Cooking Steps

1. 

   Step1:Soak in 60 ℃ warm water for a few minute

2. 

   Step2:Put in the sugar and eggs. When you beat the eggs, put the egg basin in a basin with warm water. Now the room temperature is about 10 degrees. It's better to keep the eggs at 3040 degrees. I use the electric egg beater to beat eggs at high speed. Take a rest for 3 or 4 minutes. Wait until the electric motor is not hot, then beat for 3 or 4 minutes. Repeat 45 time

3. 

   Step3:The surface of the batter is glossy. The batter at the head of the beater doesn't slide easily. The toothpick doesn't fall after insertion. The batter is basically finished. Finally, use two minutes of vulgarity to finish the bubbles of the egg paste, so that the final sponge cake is more delicate as a whole.

4. 

   Step4:Add the sifted flour twice. Turn the knife up and down. Mix quickly. Then pour part of the batter into 50g corn oil and stir. Then pour into the whole batter and stir.

5. 

   Step5:Cut proper size oil paper and lay it on the bottom of the mold. Pour in the egg liquid. I use the water bath method for 8 inches. 150 ℃ for 40 minutes. If it's 6 inches, I can bake it directly without water bath. Personal oven is different. The first recipe to make sponge cake is 170 degrees. As a result, the thickness of the surface layer accounts for 1 / 2 of the cake body

6. 

   Step6:Turn it upside down on the cooling rack and cut it after cooling. Because I was lazy and didn't finish the egg liquid and the paste bubbles into the mold. The finished product doesn't feel very delicate. Please ignore the cutting skill of my residual hand