Sponge Milk Cake
1.
Raw materials: eggs, sugar, corn oil, low-gluten flour, milk.
2.
Separate the egg whites and egg yolks, and put them in two basins. The basins should be clean, oil-free and water-free.
3.
Add 15 grams of sugar to the yolk and 35 grams of sugar to the egg whites.
4.
Pour the milk into a bowl with corn oil and stir evenly.
5.
Add salt and white vinegar to the egg whites.
6.
Beat with an electric whisk until it is dry and foamy.
7.
Egg yolk and sugar, use an electric whisk to mix evenly into egg yolk paste.
8.
Mix one-third of the egg white with the egg yolk paste and stir gently with a spatula. Do not defoam.
9.
Then pour all the egg yolk paste into the egg whites, and gently stir evenly. Also be careful not to defoam here, but don't worry, this step is still easy to stir evenly.
10.
Sift the low-gluten flour and pour it into the egg batter. Be careful in this step. The action should be light when stirring, but a part of the dry flour must be mixed with the egg batter every time you stir, and finally stir until there is no dry powder.
11.
Spoon a portion of the batter into the corn oil and mix well.
12.
Then pour the corn oil mixture into the batter and gently stir to form a smooth batter.
13.
Preheat the oven to 170°C on the upper heat and 160°C on the lower heat. Prepare cake molds and paper cups, I use learnt cooking. Pour the batter evenly into each paper cup and shake it on the table a few times.
14.
After the oven has been preheated, put the mold into the oven. Bake for 10 minutes at 170°C and 160°C, then turn to 175°C and bake at 155°C for 6 minutes. The surface of the cake is golden brown. Use a toothpick to insert the non-wet powder and it will mature.
15.
The soft and delicious milk cake is ready.
16.
Come and taste it.
Tips:
1. Different low-gluten flours require different amounts of liquid.
2. The temperature of different ovens will be different. Friends should make corresponding adjustments according to their own ovens. I used the ATO-E43A electric oven of ACA North America Electric.
3. Pay attention to the method of mixing. Don't stir in a circle. Use a spatula to stir. Flip up from the bottom to mix the flour and egg batter evenly.
4. When I beat egg whites, I add sugar all at once.
5. During the last few minutes of baking, keep it by the side of the oven to prevent the surface from getting too dark or overheating.
6. The toothpick insertion method can be used to identify whether the cake is mature. After the toothpick is inserted and pulled out, if there is no wet powder, it indicates that the cake is mature.
7. Do not open the oven door while the cake is baking.
8. During the baking process, the surface of the cake will experience: slowly rising, coloring, stopping, and sinking.
