Advanced recipe for sponge cake, whole egg sponge cake recipe ratio

1. Cocoa sponge cake.

Ingredients: 600g eggs, 300g sugar, 290g of low-gluten powder, 30g of cocoa powder, 100g of butter, appropriate amount of skim milk.

Utensils: mixing bucket, sieve, small pot, liner paper, cake rings, baking tray, cake board.

Method: 1) Preheat the oven to 180 (or 180 on the top and 165 on the bottom) for later use.

2) Crack the eggs into the mixing bucket, add sugar, and beat on the mixer until white and thick milk foam.

3) Sift the cake flour and cocoa powder through a sieve, gently pour them into a mixing bucket, add the melted and cooled butter and skim milk, and mix evenly into a cake division.

4) Put the cake in the pad paper, put it in the cake ring in the baking tray, smooth it with your hands, and bake it in the oven.

5) Bake for about 30 minutes, take out the cake when it is fully cooked, cover it on the cake board while it is hot, and let it cool before use.

2. Vanilla sponge cake.

Ingredients: 630g of eggs, 310g of sugar, 5g of vanillin or vanilla powder, 310g of low-gluten powder, 100g of lettuce oil, appropriate amount of skimmed evaporated milk.

Utensils: mixing buckets, sieves, liners, cake rings, cake boards.

Method: 1) Preheat the oven to 180 (or 180 on the top and 165 on the bottom) for later use.

2) Crack the eggs into a mixing bucket, add sugar and vanillin or vanilla powder, and beat on a blender until thick and white.

3) Gently stir the sifted flour into the mixing bucket, mix well, add lettuce oil and skimmed evaporated milk, and continue to mix until it is evenly mixed into a cake division.

4) Put the cake in the cake ring in the baking tray and smooth it with your hands and bake it in the oven.

5) Bake for about 30 minutes, take out the cake when it is fully cooked, cover the cake board while it is hot, and use it after cooling.

3. Orange sponge cake.

Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 50g orange juice, 75g lettuce oil.

Utensils: mixing buckets, mixing basins, sieves, liners, cake rings, cake boards.

Method: 1) Preheat the oven to 170 (or 175 on the top and 160 on the bottom), spread the paper on the baking sheet, and then put the cake ring for later use.

2) Divide the eggs into yolks and egg whites for later use.

3) Pour egg yolk, fine salt and half of sugar into the mixing bucket, beat on the mixer until thick and white, then add low-gluten flour and baking powder, skim milk, fragrant thick juice and lettuce oil in turn, and mix well.

4) Put the egg whites and the other half of the sugar into another mixing bucket, beat into soft foam on a blender, stir in the egg yolk mixture, mix evenly, put it into the spare cake ring, smooth it out, and bake it in the oven.

5) Bake for about 40 minutes, until the cake is fully cooked, take it out, cover it on the cake board while it is hot, and let it cool before use.

Chocolate sponge cake:

Ingredients: 4 eggs, 20g cocoa powder, 130g cake flour, 120g sugar, 3g baking powder, 3g salt, 50ml milk, 45ml salad oil

1. After sifting the low-gluten flour, mix with cocoa powder, baking powder and salt, stir evenly and set aside; Mix the milk and salad oil after heating it slightly, stir evenly and set aside.

2 Beat the eggs and sugar with an electric whisk until the eggs and sugar are completely fused and the area expands to 3-4 times (about 15-20 minutes).

3 Divide the flour into the egg mixture gently in 3 times, stir quickly and gently, do not make circles, and avoid gluten.

4 Remove part of the cake batter Pour the milk and salad oil mixture into 3 portions, stir quickly and gently, do not make circles, and avoid gluten.

5 Pour the cake batter with the milk and salad oil back into the other plate of batter, stir quickly and gently, do not make circles, and avoid gluten.

6 Preheat the oven at 180 degrees for 10 minutes Pour the cake batter into the mold Smooth the surface and shake out the bubbles.

7 Bake in the oven at 175 degrees for 20 minutes, change to 170 degrees and bake for 20-25 minutes.

8. Take out the inverted buckle and let it cool, then you can break away from the model and cut it into pieces to enjoy.

The taste is okay, but the cake is slightly drier than the egg, but this time it is not lost!

The [Japanese-style sponge cake] recipe you want, a cake that has taken the streets of Japan by storm!

Ingredients: 3 eggs, 70 grams of sugar, 30 grams of corn syrup, 80 grams of flour (mixed with low and medium flour in half), 80 grams of corn oil, 10 15 grams, 8 inch square mold.

Whole egg sponge cake (high success rate) to prepare.

First of all, the original ratio of the main ingredient of the sponge cake, eggs:sugar:flour = 2:

1:1, this must be remembered, many different sponge cake recipes are derived from this. When using this recipe, the sum of 3 eggs is just 160 grams, so there is the amount written in the ingredient list.

To prepare, weigh and prepare the materials first.

Beat the eggs into the beating tray, add sugar at one time, and beat at high speed while heating through water. The water temperature is about 60, if the weather is cold, keep the water heating throughout the whole process, and when the egg liquid is heated to about body temperature, you can continue to beat it from the water. When you feel the egg mixture start to thicken, add the corn syrup and continue to beat.

Until the beating head is lifted, the egg liquid slides off in a band, and the texture disappears within 3 to 5 seconds of the liquid surface. (Here is the key 1, people who are used to chiffon often fail because they overbeat the eggs, not because they didn't beat them enough.) Corn syrup can replace part of the white sugar, which can increase the viscosity of the egg liquid, test the bubble tissue stability is very high, and can also make the cake taste more moist.

Sprinkle the sifted flour into the egg batter and mix well by chopping and mixing. (Here is the key 2, after adding flour, the volume of the egg batter will definitely be reduced a little, as long as the whipping is reasonable, the mixing method is no problem, the degree of defoaming is limited.) The second reason why many people fail is that they are frightened by defoaming, which causes the flour to be mixed unevenly.

Mixing the egg mixture with flour is the key to tissue stability, and the protein content of the flour can improve tissue stability, so I used a part of the medium flour to increase the protein content and improve the stability. Of course, this also increases the risk of over-agitation, hehe).

After the flour is mixed, the last step is to add grease, in fact, authentic sponge cakes, you should still add butter. However, in order to reduce defoaming, vegetable oil was changed here. If you are really frightened by the defoaming, you can also try it without adding grease, but the cake will have a drier and harder texture after baking.

Pour the batter into an 8-inch square mold pre-lined with oiled paper and scrape the air bubbles on the surface with a spatula. Bake in an oven preheated to 170 degrees Celsius for about 40 minutes. Bake for 20 minutes, cover with foil and avoid over-coloring the surface.

Remove the tin foil immediately after baking, replace it with a piece of oiled paper brushed with salad oil, and let it cool upside down. (If it succeeds, the recipe should be baked exactly to the full mold.) If you can't fill the mold, you have to find the reason.

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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.

In the process of cake making, the globulin in the egg white is stirred at high speed to reduce the surface tension and increase the viscosity of the egg white, because the viscous component helps the initial formation of foam, so that it can quickly enter the air and form foam. Globulins and other proteins in the protein, under the mechanical action of agitation, produce mild denaturation. At the same time, due to the effect of surface tension, the protein foam shrinks into a spherical shape, and the protein colloid has viscosity and the added flour raw materials are attached to the protein foam, so that the foam becomes very stable and can maintain the mixed gas, and in the process of heating, the gas in the foam is heated and expanded, making the product loose and porous and has a certain elasticity and toughness [1].

Recipe of materials. The ingredients used to make sponge cake are eggs, sugar, flour and a small amount of oil, among which fresh eggs are the most important condition for making sponge cakes, because the colloidal solution of fresh eggs has a high consistency, can inject gas, and keep the gas performance stable; Eggs that have been stored for a long time should not be used to make cakes. The flour used to make cakes is mostly low-gluten flour, which should be fine and soft, but it should have enough gluten strength to bear the swelling force during baking, and play a skeleton role in forming the unique organization of the cake. If there is only high-gluten flour, you can process it first, take part of the flour and cook it, take it out to cool, and then sieve it to keep the flour free of lumps before you can use it, or add a little cornstarch to the flour and mix well to reduce the gluten of the dough.

Sucrose is the most important sugar used to make cakes, and it is better to have fine grains and white colors, such as white sugar or powdered sugar. If the particles are large, it is often not easy to dissolve when the mixing time is short, which can easily lead to the loss of cake quality.

There are generally two ways to make sponge cakes: one is an "angel cake" that uses only egg whites and no egg yolks, and the other is a "yellow sponge cake" that uses whole eggs, so the recipe is also different.

Angel cake is made of egg white, sugar, flour, oil, etc. in the ratio of 5:3:3:1, because the recipe does not use egg yolk, so its foaming performance is very good, the internal structure of the cake body is relatively delicate, the color is white, the texture is soft, almost puffy.

There are generally two traditional recipes for yellow sponge cakes: one is a 1:1 ratio of eggs to sugar and flour

1. The other is the ratio of eggs to sugar and flour is 2:1:1.

The difference with angel cake is that it uses not only egg whites, but also egg yolks, and if made properly, the quality of the finished product is no different from angel cake.

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

62 grams. Excipients: Aluminum-free baking powder.

2 grams, 30 grams of caster sugar, 20 grams of milk, corn oil.

15 grams. Steps:

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. After baking, remove the mold and let it cool.

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

Summary. Hello dear, whole egg sponge cake recipe: The basic sponge cake recipe is as follows:

Low powder 100 (toughness support material), sugar 100%-166 (flexible raw material), salt 3 (ductile support material), egg 166 -200% (the higher the proportion of eggs, the softer it is, when the egg is lower than 166%, increase baking powder for every 10 eggs, the proportion of chiffon cake is 300% toughness support material), salad oil 20%-40% (soft raw material), milk (or liquid such as fruit juice) 20% (soft raw material).

Hello dear, whole egg sponge cake recipe: the basic sponge dry code cake recipe is as follows: low powder 100 (toughness support material), sugar 100%-166 (flexible raw materials), salt 3 (toughness support material), eggs 166 -200% (the higher the proportion of eggs, the softer the dandan, when the eggs are lower than 166%, increase baking powder for every 10 eggs, and the proportion of chiffon cake is 300% after the mold is defeated) toughness support material), salad oil 20%-40% (soft raw materials), milk (or juice and other liquids) 20% (soft raw material).

According to the recipe ratio of traditional sponge cake, it is divided into 3 grades: 1 The first grade of sea mold cake - the ratio of sugar, powder and egg is 1:1:

The above (up to, come out high, like a sponge, moist 2 second-grade sponge cake - sugar, powder, egg ratio is 1:1:1, come out high, real, dry 3rd grade sponge cake - sugar, powder, egg ratio is 1:

1) The following (as low as the all-purpose formula for sponge cakes, 120g of large eggs, 40g of sugar, 55g of low-gluten flour, 15g of milk, 15g of corn oil.