Q: Only egg whites are added? Are you sure it's not angel cake? Answer sure not Ha, angel cake no oil, and the moisture content is not high, the taste is tougher, this sponge cake taste is very soft. Q: Ingredients are so simple, it's easy to make, right? A: The sponge cake has not been successfully made, do not try this sponge cake, after all, the sponge cake will face the wrong mixing method, resulting in the problem of batter defoaming, and the finished product will not be soft enough.
By Eyes of Water
<h2>Royalties</h2>
Low gluten flour 100g
Orfolk protein solution 120g
Caster sugar 80g
Pure milk 70g
Vegetable oil 30g
Fresh lemon juice a few drops
<h2>Practice steps</h2>
1, 100g low gluten flour sifted, set aside.
2, in the beaten egg bowl pour 120g of Offort protein liquid, if there is no protein liquid at home, then directly use the egg whites of three larger eggs. (Since I know that there is such a good thing as the protein liquid sold separately, I like to use it and can't stop using it, before baking only egg whites, sometimes only use egg yolks, the rest of the egg whites and egg whites make me miserable)
3: Place the protein solution at room temperature, squeeze in a few drops of lemon juice, add 80g of caster sugar in 2-3 times, and beat with an electric whisk until dry foaming.
4: Pour in 70g of pure milk and 30g of vegetable oil and stir it slightly. (This process should be fast, avoid defoaming, and it doesn't matter if you don't mix well)
5: Pour in the low-gluten flour sifted before and continue to mix quickly with a spatula. (This step is the most important, do not stir for a long time to cause defoaming, if the mixed batter becomes thinner and rougher, it means defoaming)
6: Pour the batter into a 6-inch cake mold and bake at 150°C for 40 minutes. (The oven must be preheated in advance)
7, baked cake out of the oven quickly shake a few times, upside down to cool, you can cut into pieces to eat. (The taste of this cake is especially suitable for summer, eating greasy cake is the most recommended, the taste is relatively light, like sweets can be sandwiched in jam to eat, I myself prefer to take this cake dipped in jam to eat)
<h2>Tips</h2>
Again: this cake originally seems very simple, but the requirements for the technique are really important, if the mixing time is too long, you see that it has obviously defoamed, then the cake is estimated to have failed. But in fact, as long as the mixing is fast enough and the technique is correct, it seems that it is not so easy to fail. Recommend to eat after ice cold!!! Like sweets, then sugar must remember to add ha, according to my proportion made out of a very light cake taste.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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