How to make sponge cake method, sponge cake preparation steps?

Material. Cake flour (200 g), eggs (5 pcs), sugar (150 g), salad oil (50 g).

Method. 1) Beat the eggs in a slightly larger basin, add white sugar, and stir well; sift the flour;

2) Put the pot of beating eggs into hot water, start to beat soft with a whisk, you can feel the resistance of the whisk gradually increasing in the process of beating, about 15 minutes later, the egg liquid is beaten, white, relatively thick, at this time, the whisk can leave a clear texture after beating the egg, the egg liquid sticks to the whisk after lifting the whisk, and it is left very slowly, at this time;

3) The flour is added to the beaten egg wash in 4 times, each time the flour is added first, and then turned up from the bottom of the basin with a shovel or spatula, about ten times or so can be stirred evenly, must not stir like usual and noodles, must be turned until all the flour is added and mixed evenly;

4) Start preheating the oven at 180 degrees; Add salad oil to the batter and mix evenly according to the same method as 4;

5) Spread a baking cloth on the bottom of the baking sheet, pour the batter in, and then shake the baking tray vigorously on the tabletop, the main purpose is to expel the air in it;

6) Into the oven, bake at 180 degrees for 7 minutes, at this time observe the surface if the surface has been baked into a yellow cake crust, at this time cover it with a layer of tin foil, then adjust to 150 degrees and bake for another 3 minutes, then turn off the heat, simmer in it for two minutes, it's almost, the way to test whether it is mature is to use a toothpick to tie it, if the toothpick is easy to pierce through, and not sticky to the noodles, don't bake it big.

7) Let it cool and cut into cubes!

Tips: 1) The whole egg liquid must be placed on the hot water basin to beat, or it is not difficult to beat;

2) The egg mixture must be fully beaten until the whisk leaves clear lines after turning in a circle;

3) Be sure to turn the batter from the bottom up, or beat the egg wash white;

4) Be sure to shake the baking tray several times so that there will be no holes in the middle of the baking.

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.

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.

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.

Material: (a 6 inch amount).

Ingredient A: 3 egg yolks, 11 grams of caster sugar, 1 8 tsp salt.

Ingredient B: 3 egg whites, 45 grams of caster sugar.

Ingredient C: 20 grams of corn oil, 20 grams of milk, 56 grams of cake flour.

Air fryer temperature: 160 degrees.

35-40 minutes or so.

Spring baking season Air fryer French sponge cake.

Production process: 1. Put material A in a basin and whip it with an electric whisk.

2. Whip until the egg yolk paste turns white, and the dripping paste will not disappear immediately, so set aside for later use.

3. Put the egg whites in material B in a basin, beat the coarse bubbles with an electric whisk, add 45 grams of fine sand in batches, and beat until dry foaming.

4. Take 1 3 egg whites and egg yolks and mix well, then pour the remaining egg whites together and mix well.

5. Sift the low-gluten flour in ingredient C into the egg batter.

6. Finally, pour the milk and corn oil into the egg batter and stir well with a rubber spatula.

7. Spread a layer of oil paper on the bottom of the cake tin configured in the air fryer.

8. Pour the cake batter into the cake mold.

9. Put the cake mold into the frying basket.

10. Cover the top of the cake mold with tin foil, do not stick too close to the cake batter, so as not to stick to the surface of the cake when the cake expands.

11. Put the frying basket back into the air fryer that has been preheated for 5 minutes, select the baking cake mode, bake for 30 minutes, and add another 5 minutes after 30 minutes.

After the minutes are finished, take out the tin foil, then put the frying basket back into the air fryer, continue to work for 3 minutes to make the surface of the cake colored, tick to remind the cake to take out after the work is completed, and remove the mold after cooling.

Strain the cake flour through a flour sieve, stir the melted butter and milk well, beat the egg mixture, then mix the batter and egg mixture and put it in the oven for 50 minutes.

Soften the butter into a liquid state through water, cool and pour the milk into it and stir well. Put the eggs and sugar in the egg beater, then put the egg beater in warm water, beat the eggs with an electric egg beater, and beat until the figure of eight draws with egg batter does not disappear. Sift the flour in the egg batter and mix well with a stir technique, then add the mixture of butter and milk and mix well in the same way.

Pour the finished cake batter into a paper cup and shake the grill a few times to shake out the large bubbles in the cake batter. Put it in the preheated oven and bake it at 170 degrees for 30 minutes, the time and temperature are for reference only, and you can adjust it according to your oven temper.

First of all, beat four eggs with an appropriate amount of white sugar, and beat until you pick it up in an inverted triangle state. Then add butter and cake flour, stir clockwise, pour into the oven to get a mold dish after stirring, shake vigorously twice, and finally put it in the oven, the oven is set to 180 degrees for 20 minutes.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then make these ingredients into a cake and put them in the oven to bake, bake for 10 or 15 minutes and then eat, the sponge cake made in this way is very delicious and very nutritious.

1.Separate the egg whites and yolks, add salt, vanilla extract and lemon juice to the egg whites2Divide the egg whites into three parts, add caster sugar, and beat until hard and foamy.

5.Stir in the sifted cake flour in three portions.

6.Mix a small amount of cake batter with whipped cream first, then pour in the remaining cake batter and mix well.

7.Pour into molds and bake at 150 degrees for 40 minutes.

Sponge cake is a kind of puffy snack that uses the foaming property of egg whites to fill the egg mixture with a large amount of air and add flour to bake, because its structure resembles a porous sponge. Sponge cakes are also great for decorating cakes, as they can drag up the weight of cream and fruit more than chiffon, but if they fail to be made, they can be very coarse.

This cake is a classic sponge cake, the sponge cake needs to be beaten with whole eggs, and unlike chiffon cakes, the whole egg beaten eggs need to be kept at room temperature. Do not refrigerate. Eggs that are kept at room temperature are easier to whip than those that are refrigerated.

There are still some things to pay attention to, please follow me down!

7 inch sponge cake recipe.

Ingredients: 4 eggs, 100 grams of caster sugar, 150 grams of cake flour, 20 grams of butter, 38 grams of milk.

Method: 1. It is best to use a non-stick mold to make sponge cakes, and spread the oil paper on the bottom of the mold. If it is not sticky to the mold, lay out the oiled paper and rub it around the inner wall with melted butter. In this way, the baked sponge cake will be easily demoulded.

2. Put the butter and milk together in a bowl, put it in the microwave and heat it for 1 minute, mix them well after taking them out, and set them aside for later use.

3. Add caster sugar to the eggs, and the pot for beating the eggs must be oil-free and water-free. Start beating eggs with an electric whisk.

4. Until the egg becomes lighter in color and fluffy in size, lift the egg head, and the dripping egg liquid can easily write the letter "8", and the texture will not disappear easily.

5. Sift the cake flour into the beaten eggs twice, and mix from the bottom to the top with a rubber spatula until you can't see the dry powder.

6. Put a small amount of beaten eggs into the milk butter and mix well.

7. Add 6 to the beaten eggs and turn them evenly with a rubber spatula. Then pour into molds. Knock the mold on the table a few times to bring the bubbles up.

8. Put the mold into the middle and lower layers of the preheated oven and bake at 150 degrees for 50 minutes.

9. After the cake is baked, the mold is buckled upside down on the grill, and after the cake is cooled, it will naturally be taken off from the mold, of course, this is only limited to the mold with good non-stick effect. You can also use a demoulding knife to demould the cake.

Whole eggs are harder to beat than eggs and easier to defoam, so you can usually try sponge cake after you can successfully make chluck! This recipe is 8 inches, and there is not much sugar, just right, I personally don't like sweet.

Follow the steps. You can find some sponge cake tutorials and make them step by step.

Add two eggs, an appropriate amount of sugar, milk, and then add water and stir well, and then ferment for about 10 minutes and put it in the oven.

Sponge cake.

Ingredients: 4 eggs and 50 grams of cake flour.

50 grams of milk 40 grams of corn oil.

40 grams of caster sugar.

Excipients: 2 drops of white vinegar and 1 gram of refined salt.

Sponge cake preparation steps

1.Sift the cake flour and set aside, 2Take three eggs, separate the whites from the yolks, and mix the three yolks with a whole egg, 3Whip into egg yolk liquid, 4Mix with milk again, 5Stir well with chopsticks, 6Pour the corn oil into the milk pot, heat until lines appear, turn off the heat, and let it dry for a while, 7Add the sifted cake flour and stir quickly to form a hot dough, 8Continue stirring until smooth and let cool slightly, 9Pour the blanched dough into the egg yolk liquid, add salt, 10Mix with a whisk to form a flowable, thin paste egg yolk batter, 11Add 2 drops of white vinegar to the egg white, and use an electric whisk to beat the fisheye bubble at low speed, 12Add 1 3 caster sugar to the egg whites, 13Beat until the egg white paste bubbles become fine, then add the remaining 2 to 3 caster sugar, add to the egg whites, 14Beat to the extent of wet foaming, lift the whisk, the egg white is erect but the tip of the tip is slightly drooping, do not beat until dry, otherwise it will be difficult to stir with the egg yolk liquid, 15Put the whipped egg whites, take 1 3 into the egg yolk batter, 16Mix evenly from the bottom with a spatula, be careful not to stir in a circle, otherwise it will easily lead to defoaming of the beaten egg whites, 17Pour the egg yolk paste back into the egg whites, 18Stir well in the same technique until the egg whites and egg yolk paste are well mixed and become a cake batter, 19Pour the mixed cake batter into the non-stick mold, shake it a few times, shake off the big bubbles, 20Preheat the oven at 170 degrees, bake with water bath, put the mold with the cake batter on a baking tray with hot water, 170 degrees, up and down, bake for 10 minutes, then turn to 150 degrees, up and down, and bake for 40 minutes. After baking, use a toothpick to pierce the cake, and when the toothpick is removed, there is no residue on it, indicating that the cake is fully cooked.

Immediately after baking, it is turned upside down on the baking net, cooled and demolded, and cut into pieces to taste.

Ingredients: Sponge cake base ingredients: 3 fresh eggs (180g), 90g sugar, 90g flour, 40g butter, 1 4 tsp vanilla extract.

Ingredients: 400ml cup of liquid whipped cream, 3 tablespoons of sugar, 1 tablespoon of foreign wine (rum), 1-2 teaspoons of milk, some fruits.

Liquor syrup: 50g of sugar + 100g of hot water + 1 teaspoon of rum (wait for the sugar and hot water to cool completely, then add the wine, otherwise the alcohol will volatilize).

Production Steps:1Beat the egg yolk and add half a amount of granulated sugar and stir well, 2Beat the egg whites and add the remaining granulated sugar (in 3 batches) and beat evenly each time. Hit until neutral foaming, even if the pot is turned upside down, the egg whites will not fall down.

3.Add (2) of 1 4 to (1) and stir well with a whisk.

4.Pour (3) into the remaining egg whites and stir with a rubber spatula until you can't see the white lines (egg whites).

5.Add the sifted cake flour and corn flour to (4) in 2 batches and stir with a rubber spatula until the powder is not visible.

6.Pour the batter into a mold lined with baking paper and gently pause on the table to remove air bubbles. Bake for 40 minutes, at 175 degrees, taking care to bake and place the baking tray in the middle of the oven, or in the lower middle of the oven, if the oven fire is above.

7.After baking the cake, pierce the bamboo skewer into the cake**, if it is not stained with any ingredients, it is baked.

8.Place the cake on a chillor and let it cool.

9.Once the cake has cooled, cut off the top and bottom of the cake and cut it into 3 slices.

10.Peel and slice the kiwi fruit and place it on a paper towel.

11.Whip the whipped cream with granulated sugar, then add the wine and stir well.

12.Use a thin slice of cake as the base, brush with wine-flavored syrup, then spread a thin layer of whipped cream and serve with kiwi.

13.Then spread a layer of whipped cream and repeat steps (13 & 14). Finally, the cake is smeared with whipped cream, and then you can decorate the cake as you like.