How to make old fashioned sponge cakes, how to make old fashioned sponge cakes

Ingredients: 3 eggs, 90g cake flour, 20ml corn oil, 60g sugar.

Method: 1) 3 eggs, 60 grams of sugar, 20 grams of corn oil, 90 grams of cake flour.

2) It is better to sit on a basin of warm water at about 40 degrees, it will be easier.

3) Beat the eggs until coarsely foamed, add sugar, divide into 3 portions.

4) Hit at high speed until thick, then switch to low speed.

5) Beat until the beating head is lifted and the egg wash will not drip off.

6) You can also insert a toothpick into it, it won't fall, it's fine.

7) Pour in the corn oil and continue to beat.

8) Beat evenly. Let the oil and water mix.

9) Sift in 2 times with low powder.

10) Gently stir evenly with a spatula, do not make circles, and avoid defoaming.

11) Pour the cake batter into the rice cooker, grab the edge and shake the rice cooker bladder down a few times horizontally to burst the large bubbles on the surface.

12) After tripping, press the rice cooker to heat it after 5 minutes, and insert it with a toothpick after 10 minutes after tripping, and there is no batter on the toothpick (according to the power of your own rice cooker).

13) After taking it out, buckle it upside down for 20 minutes, the pot is a little sticky, and you can easily remove the mold with a spoon.

14) Sprinkle with powdered sugar to garnish.

Generally, the specific gravity of eggs and sugar is heavier, so add a certain amount of syrup so that the sweetness and thickness of the cake are good.

Eggs: catties.

Sugar: catties. Flour: catties.

Syrup. 6 taels.

Process: Egg sugar syrup is thrown at high speed, about ten minutes, add flour and work evenly.

This cake can be packed quickly while it is hot.

Back to soft. Or put it on the next day when the cake is soft for better results.

Ordinary sponge cake.

Raw material formula: 100 low-gluten flour

Whole eggs 200,

100 white sugar

A small amount of flavor. Beat the egg pulp. First, 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 to form a saturated and stable foam viscous colloid.

In order to make the egg beating, add a certain amount of instant cake oil (the dosage is 3% 5% of the flour content) after the egg mixture is stirred for 3 5min, continue to whip so that the egg soaking is basically completed, add an appropriate amount of warm water, and then continue to whip for about 2min.

Mix the paste. Paste is also known as flour or noodles. The flour is sifted first, and if baking powder is used, the baking powder is mixed with the flour in advance.

It is best for two people to work together, one person slowly adds the flour, and the other person keeps stirring the egg to make the flour 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.

Pouring molds. After the egg paste is finished, the mold should be poured 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 lard 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.

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 beating 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 beaten at a temperature of about 40 degrees).

This is because the oil contained in the egg yolk inhibits the foaming property of the egg white, so heating the egg with water can reduce the surface tension of the egg and make the whole egg easier to whip. 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 the 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.

Rice cooker cake I wanted to make chiffon cake, I was afraid of being mad, I thought about it for an afternoon, and decided to make a sponge cake with a high success rate, and the finished product was not bad!

How to make sponge cake.

As soon as you learn how to make sponge cake, it will be super simple.

1Crack the eggs into a waterless and oil-free basin, add white sugar and powdered sugar at one time, and add 3 drops of white vinegar. Beat with a whisk with 2 sets of insulated water.

2. Preheat the oven to 180°.

3. When the eggs are beaten and the whisk is picked up, the lines of the egg wash will not disappear immediately.

4 minutes 3 4 times sift in the low flour and baking powder, gently stirring the egg mixture from the bottom of the basin upwards.

5Put it in the preheated oven, bake it at 180° and bake for 15 20 minutes 6 Pour the egg mixture into the mold.

7. Put in a preheated oven, bake for 15-20 minutes on top and bottom heat at 180°.

<> "It turns out that making a cake with a bread machine is so simple, sweet and fluffy and delicious. It's easy to do at first glance, so try it.

Ingredients: 6 eggs (about 60 grams each) 30 grams of corn oil 100 110 grams of caster sugar A few drops of lemon juice 5 grams of corn starch (for beating egg white) 150 grams of low-gluten flour.

Method:1Prepare the ingredients and tools. Take a clean, water-free and oil-free container to separate the egg whites and yolks, and freeze the egg whites. The bread machine bucket is lined with oiled paper, and the low flour is sifted in advance.

2.Add corn oil and egg yolk to a bowl and stir well for later use.

3.Remove the frozen egg whites, drop in the lemon juice, beat until coarse, and add caster sugar in three parts. When adding sugar for the third time, add 5 grams of cornstarch, and the beating will be delicate and shiny, and lift the whisk into an upright small sharp angle.

The egg white must be quietly celebrated to be sent in place, you can refer to the ** state.

4.The bread maker bake at 6 and preheat 5 minutes in advance. Add one-third of the meringue to the egg yolk paste and stir well with the "z" and "j" strokes. Pour in the rest of the meringue and stir well with the same technique, pay attention to the technique, do not draw circles, stir the branches, and mix the fingers to prevent defoaming.

When stirring, the action is gentle and fast, and pay attention to the technique to prevent defoaming from affecting the fluffiness.

5.Pour the batter into the bread maker bucket and gently shake out the bubbles. Put in a preheated bread maker (be careful to prevent scalding), cover and start baking for 6 hours for 50-60 minutes.

It was baked here for a few more minutes and the color was slightly darker, but it didn't affect the taste. The baking time of different bread machines needs to be flexibly adjusted.

Tips:1Prepare for the newbie in advance. After the cake batter is mixed, it needs to be baked as soon as possible to prevent delay and defoaming.

2.Be sure to whip the egg whites in place, and pay attention to the stirring technique to prevent defoaming. The mixed cake batter is delicate and fluffy, and the success rate of achieving these points is 100%.

The sponge cake is prepared as follows:

1. Prepare all the materials. Sponge cakes are made with a lot of time, so don't rush to heat the oven while weighing the ingredients. Weigh the ingredients you need before you start making.

Sift the baking powder into the flour. Set aside. Preheat the oven to 190 degrees Celsius.

Grease a baking sheet with a layer of butter.

2. Crack the eggs into a bowl. Use an electric egg breaker. It can be used hand-held or stand-up. Use eggs at room temperature. Remove the eggs from the refrigerator 30 minutes before making them so that they can return to room temperature. Also do not exceed 30 minutes to avoid spoilage.

3. Add sugar. Using a hand blender, whisk the eggs with the added sugar until they are pale yellow and creamy. An electric mixer can also be used to mix eggs and sugar.

4. Add cold water. Add cold water to the mixture. Sift in the flour slowly and continue to beat evenly.

Flour sifting helps create an airy feel in the cake, while sponge cakes need to feel light and fluffy. Measure the amount of flour you need beforehand and sift it into the mixture. Baking powder needs to be added when using plain flour because plain flour does not contain leavening culture like self-rising flour.

5. Pour the batter into a baking sheet. You can use a round baking sheet, like an angel cake, or anything else. Bake at 190 degrees Celsius for 30 to 35 minutes.

6. Keep an eye on the cake in the oven. Different ovens take different amounts of time, so you have to keep an eye on the time. Gently press the cake with your fingers to see if it is baked.

If it can rebound, it means that it is baked. If you're not sure, you can insert a toothpick or fork into the center of the cake. If there is no stickiness, it is baked.

7. Allow it to cool down. Once removed from the oven, let cool for 15 to 20 minutes before removing the cake from the baking pan. If you have previously buttered a baking sheet, use a knife to loosen the edges and remove the cake and place it on the plate.

Sponge cake

is a common cake. The production method is to add sugar and vanilla extract to eggs, stir at medium and high speed with an electric mixer until milky white and viscous, add different flavors, then add flour and mix well into a batter, brush the inside of the sponge cake mold with cream, sprinkle a thin layer of low powder, pour the batter into the prepared mold, put it in the oven at 170 degrees on the fire, and bake at 180 degrees for 35 to 40 minutes.