I remember that when my uncle was a child, there were not so many kinds of cakes now, and the most commonly eaten cake was the oval sponge cake bought in the traditional bakery, which was already a very unpleasant enjoyment. Sponge cake eggs have a strong flavor and soft texture, which is also a common base for birthday cakes. There are many variations on the top of whipped cream or jam. Today I just want to bake a sponge cake and remember my childhood self. In an era when material life was not abundant, sponge cake gave me simple happiness.
Sponge cake is a very common cake, but it is not easy to bake fluffy. The use of steam heating makes the surface tension of the egg weak and easy to bubble, the temperature as long as it is heated to the degree of body temperature, too hot will make the egg coagulate. If you feel that using a rubber bracket is not easy to control, it is easier to try to use an egg beater to operate, which can reduce the mixing time and make the bubbles disappear. The rich egg aroma, soft texture and fluffy texture are the characteristics of sponge cake.
With a simple skill, sponge cake can be melted like marshmallows, and it is quite simple for beginners, the classic sponge cake is often made into a cake base for birthday cakes, and the reform method can also be turned into finger biscuits. Sponge cakes made by beating whole eggs, because the batter has fine bubbles, can present a moist and soft taste after baking, and are collectively known as whole egg whipped sponge cakes.
Because there is grease in the yolk, it's not as easy to whip the whole egg as it is to whip the egg whites alone. Therefore, we usually heat the egg liquid to a temperature of about 37-43 degrees Celsius and then send it off. After heating through water, the egg liquid can be relaxed, and the surface tension of the egg liquid can be changed, which can make it easier to beat the whole egg.
However, do not overheat the egg liquid, otherwise it will be easy to defoam after beating, and even the finished cake will appear rough, but it is easy to fail. Unsalted cream can be changed to other kinds of oils, such as cold-pressed avocado oil, cold-pressed coconut oil (melted into a liquid state), or even replaced with fresh milk, or half of grease and fresh milk.
Because there are yolks in the whole egg, there is no problem of over-beating. If you only send the protein, you will have the problem of being too hard or overdone. The finished product can reach a height of about 6 cm. Less than 6 cm indicates that the whole egg is not beaten enough, or too much stirring to defoam.
Sponge cake in the baking mold when baking height, that is, good climbing, and chiffon cake must be slowly baked by the baking mold wall to slowly let the cake body climb up along the baking mold to have a good swelling effect. Therefore, sponge cake can use anti-dip mold, but qifeng cake cannot. But the most recommended is to use baking paper, defilming is simple.
Ingredients: 50g milk, 35g sunflower oil, 10g sugar, 50g low gluten flour, 3 egg yolks, 3 egg whites, 30g sugar
1, the milk, sunflower oil, sugar water heat until the sugar dissolves, after cooling, add sieved low gluten flour, low gluten flour sieved, and cool liquid mixed evenly, respectively, add three egg yolks, each stirring evenly and then add the next one, high speed to break the egg whites for 20 seconds.
2, add sugar twice, continue to send until there is obvious lines, the egg paste and meringue are stirred evenly in two or three times, to be light, so as not to defoam too fast, pour the mixed batter into the baking mold, tap the bamboo basket to draw a circle, the egg paste of the large bubbles eliminated.
3: Preheat the air fryer for 10 minutes and bake at 150 degrees for 10 minutes, and bake at 145 degrees for 13 to 15 minutes to complete the sponge cake with a dense taste.
Uncle tips
1, the use of eggs is best to be placed at room temperature for more than 1 day, it will be better to send if the eggs taken out of the refrigerator must be placed for more than 24 hours and then used, sponge cake whole egg distribution video please refer to : sponge cake production video, cream if you want to melt in the microwave, time can not be too long, 5-10 seconds to stop taking out to see, too long to cause the cream to boil will definitely splash.
2, if there is no way to control the microwave oven, you can also use water heating to melt. Homemade without preservatives, preservatives, it is recommended to try to do fresh to eat the best taste, really have to eat immediately, sealed zipper bag room temperature can be stored for about 2-3 days.
3, sealed refrigeration for about 7 days, sealed cryopreservation for about 3 months, thawed and warmed before eating.