Sponge Cake
1.
Prepare raw materials: eggs, olive oil, sugar, low-gluten flour.
2.
The eggs are peeled, and the egg whites and yolks are placed separately.
3.
Add 15 grams of sugar to the yolk and 35 grams of sugar to the egg whites.
4.
Add white vinegar and salt to the egg white bowl.
5.
Use an electric whisk to beat the egg whites in the order of slow speed first, fast speed and then slow speed until dry foaming, that is, the state of small sharp corners when the whisk is lifted.
6.
Weigh the olive oil and purified water and mix them for later use.
7.
The egg yolk and sugar are beaten with an electric whisk until they become whitish.
8.
Mix one-third of the egg white with the egg yolk and stir well.
9.
Then pour the mixed egg batter into the egg white basin, and stir it evenly.
10.
Sift the low-gluten flour and pour it into the egg batter three times. Gently mix the flour with the egg batter without any dry powder.
11.
Take a little batter into the mixture of olive oil and water, and stir well.
12.
Pour back into the batter and mix quickly evenly. The oven is preheated and heated to 180 degrees, and the lower heat is 170 degrees.
13.
Pour the batter into the cake mold.
14.
Sprinkle with black sesame seeds, the oven is preheated, put the mold in the oven, heat up to 180 degrees, lower the heat to 170 degrees, bake for 20 minutes, and the surface will be golden when the surface is golden.
15.
Take out the little cake and let it cool before eating.
Tips:
1. The temperature setting of the oven should be set according to your own characteristics.
2. When mixing the batter, use the method of turning and not making a circle, otherwise the batter will defoam.
3. I use the cake mold from Xuechu, without oiling, and it will be demoulded directly after being out of the oven.
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