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Heart-shaped Sponge Cake (8 Inches)
by Sunny 99
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The ingredients are weighed, and the corn oil and milk can be poured together. Wunuo 8-inch heart-shaped cake mold is spare. (5 eggs are smaller eggs, if you use 4 eggs, pick the larger ones)
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2. Beat the eggs into the basin and add salt.
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3. Squeeze in a few drops of lemon juice.
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4. Pour in all the white sugar.
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5. Whisk at high speed.
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6. Lifting the egg beater, the egg paste can draw the "8", and the lines do not disappear.
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7. Sift in half of the flour first, stir evenly and then sift in the remaining flour again.
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8. Pour in corn oil and milk while tossing.
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9. Pour the egg batter into the mold 80% full.
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10. Squeeze a few times on the countertop to get big bubbles.
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11. Preheat the oven in advance: 130 degrees up and down, put in the middle of the oven.
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12. Bake for 65 minutes, and turn the heat to 160 degrees for the last 10 minutes.
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13. After being out of the oven, there is no need to invert the button, and it can be easily demoulded after cooling.
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14. Finished picture.
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15. Soft and elastic.
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16. Finished picture.
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Tips:Mould: Wonuo 8-inch heart-shaped cake mould (purple).
Oven: Dongling DL—K33B household independent upper and lower temperature control 33L oven.
Please adjust the temperature of different ovens appropriately. The custard should be mixed in a circle to avoid defoaming. Use smaller eggs for 5 eggs, and choose larger ones for 4 eggs. Due to the size and freshness of the eggs, the amount of batter will be slightly different. Pour the mold into 8 minutes full. If the excess batter comes out, pour it into a paper cup. Bake together.
