Charming Little Square Sponge Cake

Charming Little Square Sponge Cake – Ultrasonic Cutting – Cheersonic

It’s time for the sponge cake that everyone dreads.

I don’t know when it started, but more and more students are afraid of sponge cake. The main fear is that the whole egg will be too easy to defoamer when whipped and mixed, and a particularly solid or rough cake will be accidentally made.

Therefore, the whole egg must be beaten well. The stirring must be fast, large, and rapid.

Today’s is a very basic sponge cake. The difference is that a layer of chocolate stripes is added to make it more delicate. Looking at it, are you interested in making sponge cake again?

Material

Chocolate Batter:
15g butter, 15g protein, 15g icing sugar, 12g low-gluten flour, 4g cocoa powder

Sponge Cake Batter:
9-inch (about 23cm) square plate: 3 eggs (about 150 grams after shelling), 80 grams of caster sugar, 100 grams of low-gluten flour, 30 grams of butter
28cm square plate: 5 eggs (about 250g after shelling), 130g caster sugar, 165g low-gluten flour, 50g butter

Production process

First make the chocolate batter.
After the butter softens, add the powdered sugar and beat with a whisk until smooth. Add egg whites (egg whites) and continue beating.
Finally, sift together the low-gluten flour and cocoa powder and sift into the butter paste. Mix with a spatula and the chocolate batter is ready.
In addition to making chocolate batter, you can also make batter of other colors according to your preference, use the same amount of flour instead of cocoa powder, add food coloring to the finished batter, you can make batter of various colors, and make striped sponges with different effects cake.
Cut a piece of silicone oil paper according to the size of the baking pan, and cut the four corners of the oil paper (easy to put in the baking pan).
Smooth out the chocolate batter on the parchment paper and spread a thin layer.
Then, using a clean comb, make neat streaks across the batter.
Do not spread the batter too thick. The batter made by this recipe will have leftovers (the amount of batter is too small to make it easy to make).
Put the greased paper into a 9-inch square baking pan, then put the baking sheet together with the greased paper into the freezer (-18°C) of the refrigerator and freeze for ten minutes to make the batter hard.
Sponge cake batter can be made while freezing the batter.
Beat the eggs into a large bowl, add caster sugar, and beat with an electric egg beater (whole eggs) until the egg liquid becomes very fluffy. When the egg beater is closed and the egg head is lifted, the dripping egg liquid can be Draw a clear “8” that doesn’t disappear immediately, which means you’re done.
Sieve the low-gluten flour in advance and pour it into the beaten egg. Quickly toss with a spatula to combine. Then add the liquid butter (heated in advance to melt into a liquid). Continue to mix quickly to form a cake batter.
The whole process should be fast, smooth and in one go. Avoid prolonged stirring to cause the egg liquid to defoaming.
If the egg liquid is defoamed, it will produce a rough-tasting finished product.
Finally, pour the cake batter into the previously prepared pan. Smooth the surface, then put it into the preheated oven with the upper and lower fire at 170°C, and bake for about 15 minutes until the surface is golden brown.
Once out of the oven, take the cake out of the pan with the greased paper, put the cake upside down on another clean greased sheet, and tear off the original greased sheet to reveal the bottom of the stripes. After the cake has cooled, it is time to cut into small pieces to taste.

Slice the sponge cake with UFM6000 automatic ultrasonic cutting machine. Each cutting plan can be saved in the computer system of the equipment, it is convenient to cut cakes of various sizes, advanced technology and ultrasonic system ensure that each slice is perfect and ready for packaging. Does your cutting process generate waste? Tested today with an automatic slicer.