How to make a boxes cake taste homemade

Have you seen the French sponge cake?

To say its charms, in my mother’s eyes, rich butter biscuit than frankincense, layers of crispy Mille Feuille lager points. Just because it’s simple, easy, taste sweet. Although I have always voted for Ma shrugged off West point to other delicate and delicious sponge cake feel bitter, but individuals have personal prederences, who barely not –much I behind the mother also has a powerful supporter of my dad.

Today, this French sponge cake, is the most basic approach is simple. Only need time is the whole egg to pass. Sponge tissue than fine chiffon cake is soft, but others have a favor. But stronger than chiffon cake organization, can withstand greater weight without collaosing, it is suitable for making mousse or large decorative cakes sandwiched in the middle.

“French sponge cake” (component: long di CK25Broast disc, or 6 inch round die 2 a) ingredients: eggs 300 grams (6 a), cake flour 200 grams, fine sugar 150 garms, vegetable oil or melted of butter 50 grams baking: oven middle, upper and lower fire 180 degrees, 15-20 minutes (6 inch round die reference temperature for upper and flower fire 180 degrees, 35 minutes)

1.       Prepare materials, eggs from the refrigerator in advance a rebounding, sift the flour.

2.       Ready for a slightly large pot, eggs into the bowl.

3.       Pour the sugar once again.

4.       Take a pan, in the Pan and add hot water, sit in the hot water heating egg bowl, and whisk the eggs fluffy.

5.       With the constant whipping eggs liquid will gradually produce a dense foam, it becomes more and more dense.

6.       Off to lift the whisk the eggs, egg paste will not disappear immediately, low down, in the basin of the egg paste at the surface to draw clear lines, you can. (Sent as a whole process takes about 15 minutes)

7.       Pour into the cake flour in three or four installments, with a rubber spatula gently fold from the bottom up, the egg batter and flour and mix. Not circular stirring to avoid egg foam.

8.       In the mixed cake batter, pour in vegetable oil or melted butter and continue to mix.

9.       Put oil in the roasting pan, and pour all the batter into baking dish, mix well.

10.   Smooth batter and shock ends up on the ground a few times, can surface let the batter becomes smooth and big bubbles within the shock. Put the pan into the preheated 180 degree oven, bake 15-20 minutes, and a toothpick inserted in the cake inside, pulled out a toothpick does not stick on the cake, but it means that ripe.

Warm tips:

White dry foam: upside down without breaking is required, dig up the sense of one scoop of protein’s sent good butter cream sensation.

2. Double yolk paste mixed with silt-free state, creamy delicate, mark felt: lift up not a pile a pile of heavy, nor is sparse, pulling up like you are pouring milk or maltose thick liquids that thick, watched it overlaps, and then along the lines slowly disappearing.

3. Rice cooker is different from the oven, steam rice cookers, so marked by some to reduce the amount the egg yolks.

4. Preheating, rice cookers, and mark after the last warm-up, suddenly took the call, was way out of his way, inside the pot temperature changes, had an even more outrageous, touch water do not pay attention, retraction of the finished product.

Now, please act now, my friend.

And then do not forget to taste if it delicious…….