Sesame Sponge Cake

Sesame Sponge Cake

1. The ingredients are weighed. Corn oil and pure milk can be poured together. The sponge cake mold is a set of 6 and the bottom of the mold is covered with greased paper.

2. Beat three eggs into a basin, squeeze lemon juice, add salt and pour white sugar.

3. The electric whisk is sent at high speed.

4. Lift the eggbeater and draw the "8", so that the lines do not disappear.

5. Sift in the low-gluten flour twice and sift in while tossing. To use the method of mixing, do not draw circles to avoid defoaming.

6. You can pour corn oil and pure milk without seeing the dry flour. Flip and mix evenly.

7. Put the egg batter into the piping bag and squeeze it into the sponge cake mold until it is eight or nine minutes full.

8. Squeeze a few times on the counter to produce large bubbles and sprinkle sesame seeds on the surface.

9. Preheat the oven in advance: upper 140 degrees, lower 135 degrees, put the middle and lower layers and bake for 35 minutes. In the last 15 minutes, color up 155°C and 145°C until the baking time is over. There is no need to invert the button after it is out of the oven, and the inverted button can be easily demoulded after cooling.

10. Finished picture.

11. Sweet and delicious desserts.

12. Finished picture.

Tips:

Mould: Wonuo sponge cake mould.
Please adjust the temperature of different ovens appropriately. The egg batter must be passed until the lines do not disappear. Use a stir-fry method similar to stir-fry. Do not draw circles to avoid defoaming. Three eggs are used in the recipe. If you use two, it will not fill the mold. Using three is a little bit more. The extra egg batter can be poured into a paper cup and baked together, so you can master it flexibly.