Chestnut Sponge Cake

Name: Chestnut Sponge Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 100g Low-gluten flour; 50g Caster sugar; 45g milk; 25g Corn oil; A few drops White vinegar; a little chocolate; a little White sesame

by Yoha Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In autumn, when chestnuts start to go on the market, I always buy some back to make fried chestnuts and chestnut puree. This year's chestnuts have not been on the market yet, the little fairy said that she would eat chestnuts fried with sugar. How can we fry without chestnuts now? Don’t worry, the editor has a magic formula to deal with her, taking advantage of the weekend afternoon, in the kitchen for a while, wrapped in a paper bag and placed on the table, telling the little fairy that there are chestnuts to eat, and the greedy insects popped out in a few steps. Really blindfolded.
This chestnut looks really alike, it really froze the little fairy for a moment, and she put it through when she took it in her hand. It looked like a chestnut sponge cake. This cake is still baked in the Changdi Steaming Kung Fu oven. This oven has been used several times without temperature measurement, and the baking effect is so reassuring. "

Ingredients

3 pcs Egg
100g Low-gluten Flour
50g Caster Sugar
45g Milk
25g Corn Oil
A few drops White Vinegar
a little Chocolate
a little White Sesame

Chestnut Sponge Cake

1. Prepare materials, all materials are at room temperature.

2. Pump the vegetable oil and milk by hand, stir evenly and set aside.

3. Separate the egg whites and egg yolks into 2 oil-free and water-free containers. Put a few drops of white vinegar in the egg whites. First use a whisk to make a coarse bubble, and then add the fine sugar in 2 times.

4. Beat the egg whites until the hook can be pulled up.

5. Put egg yolks in the meringue in batches, beat them evenly with a whisk, and then put in the next one.

6. Add all the egg yolks one by one and beat them evenly until the egg batter is very thick.

7. Sift in low-gluten flour, summer low-gluten flour is easy to get damp, it is best to sift it in advance, so that the flour is easy to mix and not easy to agglomerate after processing.

8. Use a spatula to mix the batter in a zigzag shape, shovel out a little batter and put it into the vegetable oil and milk solution, and stir up and down to mix well.

9. Pour the well-mixed milk and vegetable oil batter back into the egg liquid, and continue to use the zigzag method to stir evenly.

10. Put the batter into the piping bag and squeeze it into the mold. The batter is flush with the mold or can be filled to nine minutes full.

11. The Changdi Steaming Kungfu oven is preheated in the upper and lower tube heating mode, and the preheating temperature is 170 degrees. After the preheating is in place, put the baking tray to the lower level of the oven and bake for 25 minutes.

12. After baking, take out the bakeware, and the bakeware can be easily demoulded when it is inverted on the grid. Put a little dark chocolate or milk chocolate into a small bowl and melt it in insulated water. Take a cake, put the rounded side into the bowl and dip it with chocolate, and then stick a layer of white sesame seeds, which looks very like chestnuts from the outside.

Tips:
1. When the batter is squeezed into the mold, a small piece of chocolate is put in several batters. This can be put or left. Due to the chocolate, the batter is slightly left.
2. Mix a little batter with vegetable oil and milk solution first to avoid defoaming the egg liquid.
3. There are no chestnuts in this cake, it looks like chestnuts.