How to make cocoa sponge cake without defoaming

If we want to live happily, we must first have a healthy body, and maintaining health requires some effort from diet. In daily life, we should take three meals a day seriously. The method of making un-soaked cocoa sponge cake is simple and not troublesome at all. It is a good choice for those who want to be healthy but are afraid of trouble.

1. Separate egg whites and egg yolks and weigh the granulated sugar.

2. Beat the egg whites into fish-eye shapes, add a few drops of white vinegar (I only added 3 drops, you can hold the bottle mouth with your hand to prevent too much dripping in) or lemon juice and add fine sugar in three times.

3. Beat until hard foam (there will be sharp corners when the whisk is lifted)

4. Add egg yolk and continue beating.

5. Beat until the corners of the whisk bend down without disappearing when you lift it.

6. Add 50g of milk to the butter and mix well with a whisk. Then add 20g of low flour and continue mixing well for later use.

7. Sift 50g low flour and 10g cocoa powder into the egg mixture.

8. Stir well

9. Pour the egg paste directly into the milk paste ~ Ding ding ding, because you don't have to worry about defoaming.

10. Pour repeatedly.

11. Pour into a 6-inch mold and shake it a few times. You can put silicone paper in the mold or not. If you don't put silicone paper in the mold, you can demold it after it cools down.

12. Preheat for 10 minutes ~ Bake at 180 degrees in the middle and lower layers of the oven for 35 minutes ~

13. Cut it open and see how delicate it is, with a strong cocoa aroma!

14. Apply butter

On weekdays, we should pay more attention to our three meals a day. The method of making non-soaked cocoa sponge cake is particularly simple, but it is a favorite of many people.