Love in Heart-whole Egg Sponge Cake

Love in Heart-whole Egg Sponge Cake

1. Ingredients: 3 eggs, low-gluten flour, 100 g, white sugar, 85 g, water, 6 g, salad oil, 25 g, milk, 40 g

2. Put whole eggs in the basin, add sugar and water at one time

3. Stir a little

4. Then put the basin into the water and heat it with stirring, and then take it out after the temperature reaches 40 degrees.

5. High speed

6. When the egg liquid becomes milky white, use a whisk to pick up the egg liquid and trace a figure of eight. If the figure of eight disappears immediately, continue to watch it at any time, and finish the writing to the extent that the character is still clear.

7. Then change to a low speed and continue to beat for 2 minutes, and fix the whisk on one side. At this time, the whisk does not move and the basin turns. In this process, large bubbles will be engulfed by the whisk, and the egg batter becomes quite delicate.

8. Sift the flour in 2 times

9. Touch the batter on the side with a rubber knife, start at the 2 o'clock position and pass through the center and then reach the 8 o'clock position, then turn up the batter at 9 o'clock on the side of the pot. The correct mixing method will make the sponge cake less so. Easy to defoam.

10. Put milk and salad oil in a container

11. Manually stir into an emulsified state

12. Sprinkle the emulsified milk along the surface of the rubber knife around the batter and continue to stir evenly

13. After mixing, the batter becomes shiny, pick up the batter, the batter should be fluid and delicate.

14. Pour the egg lake into the piping bag, squeeze it into the cake mold, lift the mold and knock on the table twice to make the surface bubbles disappear.

15. Preheat the oven at 180 degrees to 175 degrees and bake the middle and lower layers for about 15 minutes

16. Or use a bamboo stick to insert into the cake body and pull it out to see if there is no egg liquid coming out to show that it is cooked.

17. After taking it out, the mold release tape is placed at low temperature and a heart shape is carved out on the surface of the cake with a knife.

18. Put the cake back in the mold, open the quail eggs and place it inside the cake.

19. Put it back in the oven and heat the middle layer to 180 degrees for 5 minutes

20. The egg liquid can be baked when it is solidified.

21. Finished picture

22. Finished picture

23. Finished picture

Tips:

Xiaoyingzi's words:
1. The difficulty of making this cake is the sponge cake. As long as you grasp the speed and state of the whole egg, the mixing method, and the liquid pouring, the sponge cake is not easy to defoam.
2. Make a heart shape on the surface of the cake and dig it deeper, otherwise the egg liquid will flow out and affect the appearance of the finished product.
3. When mixing the egg liquid with insulated water, one is that the water temperature should not be too high about 50 degrees, and the other is to use your fingers to judge the temperature of the egg liquid. Put your fingers in the egg liquid a little higher than the temperature of the hand.
4. The oven temperature and time can be flexibly controlled according to your own tools, so this time temperature is for reference only.