French Genoise Sponge Cake

Published Nov 10, 2023 at 19:28pm ET

Food Material List

1 Low-gluten flour 200g
2 Egg 300g
3 Berry sugar 50g
4 Vegetable oil 50g

Operational steps

1 Prepare materials, about 6 eggs, weigh all kinds of ingredients, sift the flour for reserve.
2 Add the eggs and sugar into the beating bowl. The eggs need not be broken up. Sit in the pan, insulate the hot water and beat with the beater. The water temperature is kept at about 40 degrees. In order to keep the temperature, hot water can be added at any time in the process of passing.
3 Whole eggs take a long time to pass, and the whole process takes about 15 minutes. First, use the low speed until the color becomes shallow, the volume starts to expand, the foam becomes thinner, add 5 drops of lemon juice, continue to use high gear to send to the egg whisk, the dropped egg paste will not fall flat disappear.
4 Sifted flour was added into the beaten egg paste three to four times, and then cut and mix under pressure after each addition, so that the flour and the egg paste could be fully fused before adding flour again. Dont stir in circles, or it will defoam the egg paste.
5 The cake paste of the fourth step is added to vegetable oil and stirred evenly. Then it is poured back into the cake paste. Similarly, it is stirred evenly by cutting, mixing and pressing. While doing this, the oven is heated up and down 180 degrees.
6 Spread the grease paper on the baking pan, pour the cake paste into the baking pan and wipe it flat with a scraper. Then shake it twice on the table to expel bubbles. Then quickly put it in the middle of the oven and bake it at 180 degrees for 15 minutes.
7 After baking, take it out and cool it. Cut it into small pieces with a knife and eat it.

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