Have you ever tried to bake a cake in a non-sticky cooking pot? I tried, although I have an oven at home, but I still played twice, that is, I baked an embryo sponge cake, the air holes of the finished product are evenly thin, have sponge-like elasticity, one of my favorite things is that the cake is more moist than the oven product, I guess it may be because the lid locks the moisture, but the bottom of the cake is baked, but it is better to bake neatly, after the cake dries and cools, it is okay to cut with a knife.

WHAT YOU NEED

Ingredients

120 grams of low-fat powder
Four eggs.
100 grams of white sugar
21 grams of butter
15 grams of wheat germ

How TO MADE Sponge cake with sprouts

Steps 1 to 4

1. All raw materials

2. Sugar in an open egg

3. Use an electric egg beater to mix the eggs with sugar and beat the eggs for about 15 minutes until they swell and the pattern does not separate easily.

4. Low powder added to the sieve

Steps 5 to 8

5. Add wheat germ after gently stirring evenly

6. Adding melted butter

7. All materials are stirred gently and evenly

8. Pour the dough into a tin-paper cooking pot, sprinkle a little germ on the dough, put the dough on a cloth, tap it gently, shake the bubbles

Steps 9 to 12

9. Cook for a total of 20 minutes, starting with 10 minutes on medium heat and 10 minutes on low heat.

10. After drying, the cut is ready.