How to make sponge and soft sponge cake

Hello, today I would like to share with everyone the popular way to make sponge cakes, hoping everyone will find a way to do it. Now let's get started.

First, we need to prepare the following ingredients:

+ 3 eggs (60g);

+ 60-70g sugar;

+ 70g flour No. 8 (50g all-purpose flour + 20g cornstarch);

+ 30-40g cooking oil;

+ 30g orange juice or milk;

+ 6ml vinegar or lemon;

+ a pinch of salt;

+ a 6 inches mold;

First, I will separate the whites and yolks of the eggs. You should separate them carefully so as not to let the yolks stick to the egg whites. When the egg is still fresh like this, the water it still contains in the protein fibers, it is an egg-shaped block in the middle, if you use an older egg, this part will flow out, it will make the white The white looks looser, then you should not beat the egg at too high a speed, you should fight at a moderate speed, especially at first so that the whites are evenly mixed together. When egg whites fluff up too quickly, the gases will easily break later, that is my first note and is also very important when you beat egg whites. First I'll go beat the yolks, I need to put 10 grams of sugar in here and then you guys beat it up so the sugar will dissolve, note that this part doesn't need to be beaten too carefully. Then we need to add 40 grams of cooking oil and 30 grams of orange juice to these yolks, you can replace it with fresh milk as you like. I mix it well until this mixture no longer feels like cooking oil, then we continue to put 70g of flour number 8 here. If everyone doesn't use flour number 8, I can use it. Use 50 grams of all-purpose flour and 20g of corn and then mix it well, one thing to note is that you should not mix for too long, I mix until my dough has just blended with the egg yolk and I stop, this will help my cake expand larger. Before baking, I will heat the oven to 160 degrees Celsius for 15 Minutes, then I will go and beat the egg whites, you note that my egg beater must be free of oil or grease. I put some vinegar in here and I'll number these whites at an average rate of about 2 minutes. Here cold eggs or eggs at room temperature will not be affected by the quality of air bubbles, when cold the eggs will be slower to fluff, that is, this egg white will need more time to blend together, so the air bubbles will also be more stable later. If your egg beater has a large capacity or it makes the eggs cotton too quickly, you should put the egg intestines in the refrigerator to help the eggs fluff more slowly. When the egg floats, the amount of foam is twice the amount of egg intestines, you need to add 50 grams of sugar here I can divide it into 2 or 3 small cubes to add and will continue to beat the eggs at medium speed until my eggs dissolve all the sugar, then you can increase the speed higher, maybe the highest speed is fine. After beating for about 3 minutes, we will see that our eggs have risen quite a bit, now adjust the speed back to the average level and beat until the whites can be turned upside down without spilling. Avoid hitting too much or hitting for too long because it will cause your egg foam to be divided into small parts, at this time it will be very weak, this is also my second note when beating eggs. Now I will quickly mix this white into the yolk, because after mixing this yolk with the dough, you should mix it with the white as soon as possible you can mix it at the first level of the egg beater or if you are more careful you can mix it by hand to make your eggs lighter, then you will add this mixture to the cake pan and Use a tool to make the cake surface flatter you need to knock down on the table a bit so that the air bubbles above break off, the cake surface will be flatter.

I will bake at 150 degrees Celsius for about 50 minutes. When the cake surface is yellow, you should leave it in the oven for another 10 minutes before taking it out. I need to tilt it to cool the cake and then I will take it out of the mold. As I said at the beginning, if you make this cake, you should not mix too many yolks, because if you mix the yolks too carefully, you will see that the finished product after ripening is not bloomed high, and moreover, The cake is difficult to remove from the pork and is not soft. To take the cooked cake out to carry it, you need to be really careful. Hit the table hard so that the cake peels off easily and tilt the cake when separating the base, in addition, you should not leave the cake face down on the table or plate, because the surface of the cake will peel off. That's the whole note for this cake!

Thank you for reading, I will try to research more ways to make cakes that bring good finished products, I hope it will help you in your baking process!