Recipe: Sponge cake

Home Cooking Recipe: Sponge cake



  1. Beat the eggs into a clean pot and add all the white sugar at once

  2. Use an electric egg beater to beat the egg liquid to a very fine milky white color. When the egg beater is lifted, the egg liquid on the egg beater can be hung for a few seconds and then slowly drip, and the egg droplets are poured into the pot. In the future, there will be very obvious traces that will not be integrated with the egg liquid in the pot. The egg will still hang around 2 to 3 cm on the electric head.

  3. ~4. Sift the low-gluten flour into the beaten egg mixture three times and mix well (that is: first sieve one-third of the flour into the well, then sieve it into the third and mix well, and then sieve Add the remaining flour and mix well)

  4. Take a small portion of the batter and salad oil and mix well.

  5. Pour the batter from step 5 back into the previous batter and mix well; then preheat the oven to 190 degrees.

  6. Pour the batter into the piping bag

  7. Use a flower bag to squeeze the batter into the cake mold with the paper tray, about nine minutes full.

  8. The mold is sent to the middle layer of the preheated oven, and the 190 degree fire is baked for about 20 minutes.


1. Egg liquid is the key, you must beat the egg to a very fine milky white; the egg liquid dripping after lifting the eggbeater will not disappear into the egg liquid in the pot; the egg liquid that is successfully sent is After sifting into the flour, the surface of the egg liquid will not collapse; if there is a large bubble emerging from the surface of the paste after mixing the flour, it means that the egg liquid has not been successfully sent (this cockroach has experienced Ha!); 2. The sugar in the formula can't be reduced. If the sugar is too small, it will be very easy to defoam when the egg is mixed and then mixed into the flour. This is basically the quiche. (This 俺 has also experienced Ha! ); 3. When sifting the flour into the egg mixture and mixing well, it is necessary to use the method of mixing up and down, and do not circle and stir; 4. The baking time may need to be adjusted according to the firepower of the oven used by the individual. My oven baking is a bit slow.

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