What ingredients do you have for this cake?

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.

Vanilla sponge cake

Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.

(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.

(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

Orange sponge cake

Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.

Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.

Method:

(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.

(2) Divide the eggs into yolk and egg white for later use.

(3) Pour the egg yolk, salt and sugar into a mixing barrel, put them into a blender and stir until they are thick white, then add the low-gluten flour, baking powder, skim milk, fragrant juice and vegetable oil in turn, and stir well.

(4) Put the egg white and the other half of the sugar into another mixing barrel, beat it into soft foam with a blender, mix in the egg yolk mixture, stir it evenly, put it into a spare cake ring, smooth it, and bake it in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

Coffee sponge cake

Ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and a proper amount of skim milk.

Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or 185℃ fire, 165℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.

(2) Put the eggs and yolk together in a mixing barrel, add white sugar and instant coffee, and put them in a blender to stir until they are thick paste.

(3) After sieving the low-gluten flour, carefully pour it into a mixing barrel and stir it evenly, then add the melted milk fat and skim milk and stir it evenly.

(4) Put the mixed materials into the spare cake ring, smooth the surface by hand, and bake in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

How's it?