genoa cake
Whole eggs 4 | Fine sugar 120g |
Salt 4 grams | Cake flour 120g |
Butter (for coating the mold) A little | Low-gluten flour (coating mold) A little |
Step 1
Prepare the ingredients and learn to cook the eight-inch anode cake moldStep 2
Preheat the oven to 170 degrees for 10 minutes. Use a butter knife to cut a little butter and put it into the mold.Step 3
Brush the inside of the mold evenly with a brush. You can sprinkle a little flour on it and shake off the excess.Step 4
Four room temperature whole eggs, add sugar and salt. If the eggs are refrigerated, it is best to take them out to room temperature in advance, or place the egg beater in a basin of warm water at 40 degrees Celsius.Step 5
Beat whole eggs with an electric egg beaterStep 6
After whipping, the color becomes lighter and the volume triples.Step 7
To the point where the dripping egg liquid won’t disappear anytime soonStep 8
Sift in low-gluten flourStep 9
Stir until there is no dry powderStep 10
Pour into the oil-dusted mold and smooth the surface as much as possibleStep 11
Place in the middle rack of the preheated oven, heat up and down to 170 degrees, and bake for about 35 minutes. Baking time and temperature will depend on the size of the mold and the baking timeThe actual furnace temperature of the box can be increased or decreased as appropriate.Step 12
After baking, take it out of the moldStep 13
Finished, feel free to slice and decorate Genoa cake cooking tips