1. Prepare the ingredients and separate the eggs
2. Add half of the sugar for the egg whites and beat with a whisk
3. Add the other half of the sugar after making a big bubble and continue to beat
4. Beat until the egg whites appear at right angles and are in a dry foaming state
5. After the egg whites are beaten, start to beat the egg yolks, without cleaning the whisk, add the sugar for the egg yolks
6. Beat until the egg yolk becomes larger, thicker, and lighter in color
7. Take half of the egg white paste and add it to the egg yolk paste and mix well
8. Mix up and down, you can't draw circles
9. Add the egg batter from the previous step to the remaining egg whites and mix well
10. Sift in low powder (low powder on both sides of the sieve in advance), mix up and down again, and put it into a piping bag
11. Squeeze it into the baking tray, the shape can be whatever you like
12. 180 degrees, 15 minutes or so, the surface can be colored, cut into long strips, touch the blueberry jam in the middle.
13. You can also put fruits, as you like
Tips:Heart-warming reminder: The oven temperature should be adjusted appropriately according to the temper of your own oven. Because it is egg-separating sponge cake, it is also suitable for making finger biscuits. Egg-separating sponge cake is not the delicate taste of chiffon and whole egg sponge, this one is more tenacious Yes, it is also suitable for mousse.
The amount of sugar is personally suitable, if you like sweet or not so sweet, you can increase or decrease it appropriately.
After mixing the egg batter, sift in the low powder and mix it up and down. The action should be light and fast to avoid defoaming.
