I used to hate making sponge cakes, it took too long to send the whole egg, since I found this version of dividing the eggs, I think sponge cakes are also good, this practice is less material, the practice is simple, but there is no smell, light and delicate.

WHAT YOU NEED

Ingredients

60 grams of low-fat flour
60 grams of cornstarch
Four eggs.
100 g of white sugar
A few drops of lemon.

How TO MADE Sponge cake - a spread of eggs

Steps 1 to 4

1. Low-powdered cornstarch mixed with sieve

2. The egg yolk protein is separated in an oil-free, water-free basin, and the egg yolk is dispersed.

3. A few drops of lemon juice, add a third of sugar, add a third of sugar, add a third of sugar, add a third of sugar, add a third of sugar, add a third of sugar, add a third of sugar.

4. Take one-third of the protein and mix evenly with the egg yolk.

Steps 5 to 8

5. Pour the dough into the remaining two-thirds of the protein and stir evenly.

6. The screened powder is added three times to the dough and stirred evenly.

7. An eight-square-foot oven plate is covered with oil paper, poured in, flattened, blown out bubbles, oven 170 degrees preheated for 10 minutes, on and off 170 degrees baked for 35-40 minutes, oven temperature depends on your oven temperature

8. After baking, do not turn it upside down, let it cool, tear it into pieces of oil paper and eat it, 8 inches round mold can be turned upside down

Steps 9 to 12

9. Map of the finished product

Handy cooking tips

　　I used an 8-inch square grill, this recipe can also be used with an 8-inch round mold, the live bottom mold doesn't need to be brushed, the baking time is changed to 50-60 minutes, because the round mold is much thicker than the square grill.