Corn oil 100ml Milk 160ml
White sugar 220g Eggs 10
Low gluten flour 160g Salt 2g
Lemon juice A few drops
How to make sponge cake embryo Illustration of how to make sponge cake embryo 1

Step 1

Pour 100ml corn oil, 160ml milk, and 110g white sugar into the pot, heat and stir evenly, and cool to about 40 degrees. Illustration of how to make sponge cake embryo 2

Step 2

Beat 10 egg yolks into a bowl, pour the milk into the egg yolks, and stir while pouring.

Step 3

Sift in 160g of low-gluten flour and mix evenly Illustration of how to make sponge cake embryo 4

Step 4

Pour 10 egg whites, 110g white sugar, 2g salt, and a few drops of lemon juice into a chef's machine and beat until soft and peaky. Illustration of how to make sponge cake embryo 5

Step 5

Add one-third of the egg whites into the egg yolk batter, and stir up and downUniform Illustration of how to make sponge cake embryo 6

Step 6

Pour back into the remaining meringue and mix evenly Illustration of how to make sponge cake embryo 7

Step 7

Line a baking pan with oiled paper, pour the batter into the baking pan, smooth it out, and shake it a few times to release big air bubbles. Illustration of how to make sponge cake embryo 8

Step 8

Preheat the oven to 170 degrees for 5 minutes, and bake at 170 degrees for 60 minutes. Immediately after taking it out of the oven, shake it out of the heat and turn it upside down to cool down. After cooling, cut around the edges and remove the oil paper from the mold. Sponge cake cooking tips