Six inch hollow sponge cake (beginner basic version)
2024-04-21 22:07:01 575
![Six inch hollow sponge cake (beginner basic version)](https://i3.meishichina.com/attachment/recipe/2015/11/11/c640_201511111447244246272.jpg?x-oss-process=style/c640ms)
Hollow sponge cake: Smooth and flat surface, soft internal tissue! A super detailed step-by-step diagram, simple and easy to do, very suitable for novice parents~~~
Details of ingredients
Technique
Steps to make Six inch hollow sponge cake (beginner basic version)
- 1. Weigh the required materials for future use.
- 2. Low powder should be sieved three times in advance.
- 3. Make it more fluffy and easier to mix.
- 4. Prepare a bowl of warm water at around 40 degrees Celsius and put the egg bowl inside for easier mixing. (The bowl for holding eggs should be clean, without water or oil)
- 5. Add sugar, salt, lemon juice, and beat at high speed using an egg beater. Present in the shape of fish bubbles.
- 6. Continue to pass by at high speed. (At this time, preheat the oven 150 degrees in advance)
- 7. When the egg beater is lifted, it can draw an "8" shape on the surface and stay for a few seconds without disappearing. This state is sufficient
- 8. Sift the flour into the egg batter twice. Method of flipping: J-shaped flipping. Stir well. (Similar to the technique of stir frying, do not draw circles that are easy to defoaming)
- 9. Mix milk and oil together.
- 10. Slowly pour into the egg batter, stir in a J-shaped pattern while pouring, and stir evenly until no dry flour is visible.
- 11. Pour into the hollow mold.
- 12. Slightly shake twice and cross off the large bubbles on the surface with a bamboo stick in a Z-shape. Preheat the oven in advance, top 120 degrees, bottom 115 degrees, middle and bottom layers, and bake for 50 minutes. Finally, observe diligently and promptly add tin foil when coloring.
- 13. Baked sponge cake.
- 14. Surface flatness~~~
- 15. After demolding. (Take photos at night)
- 16. Detailed drawings.
- 17. Finished product drawings.