How to make sponge cake (6 inches)

Going out to restaurants to eat is a normal part of life for many families. Although there is nothing wrong with this, eating out every day not only requires a certain amount of money, but is also not necessarily healthy. Of course, being able to cook by yourself is the best. The method of sponge cake (six inches) is simple. Once you learn how to make it, you no longer need to eat MSG outside often for yourself and your family.

1. 4 eggs, 125g low-gluten flour, 110g white sugar (the original recipe was 125g, but I reduced it because I thought it was too sweet), 55g butter.

2. Soften the butter at room temperature, or melt it in a water-insulated container until it becomes slightly liquid but not hot.

3. Prepare a pot of boiling water.

4. Beat the eggs into a large bowl and place it on a pan of boiling water. Be careful not to have direct contact between the egg bowl and the hot water. There should be some distance between them to prevent the eggs from being cooked. This step can be omitted.

5. Use a handheld egg beater to beat the eggs until they are slightly warm.

6. Then add white sugar and beat with an electric whisk at high speed.

7. After the color of the egg liquid becomes lighter, switch to low speed and continue beating until the egg liquid can be drawn into 8-shaped patterns and they will not disappear immediately.

8. Sift the flour in three times. Preheat oven to 180°C.

9. Use a spatula to stir up and down and mix evenly.

10. Take out a small portion of the batter and mix it evenly with the melted butter.

11. After mixing, pour the butter batter into the remaining batter and stir up and down to mix evenly. This way, the mixture can be mixed thoroughly and foaming is not easy to occur.

12. Mix the batter thoroughly.

13. You can put a piece of baking paper under the mold to facilitate demoulding. Pour the batter into the pan. Shake several times to remove large bubbles.

14. Place the cake in the lower middle layer of the oven and bake at 180℃ for 30 minutes.

15. After baking, shake it a few times to release the hot steam. Then turn it upside down on a rack to cool before unmolding.

16. The sponge cake is perfectly demoulded.

17. The whole egg has a soft texture and a particularly rich egg aroma. The pure egg aroma makes you feel like you are back in your childhood.

18. Cut a piece and try it too!

If conditions permit, it is still worthwhile to cook at home. At this time, you may wish to learn about the method of making sponge cake (six inches).