How to make egg sponge cake

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making separated egg sponge cake so that you can also enjoy the fun of cooking.

1.12 Put the egg whites and egg yolks into two bowls respectively, add 30 grams of xylitol to the egg whites

2.21 Add 10g xylitol to egg yolk

3. Beat the egg whites quickly with a whisk until they have upright corners and do not fall off when turned upside down.

4. Beat the egg yolks with a whisk until they become thick and light in color.

5.1 Take another 1/3 of the egg whites and mix well with 5

6.2 Add one-third of the whipped egg whites to the whipped egg yolks and mix well.

7. Pour mixture 6 back into the egg white bowl and continue stirring until everything is mixed well.

8. Add sifted low flour, whole wheat flour and almond flour and mix well

9. Pour corn oil and almond milk into a bowl and mix well. Take a tablespoon of 8% batter and pour it into the bowl where corn oil and almond milk are mixed and mix well.

10. Pour 9 back into 8 and mix well to make cake batter

11. Pour the cake batter into the mold and preheat the oven

12. Reference temperature and time for baking small cupcakes: middle layer, 180 degrees, 20 minutes; reference temperature and time for baking an 8-inch removable bottom pan: second to last layer, 160 degrees, 60 minutes

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the recipe of separated egg sponge cake, you will definitely want to try it yourself, so take action now.