Preparation of whole egg sponge cake Sponge cake How to make the sponge cake fluffy

Sponge cake is a type of puffed snack that uses the foaming properties of egg whites to fill the egg liquid with a large amount of air and bake with flour. It is named because its structure resembles a porous sponge. Foreign countries are also called foam cake, and domestic called clear cake. Many friends wonder, what is the difference between sponge cake and chiffon cake? Compared to chiffon cake, sponge cake is simpler to make.

Whole egg sponge cake to prepare

In the process of making sponge cake, there are generally two methods: one is an "angel cake" that uses only egg whites instead of egg yolks, and the other is a "yellow sponge cake" with whole eggs, so the recipe is also different.

Angel cake is made of egg white, sugar, flour, grease, etc. according to the ratio of 5:3:3:1, because there is no egg yolk in the recipe, so its foaming performance is very good, the internal tissue of the cake body is relatively delicate, the color is white, the texture is soft, almost puffy.

The traditional recipe of yellow sponge cake generally has two kinds: one is the ratio of egg to sugar and flour is 1:1:1, and the other is the ratio of egg to sugar and flour is 2:1:1. The difference from angel cake is that it uses not only egg whites, but also egg yolks, and if it is made properly, its finished product quality is no different from angel cake.

The recipe of the sponge cake

Practice 1

material:

Sponge Cake Ingredients: 3 fresh eggs (180g), sugar 90g, flour 90g, butter 40g, vanilla extract 1/4 teaspoon

Whipped cream ingredients: 1.5 cups (400ml) of liquid whipped cream, 3 tablespoons of sugar, 1 tablespoon of foreign wine (rum), 1-2 teaspoons of milk, some fruits

Wine flavored syrup: 50g sugar + hot water 100g + 1 teaspoon of rum ( until the sugar and hot water are completely cooled, add foreign wine, otherwise the alcohol will volatilize )

Preparation steps:

1. Beat the egg yolks and add half a amount of granulated sugar and stir well,

2. Break up the egg whites, add the remaining granulated sugar (added in 3 times) each time must be beaten evenly. Hit the neutral foam, that is, the pot is turned upside down, and the egg whites will not fall down

3. Add 1/4 of (2) to (1) and stir well with an egg beater

4. Pour (3) into the remaining egg white and stir with a rubber spatula until no white lines (egg whites) are visible

5. Add the sieved low gluten flour and corn flour to (4) in 2 times, and stir with a rubber spatula until the powder is invisible

6. Pour the batter into the mold of the baking oil paper and gently pause on the table a few times to remove the bubbles. Bake for 40 minutes, 175 degrees, paying attention to baking, if the oven is on top of the fire, place the baking tray in the middle of the oven, or the middle and lower parts.

7. Baked cake, the bamboo stick into the center of the cake, if not stained with any materials, that is, baking is completed

8. Place the cake on the cooler and let cool

9. After the cake has cooled, cut off the upper layer and bottom of the cake, and then cut it into 3 slices of cake

10. Peel the kiwifruit, slice it and place it on a paper towel

11. Whipped cream and sugar, then add foreign wine and stir well

12. Use a slice of cake as the bottom layer, brush with wine-flavored syrup, then spread a thin layer of whipped cream and place kiwi fruit

13. Then apply a layer of whipped cream and repeat steps (13 & 14). Finally, the cake is coated with whipped cream and decorated.

Practice two

Ingredients: 300 g (6) eggs, 200 g low gluten flour, 150 g caster sugar, vegetable oil or melted butter 50 g

Baking: medium layer oven, heat up and down 180 degrees, 15-20 minutes (6 inch round mold reference temperature is up and down heat 180 degrees, 35 minutes)

steps:

1. Prepare the ingredients, take the eggs out of the refrigerator in advance to warm up, and sift the flour.

2. Prepare a slightly larger pot and beat the eggs into the pot.

3. Pour the caster sugar in one go.

4. Take a pot, put hot water in the pot, sit on the beaten egg bowl and heat it up in hot water, and beat the eggs with an egg beater.

5-6. With continuous whipping, the egg liquid will gradually produce a dense foam and become more and more thick.

7-8. Beat the egg to the whisk, the egg paste that falls low will not disappear immediately, you can draw a clear line on the surface of the egg paste in the basin, you can do it. (The whole process takes about 15 minutes)

9. Pour in low gluten flour three to four times and carefully stir from the bottom up with a rubber spatula to mix the egg paste and flour evenly. Do not stir in circular motions to prevent the eggs from defoaming.

10. Pour vegetable oil or melted butter into the mixed cake batter and continue to stir well.

11. Spread oil paper over a baking sheet and pour all the cake paste into the baking sheet.

12. Smooth the cake paste, lift it up on the ground and shake it hard a few times, so that the surface of the cake paste becomes flat and shakes out the large bubbles inside. Put the baking sheet into the preheated oven at 180 degrees, bake for 15-20 minutes, insert a toothpick into the cake, and after pulling it out, the toothpick is not glued to the cake, it means cooked.

Approach three

Ingredients: 5 eggs, 60 g milk, 140 g sugar, 200 g low gluten flour, 1 g salt, 40 g butter

1. Add the whole egg to the white sugar and salt and heat it in hot water, beat the white sugar with your hands, melt the water and add it to the egg liquid

2. Remove the egg mixture from the heat at 40 degrees

3. Heat the butter and milk in hot water

4. Use an electric whisk to send the egg liquid dripping from the egg head at high speed until it is lifted, and the egg liquid can be stroked without disappearing immediately

5. Sift in 2 times of low powder and stir well with your hands

6. Pour warm milk butter along the basin wall

7. Stir well with a spatula and gently

8. 8 inch round mold is lined with oil paper in advance

9. Slowly pour the cake batter into the mold from a height of 20 cm and preheat the oven at 160 degrees for 10 minutes, then place in the lower 160 degrees 50 minutes in the oven

10. Out of the oven, invert the buckle, let cool, then tear off the oil paper, put it cold and cut into pieces

Sponge cake is made to be fluffy

To make a good sponge cake, the most important thing is the egg mixture. The collapse, waist shrinkage, and defoaming of sponge cake are all related to the sending of protein. Whisk through the egg mixture in place, and the baked cake is fluffy and fluffy.

How do you know if the dispatch is in place? The text can be clearly understood: the egg liquid is white, the volume becomes larger, the egg liquid is lifted, the rate of dripping is very slow, and the drip falls into the basin, it disappears very slowly, insert a toothpick, and it will not fall. Some friends have introduced egg liquid painting eight characters, very slow to disappear, more difficult to judge, sometimes feel that it does not disappear, add flour, a stir, immediately defoam.

The difference between sponge cake and chiffon cake

The main thing is that the practice and the softness of the formation are different. Sponge cake is not divided into eggs, the whole egg is beaten; chiffon is divided into eggs, egg yolks and egg whites should be separated, mainly to beat the egg whites. Generally birthday cakes or cake shops sell cakes are chiffon. Chiffon is softer and tastier than a sponge, but it's a lot harder.

1, operation: QiFeng is by beating egg whites, sponge is generally the whole egg sent, but not necessarily, there are also egg sponges. The main difference in operation is that the chiffon is a mixture of beaten egg whites and egg yolk paste, and the sponge is the last to mix the powder into it easily defoaming at this step. But once this step is done, it will no longer defoam.

2, the difficulty: the key point of qifeng is to send protein and mixing methods, the purpose is to prevent defoaming. The legend of sponge cake is more difficult to pass, but I don't think it's difficult to sit in hot water with an electric egg beater. The difficulty lies in the method of mixing the powder, which is particularly easy to defoam at this step.

3. Texture: Qifeng is light and soft, but the taste is light. The sponge is relatively solid, but the egg aroma is strong. However, if the sponge is roasted for too long, it will be easy to dry, and the heat needs to be just right. Moisturize by using water, honey, or increasing the amount of oil. Sponge square without oil can not be dry choking, you can brush sugar water for mounting flowers, directly eat the taste is not good.

4, for mounting: mainly consider the degree of load-bearing. Birthday cakes generally use sponges, if you use chiffon can also be, you need to choose a large amount of powder. Some with a small amount of powder are as light as clouds, and it is good to eat empty, and it will be deformed when it is framed.

5, chiffon can only use vegetable oil, with butter is not chiffon. This seems to be the definition. Sponge cake with butter is more fragrant. It is also possible with vegetable oil.