4 high. This way the raisins are sandwiched in the center of the cake.
5, preheat the oven, 170 degrees, put the middle layer of the baking 20-25 minutes, the last must be watched in front of the heel, because the color is very fast
Correction
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