Whole egg 6 low-gluten flour 130- 150g.

condiments

Sugar150g salt 5g

50 grams of butter

Steps of sponge cake (8 inches)

1.？ Beat the eggs+sugar +5g salt until the egg liquid slowly flows down, and the lines will not disappear immediately.

2.？ Add flour and stir until there are no dry flour particles (cross-mixing method, not just white, haha)

3.？ Melt butter and egg mixture with flour (stir at the bottom, or the butter will sink to the bottom)

4.？ Pour into the mold, and shake the mold at 170 degrees to discharge the big bubbles in the batter for 35 minutes.

skill

1, eggs should not be taken out of the refrigerator. It is best to use them at room temperature, and warm water can be used in winter.

2. The amount of flour and sugar does not need to be increased or decreased according to personal taste, but the amount of flour is basically this value.

3. As long as there is no problem in stirring and sending, the cake will not retract and does not need to be reversed.