How to make an egg sponge cake? Whole egg sponge cake recipe

Ingredients: 16 eggs.

200 g cake flour.

200 grams of milk.

160 grams of corn oil.

160 grams of white sugar.

4 grams of salt. A few drops of lemon.

Preparation of sponge cake.

How to prepare the sponge cake with ingredients Step 1

To prepare the sponge cake by heating the corn oil to a slight boil Step 2

Sift in the low powder, turn off the heat and quickly mix the sponge cake Step 3

Mix well to cool and prepare the sponge cake Step 4

Pretty Authentic Egg Sponge Cake Preparation Step 5

4 whole eggs, 12 egg yolks (egg whites poured into another basin to be beaten), mix and beat well in sponge cake Step 6

To add liquid egg yolk to 200 grams of milk sponge cake Step 7

To prepare the sponge cake step 8

Then pour the well-mixed egg yolk liquid into the cooked oil and low flour and mix well in the sponge cake Step 9

Mix well and set aside, ready to whip the egg white sponge cake Step 10<>

Weigh 160 grams of white sugar and 4 grams of salt for use (beat the egg whites and add them in three parts) for sponge cake Step 11: Beat the egg mixture, drop a few drops of lemon juice to make big bubbles, add some white sugar, and continue to whip the sponge cake Step 12

When the bubbles are beaten, add some white sugar for the second time, and then whip the sponge cake Step 13

Add the egg whites to the white sugar for the third time and beat the sponge cake in a good state Step 14

Add the whipped egg whites to the egg yolk paste in batches, and stir well to mix the sponge cake Step 15

Add the sponge cake for the second time, then stir and mix well Step 16

Pour the cake batter mixed twice into the remaining beaten egg whites and mix well (be sure to stir the method or draw the "Z" technique) Mix the cake batter and pour it into the mold, lift and shake twice, put it in the oven preheated at 170 degrees for 10 minutes, and bake the sponge cake at 150 degrees for 40 minutes Step 17

Bake at 150 degrees for 40 minutes, then turn to 160 degrees and bake for another 10 minutes to make sponge cake Step 18

Perfect! Preparation of sponge cake Step 19

How to turn the molded sponge cake upside down Step 20

It's also great to cut through thick sponge tissue in Step 21

The color of the cake made of eggs is like this: Step 22

Tips: The amount of 16 eggs is indeed very large, my baby loves to eat, you can reduce the amount of 8 eggs, 4 eggs can be reduced!

Authentic eggs are sent by relatives and friends, <>

The best way to make cakes and consume eggs The sponge cake in the recipe is 16 eggs, and the amount can be reduced according to the recipe.

How to make sponge cake.

Sponge cake is a kind of fluffy snack that uses the foaming properties of egg whites, fills a large amount of air in the egg mixture, and bakes with flour. Let's take a look at the whole egg sponge cake method.

Whole egg sponge cake recipe

Beat the whole eggs into a container and add the sugar and a pinch of salt.

Whole eggs are beaten, be sure to beat them. It is difficult to whip the whole eggs, so you should add SP cake oil later, so that the whole eggs can be beaten, and the sponge cake will taste very good.

Weigh the low powder and sieve it.

Add sp cake oil (this is the key to whipping whole eggs!) No need to add baking powder).

Now the whole eggs that have not yet been added to the sp cake oil have been beaten.

Add the flour and sp cake oil and whip quickly, be sure to do it quickly

This is a whipped whole egg batter, very. Fluffy.

Add the milk and continue to stir briskly.

Then continue to add the corn oil and stir at medium speed to mix well, and preheat the oven at 180 degrees, which is the beaten whole egg batter.

Pour the batter into a greased baking tray and smooth out with a scraper.

You can use egg yolk to draw some patterns on it to increase the beauty Then ** twice on the table, shake the bubbles out, put it in the preheated oven, bake at 180 degrees for 15 minutes, then reduce the temperature to 170 degrees and bake for another 5-7 minutes to prevent the surface from being scorched.

The color is beautiful and you can eat it

Ingredients: 4 egg yolks, 30 grams of sugar, 48 grams of milk, 60 grams of low flour.

1. Mix the egg yolk with the sugar and stir well.

2. Use an electric whisk to beat the egg yolk until it is full, thick and white, and it must be very thick.

3. Add 30 grams of milk to the beaten egg yolk and mix well.

4. Sift in the low powder, add the low powder in several times, cut and mix evenly.

5. Add the remaining milk and mix well.

6. Pour into molds, preheat the oven to 160 degrees and bake for about 15 minutes.

Kitchen whispers. If the room temperature is low, the egg and sugar are heated to about 40 degrees in water, and then continue to beat with electricity, and only at room temperature in summer, otherwise the egg liquid is too cold to beat.

Nutrients of the cake.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch can be used for vegetarians), shortening (usually butter or margarine, eggs with low fat content).

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.

Rice cooker cake I want to make chiffon cake, I am afraid of being mad, I think about it for an afternoon, and I decide to make a sponge cake with a high success rate, and it is not bad to see the finished product!

How to make sponge cake.

Prerequisite: Because I make this cake in winter, and the egg and sugar must be completely integrated to make this cake, I will boil hot water first to make the sugar easier to melt**In addition, the oven needs to be preheated to 180 degrees.

Bring a pot of hot water to a boil and turn off the heat when the water is boiling.

Stir the eggs and sugar in a mixing basin, then on the pan and stir until the sugar melts (I usually use my clean fingers to check whether there is any sugar at the bottom of the basin).

When the sugar is melted about 9 percent, you can beat it into a paste with an electric mixer, and beat it until the batter falls off and has a shape.

Stir in the sifted flour and mix well with a spatula in a cutting motion until no grains are visible (turn the bottom a few times to make sure there are no grains).

Microwave the cream, pour the warm, melted cream along the spatula over the batter, and quickly stir in the same way (because the cream will sink to the bottom of the batter quickly after pouring it into the batter, so check it and scrape the cream on the bottom).

Put baking paper on the mold, pour the batter into the mold (18cm), and then put a towel on the table to put the batter in order to pop the bubbles.

Bake in a preheated oven at 180 degrees for 23 minutes, take it out and drop it on the towel about 2 times after baking, let the heat inside be even, and test it with bamboo skewers or chopsticks to see if it is cooked thoroughly, and it is done without batter sticking!

The cake can be eaten directly, or it can be left for a few hours and then cooled and sliced to make a cream cake! (It is easier to cut after cooling).

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. Frosted 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.

Cake flour 53 grams.

Lemon juice 5 drops.

Milk 50 grams.

Corn oil 40 grams.

Salt 1 gram. 40 grams of caster sugar.

Q: Hello, how many ingredients do you need for a baking sheet?

1.First of all, let's prepare, sift the cake flour and set aside, separate the 3 eggs from the yellow and white, beat a whole egg in the bowl with the egg yolk, and put the egg whites in the refrigerator for 5 minutes.

2.Put a grid rack on a baking tray filled with water, place it on the lowest level of the oven, the water depth is centimeters, you don't need too much, and preheat the oven at 150 degrees.

3.To prepare the mold, I used a square live bottom mold with a side length of 18 cm, wrapped it in tin foil on the outside of the mold to avoid water vapor, and laid the mold inside.

4.Add milk to the egg yolks, stir well, and set aside (3 egg yolks and 1 whole egg).

5.Put the corn oil into a small basin, heat it to 65 degrees in hot water, add the sifted low-gluten flour immediately after taking it out of the hot water, stir it quickly, the stirring method is not limited, as long as you use the most convenient method to stir it quickly.

6.Touch the temperature of the basin with your hands, add a small amount of the previously mixed egg milk liquid many times after it is not hot, stir while adding, and finally get a smooth, delicate, particle-free batter, and put it aside for later use.

7.To process the egg whites, take out the frozen egg whites from the refrigerator, there is a thin circle of ice slag on the edge for the best state, add lemon juice, the electric whisk is turned on at high speed until there is a coarse fisheye bubble, stop, add one-third of the caster sugar, continue to turn on the electric whisk at high speed and beat until the foam becomes smaller, the whisk passes through the shallow lines, add the remaining one-third of the caster sugar, turn on the electric whisk at medium speed and beat until the lines are clear, there is resistance, add all the remaining caster sugar, Medium speed to wet dry state, the state is as shown in the picture, there is a little bend at the front end of the scream, not straight, very hard sharp angle.

8.Judging by the meringue in the basin, the whipped meringue is delicate and shiny, and the sharp corners are not very hard corners, and they are a little curved, which is the best state.

9.Take one-third of the meringue and mix it with the egg yolk paste evenly, and stir it until it is roughly even.

10.Pour all the mixed batter into the remaining meringue, or mix well with the method of cutting and mixing, and the scraper should be close to the bottom of the basin every time, so as to reduce the number of times you mix each time, thereby reducing defoaming and increasing the probability of success.

11.Pour the finished cake batter into the mold from a height of 15 cm from the mold, shake the mold a few times, shake out large bubbles, and the uneven surface can be smoothed with a scraper.

13.After baking, the mold is dropped from a height of 15 cm from the tabletop, shaken 3 times, shake out the hot gas, lift the oil paper and put the cake on the grid rack to cool.

The above is how to make it, I hope the answer is useful to you, if you are satisfied, please give me a like, thank you, I wish you a happy life.

Thank you for your question! [Agree] [Agree] [Agree].

Ingredients:

110 g butter (softened at room temperature).

White granulated sugar [picture] 110 grams of white granulated sugar.

Eggs [pictured] 2 eggs are similar to food.

110 grams of cake flour.

1 teaspoon of baking powder.

1 2 teaspoons of vanilla extract.

Recipe preparation: Whole egg sponge cake recipe**11Preparation first: cut the size of the baking oil paper and spread it in the cake mold.

Preparation of whole egg sponge cake**22Mix cake flour and baking powder and sift 2-3 times.

Preparation of whole egg sponge cake**33Add the softened butter to the granulated sugar and whip until emulsified.

Whole egg sponge cake recipe**44Beat the egg mixture, pour it into the butter in 3 times, and then pour in the next egg mixture, and finally add vanilla extract.

Whole egg sponge cake recipe**55Add cake flour and baking powder, stir well with a stirring technique until there is no dry powder.

Preheat the oven to 180 degrees in advance.

Whole egg sponge cake recipe**66Pour the cake batter into the mold and shake out large bubbles. Bake in a preheated oven at 180 degrees for 15 minutes, then turn to 170 degrees for another 20 minutes.

Whole egg sponge cake recipe**77Poke the middle part of the cake with a toothpick, and if there is no sticky paste, it means that it is baked.

Whole egg sponge cake recipe**88Shake the mold a few times to dissipate the heat of the cake, and then remove the mold and place it on the grid rack to cool completely.

Whole egg sponge cake recipe**99Cut the cake horizontally, spread some whipped cream or chocolate ganache, and put your favorite fruit on top of it for a Victorian sponge cake.