How to make homemade cake

Sponge cake has a fluffy texture, rich egg flavor, simple ingredients, easy to make, high success rate, is the entry-level cake for home baking.

Ingredients

Five eggs, 130 grams of flour, 100 grams of sugar, 40 grams of corn oil (or butter).

Procedure

1, sift the flour in advance and set aside.

2. Put the cake molds into the baking pan one by one.

3, beat the eggs into a bowl, and then pour the sugar into the bowl at once.

4. Use an electric whisk to start beating at high speed. Slowly the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is the look of beating for five minutes)

5, beat until lifting the whisk, drop down the egg paste texture will not disappear immediately on the can. (The whole process takes about ten minutes)

6. Pour the flour into the batter in three batches. Each time you pour it in, toss it from the bottom to the top to even it out. Also, at this time, it is best to preheat the oven. Top and bottom heat, 180 degrees for 10 minutes.

7. Pour the corn oil into the batter. This time to be more careful and carefully tossed, never ask for fast, do not make circles.

8, pour the cake batter into the mold, seven points full can be.

9. Put the whole cake into the oven and bake at 180 degrees for 15 minutes.

The second kind: chiffon cake

Chiffon cake texture is light and soft, puffy tissue, high moisture content, light flavor is not greasy, taste moist and soft, is currently one of the most popular cake. Compared to a sponge cake of the same weight, a chiffon cake is twice the size of a sponge cake, reflecting its fluffy texture.

Ingredients

Five eggs, 90 grams of low gluten flour, 20 grams of sugar (in the egg yolks), 60 grams of sugar (in the egg whites), 45 milliliters of corn oil, 40 milliliters of milk (or water), and a few drops of lemon juice.

Making Process

1. Separate the egg whites from the yolks and put them into two separate whisks. (The bowl with egg whites should be free of water and oil.)

2. Add sugar to the egg yolks and gently beat with a whisk. (Egg yolks do not need to be whipped.)

3. Add corn oil to the egg yolks and whisk well.

4: Add milk (or water) to the egg yolks and whisk well.

5: Sift the low gluten flour into the egg yolk batter.

6. Use a rubber spatula to gently stir the mixture. (Do not overmix to avoid gluten in the batter.)

7. Add a few drops of lemon juice (or white vinegar) to the egg whites, then beat with an electric whisk until fish-eye bubbles form, at which point put in 20 grams of sugar to continue to beat. In preparation for whipping the egg whites, to first preheat the oven on. Upper and lower heat 160 degrees, preheating 10 minutes.

8, continue to whisk until the egg white thick, and then put 20 grams of sugar to continue to whisk.

9, whisk until the surface of the egg white lines, put the remaining 20 grams of sugar to continue to whisk.

10, continue to whisk until the whisk is lifted, the egg white can pull out a short upright sharp corner, that is to say that the state of dry foam. Dry foam is the best state to make chiffon.

11, one-third of the egg white into the egg yolk batter. Use a rubber spatula to gently toss from the bottom up until well blended.

12. Add another third of the egg whites to the cake batter and toss to coat.

13: Add the remaining one-third of the egg whites to the cake batter and toss to coat.

14: Pour the mixed cake batter into the mold and smooth it slightly. Then pick up the mold with your hand and shake it hard on the table twice.

15: Put the cake batter into the preheated oven, upper and lower heat, 160 degrees bake for 60 minutes.

16. Remove the cake from the oven quickly and place it upside down on the table to cool naturally.

17、After the cake has cooled, start to take off the mold. You can use your hand along the mold, gently press the cake, make it a little bit of separation from the mold, you can also use the cake release knife. After demolding, you can cut the cake into pieces for serving.

The third kind: chocolate cupcake

Materials

Cake ingredients: 220 g of low gluten flour, 120 ml of milk, 2 eggs, 120 g of butter, 50 g of sugar, 2 g of salt, 5 g of baking powder, 20 g of chocolate, 10 g of cocoa powder.

For the cream: 200ml light cream, 10g cocoa powder, 10g sugar.

Decorating ingredients: chocolate sauce, chocolate beans, chocolate curls.

Making process

1, start making the cake first. Put the butter and coleus in a pot and heat it over water until it melts, then take it out and let it cool.

2. Put the sugar into the basin and mix well.

3. Put the milk, salt and egg into the bowl and mix well.

4: Put the sifted flour, cocoa powder and baking powder into the bowl.

5. Toss to coat.

6: Divide the batter into cupcake molds. (You can put the batter into a piping bag and squeeze it into the molds one by one.)

7, put the baking tray into the preheated oven, upper and lower heat 180 degrees baked 20 minutes. Remove from the oven and allow to cool.

8: Whip the cream. Put the light cream, cocoa powder and sugar together in a bowl, then whip with an electric whisk.

9: Put the cream into a piping bag and squeeze it onto the cake. (I used a six-tooth laminating nozzle.)

10, to the cream drizzle a little chocolate sauce, and then sprinkle some chocolate beans, and finally insert the chocolate roll can be.

Fourth: mango lasagna

Materials

Milk 250g, 30g powdered sugar, 30g cornstarch, 4 eggs (three whole eggs and one egg yolk), 20g butter, 450g light cream, 55g young sugar, a little vanilla extract, 350g mango pulp, 50g low-flour powder (pie crust)

Making process

1. Pour milk into a container, mix low flour, corn starch and powdered sugar, sift the powder into the milk and stir well with a hand whisk.

2. Put three whole eggs and one egg yolk into a bowl, and beat the eggs with a hand whisk against the wall of the bowl.

3. Slowly pour the milk batter from the previous step into the egg mixture, stirring well as you pour.

4, until all poured, sifted, sifted the bottom of the flour, gently scrape with a spatula into the batter, to get a uniform and delicate batter.

5, diced butter, melted over hot water.

6. Take a little sifted batter, pour it into the butter, and stir well. Then pour the emulsified butter batter into the remaining milk batter, mix well, and let stand for half an hour.

7. Heat a non-stick sauté pan over low heat for a few minutes, then ladle the batter into the pan, holding the pan in your hand to shake the batter and spread it out.

8. Fry over low heat until the batter is formed and removed; make all the crusts in turn, wrap and refrigerate for half an hour.

9: Peel and core the mango and cut it into cubes. Pour the light cream into a clean bowl, add the sugar and vanilla extract, and then whip it on low speed and then on high speed.

10: Take out the refrigerated pie crusts and tear them apart one by one; place a pie crust in the bottom of an 8-inch round mold and place it face up.

11: Spread a little whipped cream on top. Cover with a pie crust and flatten the surface to distribute the whipped cream evenly. Repeat this action twice.

12: Place the cream in a piping bag, cut the opening and squeeze in the cream in a circular motion. Evenly fold in the mango pulp.

13, squeeze the right amount of cream, smooth and cover with a pie crust.

14: Repeat steps 11 and 12, layering until all the crusts have been placed and the mold is full.

15: Place in the refrigerator for half an hour to set; place a tray in the bottom of the mold, invert the lasagna and remove the mold.

Fifth: Japanese Shuffleboard Cheesecake

Materials

Eggs 3, 120g cream cheese, 120g white chocolate

Process

1, egg white, egg yolks separated, egg white plastic wrap sealed into the refrigerator to chill, the chocolate over 60 degrees Celsius heat, stirring until melted, preheat the oven at 170 degrees.

2. Pour the melted white chocolate into the room temperature softened cream cheese and stir, then pour into the egg yolks and mix well.

3. Take out the egg whites from the refrigerator and whip them with a whisk until dry peaks form (the bowl will not fall if it is inverted). Add 1/2 of the whipped meringue to the cheese and chocolate yolk bowl and mix well, then pour the rest into the bowl and mix again.

4, the finished cake mixture poured into the (6-inch) mold, put into the baking dish, pour hot water in the baking dish, upper and lower heat in the middle 170 degrees for 15 minutes, and then continue at 160 degrees for 15 minutes, the baking is complete do not open the oven, with the residual heat in the oven and then simmer for 15 minutes.

5, delicate and smooth taste great, I prefer the top slightly charred color, if not color can be put on the top layer and then add a few minutes of baking. You can eat directly, you can also add frosting and cream, fruit decoration, this random, their own play it.