Today I made a 6-inch one, ready to be used to make mousse cake, the original recipe used an 18-inch round mold, equivalent to 7 inches, I used a 6-inch mold, so I multiplied the recipe by 0.9 to make it!

WHAT YOU NEED

Ingredients

90 grams of low-fat flour
135 grams of eggs
70 grams of white sugar
5 grams of water
36 grams of milk
23 grams of butter

How TO MADE Small sponge cake

Steps 1 to 4

1. Prepare the inside of the 6-inch mold with a layer of oil paper, and apply some butter to the inside wall to make it stick better.

2. "The melted butter and milk are placed in small bowls, separated by about 40 degrees of warm water to maintain the temperature."

3. Add eggs, sugar, and water in a clean stainless steel bowl.

4. Place the mixer in a hot water insulator at about 40 degrees and stir at high speed.

Steps 5 to 8

5. The dough turns white, the dough is thick, and the dough is stirred at medium speed.

6. The texture is naturally smooth and smooth.

7. Sifted low-fat flour

8. Scrape the dough with a knife until the dry powder is invisible

Steps 9 to 12

9. Pour the melted milk butter liquid with a razor blade, scatter it around the dough and continue stirring.

10. Stir again evenly

11. Pour the dough into a mould covered with oil paper, shake the mould twice on the table, shaking the air bubbles on the surface of the cake dough

12. Put it in the lower layer of the oven and bake it in a 165-degree oven for about 40 minutes.

13. Take out the baked cake, tear off the oil paper, and let it dry!

Handy cooking tips

　　"1. Basic formula: egg juice: 150 g low starch flour 100 g white sugar 110 g water 6 g butter 26 g milk 40 g"2. Watermelon is a white malt sugar, also known as corn syrup, that is sold online!