Whole Egg Sponge Cake

Name: Whole Egg Sponge Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 100g low-gluten flour; 3 piece Egg; 40g Milk; 26g white and yellow butter; 90g white sugar

A homemade recipe for Whole Egg Sponge Cake, combining low-gluten flour, egg and milk; baked until light, fluffy and golden. Perfect with tea or as a snack.

45 minNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Weigh the milk and white butter (no yellow butter available), place them in a pot and melt them over a double boiler, keeping the temperature around 40 to 50 degrees Celsius.
2
Break 3 fresh eggs into a bowl.
3
Beat the eggs into coarse bubbles, add 1/3 of the sugar, and continue beating.
4
Beat until smooth, then add sugar for the second time and continue to beat.
5
Beat until smooth and thick, add sugar for the last time, and continue to beat.
6
Hit until a figure-eight is drawn and the state is not easily dissipated.
7
Sift the low-gluten flour into the cake batter in two batches and fold evenly.
8
Sift in the low-gluten flour for the second time and fold until evenly mixed.
9
Pour the mixture of milk and oil into a bowl and stir evenly.
10
Line the sides and bottom of the inch-sized mold with parchment paper (line it first), then pour in the cake batter and tap out the air bubbles.
11
Preheat the oven at 150 degrees (top and bottom) for 5 to 10 minutes, place the mold in the middle-lower layer, and bake for 35 to 40 minutes.
12
Take the cake out and let it cool for a while, then remove the parchment paper.
13
The first time making sponge cake, it was fluffy and soft, with fine pores, didn't collapse or sink, and turned out quite well.