There are two ways to make sponge cake, whole egg and split egg.Whole eggs are the most traditional, and although they are not as delicate as chicken cakes, the oily and fluffy flavor has the same irreplaceable charm.

WHAT YOU NEED

Ingredients

Eggs 300 grams
180 grams of low-fat flour
150 g of white sugar
50 grams of sesame oil

How TO MADE French whole egg sponge cake

Steps 1 to 4

1. Eggs with all the sugar in one go.

2. Constantly stirring, the egg juice produces foam.

3. And gradually thickened.

4. Raise the egg beater, the dripping egg dough will not disappear immediately, the egg dough can draw a pattern.

Steps 5 to 8

5. Add the oil to stir evenly.

6. Flour screened.

7. Add the flour gradually and stir evenly.

8. It is poured into the mold, and the end is shaken with a force, shaking out the air bubbles inside, making the surface flat.

Steps 9 to 12

9. In a preheated oven, the middle layer is heated to 180 degrees for 25 minutes.

10.

Handy cooking tips

　　1 tablespoon of eggs warmed up in advance helps to start, preferably at 40°C.The eggs can be laid in warm water.2 When adding the flour, do not be too hasty, add it in 3 to 4 times, do not add it all at once, otherwise it is difficult to mix evenly, it is easy to cause the eggs to melt.3 You can replace safflower oil with liquefied butter, which is more fragrant, but you can't use more fragrant peanut oil or olive oil.It is recommended to use corn oil, sunflower seed oil, and olive oil.4 The mixing method must be carefully flipped from the bottom up, not to make a circle 5 tons of cake paste will have a certain density, try not to create air bubbles.Do not bake for too long, otherwise the cake will feel dry.7 Insert the toothpick into the inside of the baked cake, pull it out without sticking to the cake, indicating that it is ripe.Each oven has a different power, so adjust the baking time according to the conditions of your oven.The morning light is not very good, so the picture is a bit dark, please understand.