#the 4th Baking Contest and is Love to Eat Festival# Scallion Fragrant Pork Floss Sponge Cake

Name: #the 4th Baking Contest and is Love to Eat Festival# Scallion Fragrant Pork Floss Sponge Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 120g Low powder; 30g Corn oil; 80g Caster sugar

by tgcyy

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Sponge cake, the finished product has a soft texture. Although it is not as delicate as the chiffon cake, it is simple in practice and has a high success rate. It is a cake suitable for novices. Added pork floss and chopped green onions, the taste is salty, not greasy, and tastes good! "

Ingredients

#the 4th Baking Contest and is Love to Eat Festival# Scallion Fragrant Pork Floss Sponge Cake

1. Beat the whole eggs into a clean, oil-free, water-free basin, make a coarse bubble at low speed, and then add sugar and beat at high speed.

#the 4th Baking Contest and is Love to Eat Festival# Scallion Fragrant Pork Floss Sponge Cake recipe

2. After beating until the egg batter drips, you can draw a figure of 8, and it will not disappear easily.

3. Drizzle corn oil along the sides of the basin, and beat on low speed for 10 seconds.

4. Sift into the low powder in 3 times and mix well.

5. The mixed batter is 30 cm high from the mold, slowly pour it in, hold the mold containing the cake batter with both hands, shake it on the table a few times to remove large bubbles.

6. Sprinkle with chopped green onions and pork floss.

7. Preheat the oven to 170 degrees, heat up and down in the middle layer, and bake for 25 minutes.

8. The baked cake is removed from the mold and cooled.

9. Not bad.

Tips:
If it is a refrigerated egg, it needs to be taken out to warm up in advance. It is better to keep the pot of liquid eggs in a larger hot water pot.