Sponge cake is a kind of puffy snack made by adding a lot of air into the egg liquid by using the foaming property of egg white and baking it with flour. Named for its structure that resembles a porous sponge.

The ingredients for making sponge cakes include eggs, sugar, flour and a small amount of oil, etc. Among them, fresh eggs are the most important conditions for making sponge cakes, because fresh egg colloid solution has a high consistency and can enter gas to keep the gas performance stable; storage; Eggs that are too long should not be used to make cakes. The flour for making cakes is often made of low-gluten flour. The powder should be fine and the gluten should be soft, but it should have enough gluten to bear the expansion force during baking, and play a skeleton role for forming the unique organization of the cake.

The sugar for making cakes is often sucrose, preferably with fine particles and white color, such as soft white sugar or powdered sugar. Those with large particles are often not easily melted when the stirring time is short, which may easily lead to a decrease in the quality of the cake.

The following methods can be used to make sponge cakes. The required materials include, 300 grams of eggs, 200 grams of low-gluten flour, 150 grams of white sugar, 50 grams of vegetable oil or melted butter.

The first step is to take the eggs out of the refrigerator in advance and warm them up, and sieve the flour. Next, prepare a slightly larger pot and put the eggs into the pot. Pour in the caster sugar all at once. Third, take a pot, put hot water in the pot, sit the egg beater in the hot water and heat it, and beat the eggs with a whisk. Fourth, with the continuous beating, the egg liquid will gradually generate dense foam and become thicker and thicker. Fifth, beat the eggs until the egg beater is lifted, and the batter that has fallen down will not disappear immediately. When you can draw clear lines on the surface of the batter in the basin, that's fine. Sixth, pour in the low-gluten flour in three or four batches, and use a rubber spatula to carefully stir from the bottom to the top to mix the egg batter and flour evenly. Do not stir in circular motions to prevent the eggs from defoaming. Pour vegetable oil or melted butter into the mixed cake batter and continue to mix well. Seventh, line the baking pan with greased paper, and pour all the mixed cake batter into the baking pan. Finally, smooth the cake batter, lift it up and shake it on the ground a few times, which can make the surface of the cake batter flat and shake out the large air bubbles inside. Put the baking pan into the preheated 180-degree oven, bake for 15-20 minutes, insert a toothpick into the inside of the cake, and the toothpick is not sticking to the cake after pulling it out, which means it is cooked.