老式鸡蛋糕 Old Fashion Sponge Cake

Afternoon tea for the two kids.

食谱取自Recipe from ：0620 和 Butter, Flour & Me

材料   Ingredients   ：

冷鸡蛋 Cold egg            2 个 nos

细砂糖 Caster sugar            40 克 gram

低筋面粉 Hong kong flour          60 克 gram

香草精 Vanila essence          1/3 茶匙 tsp


粟米油 Corn oil          6 克 gram}
牛奶 Milk                  10 克 gram } 

粟米油 + 牛奶混合均匀备用 Corn oil and milk mix together.

做法   Methods  ：

1）冷鸡蛋用电动打蛋器中速打发起粗泡后加入细砂糖。

      Use high speed to beat the cold egg until frothy and add in sugar.

2）继续打发，蛋糊体积会渐渐变膨大，转低速继续打发。

      Continue to beat until the egg inflate , turn to low speed and continue beating.

3）蛋糊颜色渐渐变淡黄，表面气泡开始由大慢慢变细小，换低速继续打发。

      The better change into light yellowish and the bubble turn into small, turn to low speed and continue to beat.

4）蛋糊颜色变白，基本上没有什么气泡。

      Now the color became pale and thick, there are no bubble seen.

5）分两次筛入低筋面粉和香草精，由下而上翻拌均匀。

      Sift in the flour in 2 batch and add in vanila, fold using spatula from down turn into up.

6）加入粟米油+牛奶混合液，然后快速搅拌拌匀。

      Add in the corn oil and milk mixture, mix throughly.

7）然后，倒入纸杯中，即可烘烤.

      After all, pour in the better into the paper cup, and ready to bake.

8）烤箱160度预热，中层，约18分钟或至熟透

     Pre-heat oven 160 C, middle stage, about 18 minutes or until cook.

    I use 150 C for 20 minutes in the lower stage.