Sponge Cake

Name: Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 270g Whole egg liquid; 72g milk; 46g butter; 140g Sugar; 10g Water syrup

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I bought a baking book on Kojima at the beginning of the year. At that time, I was attracted by the cake on it. When I came back, I made one. The recipe is very classic and the method is very good. It is the amount of sugar in his cake recipe. It's relatively large, and I found it too sweet once I made it, and I didn't make it according to his recipe after only using the method. Some time ago I saw netizens making Kojima’s sponge cakes, and I was tempted again, but because I was afraid of the sugar, I dared to modify the formula based on my own experience and reduced the amount of sugar from 200 grams to 140 grams (say To be honest, I hate to add 140 grams. I usually only use 60 grams of sugar for this total cake). In order to keep the basic taste of the island cake unchanged, I also reduced the 20 grams. Gluten flour. Others are unchanged according to the original formula. In order to be more precise, the egg liquid is not measured by the number of eggs, and is directly measured by grams, so as to avoid errors caused by different egg sizes. After adjustment, the dessert has dropped slightly, but the overall effect is still good. This small island version of the sponge cake is considered a success. If you don’t mind the sweetness, you can follow the original recipe exactly. "

Ingredients

Sponge Cake

1. Add sugar to the whole egg liquid, put the basin in 40 degrees warm water, beat the warm water with a whisk until foaming, add the water and continue to stir

2. Whisk at high speed. When stirring the egg mixture, do not stir in one place. Turn the basin in one direction with your left hand every ten seconds or so, each time by about 60 degrees.

3. Stir until the egg beater is lifted, the egg liquid is in a continuous line of slippage,

4. At this time, you can turn to low speed to stir, the method is still the same as above, you need to turn the basin

5. Dispense a supportive foam evenly, stir until the lines on the surface do not disappear, use a toothpick to insert 1 cm, it will not fall quickly, it is fine.

6. Sift the low-gluten flour twice in advance, and then sift it into the beaten egg liquid.

7. Stir evenly. The method of stirring is to insert the spatula from one side of the basin, scrape the bottom straight to the opposite side, and then turn the spatula along the way. Once again, it will stick to the position of the previous time, still sticking to the bottom of the basin. Move to the opposite side and turn the spatula until there is no dry powder, and stir for about 30 times.

8. Before whipping the egg liquid, hydrate the milk and butter at 40 degrees and stir evenly, keep it at 40 degrees until use, and pour it into the mixed batter

9. It is still mixed evenly by turning and mixing, it takes about 80 times to mix

10. Pour the mixed cake batter into the mold, shake the mold to shake out the bubbles inside. This amount is an 8-inch amount. I used two 6-inch molds. The paste is relatively shallow, but the hair rise in the later period is still very good.