Today I'm going to show you a cake that I've been crazy about lately, a French sponge cake.It's different from the heavy-fat, heavy-tasting cakes that are sold on the street.Its mouthfeel is light and soft, but it also has a little bit of elasticity.It's just a little something that you can't resist.Young and old alike.

WHAT YOU NEED

Ingredients

Protein two.
Two eggs.
15 grams of low-fat flour
10 grams of cornstarch
Sugar powder 18 grams (with egg yolk)
8 drops of essential oils
A little coconut.

How TO MADE French sponge cake

Steps 1 to 4

1. The material is collected and the proteins and egg yolks are separated.

2. Add 18 grams of powdered sugar to the egg yolk and stir evenly.

3. Add the essential oils and stir.

4. (No need to add)

Steps 5 to 8

5. Take another clean bowl with no water and no oil to start releasing the protein, (sugar added 3 times to the protein to start)

6. The first sugar is added after the protein is beaten into thick bubbles with an electric egg beater.

7. Keep stirring.

8. A second sugar is added when the protein is frozen.

Steps 9 to 12

9. Add a third donut to the mixture for about 15 seconds.

10. Continue stirring until moisture bubbles

11. The protein has a clear pattern when stirred, and a small curved hook when the egg beater is lifted.

12. Take one-third of the protein in the egg yolk and stir slightly.

Steps 13 to 16

13. Return to the remaining protein and stir slightly up and down with a rubber scraper (do not stir evenly).

14. Add the sifted low-fat flour and cornstarch and continue stirring evenly

15. Squeeze the dough into the mold with a nine-pointed flower bag.

16. Finally, the surface of the dough in each mold is evenly spread with coconut flour (it is best to use a tool to press the coconut flour slightly into the dough, so that the coconut flour is wet, so that the coconut flour is not easily baked).

17. Put it in a preheated oven, heat it up to 175°C and bake it for 22 minutes.

18. In the new way of eating, you can also pour half of the dough into the mold, then fill it with meat, and then pour the remaining dough until 9 minutes full.

19. (It's hard to do that.)