Easy Sponge Cake Recipe with Meat Floss - Perfect Texture, No Collapse, and Delicious!
I finally found the favorite cake recipe for my child, I was so happy for a long time, and I kept making it several times without stopping. For baking enthusiasts, someone to eat is someone to appreciate, and the sense of accomplishment is great, it feels really good. This cake even made the neighbors think it's delicious, so I'm a little proud. Because I've been baking cakes for so many years, it's this particular recipe that everyone loves the most. So, it's not necessarily good just because you're chasing trends; it's more important to delve into the preferences of your family's recipe,
To make a sponge cake using the meringue method, it was my first time, but I fell in love with it. It's simple, convenient and has a high success rate. Small cakes don't collapse or shrink, the texture is solid and the taste is particularly good. Note: This cake includes meat floss, it's salty and sweet, which is quite unique.
Baking enthusiasts often know that meringue sponge cakes should be made using the meringue method, the ingredients need to be precise, and the baking details are relatively a lot. Many novice bakers are 'killed' on meringue sponge cakes. I almost gave up on baking initially. Today, I'm not talking about meringue sponge cakes; let's make a sponge cup cake using the meringue method. Traditional sponge cakes are made by beating whole eggs, and the beating process needs to be done in a warm water bath. The meringue method is relatively simpler, let's take a look together,
Meat floss mini cakes
Ingredients: 180g low-gluten flour, 6 eggs (each about 55g), 40g corn oil, 60g milk, 30g meat floss, 80g white sugar.
Ingredient notes: I prepared 6 normal-sized soft paper cups and 10 mini hard paper cups. I baked twice, one used an 8-liter small oven, and the other used a 32-liter ordinary type oven. If you don't want to bake twice, you can calculate the ingredients by hand according to the number of eggs,
Baking reference temperature and reference time: 190 degrees for 20 minutes.
Method:
1Prepare all the materials, it looks like a lot, but it's just a few things, oil, sugar, eggs, milk, flour, no additives, you can bake and eat with confidence,
2First, measure out the corn oil and milk, and put them in a bowl, and mix them evenly. Corn oil can be replaced with any other oil without flavor. Using oil with a flavor will make the cake taste a little weird,
3Next, separate the egg yolks into two bowls,
4Beat the egg whites with a beater, gradually add white sugar, and beat the egg whites to 7-8 minutes. Turn off the beater and pull up, and the egg whites will show a triangular shape,
5Next, divide into three times, add the egg yolks to the protein, and use a low-speed electric beater to mix evenly, repeat three times, put all the egg yolks into the protein foam,
6The egg foam after beating is such, pull up the beater, the egg foam will not disappear quickly, this is the same as the beating degree of whole egg beating,
7Next, sift the flour, and gradually add it to the egg foam using folding and cutting methods to evenly mix the egg foam,
8The egg foam after mixing is such,
9Take a small part of the egg foam, put it in the previously mixed milk and oil, and cut it evenly,
10Then pour the mixed milk and oil into the egg foam, use folding and cutting methods to evenly mix the egg foam. Finally, add meat floss and cut it evenly, the egg foam is done. Preheat the oven,
11Divide the egg foam into the prepared paper cups, soft paper cups need a tray,
12Hard paper cups can be placed directly in the oven,
13Put it in the oven, bake it,
14The small cup I put in the small oven, the small oven temperature is mechanical, I used 210 degrees,
15The large cup I put in the large oven at the same time, it's going well. The large oven used 190 degrees, different ovens have different temperaments, you need to experiment,
16After baking, remove the cakes promptly, put them on a wire rack to cool, of course, it's delicious to eat while hot,
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