Sponge cake is a type of light, airy cake that is baked with flour and filled with a lot of air due to the foaming properties of the protein.
During the cake-making process, the protein is stirred at high speed to reduce the surface tension of the globulin, which increases the viscosity of the protein. Because of the large viscosity of the ingredients to help the formation of the initial foam, it quickly into the air, the formation of foam. The globulins and other proteins in the egg white are slightly denatured by the mechanical action of agitation.
The denatured protein molecules can condense into a layer, forming a very strong film that encloses the mixed air. At the same time, surface tension causes the protein foam to contract and become spherical.
The protein colloid has viscosity and the added flour material adheres to the protein foam, making the foam very stable. It keeps the gas in. In the process of heating, the gas inside the foam is heated and expanded. Make the product porous and loose and have certain elasticity and toughness.
Main material
Milk 30g
Corn Oil 30g
Low gluten Flour 80g
Sugar 80g
Eggs 3pcs
1. Pour the milk and corn oil into a small bowl, mix well and set aside.
2. Separate the yolks and whites in a waterless, oil-free bowl.
3. Whip egg whites.
4. Preheat the oven to 135 ° C. Add the egg yolks to the beaten egg whites and mix well.
5. Sift in the flour and mix well.
6. Add a little batter to the pre-mixed milk and corn oil.
7. Pour the gelatinized batter back into the egg-white mixture and continue to stir well.
8. Pour the batter mixture into the cake mould.
9. Use a spatula to gently smooth the batter.
10. Heat up and down at 135 degrees Celsius for 50 minutes on a medium and low level.
That's the sponge cake recipe, try a pumpkin chocolate sponge cake!
Main material
Pumpkin 400g
Sugar 165g
Light Cream 225g
Eggs 2pcs
Milk 63g
Sugar 65g
Unsalted Butter 25g
Gilead Tablets 3g
1. Steam the pumpkin, add 100g sugar and 100g light cream to make pumpkin paste, and set aside.
2. Whisk the eggs and 65g sugar. Pour in the hot milk and stir.
3. Add 125g pumpkin paste and heat over low heat until thick.
4. While still hot, add butter and gelatine and stir well.
Whip with 5.125g light cream and mix well with pumpkin paste.
Next up is the chocolate sponge cake:
Main material
Eggs 3pcs
Low gluten Flour 60g
Cocoa Powder 20g
Caster sugar 80g
Butter 30g
Milk 50g
1. Whip the egg white and add the caster sugar in three batches.
2. Add egg yolks to egg whites and beat with a whisk on low speed.
3. Beat until the yolks and whites are combined.
4. Sift in the plain flour.
5. Stir with a spatula until you can't see the dry powder is fine.
6. Mix butter with milk and melt butter in insulated water.
7. Pour the cocoa powder into the buttermilk mixture and stir until it is free of particles.
8. Pour batter into cocoa butter batter and mix, stirring well.
9. Bake in preheated oven at 170℃ for 40 minutes.
10. Assemble the chocolate cake and pumpkin cream.
