Whole Egg Sponge Sesame Cake
1.
When the cake ingredients are ready, corn oil can be replaced with salad oil, soybean oil and other non-obvious liquid oils. If butter is used to melt in water, the water can be replaced with the same amount of milk;
2.
Beat the eggs into an oil-free basin, use an electric whisk to make a coarse bubble at a medium speed, then pour all 70 grams of fine sugar into the egg liquid, and continue to beat at a medium speed;
3.
When the volume of the egg liquid is obviously increased and the color becomes lighter, lift the whisk to draw a pattern on the surface of the egg batter, and the egg batter mark does not disappear for 10 seconds. At this time, there are many large bubbles in the egg batter. Low speed can be used. Beat for another minute, the custard will be very delicate;
4.
Sift the low-gluten wheat flour into the egg batter; it is recommended that novices sift into the flour twice, that is, sift half of the flour and egg batter and then sift the other half;
5.
Use a spatula to stir evenly from bottom to bottom, similar to the action of cooking, but the action should be light and gentle, don't stir in a circular motion, it will quickly defoam; stir for a few more times, there will be no dry powder;
6.
Pour clean water into a bowl of corn oil, and use a manual whisk to stir evenly without oil and water separation;
7.
Slowly pour the oil and water mixture along the wall of the egg-beating bowl. Don't pour it in the middle of the batter. It will also cause defoaming; use a spatula to mix from the bottom to the bottom and mix it evenly to form a delicate and shiny cake Paste; at this time the oven starts to preheat 150 degrees;
8.
Scoop the cake batter into the mold. If there is no such mold, you can use a paper cup or other shape mold, or use a 6-inch non-stick round mold; sprinkle a little white sesame on the surface;
9.
Put the mold into the middle layer of the preheated oven, heat up and down at 150 degrees, about 40 minutes, and adjust the time according to the state of the cake. After the cake rises, it will fall back and stabilize at about 2 minutes, indicating that it is cooked; the mold is ready from the back of the oven. Slightly shake twice, let it cool down and release from the mold.
Tips:
The success of the cake is related to many factors, such as whether the eggs are fresh, beaten, technique, mold, temperature, time, as well as the choice of flour and the weight placed, such as the same 3 eggs, the weight of foreign eggs and native eggs is obvious It is not the same, so the amount of flour must be adjusted accordingly; therefore, the above points must be considered while looking at the recipe; then, the flour must be low-gluten flour, just like the arowana low-gluten wheat flour I use, special cake flour , So that the cake is soft.
