How to make sponge cake

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. At this time, you need a good cook, so hurry up and learn the sponge cake recipe from the editor.

1. This afternoon I made a 6-inch sponge cake, of course for myself and my family, of course it is a high-end sponge cake, the recipe is as follows: 120 grams of low-gluten flour, 90 grams of sugar (75% of flour), 4 eggs (about 215 grams, 1.8 times the flour), 35 grams of butter and milk each (the purpose of using butter or vegetable oil here is to increase the comfort of the taste, otherwise it will be a bit rough, and milk adds more milk flavor)

2.1 Material Pictures

3.2 Material Pictures

4.1 When all the materials are prepared, the actual operation begins. First, sift the flour three times. The reason for doing this is that the flour poured directly is not so fine. During the sifting process, you can see many small balls, which are small. They are all in the flour, not caused by moisture. After sifting several times, they will be reduced or disappeared.

5.2 Material Pictures

7.2 This step is the key and also the step that takes the longest time, which is the beating of the eggs. I use a Philips food processor. First, beat the eggs into a container. The container must be clean and free of water. Then use the machine to beat the eggs. After that, pour in all the sugar and beat at high speed until the eggs turn milky white and the liquid becomes viscous. After picking up the egg beater, the liquid falls in segments. It usually takes about 15 minutes. This needs to be determined according to the egg beater of each household. If you beat it manually, you will definitely be exhausted. Haha, basically when you see the eggs turn white, it's almost done.

8. When you do this step, the following steps will become faster, so you can start preheating the oven at 150 degrees at this time. I use the Changdi 25B model and preheat it for about 15 minutes. While the oven is preheating, pour the flour into the beaten eggs in two batches. The reason for doing it in two times is to prevent the eggs from defoaming. Stir after each pouring. It is better to stir up and down. It is also easy to defoam if you turn it in circles. After the sixth stirring, we pour the cooled butter and milk mixture into the egg and flour liquid in two batches, and stir up and down to blend them. Be sure to use cooled or slightly warm water, and do not use a temperature that is too high, otherwise there will still be defoaming problems. After the seventh stirring, the oven is almost preheated. We pour the liquid into a six-inch container and bake it at 150 degrees for about 5 minutes. After the surface solidifies and changes color slightly, take it out and cover it with tin foil. This step is very important. If you don’t cover it with tin foil, the surface will be very burnt or even hard. Then continue to bake in the oven for 20 minutes and take it out. I inserted a toothpick and it was not fully cooked in the middle, but it was cooked all around. At this time, I chose to uncover the tin foil and continue to bake it. If you like the surface to be slightly burnt, you can uncover it and bake it again. If you like it to be more tender, you don’t need to uncover it and continue to bake it with tin foil. You can even cover it with tin foil at the beginning. The surface looks very yellow and tender. Continue to bake for about 10 minutes and it can be taken out of the oven. I will increase the temperature in the last 10 minutes.

9. Come out~~~

10. Come out~~~

The steps for making sponge cake have been introduced, so you can go into the kitchen and prepare to put it into practice. I believe that after a few times of practice, you will be able to complete the preparation of this delicacy, and you will definitely be extremely excited then.