Eight-inch sponge cakeEggsFlourHow to make it delicious?Learn to make eight-inchsponge cake at homeWhat ingredients are neededIngredients？Cooking networkThe editor provides a homemade guide for making an eight-inch sponge cake, helping kitchen novices create a tasty sponge cake.

Introduction to the ingredients of the eight-inch sponge cake

Low flour (80 grams)Corn starch(10 grams) Corn oil (40 milliliters)SugarEgg yolks（MilkWhite sugar (Egg whites)Lemon juice or white vinegar(3 drops)Vinegar(3 drops)

Steps to make the eight-inch sponge cake:

Prepare ingredients.

Separate eggs into different bowls (the bowl for the egg whites must be oil and water-free).

Mix the egg yolks with white sugar.

Gradually addmilk, corn oil, mix well.

Sift in low flour and corn starch.

Mix quickly (avoid over-mixing) to prevent gluten formation.Wheat glutenWhip the egg whites with 15 grams of sugar until foam appears.

Continue whipping when bubbles form.

When a slight pattern forms, add the remaining 15 grams of sugar and

lemon juice,whip on high speed.

Until soft peaks are formed (for cake rolls), if making a sponge cake you should continue whipping.Until hard peaks are formed, the egg whites are fully whipped.You can stop whipping, but chiffon requires continued whipping.

Transfer one-third of the whipped egg whites to the egg yolk mixture and mix using the folding method.

Roughly mix the batter back into the egg whites.

Pour the batter from a height into the mold (preheat the oven to 140 degrees for five minutes), shake out any air bubbles, bake at 140 degrees for 25 minutes and then at 170 degrees for 25 minutes. Turn upside down to cool (no photo was taken this time).

Final product image.OvenPreheat at 140 degrees for five minutes), shake to release bubbles, bake at 140 degrees for 25 minutes, then at 170 degrees for 25 minutes, cool after turning out (forgot to take photos this time).

15. Finished product image.