Those who enjoy 8-inch sponge cakes.EggFlour cakecan actually make their own at home with an 8-inch sponge cake.Because the process of making an 8-inch sponge cake is very simple, and compared to those made in restaurants, homemade 8-inch sponge cakes are healthier and more reassuring to eat.8-inch sponge cake

IngredientsIntroductionRice flour

(70 grams)Cornstarch(15 grams) Water (43 grams) Corn oil (43 grams) White sugar (YolkMedium）(20 grams) White sugar（in egg whites）(60 grams)Lemon juice (5 drops)8-inch sponge cake steps:Final product photoRecommend to prepare all necessary tools in advance, clean them thoroughly and ensure they are dry.Also prepare all the ingredients accurately weighed beforehand.

Separate the eggs into yolks and whites, placing each in a clean bowl.

Beat the egg yolks until they form a liquid mixture.

Use a clean bowl to mix water and white sugar, stir until sugar is completely dissolved.

Add corn oil and mix until water and oil are well combined.

Gradually add the beaten egg yolks, stirring continuously (in one direction).Sift in low-gluten flour and cornstarch, mix quickly without circular motions or excessive mixing.Yolk mixture is complete; set aside for use later.

Mix a few drops of

Lemon juice

(or white vinegar can be used instead).

Add all the sugar to the egg whites and start whipping on low speed. Continue until the sugar has melted, then switch to medium-high speed.

Whipped at 4th gear for about six minutes (until stiff peaks are achieved).

The beaten eggs will not leak out even if the bowl is turned upside down.

Take one-third of the whipped egg whites and fold into the yolk mixture gently without circular motions.Fold in half of the remaining egg whites using the same technique.Finally, pour the well-mixed batter back into the remaining egg whites, continuing to fold lightly but quickly.This is the completed cake batter (preheat oven at 140℃).Place a towel on the table and carefully pour the batter into an 8-inch mold from about 15 centimeters high, allowing air bubbles to escape during this process.

Use a spatula to level the surface of the batter. Tap the pan gently several times to remove larger air bubbles.Place in the preheated oven on the lower rack at 140℃ for about 60 minutes (personal opinion, time and temperature may vary).This is how it looks after 40 minutes of baking.

Take a photo before removing from the oven, as there might not be enough time afterward.

Once done, immediately drop the cake from about 30 centimeters high twice. Quickly turn it upside down and let it cool for at least three hours before removing the cake. Is this height still nice after shaking?Here's the cake after removal.This was made yesterday, with an extremely fine internal structure.

The cake is very elastic, with a sponge-like texture that feels like sponging when eaten.

It bounces back immediately upon lifting.

Press it gently with a knife and release.

This is the already mixed cake batter.Preheat the oven to 140℃.Place a towel on the table, put an 8-inch cake mold on it, and gently pour the batter from a height of about 15 cm (this process can break many air bubbles).

Use a spatula to level the surface as much as possible. Tap lightly a few times to remove larger air bubbles.

Place in the oven lower layer at 140℃ for both upper and lower heating, for 60 minutes (I used a baking tray instead of a rack; the tray heats more evenly; this is based on personal experience, time and temperature can vary).

This is how it looks after 40 minutes in the oven.

Take a photo before it comes out (it will be hard to take photos when it's about to come out).

Time is up, remove it from the oven immediately. I shake it twice at a height of 30 cm and then turn it over quickly. Allow at least 3 hours to cool before removing the mold.

After cooling, this height should be maintained.

Here's the cake after unmolding; this one is for my mother-in-law so no internal inspection can be done.

Let everyone see this cake, which I made yesterday. Its internal structure is extremely fine.

It has excellent elasticity and a great texture, tasting like sponge.

It immediately regains its thickness upon hand release.

Press it with a knife once.

Release it instantly.