Common methods

(1) Mix eggs and sugar thoroughly until they form a certain thickness, smooth, and fine white meringue-like foam.

Note: Ensure that the container for holding ingredients and mixing tools are clean beforehand; any oil may hinder egg foaming (unless emulsifiers are used).Eggsshould be at an appropriate temperature around 25 degrees Celsius. If the temperature is low, it can be placed in a warm water bath while mixing to prevent excessively long mixing time, but avoid temperatures above 40 degrees Celsius to prevent egg coagulation.The degree of beating can be judged by drawing streaks on the batter; using a beater or whisk should leave visible traces that persist for about 30 seconds.(2) Gradually add colorings, flavorings (such as essences), glycerin, or liquids while mixing at low speed.

(3) Add sifted flour by hand.

The method is: extend your fingers and scoop from the bottom upwards, simultaneously rotating the mixing bowl to ensure a smooth mixture until no lumps remain.Handle gently to avoid breaking the foam; do not overmix to prevent gluten development.(4) Transfer the prepared batter into cake tins or baking trays, level the surface slightly, and then bake in the oven.2|Separate beating methodThe sponge cake can also be made using a separate beating method for egg whites and yolks.(1) Beat one-third of the sugar with the yolks to form a foam.The remaining sugar is used to beat the whites into meringue-like foam.

Combine both foams after adding flour, mix well, and proceed.(2) Beat two-thirds of the sugar with the whites to form a meringue-like foam.Add the sifted flour and remaining sugar to the beaten yolks, then combine them with the meringue-like foam.3|Low-fat sponge cake method

This method is suitable for recipes where the egg-to-flour ratio is below 0.8.

(1) Mix eggs and an equal amount of sugar until a certain thickness is achieved.(2) Combine milk with an equal amount of flour, along with the remaining sugar and glycerin to form a liquid mixture.Hand mix the combined ingredients thoroughly, then add sifted baking powder and any remaining flour to form a smooth batter.Separate the yolks from the whites.Whip the yolk with 1/3 of the sugar until it expands.Beat the remaining sugar with the whites into a meringue.

(1) Beat the egg with an equal amount of sugar to a certain thickness.(2) Mix milk with an equal amount of flour and the remaining sugar and glycerin, then mix them into a paste.(3) Hand-mix the above mixture thoroughly, then add sifted baking powder and the remaining flour by hand to form a smooth batter.

Whip 2/3 of the sugar with the egg whites until stiff peaks form.Mix the flour and the remaining sugar into the well-beaten egg yolks, then mix in with the sugar protein cream.

Method for low-ratio sponge cake

This method applies to recipes where the ratio of eggs to flour is 0.8 or below.

Beat the eggs with an equal amount of sugar until thick and holdable.

(2)MilkMix an equal amount of flour, the remaining sugar, and glycerin into a paste.

(3) Mix all the combined ingredients by hand, then add sifted baking powder and the remaining flour, mixing by hand to form a smooth batter.