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Why can't sponge cakes be baked in the oven?
That's because the egg whites are not beaten enough, so the cake won't rise. The cake can't be made until the egg whites are foamed. Here are the production steps.

condiments

200 grams of low-gluten flour

condiments

300 grams of eggs

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150g sugar and 50g butter.

Method for making French sponge cake

1. Prepare the materials, take the eggs out of the refrigerator in advance, heat them and sift the flour.

2. Prepare a slightly larger basin, beat the eggs into the basin and pour in the fine sugar at a time.

3. Take a pot, put hot water in the pot, heat the eggbeater in the hot water, and beat the eggs with the eggbeater. When the eggbeater is lifted, the repressed egg paste will not disappear immediately. You can draw clear lines on the surface of the egg paste in the basin. When the temperature is about 40 degrees, the whole egg is the easiest to send, so when sending the whole egg (especially in winter), you need to sit in hot water and heat the whole egg to make it easier. )

4. Pour the low-gluten flour in three or four times, and carefully stir it from bottom to top with a plastic knife to mix the egg paste and flour evenly (don't stir in circles to avoid defoaming the eggs. )

5. Pour vegetable oil or melted butter into the stirred cake paste and stir well. (You can first add a part of the cake paste to the bowl filled with grease, mix the cake paste with the grease evenly, and then pour it all into the remaining cake paste in the big bowl and mix it evenly. After the cake paste is made, it must have a certain consistency and try not to have big bubbles. If the mixed cake paste constantly produces a large number of large bubbles, it means that the eggs are not delivered in place, or the bubbles are defoamed when stirring. )

6. spread oil paper on the baking tray, pour all the cake paste in, smooth it, and shake it on the ground a few times. Smooth the surface of the cake paste and shake out the big bubbles inside.

7. Send the baking tray to the oven preheated to 180 degrees, in the middle layer, 15-20 minutes (insert a toothpick into the cake, and when it is pulled out, it means it is cooked. Don't leave it for too long, or it will dry the taste. )