How to make a simple cake?

1, cocoa sponge cake ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, butter 100g, and appropriate amount of skim milk. Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board. Methods: (1) Preheat the oven to 180℃ (or 180℃ at the upper point and 165℃ at the lower point). (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. 2. Ingredients of vanilla sponge cake: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten powder, raw vegetable oil 100g of skim milk. Appliances: mixing barrel, sieve, pad paper, cake ring, cake board. Methods: (1) Preheat the oven to 180℃ (or 180℃ at the upper point and 165℃ at the lower point). (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. 3. Orange Sponge Cake Ingredients: 500g of eggs, 300g of sugar, 5g of refined salt, 200g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 50g of orange juice and 75g 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 paper on the baking tray, and then put the doughnuts away 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. 4. Almond sponge cake ingredients: 500 grams of eggs, 250 grams of sugar, appropriate amount of skim milk, 240 grams of low-gluten flour, 80 grams of almond powder, and 50 grams of melted butter. Appliances: mixing barrel, sieve, pad paper, cake ring, cake board. Method: (1) Preheat the oven to 180℃ (or 180℃ fire, 170℃ fire), spread the paper on the baking tray, and then put the doughnut on it for later use. (2) Beat the eggs into a mixing barrel, add sugar, and when the eggs turn white with a blender and become thick emulsion, add a proper amount of skim milk, and turn to medium or low speed for a while. (3) Carefully mix the sieved low-gluten flour and almond flour, and stir it slightly evenly, then add the melted cream, stir it evenly, put it into the spare cake circle and bake it in the oven. (4) Bake for about 30 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. 5, honey sponge cake ingredients: cake emulsified oil 20g, a little warm water, eggs 500g, sugar 250g, low-gluten powder 250g, yeast powder 5g, peanut butter 100g, melted butter 45g, skim milk right amount. Utensils: mixing basin, egg string, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board. Method: (1) Put the cake emulsified oil and warm water into a mixing basin, and stir them evenly with an egg tray for later use. (2) Preheat the oven to 170℃ (or 170℃ when the oven is on fire and 160℃ when the oven is off), spread a pad paper on the baking tray, and then put a cake ring on it for later use. (3) Pour the emulsified oil into a mixing barrel, beat the eggs and add the white sugar, and put them into a blender to stir until they are completely expanded. (4) Slowly pour the sieved flour and baking powder into the mixing barrel, and stir it evenly, then add peanut butter, melted butter and skim milk, and stir it evenly. (5) Put the evenly stirred material into the spare cake ring, smooth the surface, bake in the oven for about 40 minutes, take it out until it is completely cooked, cover it on the cake board while it is hot, and use it after cooling. Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, which is especially suitable for mass production, but the shrinkage rate of cakes produced is slightly increased. Peanut butter can be made by baking crispy peanuts and adding water. 6. Coffee sponge cake ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and 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 the doughnuts away for 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. 7. Strawberry sponge cake Ingredients: 500g of eggs, 275g of sugar, 4g of refined salt, strawberry jam 100g, 250g of low-gluten flour, 25g of corn starch, 50g of raw vegetable oil, and appropriate amount of skim milk. Utensils: mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board. Method: (1) Preheat the oven to 170℃ (or 165℃ fire, 155℃ fire), spread paper on the baking tray, and then put the doughnuts away for use. (2) Put the eggs, white sugar and refined salt into a mixing barrel and put them into a blender to stir until they are completely fluffy. Add strawberry jam and stir lightly at medium speed. (3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and stir them evenly. (4) Put the stirred materials into the spare cake ring, bake in the oven 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 it is completely cooled. 8. Cherry sponge cake Ingredients: sugar cherry120g, eggs 570g, sugar 270g, low-gluten flour 300g, vegetable oil 60g, skim milk. Appliances: crusher or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board. Method: (1) Preheat the oven to 175℃ (or 170℃ fire, 160℃ fire), put a paper pad on the baking tray, and then put a cake ring on it for later use. (2) Chopping the candied cherries with a pulverizer or a pulverizer for later use. (3) Put the eggs and sugar together in a mixing barrel and stir them in a blender until they turn white and form a viscous emulsion. (4) After the flour is sieved, carefully mix it into the mixing barrel, and add the reserved sugar-stained cherry powder, raw vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it 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 it is completely cooled. 9. Banana sponge cake Ingredients: 500g of eggs, 300g of sugar, banana sauce 100g, 50g of raw vegetable oil, 200g of low-gluten flour, corn starch 100g, and a proper amount of skim milk. Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board. Method: (1) Preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread paper on the baking tray, and then put a cake ring on it for use. (2) Separate the egg white and yolk, and pack them in two stirring pots for later use. (3) Put the egg yolk and half of the white sugar into a mixing barrel, and put them into a blender to stir until they turn white, forming a thick emulsion. Add banana sauce, vegetable oil, sieved flour, corn starch and skim milk in turn, and keep stirring evenly for later use. (4) Put the egg white and the other half of the sugar into a stirring barrel, beat them into hard bubbles, mix them with the egg yolk mixture, stir them evenly, put them into a spare cake ring, smooth the surface, and bake them in an oven. (5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after thorough cooling. 10, mango sponge cake ingredients: 600g of eggs, 60g of mango jam, 60g of melted butter, low-gluten flour 150g, appropriate amount of skim milk, and sugar 150g. Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board. Methods: (1) Preheat the oven to 170℃ (or 170℃ fire, 160℃ fire), spread paper on the baking tray, and then put the cake ring on it for use. (2) Separate the yolk from the egg white, and put them into two mixing pots for later use. (3) Put the egg yolk into a mixing barrel, stir it in a blender until it turns white, add mango sauce and melted cream, continue to stir evenly, then add low-gluten flour and stir evenly, and finally add a proper amount of skim milk and stir evenly. (4) Put the egg white and white sugar into another mixing barrel, and when they are whipped into soft foam, add the egg yolk mixture, mix well, put it into the spare cake ring, and bake it in the oven. (5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after it is completely cooled. Angel cake materials: 6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk14 cup, a few drops of vanilla extract, 90g of low-gluten flour, and 4 tsp of salt14. Methods: 1. Egg whites and. After beating 1 min, add sugar to continue beating. 3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops). 4. Take out the eggbeater, add milk and vanilla extract, and gently stir evenly with a rubber scraper. 5. Sieve in flour and salt, stir well, stir well, don't stir too much. 6. Pour the batter into a 9-inch hollow circular model. Smooth the surface. 7. Bake in the oven 190 degrees for 25 minutes, and the surface is cracked and slightly burnt. 8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake has strong toughness. Will not break. 2 "Cream Strawberry Cake Basic material utensils: baking tray (12x25cm) 1 Material: 2 eggs (scattered), 35g sugar, a few drops of vanilla extract, 1-2 tablespoons fresh milk, 25g low-gluten flour, 25g corn flour and 65438 baking soda+appropriate amount. 2 cups, 30g sugar, a few drops of vanilla extract, 25-30 strawberries and mint leaves. Appropriate amount: 1) spread baking paper on the baking tray, and then preheat it in the oven to 18 degrees. 2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use. 3) Dehydrate the fresh cheese in the whipped cream material to about180g ... 4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky. 5) Add fresh milk and the material A treated in step 2, and stir evenly. Pour into a baking tray and bake at 180 degrees 12 minutes. 6) Take the cake out of the baking tray after cooling. 7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well. 8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration. 9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it. 10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes. Note: In addition to egg yolk, sponge cake also contains non-stick corn flour. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious. 3 "Menu Name Basic Features of Tomato Cake: Basic materials for invigorating stomach and nourishing blood: 3 eggs, 50g minced meat, 20g fried peanuts with dried seaweed, 2g tomatoes, 20g peanut oil, chopped green onion 10g, Jiang Mo, a little salt, monosodium glutamate and cooking wine. Methods: 1. Beat the eggs into a bowl and stir well; 2. Chop dried shrimps and peanuts into powder, put them in a bowl, add minced meat, egg liquid, Jiang Mo, chopped green onion, refined salt, monosodium glutamate and cooking wine, and stir well; 3. Put peanut oil into a wok, pour in the mixed egg liquid, simmer for 15 minutes, take it out, let it cool, and cut it into patterns; 4. Cut the tomatoes into large pieces, put them around the plate, and cut the cake in the middle of the plate. Efficacy: invigorating stomach and nourishing blood. Usage: Take with meals. Application: Suitable for patients with weakness of spleen and stomach, loss of appetite and anemia. Zhejiang orange cake is characterized by cake-like soft texture and attractive color. The raw materials are 6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of fine sugar, 5 pieces of gelatin, 250g of animal fresh cream and 4 strawberries. The production process is as follows: 1, sliced gelatin soaked in cold water, and cut two chocolate pies into small pieces for later use. 2. First filter the egg yolk, then add orange juice and fine sugar, and boil it in water to about 80 degrees, that is, add drained gelatin tablets to melt and mix well. 3. Beat the above materials into ice water until they are sticky, beat the light cream to 6 minutes, and stir well together. 4. Put the chocolate pie under the cake point model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is filled, and all the materials are prepared in order. 5. Freeze for 2 hours until it is completely solidified, brush a layer of pectin (or not) after demoulding, and then decorate with strawberries. 5 "Zhejiang hometown cheesecake stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g. Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites. Making process stuffing: 1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour. 2. Preheat the furnace to 180C 3, coat the side and bottom of the 23 cm mold with grease and paste the stuffing. 4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool. Filler: 1. Mix and stir all materials except egg white until soft. 2. Stir the protein until it forms, and then add the mixture 1. 3. Pour in the stuffing skin, put it on a low rack, and bake for 30-40 minutes on medium-low heat. 4. Cool for 1-2 hours and decorate the dining table with frosting. Materials for 6 "honey cake: 8 eggs, sugar 180g, honey 1/4 cups, 200g low-gluten flour, 4 tsps salt 1/4, and 2 tsps salad oil. Step: 1. Preheat the oven to 175℃ first. 2. When baking, put it under the oven for about 50 minutes. 3. After the eggs and sugar are heated in water, beat them with electric egg beater for about 3 minutes, instead of beating them like ordinary sponge cakes. 4. Add honey and stir for 5 minutes until it thickens. 5. Sieve the flour and salt, and you are not afraid of stirring with a straight whisk, so you can rest assured that the stirring is thorough and even. 6. scrape the batter into the model, and the surface should be flat. 7. Pick up the model, drop it a few times, shake off the bubbles and bake. 8. Ok, take it out and buckle it upside down on the shelf, tear off the lining paper, cool it and slice it. Remarks: If the 9.5x 1 1.5 inch square model can't fit in your oven, you can use the 7.5x9.5 inch square model instead, and multiply the material weight by 2/3 (egg weight: 5 whole eggs plus 1 yolk). 7. Materials required for raisin sponge: 4 eggs, fine sugar 120g, low-gluten flour 120g, 4 tsps of salt1/,2 tsps of salad oil, 2 tsps of milk and appropriate amount of raisins. Step: 1. Preheat the oven to 2 10 degrees Celsius. Bake in the middle of the oven for 20 minutes. Just like the basic whole egg sponge cake. Finally, add raisins and scoop them into the model. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Ingredients: 5 eggs, 4 tablespoons of sugar, 3 tablespoons of salad oil, flour 150G, eggs 1.5, and then beat the egg whites into cream with an egg beater. 2. Egg yolk +4 tablespoons sugar +3 tablespoons salad oil and mix well. 3. Flour is about 150G. Sift and put into 2 bowls, then stir with an egg beater. This time, it won't take long, just call it even. 4. Put the cream protein into 3 bowls twice and stir well. Preheat the oven. 5. Pour 4 into the cake mold and bake in the oven 190C for 20 minutes. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), a little butter (the more fragrant, put in a bright small paper box, cut by more than one third), and 50 or 60g of milk. Everything else can be put away. 1, sift the flour for three or four times. 2. Separate the egg yolk from the egg white. 3. put a little salt in the egg white (to help send it away). 4. Beat the egg whites until the egg whites bowl is upside down. 5. Take two-thirds of the sugar, put it in three times in the process of beating the egg white, and put the remaining one-third of the sugar in. Stir the egg yolk evenly until the color of the egg yolk becomes lighter. 7. Add butter and milk to the egg yolk paste and mix well. 8. Slowly put the sieved flour into the above-mentioned egg milk paste (it can be put in several times), or stir it evenly. 7. Now pour the beaten egg white into the batter, and be sure to stir it evenly 10. Preheat the rice cooker slightly and butter it. Pour the batter into 1 1, cover it, and press the cooking button 12. Soon (more than 20 minutes), you will jump to the heat preservation file, keep it still for half an hour, then press the cooking button, and keep it for half an hour after jumping to the heat preservation file, which is almost the same. If you are not sure, open the lid and have a look.