Hello everyone, I'm Qiong, welcome to my channel
Today I will share with you the basic sponge cake, sponge cake has good weight-bearing properties and many birthday cakes are made with it
The whole egg sponge cake is also very delicate in its organization
Pour 30g/2tbsp of milk into 30g of butter first
Prepare 3 eggs, either room temperature or fresh from the fridge, because we need to heat them up later
Add 90g of caster sugar, the amount of sugar here is best not to reduce, if you really want to reduce it, you can reduce 10g
Stir a bit with egg whip
Prepare a pot of hot water at about 70°C. You need to heat the egg mixture over the water.
Keep stirring the egg mixture while heating so that it is evenly heated
Heat to about 37-41°C. The eggs are easiest to whip in this temperature range.
In summer, the heating temperature can be lower, if the room temperature is low, the temperature can be a little higher, I heated to about 41°C
First, turn on the highest speed to whip, my whisk has 5 gears, I use the 5th gear to whip
Whip until this color turns white, swells, and the egg drop disappears slowly when you lift the beaten egg, then you can turn to medium-low speed to whip
Medium-low speed whipping can eliminate the large bubbles inside, retaining the stable small bubbles, so that in the later mixing is not easy to defoam
Whipping until fine and shiny, lift the whisk and it will flow down slowly without disappearing
Sift 90g of cake flour into the mixture
If the flour collapses when sifted in, it is not whipped properly
Mix well with a spatula, there is no dry flour particles visible and shiny
At this time remove the heated milk and butter, the temperature should preferably be controlled between 50-60°C
Take some batter and put it into the milk, stir well and let it fully emulsify, it does not matter if it is defoaming at this time
Mix well and pour back into the batter, pour it in slowly with the spatula
Stir well with a spatula, moving quickly and gently
This is the state of the batter when it is well mixed
I used a 15cm 6-inch round baking pan lined with baking paper or a parchment cloth
Pour the cake batter into the mold at a height of about 20cm, so as to eliminate some large air bubbles
Shake the baking pan a few times to remove some of the surface bubbles and place in the preheated oven on the middle shelf
Bake at 170°C (340°F) for about 35 minutes
Remove the cake from the baking pan immediately after removing it from the oven and allow it to cool
Remove the parchment cloth after it cools
Cut open to see the tissue inside
Uniform and consistent bubble structure, golden yellow color
No collapse when pressed, good weight-bearing
This is also very good to eat directly, not too dry
Slice and spread with cream to make a cake
This cake can usually be cut into 3 slices, about 1.5-2cm thick
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