French Sponge Cake

French Sponge Cake

1. Prepare all the ingredients, sift the flour, line the cooking pan with greaseproof paper, and preheat the oven to 180 degrees.

2. Prepare a larger pot to beat the eggs, add sugar all at once, and heat water in the pot (this can speed up the beaten method).

3. Whisk at high speed.

4. Beat until the batter thickens, about 10-15 minutes.

5. The batter dripping from the egg head is not easy to disappear, and then beat at low speed for 1-2 minutes to eliminate bubbles.

6. Add low-gluten flour in 3-4 times, and carefully stir up from the bottom with a spatula to make the batter and low-flour mix evenly.

7. Add salad oil and stir again to mix evenly.

8. Pour the baking tray into the kitchen, shake the bubbles slightly, and put it into the preheated oven, the middle layer, the upper and lower fires are 170 degrees, and bake for 15-20 minutes until the surface is golden. Please adjust the temperature of the oven yourself.

9. The baked cake is immediately removed from the mold and allowed to cool.

10. Cut into small pieces and add a glass of milk or juice to start a beautiful afternoon tea time!

Tips:

1. Beat the egg batter until it becomes thicker and thicker, and the pattern will not disappear easily after the egg tip drips, then beat a few times at low speed to remove bubbles.
2. To judge whether the cake is cooked or not, you can insert a toothpick to see if it is sticky.
3. Sponge cakes are not easy to bake for too long, and the dryness of the finished product will affect the taste.