Italian Sponge Cake

Name: Italian Sponge Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 3 pcs egg; 90g Sugar

by ☆Happy food☆

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Listen to the tall cake, don’t be scared by it. In fact, there are only three materials, and the production method is simple, the success rate is high, and the oil-free healthy formula is especially suitable for novice beginners in home baking. A piece of cake.
I remember that when I first started baking, the tools were insufficient and the materials were limited. When children wanted to eat cakes, they were either lacking or lacking. Even if the materials and tools were ready, a successful cake would not necessarily come out. If you waste something, don’t talk about it, it’s mainly my broken heart! Long time can't calm down😢
it's good now! With this cake, I am not afraid of not afraid of it, not afraid of not afraid of it! Don't be afraid...
It's really worth a try! "

Ingredients

90g Low-gluten Flour
3 pcs Egg
90g Sugar

Italian Sponge Cake

1. Prepare the materials

2. Beat the eggs into a clean container without water and oil, add sugar

3. The electric egg beater starts to beat the egg liquid at mid-range. At this step, pay attention to the whisk to be evenly beaten in a circle. Do not fix it in one place. Only when the beater is evenly beaten can a delicate and fluffy egg batter be beaten.

4. This is the appearance of beating for 5 minutes, the custard has thickened, continue to beat

5. After 10 minutes, the custard is already very fluffy, stop the whisk, pick up part of the custard so that it drips on the surface of the custard, does not sink and can "sit" on it! (This step is very important, it must reach this state to make the finished product soft)

6. Begin to sieve the flour. Sift 90 grams of flour in three times. Be careful to use a spatula to mix in each time. Use a technique similar to stir-frying, and gently stir up from the bottom. Don’t whip in circles like egg batter, otherwise it will defoam. The softness of the cake. (At this time, the oven can be preheated, the upper and lower pipes are preheated at 150 degrees)

7. This is how the flour is sifted in once

8. Put a little butter on the bottom and sides of the 6-inch cake mold

9. Pour in the stirred batter

10. Put it in the third compartment of the preheated oven and start baking. The temperature is 150 degrees and the time is about 40 minutes (for reference only, adjust according to your own oven temperature). Remember not to open the oven door at halfway, because the batter is expanding wildly after being heated. During the rising stage, if the oven door is opened, the cake will collapse.

11. It looks like 20 minutes, it has grown taller, as long as we look at this big fat man quietly, are we very happy?

12. After 40 minutes, the color has started and it has grown so tall!

13. When the time is up, take out the cake without upside-down, mold-falling, or shrinking! Don't collapse! It's so capricious! It can be demoulded after 15-20 minutes at room temperature, is it suitable for newbies in home baking😊

14. Finished picture: perfect demoulding

15. Take a side look at the height😊

16. Let's take a look at the inside😍

Tips:
If you don’t like the original flavor, you can add vanilla extract. If you don’t understand, you can send me a private message. If you have any problems, we can study and discuss together.