1. 6-inch round mold, covered with greased paper.
2. Mix the eggs and sugar. Use a manual whisk to beat a few times and stir evenly. Put the pot into the pot and heat it with water until the water in the pot is slightly hot, about 40 degrees Celsius. Take out the egg beater. Then put the butter in the pot and melt it in water.
3. Add granulated sugar in portions and beat until it becomes a thicker state. The figure 8 does not disappear.
4. Sift into the low powder twice.
5. Stir and mix.
6. Pour warm butter liquid on the spatula, flow into the cake batter, and mix well.
7. Pour the cake batter into the mold and shake it lightly to make the surface smooth and vibrate large bubbles up and down.
8. 180 degrees, fire up and down, 30 minutes in the middle.
9. First press out a circle in the middle of the cake, and take out a part of the cake.
10. Whipped the cream, spread the noodles, put some cream in the piping bag, cut a small mouth, squeeze the line into the cake at will, decorate some jam and small biscuits, put mint leaves, and finish.
Tips:After the cake is made, refrigerate for 3-4 hours to let the cream and the flavor of the cake fuse, and then serve it gorgeously, haha, it's beautiful!
The basic version of the sponge cake is used for the cake base. The ingredients are very simple, but the more basic things are, the more you have to work hard!
