An Essential Cake in Life--【french Sponge Cake】
1.
The ingredients are gathered together, and the egg whites and egg yolks are separated.
2.
Beat the egg yolks, add 18 grams of powdered sugar, and mix well.
3.
Add vanilla essential oil and stir well. (No or not)
4.
Take another clean basin with no water and oil and start to whip the egg whites (add sugar to the egg whites 3 times to beat). Beat the egg whites with an electric whisk until coarsely foamed and add the first sugar. Continue to beat.
5.
Add the second sugar when the egg whites are fine and foamy
6.
Add the third Tang when quickly whipping for about 15 seconds. Continue to beat until wet foam
7.
There are obvious lines when the egg whites are whipped, and the egg beater is in the state of a small hook when it is lifted.
8.
Take one third of the whipped egg whites into the egg yolk paste and stir slightly.
9.
Pour it back into the remaining egg whites and stir slightly up and down with a rubber spatula (no need to stir well).
10.
Add sifted low-gluten flour and cornstarch, continue to mix evenly
11.
Use a piping bag to squeeze the batter into the mold to be ninety full.
12.
Finally, evenly sprinkle the coconut paste on the surface of the batter in each mold (it is best to use a tool to slightly press the coconut paste into the batter to make the coconut paste moist, so that the coconut paste is not easy to bake). Put it into the preheated oven, heat up and down at 175℃, and bake for 22 minutes.
13.
For the new way of eating, you can also pour half of the batter into the mold, then fill in the pork floss, and then pour the remaining batter until it is 9 minutes full. (This is a sandwich.)
