Golden sponge cake

The hot surface version of the sponge cake, using the hot noodle technique to make the flour gelatinize, can absorb more water and make the cake tissue moist and elastic. I tried it twice and finally made a super Q that the family can eat up in 2 minutes Play the cake! Come try it too~

Golden sponge cake

material

tool
About 8*20cm pound cake mold

Egg Yolk Paste
Butter 50g
3 egg yolks (large)
55g milk
Low-gluten flour 50g
One teaspoon of vanilla extract (you can leave it alone)

Protein paste
3 egg whites (large)
50g caster sugar
6g corn starch (recommended to use 1/2 teaspoon tartar instead)

Practice

① Preheat the oven at 140°C, add butter to the milk pan, heat to melt the butter until it starts to bubble, turn off the heat, sift in the flour, stir quickly, raise the pan and change the basin.
② Add milk and vanilla extract and stir well, add egg yolks in 3 times, one at a time, and stir evenly for each addition.
③ Use an electric whisk to beat the egg whites at a high speed, mix corn starch and sugar, add the egg whites in three times, and beat until the egg white foam is dense and has a big hook shape.
④ Add egg yolk paste to egg white powder three times, and stir evenly after each addition.
⑤ Slowly pour the batter into the mold with baking paper, shake it a few times to eliminate large bubbles, put it in the lower part of the oven at 140°C and bake for 25 minutes, adjust it to 165°C and bake for 25 minutes (when the top of the cake starts to become Golden, lightly cover with a layer of tin foil to continue baking), take out.
⑥ Dry upside down to cool, slice and eat.

Special bullet~