1. Cocoa sponge cake
Ingredients: 600g eggs, 300g sugar, 290g low-gluten flour, 30g cocoa powder, 100g butter oil, appropriate amount of skimmed milk.
Utensils: mixing bucket, sieve, small pot, paper pad, cake ring, baking pan, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.
(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into a mixing bucket, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake paste.
(4) Put the cake dough into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, 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 use it after cooling.
2. Vanilla sponge cake
Ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g low-gluten flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, beat on the mixer until thick and white.
(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add the lettuce oil and skimmed evaporated milk, and continue to mix until the cake is evenly divided.
(4) Put the cake dough into the cake ring lined with paper and place it on the baking tray, smooth it out with your hands, 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 use it after cooling.
3. Orange sponge cake
Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g low-gluten flour, 5g baking powder, appropriate amount of skimmed milk, 50g orange juice, raw Vegetable oil 75g.
Utensils: mixing barrel, mixing basin, sieve, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 170°C (or 175°C for upper heat and 160°C for lower heat), line the baking sheet with paper, and place Good cake rings standby.
(2) Separate the eggs into yolks and whites and set aside.
(3) Pour egg yolks, fine salt and half of the sugar into the mixing barrel, beat with a mixer until thick and white, then add low-gluten flour and baking powder, skimmed milk and fragrant orange in turn. juice and lettuce oil, mix everything thoroughly.
(4) Put the egg whites and the other half of the sugar into another mixing bucket, use the mixer to beat into a soft foam, mix in the egg yolk mixture, mix evenly, and put it into the reserved cake ring. Smooth it out and bake it in the oven.
(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
4. Almond sponge cake
Ingredients: 500g eggs, 250g sugar, appropriate amount of skimmed evaporated milk, 240g low-gluten flour, 80g almond powder, 50g melted butter oil.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 170℃ for lower heat), line the baking sheet with paper, and place Good cake rings standby.
(2) Crack the eggs into the mixing barrel, add the sugar, beat with the mixer until it turns white and becomes thick milky foam, add an appropriate amount of skimmed evaporated milk, and switch to medium or low speed to beat. a while.
(3) Carefully mix in the sifted low-gluten flour and almond flour, mix evenly, then add the melted butter oil, mix thoroughly, and put it into the reserved cake ring. , bake in the oven.
(4) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.