0 Failed Sponge Cake

0 Failed Sponge Cake

1. Prepare the ingredients, the amount I prepared is a 6-inch cake mold. The amount can be added or subtracted according to the size of the mold, and the proportion remains

2. Add sugar to the eggs at once

3. Use an electric whisk at low speed.

4. After a while, the egg liquid changes color slightly, and it is sent at a high speed to reach a hard egg liquid. You may not have enough experience at the beginning, just do it a few more times

5. After the egg mixture is beaten, add vegetable oil and stir well. Be careful not to stir in one direction, turn it up and down.

6. Sift the low powder into the egg liquid in batches

7. Turn up and down, mix the egg liquid and flour well until there is no cornstarch. Note that you must add the flour several times, and you must not be impatient. Preheat the oven to 160 degrees while stirring.

8. Pour the stirred egg liquid into the mold and shake it vigorously to release air and smooth the surface.

9. Put it in the middle of the oven at 160 degrees, select the baking position to heat up and down, test for 30 minutes. Time and temperature are not dead, set according to your own oven

10. Do not open the oven door immediately after baking, wait for the temperature to cool down before taking it out, forget to take pictures when unmolding, only the finished product is taken

Tips:

The secret to the success of sponge cakes has several points to note:

1. Be sure to use low-gluten flour
2. The hardness of the egg liquid must be enough
3. The flour must be sieved and added to the egg liquid
4. Turn up and down when stirring, and be sure not to stir in circles
5. The door must not be opened for the first 20 minutes after putting it in the oven. To verify whether it is cooked, you can put a toothpick into the cake at 30 minutes, and see if the toothpick is clean when you pull it out. Up