Whole Egg Sponge Cake

Name: Whole Egg Sponge Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low powder; 5 egg; 30g water; 30g oil; 85g Sugar

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

[Whole egg sponge cake] On the day I fell in love with sponge, I talked about sponge in the group, and my hands were itchy, so I made one. I used to make chiffon. I made a whole egg a long time ago. After I failed, I made one. Never did it again. Now I understand that whole eggs have a recipe for whole eggs, and Chiffon has a recipe for Chifeng. Baking is a meticulous job, and you can't help but be free!
It was very late when I made the sponge for the first time. I didn't take any steps or anything. I quickly robbed it after it was released. I quietly left two pieces and took a picture of the finished product. It feels really good.
The next day I made a sponge again. The free temper is the free temper. The second one wanted to change the recipe. I added ten grams of matcha powder, but the ten grams were ignored, that is, it was not reduced. The amount of powder did not increase the amount of liquid. As a result, the surface was somewhat cracked. Fortunately, it basically did not affect the taste.
I made another one on the third day. I used doubled materials and used a square plate to make a very large one. Hehe, it was all good. I didn’t take pictures for the third one because I did it at night, but it was also very successful, my daughter. I ordered this cake this morning and will make another one later.
Put together the pictures made twice, organize and share them. "

Ingredients

120g Low Powder
5 Egg
30g Water
30g Oil
85g Sugar

Whole Egg Sponge Cake

1. Material drawing. In addition, prepare a pot of hot water and three basins. In fact, one contains 50 degrees hot water, the other is used for beating eggs, and the other is for oil and water. When adding the batter at the end, you need to take some of the batter first. Stir, the amount of water is already small, but it will be smaller when poured. It is much better to put it directly in a pot that can be used. )

2. Beat the eggs, add all the sugar, sit in a basin of warm water,

3. Whip with an electric whisk, turn on the highest level, about three minutes, stop, and let the whisk rest for a while.

4. Take advantage of this time, sift the jasmine tea powder and the low powder.

5. The flour is ready for use.

6. Then beat the eggs at high speed for about 3 minutes. The whole eggs are beaten until the egg beater is lifted, the dripping part can float on the top, and the lines will not disappear, and the eggs will be beaten.

7. Sift the powder again with a powder sieve, and sieve evenly on the batter.

8. The flour will not fall off, as shown in the picture. .

9. Use a rubber spatula to stir from bottom to top. Note that this technique is very important and must not be drawn in circles.

10. Turn it over until there are no particles after every shovel. Now you can preheat the oven, 160 degrees.

11. Take a small part of the egg batter and place it in a basin of water and oil,

12. Mix evenly by cutting and mixing.

13. Pour this part of the custard back into the large basin, and mix the custard evenly by turning from the bottom up.

14. Pour into the mold, this amount is just right with an 8-inch round mold. Gently shake out large bubbles.

15. Into the oven, the middle and lower level, it will look like this after 30 minutes at 160 degrees.

16. Rotate at 150 degrees for another 30 minutes, and it will come out.

17. Release the mold after it is completely cool.

18. Just cut into pieces.

Tips:
All are in the article, take a closer look at each step, you can definitely make it.

The temper of the oven will be different, and the temperature and time can be adjusted. It needs to be inspected halfway, but it is best not to open the oven door.

Ingredients: 6 eggs (I used small eggs, five regular large eggs are fine), 120 grams of low powder, 100 grams of sugar (I thought this was too sweet, I used 80 grams) 30 grams of water, 30 grams of oil 10 grams of matcha powder (10 grams is too much, the cake is too heavy, 6 grams 7 grams is fine) If you add this matcha powder, it is best to add 5 grams of water or reduce the amount of powder)