An indispensable cake in life -- [French sponge cake]-You Are Foodie

By Edison
75

An indispensable cake in life -- [French sponge cake]

Today, I'm showing a cake I've been crazy about - French sponge cake. It is different from the heavy oil sold on the street. It tastes very heavy. Its taste is very light, soft, but there is a little toughness. It is an irresistible home snack. Suitable for all ages.

Main Ingredients

Auxiliary Ingredients

Powdered sugar 18g (in egg yolk)

Step 1 . A large collection of materials, and separate the protein and egg yolk.

Step 2 . Beat up the egg yolk and add 18 grams of sugar powder, mix well.

Step 3 . Add vanilla essential oil and stir well. (No need to add)

Step 4 . Take another clean basin without water and oil and start to beat the protein (sugar is added to the protein three times to beat). Beat the egg whites with an electric beater until they are thick, and then add the first sugar. Keep stirring.

Step 5 . Add sugar for the second time when beating the egg white to fine foam

Step 6 . Quickly stir for about 15 seconds and add the third time Tang. Continue to beat until wet foaming

Step 7 . There are obvious lines when the egg whites are whipped, and the egg beater appears as a small hook when it is lifted.

Step 8 . Take a third of the beaten egg white into the egg yolk paste, and stir it slightly.

Step 9 . Pour it back into the rest of the protein and mix it up and down slightly with a rubber scraper (do not mix it well).

Step 10 . Add sifted low-gluten flour and corn starch, and continue to stir evenly

Step 11 . Squeeze the batter into the mold with a decorative bag.

Step 12 . Finally, evenly sprinkle coconut on the surface of the batter in each mold (it is better to press the coconut into the batter slightly with a tool to make the coconut moist, so that the coconut is not easy to bake). Bake in the preheated oven at 175 ℃ for 22 minutes.

Step 13 . In the new way, you can first pour half of the batter into the mold, then fill in the meat floss, and then pour the remaining batter to 9 minutes full. (This is sandwich.)

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