6 eggs, 90-150g sugar.

Shui Yi (not to be ignored) 6 grams of lemon juice (not to be ignored) a little.

50 grams of corn oil (or 50 grams of salad oil, or 25 grams of butter and 25 grams of milk melted), 200 grams of low-gluten flour.

Method for making sponge cake

Step 1

Soak the whole egg with skin in warm water at about 60 degrees for a while (because the whole egg is easier to be sent away at about 40 degrees);

Second step

Stir the sugar, Shui Yi, salt, lemon juice and whole egg evenly with a pump, and don't let the toothpick fall.

Third step

Send whole eggs to 1. The temperature of the whole egg needs to be raised, so it takes time to send the egg out of the refrigerator directly. It is easier to soak the whole egg in warm water of about 60 degrees or sit directly in hot water to send it away; 2. The whole egg should be delivered quickly and then slowly, because it will produce many big bubbles if it is delivered quickly. Can be used to eliminate big bubbles, slow beating for a period of time after finishing batter. It takes a long time to kill the whole egg, so be patient. I have used both the hand-held eggbeater and the chef's machine, which is more convenient. Send me away with the chef's machine. I will play at full speed for about 5 minutes, and then 2 minutes. Hand-held eggbeater can't beat all the time, and it will burn, so it will beat for 3 minutes, then beat at full speed for 4 minutes, and the last 3 minutes 1 speed sort. The whole process took about 20 minutes, and the eggs were beautifully beaten. The above time is for reference only. The temperature and quantity of eggs are different, the speed of the eggbeater is different, and the time for sending whole eggs will be different. You should learn to observe the state of eggs by yourself. 4. The whole egg is shiny and delicate. The batter on the beating head is very light, so it is not easy to drip, and the traces of the dripped batter will not disappear for a long time. Insert a toothpick, the toothpick will not fall off, nor will it be crooked or inclined (even if I put the eggbeater of the chef's machine, it will not fall off); There is another problem that needs special attention. Another reason for the unsuccessful baking of the whole egg sponge cake is that the eggs have been beaten. It is not easy to beat them with a hand-held electric egg beater, but if you are not careful, you will beat them with the chef's machine. The beaten egg paste is dull in color, with thick pores and not delicate enough, and the baked cake is rough, the organization is not delicate enough and the taste is poor! This also requires special attention.

Fourth step

Sieve the flour into the beaten whole egg for three times, scoop it up from bottom to top with a scraper and stir it evenly;

Step five

Melt butter and milk, stir well, pour into the egg bowl along the edge of the bowl and stir well (if vegetable oil is put, take a small part of batter and oil, stir well, then pour it back into the big bowl and stir well; Second, the mixing method 1. The whole egg will definitely defoam during the mixing process, but the defoaming must be controlled to the lowest state; 2. The flour should be sieved into the whole egg several times, cut into the bottom at 2 o'clock with a scraper and turned up at 8 o'clock. You will see a lot of dry powder, turn the basin and stir it evenly in this way. As long as your hands are sure, don't be afraid to use force. Using the right method quickly and forcefully is also a good way to avoid defoaming. The method is too light and the stirring time is too long. The serious defoaming is that a large number of bubbles appear at the bottom, and the batter becomes dull and too solid, so the baked cake is not long, the taste is too solid, and it is not fluffy and light enough; 3. Mix in grease. If it is butter, add it slowly along the edge of the basin, or pour it on the scraper and stir; If it is vegetable oil, first take a little batter with a spatula and mix well. Don't be afraid of defoaming this part of batter. You can use any method, as long as you mix them evenly, and then pour them back into a large basin and stir them.

Step 6

The state of mixing cake paste should be

Step 7

Pad the baking tray with oiled paper 180 degrees, second floor 13 minutes; Mould 160 degree 4 layers for 40 minutes;

Step 8

Take the baked cake out of the baking tray with oiled paper, buckle it on the baking net, remove the oiled paper and cover it on the surface of the cake to prevent it from drying. When the cake is cooled to body temperature, cut it into pieces with a serrated knife and put it in a sealed fresh-keeping box for refrigeration.