Sponge Cake with Unique Flavor

This sponge cake is delicious because it uses fermented butter. Although there is no difference in quality between ordinary butter and fermented butter, fermented butter has the flavor of lactic acid after fermentation and a more intense flavor of milk. The quantity in the square is suitable for a six-inch circular die.

Food Material List

1 Plain flour 60g
2 corn starch 10g
3 Whole egg juice 100g
4 water 25g
5 Fermented butter 17g

Operational steps

1 All materials. In a small bowl, cut the butter into small pieces and put it in with 25g of water. Melt in a separate heat and keep the temperature in reserve.
2 Take a slightly larger pot and heat it with appropriate amount of water. In addition, take a small pot and put in sugar, pour in the whole egg liquid, stir with electric beater under water insulation heating.
3 When the temperature of the egg liquid is about 37 - 40 degrees, whisk the egg liquid away from the hot pot at a high speed until thick. Add vanilla extract. Set the whisker to the lowest speed to finish the egg paste until smooth and delicate.
4 Preheat oven at 160 C; mix medium gluten flour and corn starch, sift carefully for 2 - 3 times, mix well, pour into egg paste, cut and mix evenly. Pour in a warm mixture of butter and water and mix well.
5 Pour the batter into the moulds which are covered with oil paper around and at the bottom. The height of the moulds is about six or seven centimeters. Shake off the surface bubbles. Place the batter in the middle of the oven and bake for 30-35 minutes.
6 Remove the shaking mode and place it in reverse for two or three minutes until it is completely cooled.
7 Finished products. There is no special knife for cutting cakes, and the cut surface is very untidy.

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