Decorate small cakes.EggsPancake
Raw materials:Eggs5 (about 50 grams per egg),Low-gluten flour100 grams,Corn oil (flavorless vegetable oil)40 grams, freshmilk85 grams (I used 45 grams of milk and 40 grams oforange juice)60 grams of fine sugar (added to theprotein), 30 grams of fine sugar (added to theegg yolks)
Baking temperature:OvenBottom middle layer, 145°C for 45 minutes



DecorationSmall cakesMethod
Prepare all required ingredients and utensils, separate the eggs. The egg beaters must be dry and oil-free.It is best to use a stainless steel bowl.
First, whip the whites, put the yolks aside for now.Using an electric mixer, whip the whites until they form small bubble foam. Add 1/3 of the sugar (20 grams). Continue whipping until the whites become thick and the foam is finer. Add another 1/3 of the sugar.Continue to mix until the whites are thick and have patterns on the surface. Add the remaining 1/3 of the sugar.
When you can pull out a slightly curved peak with the mixer, it has reached the wet state. For a cake roll, this is enough. However, for regular cakes, continue whipping.When pulling up the mixer leaves a short and stiff peak, it has reached the dry state; stop here.Once dry, do not whip further or the whites will break down, causing failure in the cake making process.Set aside the whipped whites. Start making the yolk mixture.Put 5 egg yolks with 30 grams of sugar and mix lightly using an electric mixer.If possible, use an electric mixer to save time.Add 40 grams of corn oil and 80 grams (or a combination of milk and orange juice), stir until well combined. Sift in the flour and gently fold with a spatula without overmixing.Do not overmix or the flour will stiffen.



Transfer 1/3 of the whipped whites to the yolk mixture.Gently mix using an up-and-down folding motion, avoiding circular motions that may cause white foam to break.
Mix well until both are fully combined.Pour the mixed batter into the mold and smooth it out. Hold the mold firmly and tap it on a table twice to eliminate large bubbles inside.Preheat the oven, then bake at 145°C for 45 minutes.
After baking, take out the cake from the oven and immediately invert it onto a cooling rack until cool before unmolding.Whipped cream250 grams of whipped cream with 15 grams of sugar. Whipped to stiff peaks.
It's okay when you can't form perfect peaks, I find that Nestle cream doesn’t whip as well.The whipping stops when it resembles the whites' dry state.Transfer the whipped cream into a piping bag with a



cookieflower tip.Decorate on small cakes.Add some colorful sprinkles for extra beauty.On issues regarding sponge cakes, there are many discussions.
1. Separating whites and yolks, even if a little yolk gets into the whites, it's okay as long as you try to keep it minimal.2. Stirring, stir freely unless mixing in circles.3. Baking, undercooked cake will collapse inside.
I advocate low-temperature baking for longer periods; I use 145°C for about 60 minutes (for an 8-inch cake).





Mastering your oven’s characteristics significantly improves the success rate of sponge cakes.



Knock the cake gently, a crisp sound means it's not fully baked. A thudding sound indicates that it is nearly ready.
Previously, I emphasized that there should be no yolk in the whites when separating the egg whites and yolks, but this is not entirely necessary. If you accidentally break the yolk while separating the eggs and a few drops of yolk get into the whites, it's okay; however, you still need to minimize the amount of yolk in the whites.
Mixing: as long as you do not stir in circles, feel free to mix boldly.
Baking: underbaking will directly result in a collapsed cake and poor internal structure.I prefer low-temperature, long-duration baking. Currently, I use a temperature of 145 degrees for about 60 minutes (for an 8-inch cake).Once you understand the characteristics of your oven, the success rate of making sponge cakes will definitely increase.Tap it lightly with your hand; if you hear a sound, it's not done yet.But if you hear a sound, it's almost ready.