Whole Egg Sponge Cake

Whole Egg Sponge Cake

1. Prepare the required materials.

2. Beat the eggs into a deep dish, then pour in all the fine sugar.

3. Squeeze a few more drops of lemon juice.

4. Use an electric whisk to make the lines. (When you lift the whisk, the pattern can be drawn without disappearing immediately, it takes about 15 minutes)

5. Then sift in low-gluten flour.

6. After mixing evenly, add vegetable oil.

7. After the same mixing is evenly done, add the milk.

8. Then stir evenly.

9. Pour the mixed batter into the mold, vigorously shake it on the table a few times to shake off the large bubbles in the batter.

10. Preheat the oven to 150 degrees, put the middle layer on the upper and lower fire and bake for 1 hour, then take it out and let it cool before serving.

Tips:

The batter must be disturbed until it can draw the lines that are not easy to disappear, so that the batter will not be so easy to defoam.



When mixing the batter, it must be mixed, not in a circle, because circle mixing can easily defoam the batter.



When pouring the batter into the mold, you can raise the batter tray, the batter is 25-30 cm from the mold, and then slowly pour it into the mold, so that the batter can remove the large bubbles in the batter through the air and make the baked cake more Close.



The temperature of the oven should be adjusted according to your own oven. Check whether the cake is cooked thoroughly. Insert a toothpick into the cake. If the toothpick is clean, it means the cake is already cooked. If there is still batter sticking to the toothpick, it means that the inside of the cake is not fully cooked. , Need to continue to bake until cooked through.



After the sponge cake is baked, it does not need to be inverted, and it can be demoulded directly in the greenhouse until it cools.