My private egg sponge cake recipe

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the recipe of my homemade whole egg sponge cake.

1.12 Beat the eggs into a water-free and oil-free mixing bowl

2.21 Add fine sugar

3. Heat the mixture to 40 degrees, stirring with a hand whisk while heating to ensure even heating.

4. When the temperature reaches the required level, remove from the water bath and beat with an electric whisk at medium speed until the egg volume doubles and the egg liquid turns from yellow to light white.

5.1 When turning the mixture, do not make circles, but turn it from the bottom up, with quick and gentle movements.

6.2 Sift in the low flour twice, stirring gently with a rubber spatula each time.

9. Pour all the cake batter into the cake pan until it is 80% full.

10. Preheat the oven to 180 degrees, bake on the middle and lower layers for 30-35 minutes (this time it was baked for 30 minutes)

11. After baking for 20 minutes, when the surface of the cake turns light brown, cover the top with tin foil.

12. Bake for another 10 minutes. Tap the top of the cake and it will be ready if it is elastic. Let it cool down and then remove from the mold.

After reading the specific steps of my private whole egg sponge cake ~ this dish, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.