How to make 10-inch sponge cake with whipped eggs

Busy work makes many people lose interest in cooking for themselves, and they just eat out every day to fill their stomachs. However, the result of doing so is that their health is in a sub-healthy state and they become more prone to illness. The method of beating the whole egg for a 10-inch sponge cake is easy and can also help improve the body's resistance and better maintain health.

1. Weighing low-gluten flour corn starch

2. Sprinkle low-gluten flour and corn starch three times

3. It is best to heat the egg-beating basin at about 40°

4. Beat the eggs into a basin and heat it to 40°

5. Move into the chef machine

6. Beat at high speed for about 10 minutes

7. When the egg yolk liquid is ready and has grooves, mix corn oil, milk, salt, lemon juice and vanilla extract with a whisk and pour into the egg yolk liquid and stir for a few times.

8. Add the low-gluten flour and beat with a whisk at low speed for about 8 seconds. Use a spatula to stir up and down until you can no longer see the flour.

9. Preheat the oven to 150° for 10 minutes

10. Pour the egg yolk paste into the mold and shake it left and right a few times. Use a toothpick to make a Z shape to remove the bubbles.

11. Put the mold into the oven and set the oven to 150° for 40 minutes. This is what it looks like after 20 minutes of baking. The thermometer shows 150°

12. After baking, turn it upside down on the grid to cool for 2 hours before demoulding.

13. Isn't it perfect?

When cooking this 10-inch sponge cake with beaten eggs, pay attention to the seasoning. Don't add too much salt after adding soy sauce, otherwise it will affect the taste.