#aca烤明星大赛# Quinoa Sponge Cake
1.
All materials are ready
2.
Knock the eggs into an oil-free and water-free egg-beating bowl, add sugar at one time; then put butter and milk into a bowl, melt in water and let cool for later
3.
Use an electric whisk to beat the eggs at medium speed until the color becomes lighter and the volume expands. Lift the whisk, and the egg liquid flows down smoothly in a straight line, and the dripping marks will not disappear for 10 seconds. The whisking is over; at this time, the oven Start to warm up to 150 degrees
4.
Sift the flour into the egg batter
5.
Use a rubber spatula to stir from bottom to top, while turning upwards while gently shaking off the flour on the spatula, spread the flour evenly on the egg batter, until the flour and egg batter are evenly mixed and there is no dry powder
6.
Pour the butter and milk melt down the wall of the basin
7.
Use a spatula to mix the butter milk melt with the batter again from bottom to top to form a smooth and shiny cake batter.
8.
The 6-inch non-stick mold is ready; if it is an ordinary anode mold, you need to apply a layer of oil on the inner wall of the mold in advance, and then sprinkle a layer of flour, or cover it with greased paper, which is good for demoulding after baking.
9.
Pour the cake batter into the mold, lift the mold from a height of 20 cm, and shake it down three times to produce large bubbles
10.
Put the mold into the middle layer of the preheated oven, 150 degrees, up and down, 50 minutes
11.
After it is out of the oven, lift up the mold and shake it a few times to shake out the excess heat inside the cake, and then buckle it upside down on the drying rack. Because it is a non-stick mold, it is easy to demold
12.
Looks good
13.
Organization is not bad
14.
Take a look at the bottom
Tips:
This kind of cake is made of whole egg sponge cake, which tastes solid, heavy and delicate;
When the egg batter is mixed with the flour, butter and milk melt, the action should be light and fast to prevent too much defoaming, which will affect the rise of the cake;
Please adjust the temperature and time according to the size of your own oven and mold. It does not matter if there is a small crack on the surface of the cake, as long as the inside is cooked, it is not sticky or hard, it will be considered successful;
If you don't have quinoa flour, you can use regular low-gluten flour instead.
