Today's French sponge cake is the most basic practice, very simple. The only thing that takes some time is the whole egg. Sponge cake is not as delicate and soft as Qifeng cake, but it has a different flavor. Moreover, the cake structure is stronger than Qifeng's, and it can bear a large weight without collapsing, so it is very suitable to be the interlayer in the middle of mousse or large decorative cakes.
Weight: CK25B baking tray in Chang Di.
Baking: in the middle layer of the oven, fire up and down 180 degrees, 15-20 minutes.
Materials?
200 grams of low-gluten flour
Eggs 300g (6)
Fine sugar150g
50g of vegetable oil or melted butter.
How to make French sponge cake?
Prepare the ingredients, take the eggs out of the refrigerator and heat them in advance, and sift the flour through the French sponge cake. Step 1 Prepare a slightly larger pot and beat the eggs into it. Step 2 Pour fine sugar into the French sponge cake at one time. Step three.
Take a pot, put hot water in the pot, heat the egg beater in the hot water, and beat the eggs into French sponge cake with the egg beater. Step four.
With constant stirring, the egg liquid will gradually produce dense foam and become more and more concentrated. The fifth step of French sponge cake
Beat the eggs until the eggbeater is lifted, and the batter will not disappear immediately. When you can draw clear lines on the surface of the egg paste in the basin, it will be fine (the whole sending process will take about 15 minutes). French sponge cake step six.
Pour the low-gluten flour in three or four times, and carefully stir it from bottom to top with a rubber scraper to make the egg paste and flour mix evenly. Don't stir in circles to prevent the eggs from defoaming. The seventh step of French sponge cake
Pour vegetable oil or melted butter into the stirred cake paste and continue to stir the French sponge cake evenly. Step 8
Spread oiled paper on the baking tray and pour all the cake paste into the baking tray. Step nine.
Smooth the cake paste, pick it up and shake it on the ground a few times to make the surface of the cake paste smooth and shake out the big bubbles inside. Send the baking tray into the oven preheated to 180 degrees, bake for 15-20 minutes, and insert the toothpick into the cake. When the toothpick is pulled out, it means it is ripe.