What is the method of making sponge cake that can also be made by novices?

1. Stirring of slurry: There are many stirring methods for sponge cakes, and the most master nowadays uses the step-by-step method, which is first introduced in detail as follows: first stir eggs, sugar and salt (you can also add some water in advance) until the sugar is dissolved, then add flour (baking powder, cocoa powder) and cake oil to continue to mix well, and then change to fast beating until it is fully started, then change to medium speed to add water and mix well, and finally add oil and mix slowly.

2. Plate (mold): first pad the baking tray (mold) with paper or brush with oil, and then pour in the slurry, which is required to be flat and angled. At this time, you can decorate it if you need to.

3. Baking: The oven needs to be preheated in advance, generally with medium and upper heat (between 180-230 on the upper fire, and between 150-190 on the lower fire), baking for about 20-25 minutes (depending on the thickness of the cake and whether there is a mold), and baked after cooking. 4. Cool and frozen decoration:

It is best to buckle it out immediately after baking to prevent shrinkage, especially for mold cakes, if the sponge roll is slightly cool, it should be rolled up with cream or jam.

Recipe for sponge cake:

100g cake flour

Whole egg wash 200g

100g white sugar

Lemon juice in small amounts.

Appropriate amount of fruit ingredients (can be omitted).

Production method: 1. Put the eggs and sugar into the mixer, start the egg mixer, and stir at high speed to make a large amount of air mixed with egg liquid and sugar to fully dissolve and form a saturated and stable foam viscous colloid. In order to make the egg liquid better beating, add an appropriate amount of warm water when the egg soaking is basically completed, and then continue to whip for about 2min.

The flour is sifted first, and if baking powder is used, the baking powder is mixed with the flour in advance. Stir the egg mixture constantly so that the flour is evenly mixed into the egg mixture. The time of adjusting the paste egg pulp should not be too long, only the flour can be mixed evenly, and the corn starch can be not seen.

After the egg paste is finished, it should be poured into the mold immediately and should not be left for a long time. Cake topping molds are generally made of iron molds, and a layer of vegetable oil or white oil is applied before use. The method of putting into the mold is generally to use a spoon to fill the mold or use a piping bag to squeeze the egg batter into the mold (mass production also uses a material injection machine).

The amount of egg batter injected into the mold is 7 to 8 percent, not too full. (If you need to sprinkle nuts and candied fruits on the surface, you should sprinkle them when you put them in the oven, and it is easy to sink if you sprinkle them too early.) ）

Roast. The baking temperature of the cake can be 160 180 , 180 200 after 10 minutes, and the baking temperature is 200 220. The furnace temperature control requirements are generally:

When the cake size is large and thick, the oven temperature can be appropriately lower and the baking time is longer, on the contrary, the oven temperature can be appropriately higher and the baking time is shorter. Adjust the temperature and time according to the actual amount of baking and the size of the mold used.

2 egg yolks, 33 grams of cake flour, 2 egg whites.

Excipients: 20 grams of water, 20 grams of corn oil, 44 grams of caster sugar.

1. Make egg yolk paste: add granulated sugar to the egg yolk and stir until dissolved, then add water and oil and stir for about 5 minutes until it is emulsified. After sifting, the flour is directly added through the sieving at one time, and stirred until the powder disappears.

PS: This egg yolk paste is slightly thicker than the unemulsified egg yolk paste.

2. Make meringue: Add granulated sugar three times, and beat the meringue to about 8 distributions. This time the meringue is not very good, the gloss is not enough, the sugar part is not melted, and the new sugar particles are a little coarse.

3. Mix meringue and egg yolk paste: Preheat the oven to 180 degrees before mixing. ps：

The final cake batter is relatively thick, and sometimes it will even be intermittent when poured into the mold, and it is not easy to flatten after pouring into the mold, and it needs to be scraped flat with the help of tools. If the cake batter is relatively thin, it may be that the egg yolk paste in front is not emulsified enough.

4. Baking: Pour the cake batter into the baking mold, scrape it well with a small spoon, shake it a few times and send it to the oven, and the temperature will be turned to 150 and bake for 50 minutes. The properly made cake batter basically can't shake out any big bubbles, and there is no pockmarked face.

If you can clearly shake out the large bubbles, then next time you should pay attention to whether the previous steps are not done carefully enough.

5. Baking: Fall freely on the kitchen counter at a height of 40cm with a brah body, and immediately buckle upside down.

ps: It's a positive fall, not a cake skin that falls downward, so it will break the phase. It was buckled upside down after the fall. In addition, the bubble will burst, and the air pressure difference between the inside and outside of the bubble will become smaller, so that the cake will not be concave and retracted.

1. Take out the eggs from the refrigerator in advance, separate the egg whites and egg yolks, add cornstarch, baking powder and salt to the low-gluten flour, mix evenly, sieve and set aside;

2. Add 20 grams of sugar to the egg yolk, whip evenly, then add salad oil and milk in 3-4 times, and whip until the egg yolk liquid is uniform and thick, and there is no separation of oil and water;

3. Gently add flour, quickly cut and mix evenly, and the liquid can not appear flour particles. At this point, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, use a whisk to make a large bubble in the shape of a fish's eye, then add 20 grams of sugar, and add the remaining 40 grams of sugar every 1-2 minutes, and add it in two times until the egg white is hard foaming. When lifting the whisk, the egg whites at the top are erected in a triangular shape and do not bend;

5. Take out 1 3 egg whites and mix them with the previously mixed egg yolks, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg whites, and quickly cut and mix evenly;

6. Immediately pour it into the cake mold, put it in the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out immediately after baking, and remove it after cooling;

Introduction: Most people should not be able to refuse the cake, I feel that this is really the handle in the food, we can make sponge cake at home, the taste is very delicate, we can first prepare the required ingredients are eggs, flour, butter or cooking oil. Once you're ready, we're ready to move on to the next steps.

1. Beat the eggs with a whisk

Every time I buy a cake outside, I feel a little reluctant, obviously a very small cake, but it costs dozens of dollars to buy it, or even hundreds of dollars, it feels a little less cost-effective, I can develop our interests and hobbies by making it at home, and it can let us taste the food, this choice is actually very good, if you want to make a sponge cake at home, it is actually very simple, the first is to beat three eggs into the container, and beat him with a whisk 1 2 minutes, in the process of beating, also add some white sugar in three times. <>

2. After the egg mixture is beaten, add the flour in three parts

If there is no whisk in the house, it is recommended that we buy one, otherwise it is too tired, I tried to stir eggs before, and then found that stirring for dozens of minutes has no effect, and then I gave up directly, after adding white sugar, I want to continue to beat this egg liquid, and then add flour to him in three times to mix even speed, and must slow the leather sail from the outside to the inside, this period can not use the egg beater. Finally, add butter or cooking oil and roll it over for him. <>

3. Put the egg batter in the rice cooker where the oil is brushed

After finishing, add the egg batter to the oiled rice cooker, and cook for about 20 minutes, if your rice cooker usually cooks a little hard, or there will be such a situation, it is recommended that we burn the time appropriately, this operation is really very simple, and when the time is up, open it and pour it into the plate, and insert it into the cake with a toothpick. After that, you can enjoy the food, which is really easy to operate.

Quasi-digging hole collapse low-judgment round gluten flour, butter, sugar, milk, eggs, salad oil, you can make a delicious sponge cake, add the beaten eggs and salad oil, white sugar, constantly beat, put in the mold and bake in the oven.

First of all, you should use chopsticks to froth the egg whites, then put some sugar and continue to stir, continue to put a spoonful of sugar, and then continue to beat for 15 minutes until it becomes creamy, then add three spoons of sugar to the egg yolk, put in two spoons of flour and milk, and then brush some oil in the pot in the rice cooker until noon and steam for 20 minutes.

Place the eggs in a bowl and add vinegar and sugar, then beat. You can add some salad oil appropriately. Add flour and baking powder, stir evenly, and infiltrate the acres of bushes. Then pour it into molds and bake for 30 minutes.

The sponge cake is an easy-to-make cake, and the cake made by yourself is full of Sun Ze, and there is no messy addition and squeezing, so it is also safe to eat. Below I have sorted out the steps of sponge cake making method, let's take a look!

Sponge cake making ingredients.

The sponge cake method is like a shed.

1.Separate the egg whites from the yolks.

2.Isolated egg yolks.

3.Add half of the powdered sugar to the egg yolks, salad oil.

4.Beat well with a whisk on medium speed. Repentance.

5.Add the milk.

6.Beat well with a whisk.

7.Dry in flour.

8.Stir up and down with a spatula and mix well.

9.Add two drops of lemon juice to the egg whites.

10.Use a whisk to beat the foam at low speed.

11.Add the remaining powdered sugar.

12.Use a whisk to beat the egg whites step by step from low speed to high speed.

13.Beat until the whisk lifts the egg whites from the egg whites, and the egg whites are hooked and cut into pieces, and the egg whites are beaten.

14.Place 1 of 3 egg whites in the beaten egg mixture.

15.Stir up and down with a spatula and mix well.

16.The remaining egg whites are beaten into the egg mixture in two parts.

17.Line a baking tray with a layer of greased paper.

18.Pour the cake mixture and grind it flat.

19.Preheat the oven in advance.

20.Place in a baking sheet.

21.Medium, 150 degrees, grill for 25 minutes.

22.The baked cake is slightly cooled and demolded.

Sponge cake making tips.

1. Lemon juice is added to the egg white to make it easier to whip, and if you don't have it, you can replace it with white vinegar.

2. When mixing the beaten egg whites with the egg mixture, stir up and down instead of drawing circles, otherwise it will be defoamed.

3. You can also use butter instead of salad oil.

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The recipe and how to make the sponge cake are as follows:Ingredients: 2 eggs, 62 grams of cake flour (cake flour).

Excipients: 2 grams of aluminum-free baking powder, 30 grams of caster sugar, 20 grams of milk, 15 grams of corn oil.

1. You need to prepare eggs, cake mix, milk, caster sugar, corn oil, baking powder and other materials.

2. Use the bucket of the meat grinder and the whisk to beat the eggs: put all 2 eggs into the bucket.

3. Beat the eggs into a thick slurry and pour in the caster sugar.

4. Continue to beat until it is thicker; At this time, the oven can be preheated to 160 degrees synchronously.

5. Sift cake mix and baking powder into the egg batter.

6. Mix well with a spatula.

7. Pour the milk and corn oil into the egg batter.

8. Mix well.

9. Pour the cake batter into a paper cup and fill it for 8 minutes.

10. Put the cake batter mold into the middle and lower layers of the preheated oven, and heat it at 160 degrees for 25 minutes.

11. Demold as early as after baking, and let it cool.

12. When the crust of the cake is dry and not wet, brand the heated wild cake on the surface of the cake. Delicious and beautiful.

The most authentic sponge cake recipe.

Ingredient breakdown. 4 eggs.

Low powder 120 grams.

30 grams of butter.

100 grams of caster sugar (I reduced it to 60 grams).

Original taste. Baking process.

One hour is time-consuming. Easy difficulty.

Crack four eggs into a large, clean container.

Make a coarse foam on low speed and add 30 grams of caster sugar.

Beat for another 10 seconds, add 30 grams of caster sugar, turn to high speed and whip.

The color of the egg liquid fades and the volume begins to swell.

Lift the whisk, if the egg wash on the tamper will drip down, it means that the egg wash has not yet been beaten, so continue to whip.

Beat until the egg is thick, lift the whisk, the texture of the egg will not disappear, and the egg wash on the whisk will not drip off.

Melt the butter in water, add to the egg mixture and stir well. This time the oven is preheated at 180 degrees.

Sieve with low powder. After sifting, the low powder is added to the egg mixture in three times, and the mixture is evenly mixed up and down irregularly.

Brush the 8-inch square abrasive with a layer of butter or salad oil.

Pour in the cake batter, shake vigorously twice, and bake in the oven for about 30 minutes.

It's whole egg beating. Whipping whole eggs takes longer than whisking egg whites, and the right temperature will make whole eggs easier to whip. For example, when the ambient temperature is low, it needs to be heated and whipped in water (whole eggs are most likely to be successfully whipped at a temperature of about 40 degrees).

This is because the oil contained in the egg yolk inhibits the foaming properties of the egg whites, so heating the egg with water can reduce the surface tension of the egg and make it easier to whip the whole egg. And in the summer when the temperature is high, you don't need to do this, you just need to take the eggs out of the refrigerator in advance and warm them up.

Secondly, there is the method of mixing the batter. Remember not to make circles, be sure to stir from the bottom up, otherwise it will be easy to defoam. In addition, it is necessary to add powder three to four times, because it is difficult to mix well when you put it in one time.

Finally, there's the baking time. Sponge cake is not suitable for baking for too long, according to the size of the cake to choose, generally about 20 minutes, too long may cause the taste of the cake to dry.

Raw material formula: 100 low-gluten flour

Whole eggs 200,

100 white sugar

A small amount of flavor.