Sponge Cake
by miss bubble fish
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Weigh the ingredients separately...
2. Add 20 grams of fine sugar to the egg yolk and stir evenly with a whisk.
3. Pour in corn oil and continue to stir.
4. Slowly add the milk and mix well.
5. Mix flour and baking powder evenly and sieve into the egg yolk.
6. Use a whisk to mix well and set aside for later use.
7. Take the egg white and add a few drops of lemon juice and the remaining one-third of the sugar. Beat slowly until the egg is filled with fish-eye bubbles. Continue to add the remaining sugar twice, then turn to high speed to beat.
8. Beat the egg whites to a dry state, lift the egg beater and pull the egg whites out of the upright sharp corners.
9. Take one third of the egg white and add it to the egg yolk paste.
10. Stir up and down with a rubber spatula, pour into the egg whites, and continue to stir evenly.
11. Put the cake mold into the paper tray, pour the half-full batter, lift the mold and vigorously shake it on the table a few times to produce large bubbles.
12. Preheat the oven at 180 degrees for 15 minutes, put in the cake, prepare the upper tube at 90 degrees and the lower tube at 180 degrees, and bake for 15 minutes.
13. The delicious sponge cake is freshly baked...
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