Germ sponge cake
Have you ever tried baking a cake in a non stick cooking pan? I have tried. Although there is an oven at home, I still played twice. I baked the germ sponge cake. The pores of the finished product are even and fine, with spongy elasticity. One thing I like most is that the cake is wetter than the one produced by the oven. I guess it may be because the lid locks the water, but the bottom of the cake is scorched, but it is good that the scorch is neat, Just cut the cake off with a knife after it has cooled.
Step 1 . All raw materials
Step 2 . Put sugar in the open eggs
Step 3 . Use the electric egg beater to mix the egg liquid and sugar. Beat the egg liquid for about 15 minutes until it swells. The lines are not easy to spread
Step 4 . Low sifted powder added
Step 5 . Mix gently and evenly, then add wheat germ
Step 6 . Add melted butter
Step 7 . All materials shall be lightly and evenly mixed
Step 8 . Pour the batter into the cooking pot with tin foil, sprinkle a small amount of germ on the batter, put the pot on a piece of cloth, tap a few times, and shake off the bubbles
Step 9 . Bake for 20 minutes in total, with medium fire for 10 minutes at the beginning and low fire for 10 minutes later
Step 10 . After cooling, cut the pieces
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