How to make egg-free sponge cake

Whether you are healthy or sick, diet is very important. A reasonable diet can promote health and can also be used for dietary therapy to help treat diseases. The whole egg version of waterless sponge cake is very simple to make and can also help regulate the body and promote health.

1. I beat the eggs into a small bowl first, and then pour them into the basin to avoid broken eggshells or bad eggs. My recipe is large in quantity, so I will convert it into a recipe for home use and put it in the tips.

2. If you want it to be more moist, you can use 80 grams of oil or 100 grams. Put the oil, sugar, cake butter and eggs into a mixing bowl. Stir at high speed until texture forms and it is difficult to disappear, then sift in the low-gluten flour in batches.

3. Slowly sift in the low flour and stir evenly, then change to medium-low speed, and then mix until the egg batter becomes fine.

4. Preheat the oven to 180 degrees. Line a baking tray with baking paper and pour the whipped egg mixture into the baking tray.

5. Lift the baking tray 20 cm away from the table and shake it downwards a few times to remove the bubbles.

6. Bake at 80 degrees for 20 minutes. Please refer to the temperament of your own oven. Observe the coloring. When it’s done, take it out and turn it upside down on the grill. When it is completely cool, tear off the oil paper.

7. Cut the cake after it has cooled down, and cut 40 pieces of 50 grams each. 4 pounds of sponge cake. Please refer to the number of people in your family.

The method of making the whole egg version of waterless sponge cake is very simple and easy to operate, and does not consume a lot of energy. It is most suitable for working ladies. The cooking process is not troublesome and you can do other things. The moment it comes out of the pot, you will definitely be stimulated by the aroma.