Eight-inch sponge cakeEggsFlouris a very delicious and simplehome dishbut how to make this dish tasty, the method and steps are key.BelowCooking Networkeditor will tell everyone about the eight-inchsponge cakemaking process, see how to make an eight-inch sponge cake both delicious and tasty.

Eight-inch sponge cakeIngredientsintroduction

Main ingredients:

Low-gluten flour(70 grams)Auxiliary materials:

Corn starch

(13 grams)Eggs(5 pieces) Water (43 grams) Westar corn germ oil (43 grams) Granulated sugar (30 grams (Yolk) Granulated sugar (60 grams (White part of the egg) Lemon juice (a few drops)Eight-inch sponge cake making process:1. First, prepare the ingredients2. Separate the eggs into oil-free and water-free bowls3. Put corn germ oil, water, and sugar in the yolks and stir evenly

4. Then sift low-gluten flour and corn starch into the yolk mixture

5. Mix with an electric beater until there are no dry patches, do not stir in circles but horizontally and vertically, then turn the bowl while stirring

6. Next add a few drops of

Lemon juice

to the whites and beat them into foam, add all granulated sugar

7. Continue beating the whites with an electric beater, my beater has five settings, I used setting four to beat until the small peaks on the egg white meringue are not bent.

8. The meringue should be very fine and smooth; some over-beaten meringues are coarse but still have small peaks. So properly beating the whites is important!9. Then take a third of the meringue and mix it with the yolk mixture10. Mix well, then add the second portion of the meringue

11. Continue adding the remaining meringue while mixing gently, using a stir-fry motion, note not to over-mix as this can cause the cake to sink and crack.

Preheat the oven at 150 degrees for five minutes first, then pour the batter into the mold, tap it with your fingers to release air bubbles.

13. Bake in the oven at bottom heat and top heat, lower rack for sixty minutes

14. After baking time is up, immediately take out and shake two times on a baking tray to turn over, let it sit for more than two hours; I did it in the evening, turned it overnight until the next morning before demolding.

15. Demold

12.16. The finished product is beautifulPreheat at 150 degrees for five minutes, then pour the batter into the mold.

13. Place in the oven and bake for 60 minutes with bottom heat.

14. After time is up, immediately take out and shake on a baking sheet to invert; leave inverted for more than two hours; I left it overnight and demolded in the morning.

15. Demold.

16. The finished product is beautiful.