Eight Inch Sponge Cake

Eight Inch Sponge Cake

1. Prepare the required materials. The four eggs are ordinary eggs.

2. Beat the eggs into the egg beater, then squeeze a few drops of lemon into it.

3. Add white sugar and beat at high speed. This process is relatively long. I beat it in about 13 minutes.

4. When the batter is thick, use a whisk to stir up the batter and write a figure of 8. It can stay for 5 seconds without disappearing.

5. Then sift in the flour, and evenly replicate from bottom to top, and stir like usual stir-fry. Don't stir in circular motions, it will defoam and the cake will collapse.

6. Stir it into a batter without dry powder.

7. Add the milk to the salad oil and stir well until the milk and oil are completely blended together.

8. Then pour the buttercream into the batter and mix well.

9. Brush the bottom and sides of the mold with a layer of butter to make it easier to demold. Then pour the batter into the 8-inch mold, gently shake a few times to shake out the bubbles in the batter, preheat the oven 170 degrees in advance, the upper and lower heat, the middle and lower layers , Bake for about 25 minutes, the temperature of the oven may not be the same for everyone, pay attention to the specific time.

10. The baked cake is bulging, it will not bulge when it cools, and it will shrink back normally. If it shrinks too much, it will fail.