Chinese Food
6-inch sponge cake
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The whole egg sponge saves the time to separate the egg white and yolk. As long as you beat the egg paste well, master the technique of mixing. It's very fast and easy to do well.
Cooking ingredients
Cooking Steps
Step1:The materials are all ready. This egg is the product of other cake beating proteins mixed with egg yolk and then sent to failure. Fortunately, it can be used as a whole egg sponge in a hurr
Step2:Add all the sugar into the egg. Beat it with warm water until the egg is thick. The dropped egg paste can keep the lines. If it doesn't disappear soon, it means that the egg paste is well laid. If the lines don't disappear for a long time, it means that the egg paste has been beaten. The taste of the cake will be very dry. So pay attention to that. Beat it several times at a low speed to remove the big bubbles
Step3:Add sifted low powder twice. Mix evenl
Step4:Add salad oil. Mix well agai
Step5:Pour it into the 6-inch cake mold with oil paper. Shake it gently to make bubble
Step6:170 ℃ middle and lower layer, about 25 minutes. After the furnace is discharged, the cold cutting is reverse
Cooking tips:There are skills in making delicious dishes.
