Chinese Food
Red velvet sponge cake
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Today's cake is sponge cake. It's the simplest way to make all cakes. Eggs don't need to be separated. Beat with whole eggs. This greatly reduces the chance of defoaming. The taste is dry, fluffy and soft. It's delicious. You can't forget it after eating.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Apply softened butter on the inner wall of the mold for standb
Step3:Put the eggs in the container. Add all the sugar at one tim
Step4:Use the electric egg beater to beat until it is fluffy and white. When lifting the egg beater, the dripping lines will not disappear easily
Step5:Add the red velvet liquid and mix evenly with a scrape
Step6:Sift in the flour with low gluten. Continue to mix evenly with scrape
Step7:Add corn oil. Continue to mix with scraper
Step8:Then put it into the decoration ba
Step9:Squeeze the batter into the mould. Lift the mould and shake it. Shake out big bubble
Step10:Put it into the preheated oven. Heat it up and down for 150 degrees. The middle layer for 40 minutes. Bake it well and then demould it to cool it
Step11:Finished product drawin
Step12:Figure
Cooking tips:The temperature and time of the oven are for reference only. We still depend on our own oven temper. There are skills in making delicious dishes.
