6-inch Whole Egg Sponge Cake Exclusive

Prepare the ingredients: cake flour, granulated sugar, corn oil, milk, eggs.

Crack 3 eggs into a mixing bowl and add 50 grams of white sugar.

Place the mixing bowl in 38°C warm water and whip.

Beat until the egg yolk mixture turns white, and when the beaters are lifted, the traces in the bowl do not disappear for several seconds.

Sift in the low-gluten flour in batches.

Quickly fold using a cutting and folding method to avoid overfolding and deflating.

Stir and emulsify the bowl containing milk and corn oil thoroughly in warm water for a sitz bath.

Scoop part of the cake batter into the bowl with emulsified milk and corn oil, and stir evenly.

Pour the cake batter into the bowl.

Quickly stir to mix evenly.

Pour into a 6-inch mold and preheat the oven to 150°C with top and bottom heat.

Put the mold in the oven and bake for 60 minutes before taking it out.

This is what it looks like when freshly baked.

Invert the mold onto two large bowls to cool, then unmold.

Finished product image.