Hello Kitty Rose Sponge Cake
1.
Ingredients: 2 eggs, 80 grams of low-gluten flour, 65 grams of fine sugar, 40 grams of vegetable oil, 16 grams of rose sugar liquid, 25 grams of rose flower sauce (take petals).
2.
Pour rose petals, rose sugar liquid, and corn oil into a bowl.
3.
Stir well and stir well, set aside.
4.
Pour the eggs and sugar into the basin.
5.
Use a whisk at high speed to make a thick cream. Lift the whisk, the dripping egg will not disappear immediately, and can form lines on the surface.
6.
Pour the rose oil into the beaten egg and continue to beat with a whisk at high speed for 15-20 seconds.
7.
Sift in the flour.
8.
Stir continuously from the bottom up with a spatula to form an even and delicate cake batter.
9.
Pour into the mold, knock the surface flat, and shake out large bubbles.
10.
Put it in the oven, the middle and lower level, the upper and lower heat 150 ℃, bake for about 35 minutes.
11.
The surface is golden and baked.
12.
Place on a drying rack to cool.
13.
Demoulding.
Tips:
The amount of rosette sauce can be increased or decreased according to your own taste.
Vegetable oil can be replaced with butter that melts into a liquid state for a more mellow aroma.
The baking time and firepower need to be adjusted according to the actual situation.