Little Bear Egg Sponge Cake

Little Bear Egg Sponge Cake

1. Prepare the required ingredients.

2. The egg white and egg yolk are separated, and the egg white bowl is clean, oil-free and water-free.

3. The butter is heated in water and melted into a liquid state.

4. Add 30g of caster sugar to the egg yolk and beat evenly with a whisk.

5. Pour the melted butter in three times, and use a whisk to beat until a thick state.

6. Then preheat the oven to 150 degrees. Add the remaining 50g of fine sugar to the egg whites, whipping until moist foaming, lift up the egg beater, and the egg whites are pulled out of the curved sharp corners, as shown in the figure.

7. Take one-third of the egg white and add it to the egg yolk paste, and stir evenly.

8. Pour the egg yolk paste into the remaining egg whites and stir evenly.

9. The mixed state is thick, delicate and shiny, as shown in the figure.

10. Sift the flour and cocoa powder three times into the mixed custard.

11. Mix the flour and egg batter evenly in the form of a stir to become a delicate and shiny cake batter.

12. Put the bottom of the bear mold into one of the matching plates, pour the cake batter, pat the bottom lightly to shake out big bubbles.

13. Put the cake batter into the middle of the oven, 140 degrees, 35 minutes.

14. Gently shake the baked cake a few times and place it upside down on the cooling rack to let cool.

Tips:

Tips:
1. The egg white bowl should be clean, oil-free and water-free.
2. Mix the butter and egg yolk in advance, which can effectively avoid adding the egg whites in the later stage, which will cause defoaming.
3. The flour should be added to the egg batter in batches, so that it is easy to stir and avoid defoaming.