Sponge Cake
by Xiaoxin 2066
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare materials
2. Beat the eggs into a water-free and oil-free egg beater, and add all the white sugar
3. Use an egg beater to beat until you lift the egg beater, draw 8 with the dripping egg liquid, and it won’t disappear immediately.
4. The low-gluten flour is sieved twice and added to the egg liquid. After the first time, add the remaining low-gluten flour and continue to mix evenly to avoid defoaming.
5. Mix water (milk) with oil and mix well
6. After the water and oil are mixed, add a part of the egg liquid and stir evenly, then pour it back into the egg-beating bowl, and mix the remaining egg liquid evenly
7. Pour into an 8-inch cake mold, preheat the oven at 150°C, put it into the bottom of the oven after preheating, bake for 60 minutes, and out of the oven
8. Scrape the spatula around the cake mold and take out the cake
Tips:1I added a bit of honey red beans when putting the egg liquid into the cake mold, whether to add it or not
2The egg bowl must be water-free and oil-free
3The sweetness depends on the individual, you can add more if you like sweet
